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Paneer Tikka Kathi Roll
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Paneer Tikka Kathi Roll

Makes 6 - 8 Serves
Prep Time 15 - 20 minutes
Cook Time 20 - 30 minutes @200°C in oven
Easy As


1/2 Cup Yoghurt
1 tsp Ginger Paste
1 tsp Garlic Paste
1/2 tsp Turmeric powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
2 tsp Garam Masala
To Taste Salt
1 tbsp Lemon Juice
300g Paneer (Indian Cottage Cheese)
1 Medium Onion
1 Medium Red Capsicum
1 Medium Green Capsicum
2 tbsp Vegetable Oil
For Serving per person:
1 Parantha (wrap or any flat bread)
1 tbsp F. Whitlock & Sons Caramalised Onion Relish
1 tsp F. Whitlock & Sons Mint Chutney
A few Salad Leaves
A few Fresh Coriander Leaves

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online

Made with


Step 1
1. Start by preheating the oven at 200°C grill setting (if using oven). Then dice paneer, onion, red & green capsicum into big chunks and transfer in a large bowl.
Step 2
2. To the diced paneer and vegetables, add yoghurt, ginger-garlic paste, turmeric, Kashmiri red chilli powder, cumin powder, garam masala, vegetable oil, salt and lemon juice. Combine everything and make sure all vegetables are nicely coated with the marinade. If you have time, leave the vegetables in marinade for 20minutes, this will help with the flavour.
Step 3
3. Then grab wooden skewers and add paneer on to the skewer alternating it with chunky vegetable pieces. Grab a baking tray and line it will baking paper or aluminium foil and spread the skewers on the tray 1-2 inches apart, oven bake/grill them until charred on one side (10-15 minutes), then rotate the skewers until completely cooked from all sides. If you are using a bbq or grill, put the skewers directly on the grill and cook until paneer and vegetables are cooked/charred.
Step 4
4. Grab a parantha (flat bread) or a wrap and heat it up, then add F. Whitlock & Sons caramalised onion relish and spread with a spoon. Then grab one skewer and add it to the parantha, followed by salad leaves, fresh coriander and F. Whitlock & Sons mint chutney. Roll the parantha and that's it, use the mint chutney as a dip. Enjoy!

Recipe courtesy of @taniamannotra


What do I need?
Select All
Ginger Paste
Garlic Paste
Turmeric powder
Kashmiri Red Chilli Powder
Cumin Powder
Garam Masala
Lemon Juice
Paneer (Indian Cottage Cheese)
Red Capsicum
Green Capsicum
Vegetable Oil
Parantha (wrap or any flat bread)
F. Whitlock & Sons Caramalised Onion Relish
F. Whitlock & Sons Mint Chutney
Salad Leaves
Fresh Coriander Leaves
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