Paneer Kathi Roll (Paneer Frankie)

INGREDIENTS

For Marinade:

• 2 tablespoons plain yogurt or 1 tablespoon greek plain yogurt
• 2 teaspoon minced ginger ½-inch piece
• 2 teaspoon minced garlic 2 cloves
• 1 teaspoon salt
• ¼ teaspoon turmeric
• 1 teaspoon kashmiri red chili powder (or paprika for mild)
• 2 teaspoons garam masala
• 1 tablespoon kasoori methi
• 1 tablespoon fresh lime juice ½ lime
• 14-16 oz. Paneer cut into bite sized pieces (about 2 cups)

Roll Filling:

• 2 tablespoon olive oil
• 1 cup bell pepper (red and green) thinly sliced (½ red + ½ green)
• 1 medium onion red or white- thinly sliced (1 cup)

For Instant Onion Relish

• ½ small red onion thinly sliced
• 1 teaspoon lime juice
• ¼ teaspoon salt
• ½ teaspoon kashmiri red chili powder or paprika

For Kathi Rolls:

• 8 Flour Tortillas or Frozen Indian paratha see notes for suggestions
• ½ cup green chutney Cilantro chutney or Mint Chutney
• ½ cup cilantro chopped
• 1 teaspoon chaat masala (see notes for substitution)

Optional Egg Layer

• 1 large egg whisked with seasoning
• ¼ teaspoon salt
• ¼ teaspoon red chili powder

INSTRUCTIONS

• In a large mixing bowl, add the marinade ingredients and stir well. Add paneer cubes and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 10 minutes. You can marinate the paneer up to 2 hours.
• Toss thinly sliced onions with salt, red chili and lime juice and set aside for later.
• Heat 2 tablespoons oil in a wide skillet or pan, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit.
• Add marinated paneer and stir well. Continue to saute and cook for 7 to 8 minutes, until the paneer turns golden brown. Turn off the heat and stir in chopped cilantro.
• Heat a non-stick pan on medium-high heat. If making frozen Indian paratha, cook according to package instructions. For tortilla, drizzle 1 teaspoon olive oil and place the tortilla in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another 1½-2 minutes.

Adding Egg to Kathi Roll – Optional Step

• If adding the egg layer, spread about a tablespoon of the egg mixture on the browned side, flip and cook for 30 seconds, or until the egg cooks through.

Assemble the Wrap

• Spread 1 tablespoon (or less) of green chutney on the cooked wrap. Add about ½ cup of paneer filling across the middle. Top with pickled onions and cilantro.
• To form a wrap, fold over one side of the paratha towards the middle. Fold over the other side, overlapping on the first side. To secure it in place, wrap in aluminum foil or insert toothpicks.

INSTRUCTIONS