This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Paneer Kaathi Roll
Feed your senses by biting into the popular street food dish, Paneer Kaathi Rolls. They are the perfect mouth-watering snack using our Tikka Masala Spice Paste
Ingredients
Serves 4 people
Filling
- 1/2 tsp Cumin Seeds
- 2 tbsp Oil
- 150g Onion sliced
- 1 tsp Ginger chopped
- 2 cloves Garlic chopped
- 50g Tomato Puree
- 3tbsp Pataks Tikka Masala Paste
- 250g Paneer - Cut into batons
- 100ml Water
- 20g Butter
- Salt to taste
- itsp Sugar
Tortilla
- 4 Eggs
- 4 Tortilla
- 1tbsp Fresh chopped Coriander
- Pinch of salt
- Oil to shallow fry
Sweet Yogurt
- 100g Full fat yogurt
- 20g Sugar
Mint and Coriander Chutney
- 1 small packet of fresh coriander - with stems and washed
- 1 small packet of fresh Mint - leaves only and washed
- 40g Pataks Lime Pickle
- 60g Yogurt
- Salt to taste and balance flavour
- 18g Sugar
Garnish
- 1/2 Finely sliced red onion
- 1/2 Finely sliced red pepper
- 1/2 Finely sliced green pepper
- 1/2 Finely sliced yellow pepper
Method
Filling:
- Heat oil in a pan and crackle cumin seeds.
- Add sliced onions and cook on medium heat till soft and golden brown.
- Add ginger, garlic and Patak's Tikka Masala paste and cook on medium heat with 50ml of water (till all is evaporated) to prevent spices to burn.
- Add tomato puree and chicken and stir fry till the prawns are cooked.
- Season with salt and sugar and add fresh chopped coriander.
- Keep refrigerated.
Egg Coated Tortillas:
- Break eggs in a tray and add salt and fresh coriander and beat stiffly till the white and yolk are mixed well.
- Dip the tortillas in egg mix one by one and shallow fry with 1 tsp. of oil in a non-stick pan, turning them in regular intervals, making sure the egg is cooked.
Mint and Coriander Chutney:
- Put all the ingredients except salt and sugar in a blender and make it into a smooth puree.
- Season with salt and sugar and keep refrigerated.
Sweetened Yogurt:
- Beat yogurt and sugar till the yogurt is smooth and the sugar is all incorporated in it and keep refrigerated.
Garnish:
- Mix onion, peppers and fresh chopped coriander and soak them in ice cold water for 1-2 hours and drain just before assembling.
Assembly:
- Put the egg coated tortillas on a clean and dry surface and put 2 tbsp. of chicken filling on one side.
- Add a handful of garnish all over the chicken filling.
- Sprinkle some sweet yogurt and mint and coriander chutney over the garnish and fold the tortilla like a spring roll.
- Cut into half diagonally and serve.
-
Serves 4 people
Filling
- 1/2 tsp Cumin Seeds
- 2 tbsp Oil
- 150g Onion sliced
- 1 tsp Ginger chopped
- 2 cloves Garlic chopped
- 50g Tomato Puree
- 3tbsp Pataks Tikka Masala Paste
- 250g Paneer - Cut into batons
- 100ml Water
- 20g Butter
- Salt to taste
- itsp Sugar
Tortilla
- 4 Eggs
- 4 Tortilla
- 1tbsp Fresh chopped Coriander
- Pinch of salt
- Oil to shallow fry
Sweet Yogurt
- 100g Full fat yogurt
- 20g Sugar
Mint and Coriander Chutney
- 1 small packet of fresh coriander - with stems and washed
- 1 small packet of fresh Mint - leaves only and washed
- 40g Pataks Lime Pickle
- 60g Yogurt
- Salt to taste and balance flavour
- 18g Sugar
Garnish
- 1/2 Finely sliced red onion
- 1/2 Finely sliced red pepper
- 1/2 Finely sliced green pepper
- 1/2 Finely sliced yellow pepper
-
Filling:
- Heat oil in a pan and crackle cumin seeds.
- Add sliced onions and cook on medium heat till soft and golden brown.
- Add ginger, garlic and Patak's Tikka Masala paste and cook on medium heat with 50ml of water (till all is evaporated) to prevent spices to burn.
- Add tomato puree and chicken and stir fry till the prawns are cooked.
- Season with salt and sugar and add fresh chopped coriander.
- Keep refrigerated.
Egg Coated Tortillas:
- Break eggs in a tray and add salt and fresh coriander and beat stiffly till the white and yolk are mixed well.
- Dip the tortillas in egg mix one by one and shallow fry with 1 tsp. of oil in a non-stick pan, turning them in regular intervals, making sure the egg is cooked.
Mint and Coriander Chutney:
- Put all the ingredients except salt and sugar in a blender and make it into a smooth puree.
- Season with salt and sugar and keep refrigerated.
Sweetened Yogurt:
- Beat yogurt and sugar till the yogurt is smooth and the sugar is all incorporated in it and keep refrigerated.
Garnish:
- Mix onion, peppers and fresh chopped coriander and soak them in ice cold water for 1-2 hours and drain just before assembling.
Assembly:
- Put the egg coated tortillas on a clean and dry surface and put 2 tbsp. of chicken filling on one side.
- Add a handful of garnish all over the chicken filling.
- Sprinkle some sweet yogurt and mint and coriander chutney over the garnish and fold the tortilla like a spring roll.
- Cut into half diagonally and serve.
