Paneer rolls

I would like to thank my co-sister Shilpa for sharing her paneer roll recipe with me, I remember eating these rolls during my college days from kapila - a famous food joint in Pune. But I guess I had almost forgotten about it for many years until Shilpa re-introduced these yummy rolls in my recent trip to Pune. This post goes to all the fans of "Kapila  kababs" I am not sure whether that joint still exists or no!

Ingredients
For chappati

Wheat Flour/Atta - 2 Cup

Warm Water - To make dough

Salt- To taste

oil

make chappati as usual and keep aside
For mint chutney

1 bunch of mint leaves (washed )

1 green chilli

1/2 bunch of coriander leaves

salt as per taste

lime juice

Mix all the above ingredients in a grinder and make mint chutney, keep aside 

For the Filling

½ kg Paneer (cubed)

2 tsp giner-garlic paste

3 tsp curd or as required

1 big capsicum

1 big tomato finely chopped
2 tsp gram flour
5 tsp water to mix gram flour

Oil

Salt to taste

red chilli powder as per taste

3 tsp kitchen king masala (or as required)

slices of onion soaked in salt water (to be used as garnish)

Method

In a big sauce pot add curds, kitchen king masala, ginger garlic paste, salt, red chilli powder & paneer & keep this to marinate for 15 minutes, add more curd if required.
in a sauce pan add oil & cook onion until it turns transparent, add capsicum cook for 2 mins switch off the flame. Keep aside. In the same sauce pan add paneer pieces, cook for 10 mins until the curd gets absorbed and the paneer is well cooked, add onions & capsicum, the gram flour, mixed in water so that the paneer & vegetables are mixed well. cook for 2 mins.

Now spread the mint chutney on the chappati and spread the paneer filling in the middle of the chappati, add the sliced onions and roll the chappati

grease the iron griddle (tawa) and cook the roll from both side until it become brownish

Serve immediately!