Trimmings:
200g paneer (Indian curds), cut into strips or strong shapes
1 onion, gently cut
1 toll pepper (capsicum), gently cut
1 tomato, gently cut
2-3 tablespoons of yogurt
1 tablespoon ginger-garlic stick
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon Garam Masala
Salt to taste
2-3 tablespoons of oil
4 whole wheat or multigrain tortillas or wraps
New coriander leaves, divided (optional)
Mint chutney or any sauce of your choice
Bearings:
Marinate the paneer.
In a bowl, mix yogurt, ginger-garlic stick, turmeric powder, cumin powder, coriander powder, garam masala, and salt.
Add paneer strong shapes or strips to this mix and coat them well. Permit it to marinate for somewhere near 15-20 minutes.
Cook the paneer:
Heat 1 tablespoon of oil in a holder over medium power.
Add the marinated paneer and sauté until the paneer is gently carmelized and cooked through. Dispose of the power and set it aside.
Set up the vegetables:
In a comparable skillet, heat another tablespoon of oil.
Add cut onions and ringer peppers. Sauté until they are fragile and new.
Gather the Kathi rolls:
Warm the tortillas or wraps tenderly in a skillet or microwave.
Spread a spoonful of mint chutney or any sauce on each tortilla.
Put together a piece of the cooked paneer, sautéed vegetables, and cut tomatoes on each tortilla.
Then again, sprinkle with severed new coriander leaves.
Roll the Kathi Rolls:
Roll up each tortilla immovably, getting the filling inside.
Serve:
Serve the paneer kathi rolls hot, on the other hand, with additional mint chutney or sauce as a reconsideration.
Healthy Information (per serving, tolerating a recipe makes 4 servings):
Calories: Around 350 kcal
Protein: 15-20 g (dependent on paneer sum)
Carbs: 35-40g (essentially from wraps and vegetables)
Fat: 15-20g (essentially from paneer and oil)
Fiber: 5-8g (if using whole wheat or multigrain wraps)
Sodium: Variates considering added salt.