Indian
Indian - Tandoori and Kebabs
Paneer Paratha Paneer Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 400g paneer, cubed
- • 1/2 cup thick yogurt
- • 1 tbsp tandoori masala
- • 1 tbsp ginger-garlic paste
- • 1 tsp Kashmiri chili powder
- • 2 cups whole-wheat flour
- • 1 onion, thinly sliced
- • 1/2 cup mint chutney
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coat the paneer cubes in yogurt, tandoori masala, ginger-garlic paste, Kashmiri chili powder, and half the salt; rest 1 hour.
2
Phase 2
Skewer and grill the paneer over high heat until charred at the edges.
3
Phase 3
Knead the flour with the remaining salt and water into a soft dough; roll into thin parathas.
4
Phase 4
Cook the parathas on a hot greased griddle until golden spots appear.
5
Phase 5
Spread mint chutney on each paratha, add the grilled paneer and sliced onion, and roll tightly.
6
Phase 6
Secure each roll with a pick and serve hot, optionally crisped again on the griddle.