Indo-Italian Paneer Kaththi Roll
Pre-Preparation Time: 15 Minutes.
Preparation Time: 10 Minutes.
Tortillas: 4 Nos.
Paneer(Cottage Cheese): 250 Grams
Hung Curd: 100 Grams
Gram Flour: 1 Tbspn
Onion: 1 Medium
Green Bell Pepper: 1/2 Nos.
Yellow Bell Pepper: 1/2 Nos.
Red Bell Pepper: 1/2 Nos.
Cheese Spread: 1/2 Cup
Mint Mayonnaise: 1/4 Cup
Butter: 4 Tbspn
Honey Onion Sauce: 1/4 Cup
Mustered Sauce: 1 Tbspn
Red Chilly Sauce: 1 Tbspn
Tobasco Sauce: 1 tspn
Salt to Taste.
Olive Oli: 2 Tbspn
Freshly crushed Black Pepper: 1/2 tspn
Oregano: 2 tspn
Red Chilly Flakes:1 tspn
Cut Onion, all three bell peppers into julienne.
Heat Oil in a pan. Saute them for 1 minutes. Season with some salt and crushed black pepper. Take it in a bowl and put it aside.
In a bowl, Take hung curd and gram flour. Season it with Salt and crushed black pepper and beat it well till it becomes smooth.
Saute Paneer Julienne on the flat pan from all the sides.
Add Paneer Julienne to it and mix it well. keep it aside for a while.
On a skillet, cook tortilla on both the sides for a while.
Take this tortilla on a flat plat. Apply butter and spread cheese to it. In the middle arrange sauted salad. On that, arrange paneer Julienne in a row. Season it with oregano, chilly flakes, and all sauces.
Prepare all tortillas like this.
Roll each tortilla tightly. And serve it hot with your choice of Dip / Sauce.