Paneer Roll Recipe | Paneer Kathi Roll | Paneer Wrap

for paneer marination

• 6 tablespoons Hung Curd or thick curd or greek yogurt
• ½ tablespoon ginger garlic paste or 1 inch ginger + 3 medium garlic cloves - crushed to a paste in a mortar pestle
• ¼ teaspoon carom seeds (ajwain)
• ¼ teaspoon turmeric powder (ground turmeric)
• ½ teaspoon coriander powder (ground coriander)
• ½ teaspoon cumin powder (ground cumin)
• ½ teaspoon garam masala
• ½ teaspoon dry mango powder (amchur powder)
• ¼ teaspoon chaat masala powder - optional
• 1 teaspoon kashmiri red chilli powder or sweet paprika
• black salt or food grade and edible rock salt or regular salt as required
• 1 teaspoon lemon juice
• 200 grams paneer (Indian cottage cheese)

For the green chutney

• ½ cup Coriander leaves - can swap with 1 cup of coriander leaves if out of mint leaves
• ½ cup mint leaves
• 1 green chilli or ½ teaspoon chopped green chillies
• 1 inch ginger - chopped
• 1 to 2 garlic cloves - small to medium-sized
• ¼ teaspoon dry mango powder (amchur powder) or ½ teaspoon chaat masala
• 2 tablespoons hung yogurt or thick curd or greek yogurt
• ½ teaspoon roasted cumin powder
• 1 teaspoon water - optional

For the dough

• 1 cup whole wheat flour
• ¼ teaspoon salt or add as required
• ½ tablespoon oil
• ½ cup water or add as required
• oil or ghee as required for roasting rotis

For veggie salad

• ⅓ cup shredded cabbage
• ⅓ cup grated carrots
• ⅓ cup thinly sliced capsicum (bell pepper or shimla mirch)
• ⅓ cup thinly sliced onions
• ¼ teaspoon kashmiri red chilli powder or sweet paprika
• 1 teaspoon chaat masala
• 1 teaspoon lemon juice
• salt as required

Other ingredient

• 2 tablespoons oil - for pan frying paneer