Paneer Frankie / Paneer Kathi Roll

Paneer Frankie/ Paneer Kathi Roll

Prep time: 10 mins

Cooking Time:25 mins

Total Time: 35 mins

Servings:4

Paneer Frankie or Kathi roll is an all-time favourite, be it for breakfast or snack time; while driving or hiking; it is a convenient food. The recipe that follows is can be eaten immediately or  prepared ahead and warmed up before serving. There are many variations to this recipe. I have used diced paneer pieces as its texture appeals to me. These Paneer Frankies are just irresistible... try them out. Marinating the paneer enhances the flavour of paneer frankies.

Ingredients:

FOR WRAPS:

• All Purpose Flour (maida) 1.5 cups                                  
• Oil 1 teaspoon
• Salt 1/2 teaspoon
• Carom seeds (Ajwain) 1/4 teaspoon)
• Nigella seeds (Kalonji) 1/4 teaspoon)
• Water to knead the dough

FOR PANEER STUFFING:

• Fresh paneer (Cottage cheese) 250 gram finely diced
• Juice of 2 Limes
• Yoghurt 1/2 cup
• Ginger-Garlic paste 2 teaspoon
• Green chilli 1 finely chopped
• Capsicum 1/2 cup finely chopped
• Salt to taste
• Coriander powder 2 teaspoon
• Red chilli powder 1/2 teaspoon
• Fennel (saunf) powder 1 teaspoon
• Cumin (jeera) powder 1 teaspoon
• Onions 2 medium chopped
• Oil 2 tablespoons
• Kasoori Methi 1 tablespoon crushed
• Fresh. Coriander a few sprigs chopped
• Chaat Masala 1/2 teaspoon
• A pinch of orange food colour

Method:

FOR WRAPS:

1. In a wide pan combine all purpose flour, oil, salt, nigella and carom seeds.
2. Add water to this flour and knead to a soft and smooth dough
3. Let dough rest for 10 minutes.
4. Make equal sized balls from the dough.
5. Roll out each ball to 6" or 8" diameter sheets
6. Lightly cook on both sides on a griddle /tawa.
7. Cover the sheets with foil or cloth. If using cloth sprinkle some water on the cloth to keep the sheets soft.
8. Keep these sheets aside

FOR STUFFING:

1. Prepare marination for paneer: For this in a mixing ball prepare marinade by mixing lime juice, yoghurt, ginger -garlic paste, green chilli, salt, coriander powder, red chilli powder, fennel powder, cumin powder and orange food colour.
2. Combine the paneer pieces with this marinade. Refrigerate for 3 to 4 hours or overnight.
3. In a wide pan heat oil and add the onions and saute for 5 to 7 minutes until translucent and pink.
4. Add the chopped capsicum and saute for 2 minutes.
5. Now add this marinade into the onion and capsicum mixture and continue to stir fry till water dries up and oil oozes from sides.
6. Add the chaat masala , kasoori methi and coriander leaves. Put off flame

HOW TO PROCEED

1. Take one prepared wrap sheet. Place 2 teaspoons of paneer stuffing lengthwise on the sheet.
2. Fold in the sides of the sheet
3. Then completely fold in a cylindrical manner.
4. Wrap each frankie in a foil or sandwich paper
5. Repeat for other sheets
6. Serve warm with chutney.
7. Can be stored in freezer for 3 to 4 days. Before serving heat in an oven or microwave.

TIPS:

You can put chutney, lettuce or raw onion slices while preparing the frankies. But these should be served at once.

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