Wednesday, 26 March 2014

Paneer Tikka Kathi Roll...!!!

"Kathi"is a Bengali word that means stick or skewer which is generally used to make kebabs. Kathi Roll is a famous street food and it is said that it was originated in Nizaam Restaurant ( the famous restaurant which sold paratha and kebabs and other Mughlai foods),in Kolkata, India. The original kathi roll is  kathi kebabs enclosed in a paratha(fried Indian flat bread). At the very beginning ,in Nizaam restaurant,the iron skewers were used to make the kebabs but later they moved to the bamboo skewer because of its light weight and easy availability. In this way, the name kathi roll was originated .But with time huge variants of this kathi roll have evolved and nowadays any type of Indian flat bread(roti, paratha ,romali roti or even naan)  stuffed with any filling or stuffing (even when neither kebabs nor the kathi is involved)  is called kathi roll.

Today I am going to share the recipe of Paneer Tikka Kathi Roll recipe where marinated and slightly fried paneer cubes  are wrapped in chapati/roti ( whole wheat Indian flatbread). It is a very delicious and filling preparation which is equally good for the adults and the little ones.

So here goes the process.


A.   For the Marinade:

  • Unsweetened Yogurt:1/2 Cup
  • Chili Powder:1/2 to 1 tsp.
  • Turmeric Powder:1/2 tsp.
  • Ginger Paste:1/2 tsp.
  • Garlic Paste:1/2tsp
  • Besan (Bengal Gram Flour):1/2 tsp.
  • Chat Masala Powder:1/2 tsp.
  • Garam Masala Powder:1/4 tsp.
  • Kasori Methi,(Dried Fenugreek Leaves):1/2 tsp.
  • Salt: To Taste.

B.    For Paneer Tikka:

  • Paneer/Cottage Cheese Cubes: 1 Cup
  • Capsicum:1 medium (diced)
  • Onion:1 medium (diced)
  • Oil: 1 tbsp ( for greasing and cooking)

C.   Few Other Ingredients:

  • Onion Rings: 3/4 th Cup
  • Chaat Masala: To Taste.
  • Roti/Chapati :4 ( I made the rotis with the whole wheat bread, but you may used paratha or store bought tortilla too)

D.  For Making Roti:

  • Whole Wheat Flour: 1 Cup
  • Water: Enough to make a soft dough.
  • Salt: A Pinck
  • Oil: 1 tsp.


                                                         Marinated Paneer..!

                                                            Paneer Paneer Tikka

                                                             Stuffing the Roti..

  • Take all the ingredients mentioned to prepare the marinade ( in A.) in a big bowl and add the paneer cubes, diced onions and diced capsicum.Mix very well. Keep it covered for 30 minutes to 1 hour.
  • Mean while combine all the ingredients mentioned to prepare the roti ( in D.) and make a soft yet firm dough. Divide the dough into four equals balls. Using little wheat flour roll out each of the balls and make a round roti. Heat a tawa ( griddle ) and cook each of the round roti properly on both sides until the golden spots appear appear. Now carefully transfer it on the flame ( let it be in  high flame).Let it puff and immediately transfer it to the casserole or hot pot. .You may make paratha also instead of roti or even you may use the store bought tortilla to warp the stuffing.
  • Now heat a non stick tawa(griddle) or flat pan and grease it with the oil.Now on medium flame saute the paneer,capsicum and onion marinade for few minutes. Don't over fry it. Once it is done keep it separately.
  • Now in a separate bowl mix the onion rings with the chaat masala.
  • Then take a roti and place it on a clean,dry flat dish or plate. With a spoon add 1/4 th of the prepared paneer tikka and the chaat masala mixed onion rings and then covered the stuffing with the roti. If required insert a bamboo skewer in the middle of the wrap so that it cant open.
  • Repeat the same process for the rest of the rotis.
  • Serve & Enjoy.

                                                                            Enjoy Your Food...!

Kancha Aamer Tok Mishti Chutney...... Sweet N Sour Chutney With Green Mango..!!!

Summer in India is harsh , sweltering , uncompromising and very much exhaustive but still it is not unsparing.The most enjoyable thing of this season is the wide availability of various juicy and tasty fruits all over the country. Watermelon, lychee , muskmelons, fig, guava, orange and especially mango are vastly found everywhere. To beat the heat these fruits are just incomparable and these are extremely delicious too. These fruits are used in various ways to fight the rigid hot weather. Among all these fruits, mango is regarded as the king of fruit and it has no rival in taste. Green and the delicious ripe mangoes both are equally good for the summer days.Usually delicious ripe mangoes taste best when they are used as whole fruits. Besides this,the pulp of the ripe mango is used in making various drinks, juices and shakes.Green mangoes are generally used to prepare different types of pickles and chutneys.

Today I am going to share the recipe of Bengali Version of Green Mango Chutney. It's very refreshing during scorching heat and very delectable in taste also. The recipe is very quick, extremely easy and fuss free.

Here is the process:


  • Green Mango : 1 Large  ( Cut in small wedges or diced)
  • Sugar: 1/2 Cup ( adjust according to your choice, you may use any store bought sugar free substitute too).
  • Bengali Five Spices/Panchforon/Kalajeera(Nigella seeds) : 1/2 tsp
  • Mustard Seed Paste :1/2 tsp ( paste should be very very smooth )
  • Turmeric Powder:1/4 th tsp.
  • Salt:  1/4th tsp.
  • Oil (white or any other) :less than 1 tsp.
  • Water : 1 Cup.


  • Wash and peel off the skin of the mango and cut in small wedges or dice it.Discard the seed in the middle. Then  heat the oil in a pan or kadhai. Add the panchforon or nigella seeds and let it splutter.
  • Once it starts spluttering add the mango wedges or cubes and saute it on medium flame for 2/3 minutes. While sauteing add the turmeric powder and salt.
  • Now add the mustard seeds paste. Mix with the mango wedges very well. 
  • Now pour the water,increase the flame little and cover .Cook until the mango pieces are boiled completely.
  • Uncover and add the sugar(don't add the sugar before the mango pieces are done because in the sugar syrup the mango pieces will not be boiled). Give a nice stir to dissolve the sugar. Cook for another few minutes and adjust the gravy according to your choice. Taste the seasoning. Add sugar/salt if required. 
  • Turn off the flame. Serve hot or chilled.

# Note: many people use bay leaves and chili ( dry red mostly) while tempering.But I dont like to use those . You may replace the sugar with jaggery also.

                                                    Enjoy Your Food...!!!