Tandoori Paneer Cutlet Roll

35-45 minutes
Prep: 15-20 minutes | Cook: 20-25 minutes

Ingredients

For Paneer Cutlet

200 gm Paneer – crumbled (पनीर)

2 medium Potatoes – boiled & mashed (आलू)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

¼ tsp Roasted Cumin Powder (भुना जीरा पाउडर)

⅓ tsp Dried Mango Powder (आमचूर पाउडर)

1 tsp Mustard Oil (सरसों का तेल)

2 fresh Green Chillies – chopped (हरी मिर्च)

1 inch Ginger – chopped (अदरक)

½ tbsp Dried Fenugreek leaves (कसूरी मेथी)

Salt to taste (नमक स्वादानुसार)

2 tbsp Coriander Leaves – chopped (धनिया पत्ता)

Oil for frying (तेल तलने के लिए)

 

For Paratha

1 cup Whole Wheat Flour Dough (गेहूं का गुंदा हुआ आटा)

¼ cup Wheat Flour – for dusting (गेहूं का आटा)

½ tsp Ghee (घी)

1 tsp Ghee – for frying (घी)

 

For Salad

1 medium Onion – sliced (प्याज़)

1 fresh Green Chilli – chopped (हरी मिर्च)

¼ medium Lemon Juice (नींबू का रस)

Salt to taste (नमक स्वादानुसार)

fresh Coriander Leaves – roughly torn (धनिया पत्ता)

¼ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

 

For Spread

¼ cup Hung Curd (टंगा हुआ दही)

½ tsp Roasted Cumin Powder (भुना जीरा पाउडर)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

Salt to taste (नमक स्वादानुसार)

 

For Green Chutney

1 cup Coriander Leaves (धनिया पत्ता)

½ cup Mint Leaves (पुदीने के पत्ते)

1 inch Ginger (अदरक)

¼ medium Onion (प्याज़)

1-2 fresh Green Chillies (हरी मिर्च)

Salt to taste (नमक स्वादानुसार)

Water (पानी)

 

Other Ingredients

fresh Coriander Leaves (धनिया पत्ता)

fried Poha Chivda (पोहा चिवडा)

 

Process

For Paneer Cutlet

  • In a bowl add, crumbled paneer, mashed potatoes, degi red chilli powder, roasted cumin powder, dried mango powder, mustard oil, green chillies, ginger, dried fenugreek leaves, salt, coriander leaves and mix everything together.
  • Now take a portion of the mixture and long rectangle shaped cutlet. Make rest of them and keep aside for further use.

 

For Paratha

  • Take a portion of the dough and roll it out then cut half way through and apply some ghee and dust flour then roll it up into a cone shape.
  • Now close up the open bottom end and press it down.
  • Dust some flour and roll it in a round small roti or paratha.
  • Heat ghee on a hot flat pan and half cook the paratha and keep aside for further use.

 

For Salad

  • In a bowl add sliced onions, lemon juice, coriander leaves, green chillies, degi red chilli powder, salt then mix everything properly and keep aside for further use.

 

For Spread

  • In a bowl add hung curd, degi red chilli powder, roasted cumin powder, salt then mix everything properly and keep aside for further use.

 

For Green Chutney

  • In a grinder jar add coriander leaves, mint leaves, onion, ginger, green chillies, salt, water then grind it into a proper paste and keep aside for further use.

 

For Assembling Tandoori Paneer Cutlet Roll

  • Firstly heat oil in a pan and fry the paneer cutlets on medium heat until golden brown and crispy.
  • Then on a hot flat pan heat ghee and cook the paratha completely until golden and crispy.
  • Now on a plate place the paratha then spread the curd spread in the centre then place the fried paneer cutlet.
  • Then add the salad, some green chutney, fresh coriander leaves and some fried Poha chivda the roll it up and Serve immediately.
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