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Paneer Kaathi Roll

Feed your senses by biting into the popular street food dish, Paneer Kaathi Rolls. They are the perfect mouth-watering snack using our Tikka Masala Spice Paste

2 out of 3 Difficulty
2 out of 3 spice levels Medium
40 mins Preparation

Ingredients

Serves 4 people

Filling

  • 1/2 tsp Cumin Seeds
  • 2 tbsp Oil
  • 150g Onion sliced
  • 1 tsp Ginger chopped
  • 2 cloves Garlic chopped
  • 50g Tomato Puree
  • 3tbsp Pataks Tikka Masala Paste
  • 250g Paneer - Cut into batons
  • 100ml Water
  • 20g Butter
  • Salt to taste
  • itsp Sugar

Tortilla

  • 4 Eggs
  • 4 Tortilla
  • 1tbsp Fresh chopped Coriander
  • Pinch of salt
  • Oil to shallow fry

Sweet Yogurt

  • 100g Full fat yogurt
  • 20g Sugar

Mint and Coriander Chutney

  • 1 small packet of fresh coriander - with stems and washed
  • 1 small packet of fresh Mint - leaves only and washed
  • 40g Pataks Lime Pickle
  • 60g Yogurt
  • Salt to taste and balance flavour
  • 18g Sugar

Garnish

  • 1/2 Finely sliced red onion
  • 1/2 Finely sliced red pepper
  • 1/2 Finely sliced green pepper
  • 1/2 Finely sliced yellow pepper

Method

Filling:

  1. Heat oil in a pan and crackle cumin seeds.
  2. Add sliced onions and cook on medium heat till soft and golden brown.
  3. Add ginger, garlic and Patak's Tikka Masala paste and cook on medium heat with 50ml of water (till all is evaporated) to prevent spices to burn.
  4. Add tomato puree and chicken and stir fry till the prawns are cooked.
  5. Season with salt and sugar and add fresh chopped coriander.
  6. Keep refrigerated.

Egg Coated Tortillas:

  1. Break eggs in a tray and add salt and fresh coriander and beat stiffly till the white and yolk are mixed well.
  2. Dip the tortillas in egg mix one by one and shallow fry with 1 tsp. of oil in a non-stick pan, turning them in regular intervals, making sure the egg is cooked.

Mint and Coriander Chutney:

  1. Put all the ingredients except salt and sugar in a blender and make it into a smooth puree.
  2. Season with salt and sugar and keep refrigerated.

Sweetened Yogurt:

  1. Beat yogurt and sugar till the yogurt is smooth and the sugar is all incorporated in it and keep refrigerated.

Garnish:

  1. Mix onion, peppers and fresh chopped coriander and soak them in ice cold water for 1-2 hours and drain just before assembling.

Assembly:

  1. Put the egg coated tortillas on a clean and dry surface and put 2 tbsp. of chicken filling on one side.
  2. Add a handful of garnish all over the chicken filling.
  3. Sprinkle some sweet yogurt and mint and coriander chutney over the garnish and fold the tortilla like a spring roll.
  4. Cut into half diagonally and serve.
  • Serves 4 people

    Filling

    • 1/2 tsp Cumin Seeds
    • 2 tbsp Oil
    • 150g Onion sliced
    • 1 tsp Ginger chopped
    • 2 cloves Garlic chopped
    • 50g Tomato Puree
    • 3tbsp Pataks Tikka Masala Paste
    • 250g Paneer - Cut into batons
    • 100ml Water
    • 20g Butter
    • Salt to taste
    • itsp Sugar

    Tortilla

    • 4 Eggs
    • 4 Tortilla
    • 1tbsp Fresh chopped Coriander
    • Pinch of salt
    • Oil to shallow fry

    Sweet Yogurt

    • 100g Full fat yogurt
    • 20g Sugar

    Mint and Coriander Chutney

    • 1 small packet of fresh coriander - with stems and washed
    • 1 small packet of fresh Mint - leaves only and washed
    • 40g Pataks Lime Pickle
    • 60g Yogurt
    • Salt to taste and balance flavour
    • 18g Sugar

    Garnish

    • 1/2 Finely sliced red onion
    • 1/2 Finely sliced red pepper
    • 1/2 Finely sliced green pepper
    • 1/2 Finely sliced yellow pepper
  • Filling:

    1. Heat oil in a pan and crackle cumin seeds.
    2. Add sliced onions and cook on medium heat till soft and golden brown.
    3. Add ginger, garlic and Patak's Tikka Masala paste and cook on medium heat with 50ml of water (till all is evaporated) to prevent spices to burn.
    4. Add tomato puree and chicken and stir fry till the prawns are cooked.
    5. Season with salt and sugar and add fresh chopped coriander.
    6. Keep refrigerated.

    Egg Coated Tortillas:

    1. Break eggs in a tray and add salt and fresh coriander and beat stiffly till the white and yolk are mixed well.
    2. Dip the tortillas in egg mix one by one and shallow fry with 1 tsp. of oil in a non-stick pan, turning them in regular intervals, making sure the egg is cooked.

    Mint and Coriander Chutney:

    1. Put all the ingredients except salt and sugar in a blender and make it into a smooth puree.
    2. Season with salt and sugar and keep refrigerated.

    Sweetened Yogurt:

    1. Beat yogurt and sugar till the yogurt is smooth and the sugar is all incorporated in it and keep refrigerated.

    Garnish:

    1. Mix onion, peppers and fresh chopped coriander and soak them in ice cold water for 1-2 hours and drain just before assembling.

    Assembly:

    1. Put the egg coated tortillas on a clean and dry surface and put 2 tbsp. of chicken filling on one side.
    2. Add a handful of garnish all over the chicken filling.
    3. Sprinkle some sweet yogurt and mint and coriander chutney over the garnish and fold the tortilla like a spring roll.
    4. Cut into half diagonally and serve.