5 teaspoons Tomato ketchup (( you may also use Tamarind and date chutney))
Oven-toaster-grill or non-stick Frying Pan for grilling Paneer
Griddle or Tava to heat the chapatis
Prepare paneer marinade
Mix all the ingredients described in the Marinade section
Whisk thoroughly until all the ingredients have blended well in the yogurt
Bring the Paneer to room temperature if it is frozen
Cut the paneer into ½ inch cubes
Add the Paneer cubes to the yogurt marinade and gently mix so that all the Paneer cubes are uniformly coated with the yogurt mixture
Let the Paneer marinate for about 30 minutes
Store the marinade in the refrigerator until you are ready to use it
Grilling the paneer
If using an Oven grill:
Spread the Paneer pieces on a flat baking sheet
Bake in the oven at 400F for about 10-15 minutes until you see a light char or browning of the paneer cubes
Take the tray out of the oven. Turn the paneer pieces gently to expose the sides that are still light in color.
Bake for another 10 minutes.
The baking time may vary depending on the oven. A good test to ensure that the paneer is ready is to wait until the outer color turns light brown on all sides and the marinade has dried completly.
Remove the tray from the oven when the paneer cubes are uniformly roasted. Some charring is good to get the perfect taste
If using a non-stick frying pan:
Spread a thin coating of cooking oil on the frying pan and keep it on medium heat
Once the oil has heated, drop the paneer cubes one by one so that they are spread evenly and do not overlap
Do not stir. Let the paneer cubes bake for 3-4 minutes. Gently turn over the cubes so that the other sides get cooked. Keep turning over the cubes every 3-4 minutes until all sides are equally cooked and the outer layer changes color to a darker shade. It is ok if some charring happens as it will give a nice smokey flavor to the paneer.
Preparing the Kathi roll
Warm the Roti/paratha on a frying pan. As we are using pre-made rotis, we are just warming them to make them a little crispy. Spread a thin layer of oil on both sides (this is optional).
Take one heated roti and lay it flat on a plate
Spread a thin layer of coriander and mint chutney and tomato ketchup, to cover the entire surface of the roti.
I normally keep it to 1/2 or 1 teaspoon each of the chutney and ketchup
Lay about 8-10 pieces of grilled paneer along the center in a straight line.
Top with a few strands of julienned cabbage, carrots, onions and fresh cilantro
Squeeze/sprinkle some fresh lemon juice (optional)
Sprinkle some chaat masala ( just a pinch)
Wrap the roti into a roll. You can use aluminum foil or parchment paper to hold the Kathi roll in shape. It will also help in serving or carrying.
Grilled paneer can be prepared in advance and stored in a refrigerator for up to a couple of weeks. Just microwave or reheat the paneer on a frying pan before serving
Once the Kathi rolls are prepared, do not store them beyond a day, as they will turn soggy.
I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.