Chimichurri Paneer Kathi Roll
Updated: Mar 25
💛 Ingredients 💛
Little oil to heat parathas
6-8 tablespoons chimichurri sauce (check under side dish category on my website)
500 grams paneer, cut in cubes
1/4 cup yogurt
1 tablespoon ginger paste
1 tablespoon green chili paste
Salt to taste
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/4 teaspoon black salt
1 tablespoon chili powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon chaat masala
1 teaspoon kasuri methi, rubbed with hands
2 green capsicum, cut in slices
1 red capsicum, cut in slices
1/2 yellow capsicum, cut in slices
3 tablespoons coriander, chopped
2 tablespoons olive oil
Salt to taste
Pinch of pepper powder
Pinch of chaat masala
Pinch of oregano, rubbed with hands
💚 Instructions 💚
In a big bowl, mix yogurt, ginger paste, green chili paste, salt, chili powder, cumin powder, garam masala, chaat masala and kasuri methi.
Add paneer and mix until well combined.
Marinate this mixture for 1 hour in the refrigerator.
In a pan, heat oil over a medium flame.
Add all capsicums, salt, pepper, oregano and chaat masala.
Add coriander and sauté for 2-3 minutes.
Now remove marinated paneer from the refrigerator and add into veggie mix.
Mix well and close the lid.
Let it cook for 5 minutes.
In a flat pan, heat a paratha with little oil.
Spread around 1 tablespoon of chimichurri sauce over the paratha.
Now add paneer and veggie mix in the center.
Sprinkle some chaat masala.
Make a roll and serve.