• For the paneer tikka filling
• 1 cup low fat paneer
• cubed
• ½ cup tomatoes
• deseeded and diced
• ½ cup capsicum
• diced
• 1 teaspoon oil
• To be mixed into a marinade
• ¼ cup low fat curds
• beaten
• 1 teaspoon chilli powder
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon ginger paste
• ¼ teaspoon garlic paste
• ¼ teaspoon Bengal gram flour (besan)
• ½ teaspoon chaat masala
• ½ teaspoon kasuri methi (dried fenugreek leaves)
• ½ teaspoon garam masala, salt to taste
• For the chapattis
• 1 cup whole wheat flour
• 1 cup low fat milk, salt to taste

For the paneer tikka filling. Add the paneer and tomatoes to the prepared marinade and toss lightly. Leave aside for 10 minutes. Heat the oil in a non-stick pan; add the capsicum and sauté for 2 minutes.

Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.

For the chapatis Combine all the ingredients and knead into a soft dough.

Divide the dough into 9 equal portions. Roll out each portion into a thin chapati.

Cook each chapati lightly on a tava (griddle) on both sides.

Keep aside. How to proceed Divide the paneer tikka filling into 9 equal portions. Spread one portion of the filling in the centre of each chapati and roll up tightly.

When you want to serve, cook the rolls on a hot tava (griddle).. Cut into 50 mm. (2?) long pieces and serve hot.

by Pak101.com (few years ago!) / 3229 views