Chili Paneer Roll

page contents

Ingredient

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

Method

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.
heat oil a kadai /wok and fry the paneer pieces separately for 2 -3 minutes.
Take them out on a absorbent pepper
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).
Now add paneer and soy sauce, vinegar, Red chili sauce, Ajinomoto toss well
(Little water if required)

For the chapatis

Combine all the ingredients and knead into a soft dough.
Roll it out each make it thin chapatti Cook lightly on a tava (griddle) on both sides. Keep aside.

How to arrange

spread the chili paneer in the centre of each chapatti
Then add onion and capsicum dice on top of paneer and roll up tightly.
Cut into two pieces as a desired
Served with onion Rings, chili vinegar