Panner Tikka Kathi Rolls

This is one of those zip zap zoom recipes...and finger lickin' good!

I used store bought tortialls - the ones marked for Burrito's for this recipe - saved me a whole lot of kneading and rolling - worked fabulously!

Do NOT use the regular tortilla's - only the ones for Burrito's - I INSIST!

Cooking Time : 20 mins.
Preparation Time : 15 mins.
Makes 9 rolls.

For the paneer tikka filling

1 cup low fat paneer, cubed
½ cup tomatoes, deseeded and diced
½ cup capsicum, diced
1 teaspoon oil

To be mixed into a marinade

¼ cup low fat curds, beaten
1 teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
½ teaspoon ginger paste
¼ teaspoon garlic paste
¼ teaspoon Bengal gram flour (besan)
½ teaspoon chaat masala
½ teaspoon kasuri methi (dried fenugreek leaves)
½ teaspoon garam masala
salt to taste

For the paneer tikka filling

1. Add the paneer and tomatoes to the prepared marinade and toss lightly.
2. Leave aside for 10 minutes.
3. Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
4. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.

How to proceed

1. Divide the paneer tikka filling into 9 equal portions.
2. Spread one portion of the filling in the centre of each chapati and roll up tightly.
3. When you want to serve, cook the rolls on a hot tava (griddle) - I used a panini grill - cooked evenly on both sides, and got those gorgeous stripes, that makes it look even more appetizing!
4. Cut into 50 mm. (2") long pieces and serve hot.

P.S. : Recommend serving with Green Coriander Chutney!