Recipes
Date posted: 19/09/2018
Ingredients
| Marinade | |
| Greek style yoghurt | 100g |
| Knorr Professional ginger purée | 10g |
| Chopped garlic in oil | 10g |
| Everyday Favourites garam masala | 5g |
| Everyday Favourites ground cumin | 5g |
| Fresh lemon zest | 5g |
| Everyday Favourites ground turmeric | 5g |
| Everyday Favourites tomato purée | 10g |
| Everyday Favourites table salt | 5g |
| Diced paneer | 250g |
| Chutney | |
| Pistachio kernels | 25g |
| Arco Sicilian lemon juice | 10ml |
| Water | 4 tbsp |
| Fresh mint | 20g |
| Fresh coriander | 20g |
| Finished Delhi paneer kati roll | |
| Pure olive oil P.E.T. | 20g |
| Fresh red onion | 1 |
| Fresh red pepper | 1 |
| Chopped garlic in oil | 10g |
| Santa Maria tortilla wrap 6” | 10 |
Method
Although a traditional Indian dish this Kati roll is also reminiscent of the Mexican taco making it a great recognisable dish that is ideal on a street food inspired menu. This paneer version is a vegetarian option but you could also create a meat version with chicken. The wrap itself is light in spice and fresh tasting with the addition of the yoghurt marinade and fresh mint and coriander pistachio chutney. This dish originated in Kolkata (eastern India) and as time has gone by the dish has been taken and turned into multiple variations across India and is now a staple street food offering.
- Blend all the marinade ingredients except the paneer together then add the paneer which you have cut into fingers.
- Blend all the chutney ingredients together.
- To finish making the kati roll thinly slice onion and pepper and stir fry along with the garlic in the oil for 2 minutes. Add the marinated paneer and cook out for about 6 minutes, you may need to add a splash of water and reduce till water has gone.
- Spoon into the mini tortillas add the chutney.