Thursday, 15 January 2015

Chili Paneer Roll

For Marination
  • 250 paneer  (cut in small cube)  
  • 1/2 tsp salt
  • 2 tsp red chilly sauce
  • 2  tsp corn flour
  • 1/2 tsp soy sauce
  • 1/2 tsp white vinegar
  • 1 tsp ginger and garlic paste
 For Pan
  • 1 tbsp oil
  • 1/8 tsp Ajinomoto
  • 2 tsp red chilly sauce
  • 1/2 tsp soy sauce
  • 1/2 tsp white vinegar
  • 1 tsp garlic chopped
  • 2 onion (big dice)
  • 2 capsicum  (big cubes)
  • green chilies Chopped
  • Green coriander and green onion for garnish
  • Oil for frying

For the chapatis
  • 1 cup whole wheat flour
  • salt to taste
  • water 
Other Ingredient
  • Mint sauce
  • 2 no onion Julienne
  • Lemon Slice
  • Salt As Per Taste

  1. Marinate the paneer  pieces  with corn floor salt, vinegar, Red chili sauce, soy sauce, ginger and garlic paste keep it aside for 10 to 15 minute.
  2. heat oil a kadai /wok and fry the paneer pieces separately for 2 -3 minutes.
  3. Take them out on a absorbent pepper
  4. Heat oil in pan add garlic chopped Fry till golden and then add  onion dice, capsicum dice and. Cook for 2 -3 minutes.(The vegetables should be crispy).
  5. Now add paneer and soy sauce, vinegar, Red chili sauce, Ajinomoto toss well (Little water if required) 
For the chapatis
  1. Combine all the ingredients and knead into a soft dough.
  2. Roll it out each make it thin chapatti Cook lightly on a tava (griddle) on both sides. Keep aside.
How to arrange
  1. spread the chili paneer in the center of each chapatti
  2. Then add onion and capsicum  dice on top of paneer and roll up tightly.
  3. Cut into two pieces as a desired
  4. Served with onion Rings, chili vinegar