Pesto Paneer Roll

Indian style Kathi roll made with an Italian style filling - pesto paneer, egg and chapathi come together to make this deliciously filling snack

Course Snack

Cuisine Indian

Keyword Paneer, Pesto, Wrap

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 567kcal

Author Shireen Sequeira

Ingredients

1 cup whole wheat flour
2-3 teaspoons oil
a sprinkling of salt
approx 1/2 cup warm water to knead the dough

For the pesto sauce (you can also use readymade)

1/2 cup loosely packed coriander leaves
10-12 Italian basil leaves optional but recommended
2-3 palak leaves optional
2 tablespoons mint leaves
1 fat clove of garlic peeled
1/2 inch ginger optional
2 tablespoons pine nuts or chopped walnuts
2-3 tablespoons grated parmesan or cheddar cheese
1-2 teaspoons lime juice
2 tablespoons olive oil

For the filling:

1 cup 150 gm fresh paneer (cottage cheese) cubed
1 tablespoon thick set curd, preferably hung curd
2 pinches of red chilli powder optional
salt & pepper to taste
1 small onion finely chopped
Eggs 1 per roll
1/2 onion sliced breadthwise
lime juice
chopped coriander
salt to taste

Instructions

Marinate the paneer with the hung curd, pesto, chilli powder (if using), salt & pepper. Keep aside for at least 15-20 mins
In the meanwhile prepare the dough by mixing the whole wheat flour with the oil and salt in a shallow bowl (or a flat vessel used to knead dough). Add the water little by little and bring the mixture together into a ball. Knead with the heel of your palm using a stretching motion to form a smooth dough with no cracks on the surface. Cover and keep aside till required.
While the dough is resting, prepare the filling. Heat oil in a non stick kadhai and add the onions and fry until they turn pale (translucent)
Next, add the marinated paneer and lightly fry them for half a minute. Remove from heat.Assemble
Pinch out lemon sized balls from the dough and roll them out into chapathis.
Heat a skillet/tawa and fry the chapathis lightly - do not brown them too much as they will turn hard. Remove and place covered in a clean towel in a hot box (casserole).
Heat another frying pan on a medium low heat and drizzle a few drops of oil and add the beaten egg. Let it gently cook on a low heat so that it doesn't brown quickly.
As one side is gently frying, place the prepared chapathi over the egg mixture and continue to cook until the base loosens up easily and helps you to flip the chapathi+egg. Fry the other side for a few seconds (to ensure that no raw mixture remains uncooked)
Remove onto a plate and place the paneer mixture in the centre in a vertical line. Add the sliced onions and chopped coriander, sprinkle lime juice and then roll the chapathi. Cover with foil or butter paper if desired and serve hot.

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