Legendary Paneer Tikka Roll

Name: Legendary Paneer Tikka Roll
Total time: 600 s
Yield: 5-serving
Cuisine: Indian
Ingredients: 450 grams paneer Firm cubes; 5 numbers Flour tortillas maida roti / khubz /; 1/2 Iceberg lettuce head; as required Vegetable oil; 3 teaspoons Garlic , grated; 3 teaspoons Ginger , grated; 2 teaspoons red chilli Kashmiri powder; 1 teaspoon Turmeric powder; 2 teaspoons Lemon juice; 1 teaspoon Chaat masala; 2 tablespoons Chickpea flour (Besan); 2 tablespoons yoghurt Thick (Greek/hung); 1/2 tablespoon Vegetable oil; to taste Salt; handful mint a; handful coriander leaves a; 3 numbers Green chillies; 1 inch Ginger , chopped piece; 1 Onion , chopped small piece; 2 teaspoons Chaat masala; 2 teaspoons Lemon juice; 1 teaspoon Sugar; to taste Salt; 2 tablespoons yoghurt Thick (Greek/hung); 1 number onion Thinly sliced; 1 teaspoon Chaat masala; 1 teaspoon Lemon juice; to taste Salt

Arun Subramanian @cook_7807808

Den Haag, The Netherlands

There are very few forgivable sins. One is having to kill someone to eat one of these.

Arun Subramanian @cook_7807808

Den Haag, The Netherlands

There are very few forgivable sins. One is having to kill someone to eat one of these.

Saved

Ingredients

10 mins

5-serving

450 gramspaneer Firm cubes
5 numbersFlour tortillas maida roti / khubz /
1/2Iceberg lettuce head
as requiredVegetable oil
3 teaspoonsGarlic , grated
3 teaspoonsGinger , grated
2 teaspoonsred chilli Kashmiri powder
1 teaspoonTurmeric powder
2 teaspoonsLemon juice
1 teaspoonChaat masala
2 tablespoonsChickpea flour (Besan)
2 tablespoonsyoghurt Thick (Greek/hung)
1/2 tablespoonVegetable oil
to tasteSalt
handfulmint a
handfulcoriander leaves a
3 numbersGreen chillies
1 inchGinger , chopped piece
1Onion , chopped small piece
2 teaspoonsChaat masala
2 teaspoonsLemon juice
1 teaspoonSugar
to tasteSalt
2 tablespoonsyoghurt Thick (Greek/hung)
1 numberonion Thinly sliced
1 teaspoonChaat masala
1 teaspoonLemon juice
to tasteSalt

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Steps

10 mins

1

Mix all the ingredients for the marinade well to form a batter. Marinate the paneer in this batter in the refrigerator overnight.
2

Prepare the mint chutney spread by grinding all ingredients except yoghurt in a blender until smooth paste. Then add the yoghurt to this paste and mix well by spoon.
3

Pan-fry the marinated paneer cubes in 0.5cm vegetable oil over medium heat and keep turning them on their sides until all faces are a good dark brown. You can also barbecue the paneer cubes, but make sure they’re firm enough to be handled on a grill first.
4

Rest the grilled paneer for about 5 minutes before assembling the wrap.
5

Mix the onions with the chaat masala, lemon juice and salt and let it sit for 5 mins.
6

Assemble the wrap by spreading a couple of teaspoons of the mint chutney on the wrap, a handful of crisp cut iceberg lettuce, pickled onions and top off with the grilled paneer cubes. Season with coarsely ground pepper.
7

Wrap the roll as beautifully as you can and apply to face. No regrets.