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Paneer Kathi Roll With Chilli Broccoli Salad Recipe

Name: Dishoom Manchesters Paneer Kathi Roll With Chilli Broccoli Salad Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian cottage cheese), firm; 2 cups whole wheat flour; 0.5 cups all-purpose flour (optional, for softer rotis); 0.5 cups warm water; 3 tbsp plain yogurt; 1 tbsp vegetable oil (for dough); 1 tsp salt; 4 tbsp oil (for cooking rolls and pan-frying paneer); 1 tsp cumin seeds; 1 whole onion, medium, thinly sliced; 1 whole green bell pepper, thinly sliced; 3 cloves garlic cloves, minced; 1 tsp ginger, grated; 1 whole tomato, medium, finely chopped; 0.5 tsp turmeric powder; 0.5 tsp red chili powder (adjust); 0.5 tsp garam masala; 0.5 tsp ground coriander; 1 tsp kasuri methi (dried fenugreek), crushed (optional); 0.25 cups fresh cilantro, chopped; 1 tbsp lemon juice; 0.5 cups plain yogurt (for raita-style spread); 2 tbsp mint leaves, finely chopped; 0.5 tsp salt (for paneer seasoning); 0.25 tsp black pepper; 6 whole chapati/roti or large tortillas; 2 tbsp butter or ghee (for brushing rolls); 3 cups broccoli florets, small; 0.5 whole red bell pepper, thinly sliced; 1 whole carrot, julienned

Inspired by Dishoom Manchester

Time1h

Serves4

Make Paneer Kathi Roll With Chilli Broccoli Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer Kathi Rolls

14 1/8 oz (400 g) paneer (Indian cottage cheese), firm

2 cups whole wheat flour

1/2 cups all-purpose flour (optional, for softer rotis)

1/2 cups warm water

3 tbsp plain yogurt

1 tbsp vegetable oil (for dough)

1 tsp Celtic sea salt

4 tbsp oil (for cooking rolls and pan-frying paneer)

1 tsp cumin seeds

1 whole onion, medium, thinly sliced

1 whole green bell pepper, thinly sliced

3 cloves Garlic cloves, minced

1 tsp Ginger, grated

1 whole tomato, medium, finely chopped

1/2 tsp turmeric powder

1/2 tsp red chili powder (adjust)

1/2 tsp Garam masala

1/2 tsp Ground coriander

1 tsp kasuri methi (dried fenugreek), crushed (optional)

1/4 cups Fresh cilantro, chopped

1 tbsp ReaLemon lemon juice

1/2 cups plain yogurt (for raita-style spread)

2 tbsp mint leaves, finely chopped

1/2 tsp salt (for paneer seasoning)

1/4 tsp black pepper

6 whole chapati/roti or large tortillas

2 tbsp butter or ghee (for brushing rolls)

Chilli Broccoli Salad

3 cups broccoli florets, small

1/2 whole red bell pepper, thinly sliced

1 whole carrot, julienned

2 whole spring onion (scallion), thinly sliced (white + green)

2 tbsp fresh coriander, chopped

2 tbsp Aged soy sauce

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Tuscany sunflower oil

1 tsp honey or agave

1 tsp chili garlic sauce or sriracha (adjust)

1 tbsp toasted sesame seeds

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp ReaLime juice

Method

Paneer Kathi Rolls

Make the dough

In a large bowl combine whole wheat flour, all-purpose flour (if using), salt and 1 tablespoon oil. Add warm water gradually and knead to a soft elastic dough (about 6–8 minutes). Cover with a damp cloth and rest 20–30 minutes.

Prepare paneer

Pat the paneer dry with paper towels. Cut into 1/2-inch thick rectangular slices or bite-sized strips. Season paneer lightly with 1/2 tsp salt and 1/4 tsp black pepper. If you prefer a firmer texture, shallow-fry paneer slices: heat 1–2 tbsp oil in a nonstick skillet over medium-high heat and fry paneer 1–2 minutes per side until golden. Remove and set aside on paper towel.

Make yogurt-mint spread

In a small bowl mix 1/2 cup plain yogurt, 2 tbsp chopped mint, 1 tbsp lemon juice and a pinch of salt. Adjust seasoning; this will be the spread inside the rolls.

Cook the filling vegetables

Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and let them sizzle 10–15 seconds. Add sliced onion and cook 3–4 minutes until translucent. Add minced garlic and grated ginger and sauté 30–45 seconds until aromatic. Add sliced green bell pepper and cook 2–3 minutes until slightly softened. Add chopped tomato, turmeric, red chili powder, ground coriander and garam masala. Cook 3–4 minutes until tomato softens and spices bloom. If dry, add 1–2 tbsp water to create a light masala.

Combine paneer with masala

Add the seasoned or fried paneer pieces to the skillet. Toss gently to coat with the masala. Sprinkle crushed kasuri methi (if using) and chopped cilantro. Stir gently and cook 1–2 minutes to let flavors meld. Taste and adjust salt and chili. Remove from heat.

Roll the rotis

Divide dough into 6 equal balls. On a lightly floured surface roll each ball into a thin circle about 7–8 inches across. Heat a skillet or tava over medium-high heat. Cook each roti 30–45 seconds on one side, flip and cook 30 seconds, pressing gently until light brown spots appear. Brush lightly with butter or ghee while warm.

Assemble rolls

Spread about 1 tablespoon of the yogurt-mint spread down the center of each warm roti. Place a portion of the paneer-vegetable mixture (about 2/3 cup) on top, then garnish with some thinly sliced raw onion or extra cilantro if desired. Fold the sides in and roll tightly to form a kathi roll. Wrap in foil or parchment for serving to hold shape.

Chilli Broccoli Salad

Blanch broccoli

Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking. Drain and pat dry.

Prepare dressing

In a small bowl whisk together soy sauce, rice vinegar, sesame oil, vegetable oil, honey, chili garlic sauce, and lime juice until combined.

Assemble salad

In a large bowl combine blanched broccoli, sliced red bell pepper, julienned carrot, and sliced spring onions. Pour the dressing over the vegetables and toss to coat evenly. Sprinkle toasted sesame seeds and chopped coriander. Taste and season with salt and black pepper if needed.

Chill and serve

Let the salad sit 10–15 minutes for flavors to meld or refrigerate up to 1 hour. Serve chilled or at room temperature alongside the hot paneer kathi rolls.