Skip to main content

Paneer Kathi Roll - April Month SNC Challenge 2014

SNC Challenge from North team  - Panner kathi roll 
SNC Challenge from South Team - Aripathiri


  • 2 Cups paneer, cubed
  • 1 cup Capsicum / Bell peppers, chopped
  • 1 Onion,chopped
  • 1 Tomato, chopped
  • 1 Tsp Kasoori methi
  • 4 Tbsp Oil
  • 1/2 Cup Coriander leaves

Roast & Grind :

  • 1 Tbsp Coriander seeds
  • 1 Tsp Cumin Seeds / Jeera
  • 2 Green Cardamoms
  • 2 Cloves
  • 1 Dry Red Chilli
  • 1 inch Cinnamon stick

For Marination :

  • 1 Tsp Gram Flour
  • 1 Tsp Red chilli powder
  • 1 Tsp Chat Masala Powder
  • 1 Tsp Cumin / Jeera powder
  • 1 Tsp Coriander powder
  • 1/2 Tsp Balck pwpper powder
  • 1/2 Cup yogurt, whipped

Kuchumber :

  • 1/2 Cup Carrots, cut into lengthwise
  • 1 Cup Cucumber Scraped
  • 1 Tomato, cut into long strips
  • 1/4 Cup Onion, sliced
  • 2 Tbsp Coriander leaves, chopped
  • 1 Thai green chillies / normal Chillies, chopped
  • 3 Tbsp Lemon Juice
  • 1/4 Tsp Black salt
  • 1/4 Tsp Sugar

For Dough :

  • 2 Cups Whole wheat flour
  • Water, as needed
  • Salt to taste
  • 1 Tsp Oil 

Method :

For Dough :

  • Take wheat flour in a large bowl, add salt and oil.
  • Add water little by little and knead into soft dough.
  • Cover and rest it for half an hour. 

For Kuchumber :

  • Mix all the veggies given in Kuchumber Ingredients list.
  • Drizzle lemon juice and sprinkle salt and sugar, mix well.
  • Add coriander leaves and green chillies.
  • Mix well and keep aside.

For Kathi Roll Filling :
  • Take paneer in a bowl and sprinkle spices followed by gram flour, mix well.
  • Mix whipped yogurt and toss well.
  • Cover and keep aside.
  • Meanwhile, Roast all the ingredients spices given in a "Roast & Grind" lighlty and grind them into fine powder. keep aside.
  • Heat oil in a pana and add ground spices and fry it for a minute.
  • Add green peppers/capsicum and saute well.
  • Add paneer followed by kasoori methi and mix well.
  • Now add Tomato and Onion and cook for couple of minutes in a medium flame.
  • Remove from the flame and keep aside.

For Roti :

  • Divide the dough and prepare balls.
  • Take one ball and roll into circular shape with 8 inch diameter using rolling pin.
  • After rolling, fill it with coriander leaves, fold and roll it again.
  • Heat tawa and cook rotis both sides, keep aside.
  • Repeat the process for remaining dough.

Arranging Kathi Roll :

  • Place the prepared roti in a flat board and fill the center with 1 tbsp kuchumber and 1 Tbsp paneer.
  • Roll and Wrap it slowly using butter paper of aluminium foil.
  • Serve hot.

Serving Options :

Serve Hot with Tomato Sauce and Juice.


  1. very healthy n filling one,perfect lunch box idea too!!!

  2. Would love to have a bite. nice one

  3. Who will say no to this irresistible kathi rolls, definitely not me..


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …