Entree: India – Indian Street Food Classics – पनीर टिक्का रोल ➤ Panīr Ṭikkā Roll (Grilled spiced paneer and vegetables wrapped in a flatbread)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) plain yogurt, preferably thick
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (2.5 g) garam masala
- 1 tsp (2 g) Kashmiri red chili powder or mild paprika
- 1/2 tsp (1.5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) salt, or to taste
- 1/4 tsp (1 g) black pepper
- 1 medium onion, cut into 1/2-inch (12 mm) slices, approx. 6 oz (170 g)
- 1 large red bell pepper, cut into 1-inch (2.5 cm) pieces, approx. 6 oz (170 g)
- 4 large flatbreads such as roomali roti, paratha, or large chapatis
- 2 tbsp (30 ml) melted butter or ghee, for brushing

For the mint-coriander chutney:
- 1 cup (30 g) fresh cilantro leaves with stems
- 1/2 cup (15 g) fresh mint leaves
- 2 tbsp (30 ml) lemon juice
- 1 small green chile, seeded if desired
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (3 g) salt
- 2–3 tbsp (30–45 ml) water to thin

Optional garnish and add-ins:
- 1/2 cup (120 ml) thinly sliced red onion soaked briefly in lemon water, approx. 2 oz (60 g)
- 1/2 cup (120 ml) shredded lettuce or cabbage, approx. 2 oz (60 g)
- Lemon wedges to serve

Instructions

1. In a bowl combine yogurt, vegetable oil, lemon juice, ginger-garlic paste, garam masala, Kashmiri chili powder, turmeric, cumin, salt, and black pepper to make the marinade.
2. Add paneer cubes, sliced onion, and bell pepper pieces to the marinade and toss gently to coat. Cover and refrigerate at least 30 minutes, preferably 2 hours for deeper flavor.
3. Meanwhile make the chutney by blending cilantro, mint, lemon juice, green chile, sugar, salt, and enough water to a smooth, spreadable paste. Taste and adjust seasoning; set aside.
4. Preheat a grill pan or heavy skillet over medium-high heat and brush with a little oil. Thread marinated paneer and vegetables onto skewers if desired, or cook loose.
5. Cook the paneer and vegetables 3–4 minutes per side until charred spots appear and vegetables are tender. Baste with a little melted butter or ghee during cooking for shine and flavor. Remove from heat.
6. Warm the flatbreads briefly on the pan until pliable. Spread 1–2 tbsp (15–30 ml) chutney down the center of each flatbread.
7. Divide the cooked paneer and vegetables among the flatbreads, add soaked sliced onion and shredded lettuce or cabbage if using, and squeeze a little lemon juice over each.
8. Roll tightly from one edge to form a wrap, tucking the ends if possible. Brush the outside with melted butter and press on a hot pan for 30–60 seconds to seal and warm through.
9. Slice each roll in half and serve immediately with extra chutney and lemon wedges.