Achari Paneer Roll

If you are looking for a spicy and flavorsome party snack that could be converted into a meal, then this is your kind of recipe.

 Achari paneer tikkas made with mixed pickle and turned into a veg roll.

I have used a flaky paratha for the roll, a chapatti, pita or tandoori roti would do just fine. Make the tikkas on a toothpich if you are planning to serve them as party snack.

The achari paneer can be flavoured differently each time. Just use different pickles in the marinate. Mixed pickle works best. Chili pickle, lemon pickle, garlic or ginger pickle work fine too.

ACHARI PANEER TIKKA ROLL                           Makes 8 rolls

Ingredients

For the paratha:

Maida/All Purpose flour – 2 ½ cups

Vegetable oil – 3 tblsp

Salt – a large pinch

Water – as required

For the tikka:

Paneer – 400g

Onions, Capsicum, Tomatoes – Cut into large chunks

Skewers – 8 (soaked in water)

Marination:

Hung Curd – ½ cup (or slightly more)

Mixed pickle – 1 tsp

Garlic pickle – 1 tsp

Haldi/Turmeric  pdr – ¼ tsp

Kashmiri red chili pdr – ½ tsp

Coriander pdr – 1 tsp heaped

Cumin pdr – ½ tsp

Garam masala pdr – ½ tsp

Kasuri methi/Dried fenugreek leaves – 1 tblsp

Roasted Gram flour/Besan – 3 tblsp

Salt – to taste

Mustard oil – 2 to 3 tblsp

For the roll:

Pickled onion rings – onion rings + lemon juice (marinated for 1 hour)

Bell peppers – finely chopped

Mint chutney – as required

Kitchen towel tissue or butter paper - 8

Method:

1.    Knead a soft dough for the paratha. Cover it and let it rest for at least 15 mins.

2.    Cut the paneer into cubes (about ¾”). Chop the Onion, Capsicum and Tomato into large chunks or squares.

3.    In a large bowl, add in the ingredients for the marination. Mix well with a whisk. Break down any large pieces of pickle.

4.    Add in the paneer cubes. Toss to coat them well with the marinade. Remove the paneer cubes into another bowl. Add the onion, capsicum and tomato into the empty bowl. Mix them well with the left over marinade. Leave aside for at least one hour.

5.    After 1 hour, start building the paneer tikka on the skewers. Begin with onion, capsicum tomato and then paneer. Repeat with 3 cubes of paneer. End with capsicum or onion.

6.    Once all the skewers are ready, heat a flat pan. Brush with oil. Place a few skewers at a time on the hot pan. Brush them with oil. Cook turning till all the sides are nicely browned. Remove and keep aside.

7.    Knead the dough briefly. Make 8 balls. Roll out each ball thinly. Brush with oil, sprinkle with maida and roll it up. Roll the long rolls into spirals.

8.    Roll out the spirals into rounds using some flour. Cook the parathas on a hot pan. Brushing with oil till they are nice and crisp.

9.    Place a paratha on the work surface. Push out paneer tikka (one skewer) over it. Place some pickled onions and bell pepper slices. Add mint chutney as much as you like. Roll up firmly and secure with kitchen paper.

10. Serve immediately.

NOTE: ­You can serve the Achari Paneer Tikka as a party snack. In that case use toothpicks and only one or two pieces of paneer on them.

­You may use any other pickle to flavor the tikka.

© Rinki’s Kitchen 2018