Vegetarian Paneer Kathi Rolls
How to make healthy vegetarian Paneer Kathi Roll. Our Paneer Frankie recipe is an Indian street food snack is easy to make at home.
Servings: 10
Calories: 374kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- blender
- Spatula Flipper
Ingredients
Marinade
- 100 g Plain Yogurt
- 2 tbsp Ginger minced
- 2 Garlic Cloves
- 1 tsp Garam Masala
- 1 tsp Ground Cumin
- 1/2 tsp Ground Turmeric
- 2 tsp Tomato Paste
Herb Chutney
- 3 cups Cilantro
- 3/4 cup Mint Leaves
- 2 tbsp Lemon Juice
- 1/4 cup Cashew Nuts
- Salt
- 1 Garlic Clove
- 1/8 tsp Chili Powder
- 4 tbsp Water
Rolls
- 250 g Paneer cut into slender 2 inch long slices
- 2 tbsp Canola Oil
- 1 Small Red Bell Pepper thinly sliced
- 1/2 cup Red Onion sliced
- Black Pepper
- 10 Frozen Indian Paratha
Instructions
Herb Chutney
- Blitz all the ingredients until smooth and creamy in a blender.
Marinade
- Blitz together all the ingredients for the marinade in a blender. Season to taste. Add the paneer, gently turning the pieces to coat. Set aside.
Rolls
- Heat the 2 tbsp oil in a saucepan, add the bell pepper and stir-fry for 2 minutes. Add the paneer and all of its marinade and cook, stirring often, until the liquid has reduced and you can see oil in the pan, 6-7 minutes. Add the onions and cook for another minute. Take off the heat and set aside.
- Heat a clean non-stick skillet to medium. Remove the frozen parathas from plastic wrapping and place in the hot skillet, one at a time. Cook on medium high heat for 1-2 minutes on each side or until both sides are golden brown, pressing gently with a spatula.
Assembly
- Work quickly! Slather the herb chutney over the parantha. Spoon a line of the paneer filling down the centre. Wrap them up and serve hot!
Nutrition
Calories: 374kcal | Carbohydrates: 46.1g | Protein: 11.2g | Fat: 16.8g | Saturated Fat: 7.9g | Cholesterol: 1mg | Sodium: 176mg | Potassium: 177mg | Fiber: 1.4g | Sugar: 3.4g | Calcium: 46mg | Iron: 2mg