Name: Paneer Frankie/ Paneer Kathi Roll recipe by Neha Pahilwani at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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 dough; PANEER STUFFING:; Fresh paneer 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) powdee 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

ABOUT Paneer Frankie/ Paneer Kathi Roll RECIPE

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 suitable to be eaten immediately or can be prepared in advance 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 Serving: 4

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 dough
PANEER STUFFING:
Fresh paneer 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) powdee 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

Instructions

FOR WRAPS:
In a wide pan combine all purpose flour, oil, salt, nigella and carom seeds.
Add water to this flour and knead to a soft and smooth dough
Let dough rest for 10 minutes.
Make equal sized balls from the dough.
Roll out each ball to 6" or 8" diameter sheets
Lightly cook on both sides on a griddle /tawa.
Cover the sheets with foil or cloth. If using cloth sprinkle some water on the cloth to keep the sheets soft.
Keep these sheets aside
STUFFING:
Prepare marination 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.
Combine the paneer pieces into this marinade. Refrigerate for 3 to 4 hours or overnight.
In a wide pan heat oil and add the onions and saute for 5 to 7 minutes till translucent and pink.
Add in the chopped capsicum and saute for 2 minutes.
Now add this marinade into the onion and capsicum mixture and continue to stir fry till water dries up and oil oozes from sides.
Add the chaat masala , kasoori methi and coriander leaves. Put off flame
HOW TO PROCEED
Take one flour sheet. Arrange 2 teaspoonsof paneer stuffing lengthwise on the sheet.
Fold in the sides of the sheet
Then completely fold in a cylindrical manner.
Wrap each frankie in a foil or sandwich paper
Repeat for other sheets
Serve warm with chutney.
Can be stored in freezer for 3 to 4 days. Before serving heat in an oven or microwave.

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