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Paneer Tikka Rolls: A Desi Delight for Every Occasion!

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Chef Curry Do’pyaza

Paneer Tikka Rolls: A Desi Delight for Every Occasion!

Namaste Doston! Kem Cho? Sat Sri Akal! (Greetings friends! How are you? Greetings!)

Chef Curry Do-Pyaza here, ready to spice up your life with a dish that’s as versatile as it is delicious: Paneer Tikka Rolls!

This vibrant and flavourful dish is a true crowd-pleaser, perfect for everything from Diwali parties to Holi celebrations, lazy summer picnics to cozy winter dinners. It’s a dish that sings of India, a symphony of textures and tastes that will transport you to the bustling streets of Delhi or the serene hills of Himachal.

A Little History Lesson (with a Twist!)

While the exact origins are a bit hazy, Paneer Tikka itself likely evolved from the royal kitchens of the Mughal Empire. Think succulent kebabs, marinated in aromatic spices and cooked in a tandoor. Over time, vegetarian adaptations emerged, with paneer (Indian cheese) taking center stage. The idea of wrapping it in a roti or naan is a more modern invention, a brilliant way to make this delicious dish portable and even more satisfying!

Get Ready to Cook!

  • Preparation Time: 20 minutes (plus 30 minutes for marinating)
  • Cooking Time: 25 minutes

What You’ll Need (The Samagri):

  • For the Paneer Tikka:
    • 250g Paneer (Indian Cheese), cut into 1-inch cubes
    • 1/2 cup Dahi (Yogurt), thick and plain
    • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
    • 1 tsp Lal Mirch Powder (Red Chili Powder) – adjust to your spice level!
    • 1/2 tsp Haldi Powder (Turmeric Powder)
    • 1 tsp Dhania Powder (Coriander Powder)
    • 1/2 tsp Garam Masala
    • 1 tbsp Nimbu ka Ras (Lemon Juice)
    • 2 tbsp Besan (Gram Flour), roasted
    • 1 tbsp Sarson ka Tel (Mustard Oil)
    • Salt to taste
    • 1 medium sized Pyaaz (Onion), cut into cubes
    • 1 medium sized Shimla Mirch (Capsicum), cut into cubes
  • For the Wraps:
    • 4-6 Roti or Naan (Indian Flatbread) – store bought or homemade
    • Mint Chutney
    • Tamarind Chutney
    • Finely chopped Pyaaz (Onion)
    • Finely chopped Hara Dhania (Cilantro)
    • Chaat Masala (optional)

Let’s Get Cooking (The Vidhi):

  1. Marinate the Paneer: In a large bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, roasted gram flour, mustard oil, and salt. This is your flavorful marinade!
  2. Gently add the paneer cubes, onion and capsicum to the marinade, making sure they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or even better, for a couple of hours. The longer it marinates, the more flavourful it will be!
  3. Cook the Tikka: You have options here, my friends!
    • On the Stove: Heat a tawa (griddle) or frying pan over medium heat. Lightly grease it with oil. Arrange the marinated paneer, onion and capsicum pieces on the hot tawa, cooking them for 8-10 minutes, turning occasionally, until they are golden brown and slightly charred.
    • In the Oven: Preheat your oven to 200°C (400°F). Arrange the marinated paneer, onion and capsicum pieces on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until they are golden brown.
    • In the Air Fryer: Preheat your air fryer to 180°C (350°F). Arrange the marinated paneer, onion and capsicum pieces in the air fryer basket in a single layer. Cook for 8-10 minutes, shaking the basket halfway through, until they are golden brown.
  4. Assemble the Rolls: Warm your roti or naan on a tawa or in the microwave. Spread a generous amount of mint chutney and tamarind chutney on the roti.
  5. Place the cooked paneer tikka in the center of the roti. Sprinkle with finely chopped onion, cilantro, and a pinch of chaat masala (if using).
  6. Roll the roti tightly, like a burrito. You can secure it with a toothpick if needed.
  7. Serve Immediately: Cut the roll in half (optional) and serve hot!

Chef’s Tips for a Perfect Paneer Tikka Roll:

  • Thick Yogurt is Key: Use thick, plain yogurt for the marinade. If your yogurt is watery, hang it in a muslin cloth for a few hours to drain the excess water.
  • Don’t Overcook the Paneer: Paneer can become rubbery if overcooked. Cook it just until it’s golden brown and heated through.
  • Experiment with Flavors: Feel free to add other vegetables to the tikka, like bell peppers, tomatoes, or mushrooms.
  • Spice it Up: Adjust the amount of red chili powder to your taste. You can also add a pinch of cayenne pepper for extra heat.

Other Ways to Cook This Delightful Dish:

  • Pressure Cooker: You can pressure cook the paneer tikka. Add the marinated paneer, onion and capsicum pieces to the pressure cooker with 1/4 cup of water. Pressure cook for 2 whistles on medium heat.
  • Slow Cooker/Crockpot: You can cook the paneer tikka in a slow cooker. Add the marinated paneer, onion and capsicum pieces to the slow cooker. Cook on low for 2-3 hours, or on high for 1-2 hours.
  • Microwave: You can microwave the paneer tikka. Add the marinated paneer, onion and capsicum pieces to a microwave-safe dish. Microwave on high for 3-4 minutes, stirring halfway through.

Nutritional Information (Approximate, per roll):

  • Calories: 350-450
  • Protein: 15-20g
  • Carbohydrates: 40-50g
  • Fat: 15-20g

Serving Suggestions:

  • Serve with a side of raita (yogurt dip) or a fresh salad.
  • Pack it for a delicious and satisfying lunch.
  • Serve as an appetizer at your next party.
  • Enjoy it as a quick and easy weeknight dinner.

Now it’s your turn!

Go ahead, give this Paneer Tikka Roll recipe a try. It’s easier than you think, and the results are absolutely divine! Share your culinary creations with your friends and family. Let them experience the magic of Indian flavours.

Happy Cooking, Doston!
Chef Curry Do-Pyaza signing off!