Paneer Kathi rolls
Paneer 1 cup (cut into long thin strips) Capsicum 1/2 (cut into long thin strips) Onion 2 (cut into long thin strips) Mint almond chutney as needed Cooked basmati rice 4-5 tbslp Hung yogurt 3 tsp Red chili powder 1 tsp Cumin powder 1/2 tsp Kasoori methi 2 pinches Garam masala 1/2 tsp Chaat masala 1/2 tsp Coriander leaves few Salt as needed Vietnamese rice roll sheets 4-5 Tortilla | chapathi 2
Method
- In a wide bowl,add the paneer,capsicum and one onion(cut into thin slices).
- Add the yogurt,red chili powder,cumin powder,garam masala,kasoori methi and little salt.
- Mix well and marinate this for 20 minutes.
- In a pan add oil and cook the marinated paneer mixture for 10 minutes.
- Switch off the flame and allow this to cool completely.
- Chop the other onion into thin long slices and add chaat masala and chopped coriander leaves.
- Mix the onions,chaat masala and coriander leaves nicely.
- Cook the basmati rice and keep this aside.
- Now everything is ready for making the Vietnamese rolls.
- Heat water and when it is warm transfer it to a wide bowl. We need this to dip our rice sheets.
- Dip the rice sheet in the warm water and keep it on a clean surface. You can either place it on a cutting board or a plate.
- Spread little green almond chutney on this.
- Place the paneer mixture on the top.
- Now add the cooked basmati rice.
- Add the onions sprinkled with chaat masala and coriander leaves.
- Fold it on both sides.
- Now roll it from the bottom as shown in the picture.
- Paneer vietnamese roll is ready.
- You can make this with tortilla wrap or left over chapathis too.
- Spread chutney on the wrap.
- Place the paneer mixture and onion masala on this. No need to put basmati rice,if using tortilla wrap.
- Fold it from both sides.
- Prick a tooth pick,so that it will stay tight.
- Paneer kathi rolls are ready to serve. You can pack these vietnamese paneer rolls/paneer kathis rolls for lunch box too.
Method
- In a wide bowl,add the paneer,capsicum and one onion(cut into thin slices).
- Add the yogurt,red chili powder,cumin powder,garam masala,kasoori methi and little salt.
- Mix well and marinate this for 20 minutes.
- In a pan add oil and cook the marinated paneer mixture for 10 minutes.
- Switch off the flame and allow this to cool completely.
- Chop the other onion into thin long slices and add chaat masala and chopped coriander leaves.
- Mix the onions,chaat masala and coriander leaves nicely.
- Cook the basmati rice and keep this aside.
- Now everything is ready for making the Vietnamese rolls.
- Heat water and when it is warm transfer it to a wide bowl. We need this to dip our rice sheets.
- Dip the rice sheet in the warm water and keep it on a clean surface. You can either place it on a cutting board or a plate.
- Spread little green almond chutney on this.
- Place the paneer mixture on the top.
- Now add the cooked basmati rice.
- Add the onions sprinkled with chaat masala and coriander leaves.
- Fold it on both sides.
- Now roll it from the bottom as shown in the picture.
- Paneer vietnamese roll is ready.
- You can make this with tortilla wrap or left over chapathis too.
- Spread chutney on the wrap.
- Place the paneer mixture and onion masala on this. No need to put basmati rice,if using tortilla wrap.
- Fold it from both sides.
- Prick a tooth pick,so that it will stay tight.
- Paneer kathi rolls are ready to serve. You can pack these vietnamese paneer rolls/paneer kathis rolls for lunch box too.
- You can add freshly shredded cabbage and carrot to the Vietnamese rolls.
- You can add paneer cubes too, but do not add too much on the rolls and it will be difficult to roll.
- Adding green chutney and onions mixed with chaat masala enhances the taste of the paneer Vietnamese rolls | Paneer kathi rolls.
