Indulge in the savoury delight of a Paneer Tikka Roll - tender paneer wrapped with fragrant spices. Imagine a warm, soft paratha dropped onto your plate filled with marinated paneer cubes grilled to perfection to add a smoky, charred flavour. The paneer dips in the thick yoghurt-ginger-garlic-spice mix coat with every bite, giving it an incredible tanginess and richness. With the right textures and flavours, freshly sliced onions and bell peppers on each roll join forces with a slightly acidic mint chutney drizzle. A bit crunchy on the outside and soft inside, the paratha perfectly supports the spicy and full-flavoured paneer. Whether it is served as a quick snack or a meal, the Paneer Tikka Roll will amuse those who have a craving. This dish suits lunch, dinner, or even a party appetiser. Here's the vegetarian delight that brings Indian street flavours to your table. Easy to make yet packed with flavour, this Paneer Tikka Roll recipe will surely make your taste buds dance joyfully. Make it today for a deliciously satisfying experience!

• 200 gms paneer
• 200 gms wheat atta
• 100 gms greek yoghurt
• 1 tsp ginger garlic paste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp mustard oil
• 2 tbsp green chutney
• Onion
• Capsicum
• Chat masala
• Salt

• Let's begin this recipe of Paneer Tikka Roll by cutting 200 gms of paneer into medium cubes and putting that aside on a plate.
• Make sure your cubes are uniform so they marinate evenly and cook all right.
• Mix everything with 100 gms of hung curd, one teaspoon ginger-garlic paste, 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, one teaspoon garam masala, salt to taste, and one tablespoon mustard oil.
• It's this marinade that gives the paneer that classic tikka flavour-spicy, smoky, and creamy.
• Mustard oil, with its sharp flavour, adds smoky richness.
• Whisking all these ingredients properly ensures that spices spread evenly in the curd mixture.
• Now, add paneer cubes, gently mixing so every piece is coated.
• Allow the paneer to marinate for at least 30 minutes.
• Cook them on each side for a few minutes till golden brown and slightly charred; it's how the tikka texture and flavour arise. Put them aside once they are done.
• You can prepare rotis (for the filling) while the paneer is marinating.
• Use 200 gms of whole wheat flour in a mixing bowl, adding enough water to knead it into a smooth, pliable dough.
• Break the dough into small balls, roll them out into a thin circle, and cook on a hot tawa till they get golden-brown on both sides and a little puffed up.
• Use a prepared roti; around two tablespoons of green chutney would spread over it. The tangy, refreshing layer from the roll adds freshness to the smoke-flavoured paneer.
• Place the cooked paneer tikka pieces along the centre of the roti. Top it with thinly sliced onions and capsicum for crunch and freshness.
• Add more flavour by sprinkling a pinch of chaat masala over the filling.
• Roll the roti around the filling carefully, tucking in the edges if they are loose. Secure the roll, if needed, with a toothpick to hold it together.
• The recipe of Paneer tikka roll is ready to be served hot with mint chutney or ketchup.