Sunday, April 3, 2016

Paneer Tika Kati Roll

Kati Roll is originally a street food from Calcutta which is kebab and egg wrapped in roti and cooked crisp on both sides. Now there are many variations of it. My first taste of Kati Roll was in a Bengali fast food joint in New Jersey. It took 30 minutes from order to table. But the taste, oh my god! It was out of this world. I've not had one better than that since. I discovered Kati Roll Spice at the Indian stores and learnt to make it myself. It is a very satisfying meal.

For Roti:
1 C whole wheat flour
1/2 C all purpose flour
1 Tbs oil
salt to taste

For Paneer Tika:
1 lb paneer, cut into 1 inch cubes
1 Tbs tandoori masala
1 tsp oil
2 tsp yogurt
1 tsp papaya, mashed
1 onion, sliced
1 tomato, sliced
1 green pepper, sliced
1 tsp salt
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 Tbs oil

2 potatoes, boiled and mashed
1 small onion, chopped
1/4 C chopped cabbage
1-2 Tbs Kati Roll masala
salt to taste

1 onion, sliced thin
1 small green pepper, sliced
1/2 C sliced cabbage
2 Tbs  Kati roll masala
2 Tbs vinegar
1 tsp sugar

Method for Roti:
1. Mix flour, oil and salt with warm water and knead to a soft dough.
2. Divide dough into 10 tennis ball size.
3. Roll the dough on a floured surface to a large round roti.

4. Cook roti on a griddle over medium heat, brushing oil on both sides. Cook all roti and keep aside.

Paneer Tika:
1. Mix together tandoori masala, yogurt, 1 tsp oil, salt and papaya to a paste. Marinate paneer cubes for half an hour.

2. Heat 1/2 Tbs oil in a pan over medium heat; saute onion, pepper. Add turmeric, chili powder, salt. Add tomato and cook for 5 minutes. Remove from pan and set aside.
3. Brush grill with oil. Place marinated paneer on the grill and cook on both sides for 5-7 minutes. Mix with cooked vegetables.

1. Mix mashed potato with chopped onion and cabbage. Add salt and Kati Roll masala and mix well.
2. Mix vinegar, sugar and Kati Roll masala in a medium bowl. Mix sliced onion, pepper and cabbage in it.

Building Kati Roll:
1. Spread 1/2 tsp oil on the griddle over low medium heat. Place a roti on the grill. Spread  a tablespoon of potato mixture on the roti; lay handful of marinated cabbage mixture, followed by 1 tablespoon paneer tika. Fold the roti, one side over other like a flap over the stuffing. Slide a tooth pick in the center to hold. Turn it over and press gently and cook for a minute. Remove from the griddle.

2. Repeat process with remaining roti. Serve hot with green chutney and sweet chutney.