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Today, we are making "Paneer-N-Cheese Roll".
For the roti, take a whole wheat flour in a bowl.
Add 1 tablespoon oil.
Add a pinch of salt.
Mix well and knead into a soft dough using enough water. Keep aside.
Divide the dough into 4 equal portions.
Roll out each portion into 200 mm. (8”) diameter circle using a little flour.
Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.
To Be Mixed Into A Marinade, take fresh curds in a bowl.
Add the garlic paste.
Add the green chilli paste.
Add the cornflour.
Add the cumin seeds powder.
Add the cardamom powder.
Add the white pepper powder.
Add salt to taste.
Mix well.
Add the cottage cheese cubes.
Add the onion cubes.
Add the capsicum cubes.
Mix well.
Keep aside to marinate for 15 to 20 minutes.
To Be Mixed Into Garlic Mayonnaise, take 1/2 cup mayyonaise in a bowl.
Add the garlic paste.
Add the white pepper powder.
Mix well.
Heat the oil in non-stick pan.
Add the marinated paneer and vegetable filling.
Cook on a medium flame for 8 to 10 minutes. Keep aside.
Just before serving, warm a roti on a non-stick tava.
Place the roti on a clean dry surface.
Place 1/4th of the paneer and vegetable filling in a single row in the centre of the roti.
Arrange 1/4th of the cabbage over it.
Sprinkle 1/2 tsp of chaat masala.
Sprinkle 1 tbsp of cheese over it.
Finally spread 2 tbsp of garlic mayo over it.
Roll up the roti tightly.
Repeat with the remaining ingredients to make 3 more rolls.
Serve immediately.