- In a bowl add, crumbled paneer, mashed potatoes, degi red chilli powder, roasted cumin powder, dried mango powder, mustard oil, green chillies, ginger, dried fenugreek leaves, salt, coriander leaves and mix everything together.
- Now take a portion of the mixture and long rectangle shaped cutlet. Make rest of them and keep aside for further use.
- Take a portion of the dough and roll it out then cut half way through and apply some ghee and dust flour then roll it up into a cone shape.
- Now close up the open bottom end and press it down.
- Dust some flour and roll it in a round small roti or paratha
- Heat ghee on a hot flat pan and half cook the paratha and keep aside for further use.
- In a bowl add sliced onions, lemon juice, coriander leaves, green chillies, degi red chilli powder, salt then mix everything properly and keep aside for further use.
- In a bowl add hung mayonesse, degi red chilli powder, roasted cumin powder, salt then mix everything properly and keep aside for further use.
- Firstly heat oil in a pan and fry the paneer cutlets on medium heat until golden brown and crispy.
- Then on a hot flat pan heat ghee and cook the paratha completely until golden and crispy.
- Now on a plate place the paratha then spread the curd spread in the centre then place the fried paneer cutlet.
- Then add the cheese , some onion, fresh coriander leaves and mayonesse then roll it up and Serve immediately.
tion? What better than to wrap it up! This recipe has everything you need – Tandoori flavours, Paneer Cutlet, goodness of a whole-wheat wrap and veggies to boot.
Tandoori paneer cutlet roll
By Ilamnaz Khatoon
Feb, 20th
703
Servings
3 persons
Cook Time
45 minutes
Ingredients
20
- 22
Ingredients
- 200 grams Paneer
- 2 quarts Medium Potatoes – boiled & mashed
- ½ teaspoons Degi Red Chilli Powder
- ¼ teaspoons Roasted Cumin Powder
- ⅓ teaspoons Dried Mango Powder
- 1 teaspoon Mustard Oil
- 2 quarts Green Chillies – chopped
- ½ teaspoons Ginger – chopped
- ½ tablespoons Dried Fenugreek leaves
- Salt to taste
- 2 tablespoons Coriander Leaves – chopped
- Oil for frying
- 1 cup Whole Wheat Flour Dough ¼ cups Wheat Flour –
- ¼ cups Wheat Flour –for dusting
- ½ tablespoons Ghee
- 1 tablespoon Ghee – for frying
- Mayonesse
- 1 cup grated cheese
- 1 cup Finely chopped Onoin
- ½ teaspoons Degi Red Chilli Powder
- ½ teaspoons Roasted Cumin Powder
- Corinder leaves
Instructions
Notes/Tips
Don't over cooked potatoes . And fry the paratha on medium flame .
