Paneer Bhurji Kathi Roll

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 cup whole wheat flour with 0.25 teaspoon salt and gradually add 0.25 to 0.5 cup water, kneading into a smooth dough for 5 minutes, then cover and let it rest for 15 minutes.

2. 2

   Heat 2 tablespoons oil in a large pan over medium heat, then add 1 large finely chopped onion and sauté for 5 minutes until translucent.

3. 3

   Stir in 1 tablespoon ginger-garlic paste and 2 slit green chilies, cooking for 2 minutes until fragrant.

4. 4

   Add 2 medium finely chopped tomatoes, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and salt to taste, then cook for 8-10 minutes until the tomatoes soften and the oil separates.

5. 5

   Crumble 200 grams paneer into the mixture and add 0.5 teaspoon garam masala, mixing well and cooking for another 5 minutes, then stir in 2 tablespoons fresh chopped coriander leaves and set aside.

6. 6

   Divide the rested dough into 4 equal portions, roll each into a thin 6-inch circle, and cook each roti on a hot griddle with 0.25 teaspoon ghee or oil per side until golden spots appear.

7. 7

   Spread a generous portion of the paneer bhurji mixture onto each warm roti and roll it up tightly.

8. 8

   Serve the Paneer Bhurji Kathi Rolls immediately with a side of mint chutney or ketchup.