Prep time: 15 minutes
Cook time: 25 minutes
For how many people: 4
For the stuffing (for cheese tikka) Ingredients:
1 cup Paneer pieces (200 gm cottage cheese) 1/2 cup green capsicum, 1/3 cup tomato cut into 1 inch pieces, Biz removed and chopped in 1 inch pieces 1 medium onion, cut into 1 inch pieces (About 1/3 cup) 1/4 cup thick curd 1/2 tsp ginger-garlic paste 1/4 tsp corn flour (or gram flour) 1/2 tsp red chilli powder 1/8 tsp garam masala powder 1/2 tsp kasoori methi ( Dried fenugreek leaves) 1 tsp Coriander Powder 1/4 tsp Chut Mas 1 tsp lemon juice according to Lala powder 1 tbspn oily flavor
Ingredients for Chapati:
1/2 cup wheat flour 1/2 cup flour, 2 tsp oil + shale for frying, milk or water mixer 1/4 cup coriander mint chutney (to serve) 1 onion, finely chopped (to serve)
The recipe for making cheese tikka for stuffing:
Take a thick curd, corn flour, ginger-garlic paste, red chilli powder, garam masala powder, kasoori fenugreek, coriander powder, chaat masala powder and salt in a large bowl. Mix well. Paneer pieces, Shimla Add chillies, tomatoes and onions. Coat them well with spices (wrap them). Cover the bowls with a plastic wrap or plate and keep it in the fridge for 25-30 minutes. In a non stick pan, heat 1-tablespoon oil on medium flame. Insert capsicum, paneer, onion and tomatoes wrapped with spices and seal for 5 to 7 minutes. Turn off the gas. Put lemon juice on top of it and mix it well. Paneer tikka is ready for the filling. Divide it into 4-5 parts.
Method of making chapati:
Take wheat flour, flour, 2-teaspoon oil and salt in a bowl. Insert milk or water as needed and take soft dough gum. Cover the dough with a cloth and set it for 10-15 minutes. Divide the loaf into 4-5 equal parts and give each part the shape of a rounded loin. Take a dough and wrap it with dry flour and keep it on top of the chuck. Take a bell in thin chapati. Apply 1/2 tsp oil on both sides of the chapati and apply it till the brown spots appear on top of the pan. (See how to chapati it in detail). Cover the chapati in a box. Make all the chapati in the same way.
Paneer Saddle Roll Forming Method:
Follow this method to make coriander powder chutney. Cut the onion into thin slices and sprinkle some little masala powder over it. Take one chapati and spread 1-2 teaspoon green chutneys uniformly over it. If the roll chapati is not hot then make it warm again on the pan for a few seconds before rolling it. Put the paneer tikka in the middle and spread it in length. Put the chopped onion on top. Filling (Paneer Tikka ), Wrap the chapati tightly and roll. Wrap half roll of aluminum foil and serve with mint chutney and vegetable salad.
