Low Fat Minty Paneer Tikka or Kathi Roll

                                          Low Fat Minty Paneer Tikka Roll ( Swati`s Recipe)

 



Serves:- 4

 Ingredients :

 For making the chappatis or rotis:

3 cups of mixed flour or atta (which should have equal quantities of nachani( Finger millet, African millet,red millet) , bajara (green millet), chana( chick pea), soya, rice flour or you can also make of only whole  wheat flour)


1/2 cup water



For the tikka

500 gms low fat paneer/regular paneer cubes

1 green big bell pepper cut into cubes

1 red big bell pepper cut into cubes

2 medium size firm tomatoes
cut into cubes

10 small onions or 2 whole  red or white onions
cut into cubes


For the marinade:

350 gms Slim curd which is hung in a cheese cloth for a couple of hours or strained through a stainer

3 tbp Tandoori Chicken Masala

1 tsp red chilli powder( spicy one or the coloured one depending on the amount of spice you enjoy)

Chaat masala as per taste

salt as per taste

For the  mint chutney:

1 large bunch of fresh mint leaves

1 small bunch of coriander leaves

1 small raw green mango if available of jiuce of 1 to 2 lemons or lime

 5 to 6 green chillies

1 tsp whole jeera( cummin seeds)

Onion Salad or laccha onions:-

2 medium size red or white onions

1 tsp chaat masala or black salt powder

1/2 red chilli powder

1 tsp lime juice

Utensils and Equipment:

 Rolling Board

Rolling Pin

Girdle

Cheese cloth or a soup strainer

Chopping board

Skewers

Conventional Oven or Gas

Method:-

For making the chappatis :-
 Add the water to the flour mix slowly and gently knead to make a nice soft dough.
Let the dough rest for 15 minutes.
Divide the dough into 4-5 portions by making small balls and press the ball and make it flat.
Dust whole wheat flour and roll to make  round chapatis.
Heat a flat pan and cook the chapatis. - Turn them to cook on both sides
 Keep them aside by covering them in a cotton kitchen towel so that they dont dry up

For making the tikkas: 

For Marination - Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add  1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool. - See more at: http://www.jainfoodie.com/recipe/jain-paneer-kathi-roll/#sthash.TxNAqkt6.dpuf

Mix all the dry spices that is  tandoori masala, red chili powder, chaat masala in the hung curd. 

Now roll the cubed bell peppers, tomato,whole small onion or the cubed onion and paneer or cottage 

cheese individually in this mixer . 

 Now put these on the skewer as shown in the picture below.

 Now grill these in an hot oven of 180 to 200 degrees for 7 to 10 mins or roast these over the gas flame to the same time but kindly ensure to keep turning these. 

 If you have a conventional oven with a rotisserie then it is most convenient.

Keep these aside on a plate 

  

For Marination - Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add  1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool. - See more at: http://www.jainfoodie.com/recipe/jain-paneer-kathi-roll/#sthash.TxNAqkt6.dpuf

For Marination - Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add  1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool. - See more at: http://www.jainfoodie.com/recipe/jain-paneer-kathi-roll/#sthash.TxNAqkt6.dpuf

 For making the chutney:
Wash and clean coriander, chillies , mint, raw mango together  then put all in these in a blender along with the salt, cumen seeds and lime juice if mango is not available and blend to a smooth puree like the picture given below.

  
  Making the Onion Salad or Laccha onions:


 Slice the onions in shape of rings. 
 Place the onions in a bowl sprinkle the chaat masala, salt and lemon juice on it. 
 Let them rest for a cuple of minutes


Assembling the roll

Take a chopping board and first put the chappati or roti on it. Smear the mint and coriander chutney liberally , then put the tikkas in the centre of the roti or chappati in a vertical line. Now top the tikkas with onions and roll the chappati or roti. Now put is roll in a tissue and heat this in the microwave for 50 secs to 1 min  then serve hot 

The other way to make Minty Paneer Tikka Roll 

Instead of marinating the vegetables and panner in tandoori masala, marinade them in mint coriander chutney and hung curd mixture. This also tastes very good. The rest of the process remaind the same but chaat masala is a must as it adds the neccessary twang to make it just like the ones available on the street . 

For Marination - Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add  1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool. - See more at: http://www.jainfoodie.com/recipe/jain-paneer-kathi-roll/#sthash.TxNAqkt6.dpuf