Paneer Tikka Rolls

Tikka is one of my favourites. I have tried tikkas made with chicken, fish as well as Paneer and love all of those. Originated from Punjab, India; the meaning of Tikka in Punjabi language is bits or pieces. The ingredients for Tikka are cut into squares or bite sized pieces, passed through skewers and traditionally barbequed on red hot coal.

Tikka is a marinade prepared with spices and curd/yoghurt. The marinated ingredients are kept aside for at least 3 hours or left overnight so that the marinade gets completely adhered. This is later grilled along with some veggies. Here I have explained the stir fried method of preparation.

I decided to make Paneer Tikka rolls when I ran out of options to pack something convenient to be had for lunch, at the same time should be quite filling as well. I had few left over veggies in the refrigerator which had to be used quickly and I incorporated these along with paneer. You may use tortillas for enclosing the filling. Here I have used home made whole wheat Chapatis which made it even more nutritious. Also I have included the recipe for Chapati which many of you know already but thought of writing it down to help those readers who aren't familiar with Chapatis.

Ingredients for Chapati:

Whole wheat flour - 1 cup

Olive oil - 1 tbsp

Salt to taste

Hot water(I used boiling water)

Method:

• In a large pan/bowl mix flour, salt and oil well.
• Add boiling water slowly and keep mixing until you are able to form a smooth non sticky dough.
• Knead the dough for few minutes.
• Keep it aside, covered, for half an hour.
• Divide the dough into lemon sized balls.
• Spread each ball with a rolling pin into thin circles adding sufficient flour during the rolling process to prevent the dough from sticking..
• Heat a pan over medium heat.
• Grease the pan with little oil, place one chapati and cook for few seconds on one side until it starts to puff up.
• Flip over to the other side and continue this process until both sides have golden brown spots.
• Remove from pan, keep it covered and proceed with the remaining chapatis.

Ingredients for Paneer Tikka:

Paneer - 10 oz (283 g) cut into squares

3/4 of white onion chopped into squares

Green bell pepper(Capsicum)- 1 chopped into squares

Snow peas - 10 chopped

Asparagus - 3 chopped

Mushrooms - 5 oz(140 g) chopped

Butter/Oil for greasing the pan

For marinade:(Adjust each according to your taste)

Chilly powder - 1 heaped tsp

Juice of 3/4 th lemon

Salt to taste

Ginger garlic paste - 1.5 tsp

Garam masala - 1.5 tsp

Kasoori methi(dried fenugreek leaves) - 1.5 tsp

Hung curd/yoghurt - 3 tsp

Red food colour

Final sprinkling:(Optional)

Chaat masala

Lemon juice

Method:

• In a small bowl mix the ingredients mentioned under marinade well.
• Marinate paneer and veggies with the prepared marinade separately.
• Keep the marinated ingredients for at least 3 hours in the refrigerator.
• Heat a pan at high heat, grease with enough butter/oil and add the paneer pieces.
• Stir fry till the outer layer has sealed well.
• Reduce heat to medium-high and stir fry till the pieces turn golden brown.
• Remove from pan and keep aside.
• Now follow the same procedure for stir frying veggies until it has a grilled appearance.
• Now add the cooked paneer pieces, mix everything well and remove from heat.
• You may sprinkle with chaat masala and few drops of lemon juice. Those who do not like the lemony flavour may skip this step.

Final assembling:

• Divide the filling into equal portions according to the number of Chapatis you have made.
• Take a chapati, place a portion of filling in the middle and start rolling tightly from end to enclose the filling.
• If the final rolled end of the chapati doesn't stay in place you may use a toothpick to pin it down.

This goes to AFAM-Bell Peppers hosted by Priya of Priya's Easy N Tasty Recipes & started by Maheswari.

JFI:Chilli hosted by Vysh of Cardamom-The queen of spices and started by Indira of Mahanadi.

Pooja.

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