Paneer Bhurji Kathi Roll

🔥 Prep

• Measure out 120 g wheat flour into a mixing bowl.
• Add 0.75 tsp salt (divide: use part for dough, rest for filling) and 2 tbsp oil; mix.
• Knead the dough with water until soft, then cover and rest 15 minutes.
• Crumble 150 g paneer into small pieces.
• Finely chop 0.5 onion and 0.5 tomato.
• Measure out 0.25 tsp garam masala and keep the remaining salt ready.

🔥 Cook

• 1. Heat a tawa or non‑stick skillet over medium‑high heat and place one rolled paratha; cook for 30 seconds until small bubbles appear.
• 2. Flip the paratha, drizzle ½ tsp oil around the edges, and cook another 30 seconds until light golden spots form; flip again and cook 15 seconds more.
• 3. Remove the paratha and keep warm; repeat for the remaining dough balls.
• 4. In the same skillet, heat 1 tbsp oil over medium heat.
• 5. Add the chopped onion and sauté for 2 minutes until translucent.
• 6. Add the chopped tomato and cook for 2 minutes until softened.
• 7. Add the crumbled paneer, 0.25 tsp garam masala, and the remaining salt; stir to combine.
• 8. Cook the mixture over medium‑low heat for 3‑4 minutes, stirring occasionally, until the paneer is lightly coated and the mixture is dry.
• 9. Taste and adjust seasoning if needed.
• 10. Place a spoonful of the paneer bhurji in the center of each paratha, fold the sides, and roll tightly to form a kathi roll.
• 11. Optional: Return the rolled rolls to the skillet over low heat for 1 minute per side to crisp the exterior.

🔥 Serve

• Serve the paneer bhurji kathi rolls hot, wrapped in parchment paper or foil.
• Accompany with mint‑coriander chutney and sliced lemon wedges.
• Pair with a side of onion salad or raita for freshness.