Easy Paneer Frankie (Paneer Kathi Roll)

INGREDIENTS

For the Roll

• 2 cups All-purpose flour (maida) or a combination of whole wheat and all-purpose flour
• ¼ teaspoon Salt
• 3 tablespoon Oil divided
• 4 Eggs

For the paneer filling

• 2 tablespoon Oil I used avocado oil
• 1 teaspoon Cumin seeds
• 1 Onion medium, about ¾ cup, thinly sliced
• 2 cloves Garlic minced
• ½ Yellow Bell Pepper  medium, thinly sliced
• ½ Red Bell Pepper  medium, thinly sliced
• ¼ cup Tomato puree
• ½ cup Tomato chopped
• 9 ounces Paneer diced in small cubes
• ¼ teaspoon Ground Turmeric (Haldi powder)
• 1 teaspoon Coriander powder (Dhaniya powder)
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon Salt
• 2 tablespoon Cilantro leaves chopped

Toppings

• 1 cup Red Onion chopped or thinly sliced
• ¼ cup Vinegar
• 6 Green Chili Pepper deseeded and finely chopped
• 1 teaspoon Black salt (Kala namak) or regular salt
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Dry Mango powder (Amchur)

INSTRUCTIONS 

To make paneer filling:

• Heat oil in a heavy bottom sauce pan on medium heat. Add cumin seeds and let them sizzle for 30 seconds.
• Add sliced onions, garlic and fry them for about 2-3 minutes.
• Add all the spices and stir them with the onions for a further minute. Add a couple of tablespoons water if the spices stick to the pan.
• Add the yellow and red bell peppers and mix with all the spices for about 5 minutes.
• Add the chopped tomato and tomato puree and cook for about 2 minutes until the tomatoes mix well with the curry.
• Add the paneer cubes and stir well. Cook for 2-3 minutes until the paneer softens. Garnish with cilantro and keep aside.

For the roll by making a dough: (see notes to make as a batter)

• Mix flour, oil and salt in a medium sized bowl. Knead well to make a soft dough (see roti recipe). Divide equally into 8 balls and cover with a moist cloth.
• Break the eggs and whisk them.
• Take one ball of dough and using a rolling pin, roll out to a 6” thin round. This dough is stretchy, so it takes some effort to get a perfect thin roti.
• Put a tawa or a griddle pan on medium heat and place the rolled out dough onto it. After about 1 minute, flip it onto the other side and continue to cook for an additional 1 minute.
• Apply ½ tsp of oil on the roti. Flip it to the other side and add some more oil.
• Now apply about ⅛th of the whisked eggs (½ an egg) on one side of the roti. Let it cook for about 15 seconds, then flip it over to cook the egg completely. It is okay if some spreads around.
• Remove from heat and keep aside. Make all the roti’s the same way.

Toppings

• Put the diced green chili pepper in the vinegar and set aside. Perfeably have this ready 30 minutes before you assemble the frankie.
• Mix the black salt, red chili powder and dry mango powder in a small bowl.

Assembling the Paneer Frankie

• Lay the flatbread roti on a plate. Place the paneer filling in a straight line at the center of the roti.
• Then spread some onions on the filling.
• With a spoon, spread some vinegar. Let some marinated green chilis roll in, if you like spicy food!
• Sprinkle the frankie masala.
• Roll the roti and wrap a parchment paper or foil around half of the roll, so the filling does not drop or come out. Enjoy you frankie roll!