Achari Paneer Kathi Roll

INGREDIENTS

• 4 whole wheat Chapatis
• 1/2 cup shredded cabbage
• 4 tbsp chopped mint leaves (phudina)
• Poonjiaji’s Teekhi Chutney
• Poonjiaji’s Achari Marinade
• salt to taste
• oil for cooking

METHOD
FOR PANEER TIKKA

1. Add the paneer pieces to Poonjiaji’s Achari Marinade, mix gently and keep aside to marinate for 8 to 10 minutes.
2. Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly brown (approximately 4 to 5 minutes). Keep aside.

HOW TO ASSEMBLE

1. Mix the cabbage, mint and salt together.
2. Apply Poonjiaji’s Teekhi Chutney on each chapati evenly.
3. Spread the cabbage mixture equally on each chapati.
4. Put the paneer tikka filling equally in the centre of each chapatis and roll up tightly.
5. When you want to serve, cook the rolls on a hot tava (griddle) using little oil.
6. Cut into 2" long pieces.
7. Serve hot.