Baby Corn And Paneer Kathi Roll Recipe

Name: Baby Corn And Paneer Kathi Roll Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 teaspoon Herb Butter; 4 cloves Garlic; 1 null Onion thinly sliced; 1 null Green Bell Pepper (Capsicum) thinly sliced; 1 null Carrot (Gajjar) julienned; 100 grams Baby corn cut length wise; null Salt to taste; 200 grams Paneer (Homemade Cottage Cheese) cut into strips; 1 teaspoon Chaat Masala Powder; 1 tablespoon Achari Mayo; 4 null Tortillas or Whole Wheat Tawa Paratha made into large round sizes for rolls; 1 null Cucumber cut lengthwise; 1 null Tomato cut lengthwise; 1 null Onion cut lengthwise; 4 tablespoons Achari Mayo

Archana Doshi

July 9, 2019

5386 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Snack

Cuisine:Indian

The Baby Corn And Paneer Kathi Roll is a wholesome wrap which is packed with the goodness of paneer and baby corn. These Kathi rolls are a great way to include protein and vegetables in the kids diet. Paneer is rich in protein and along with the baby corn and other vegetables like capsicum, carrots and cucumber makes this roll a wholesome snack or even makes a quick weeknight dinner.

The addition of Achari mayo gives a creamy and delicious flavour to the paneer and makes the Kathi roll juicy and delicious.

Serve the Baby Corn And Paneer Kathi Roll along with a glass of Chikoo Banana Date Smoothie Recipe as an after school snack or even for a Saturday afternoon kids party with their friends.

If you like this recipe try some of our other delicious Wraps

The addition of Achari mayo gives a creamy and delicious flavour to the paneer and makes the Kathi roll juicy and delicious.

Serve the Baby Corn And Paneer Kathi Roll along with a glass of Chikoo Banana Date Smoothie Recipe as an after school snack or even for a Saturday afternoon kids party with their friends.

If you like this recipe try some of our other delicious Wraps

Watch video recipe of Baby Corn And Paneer Kathi Roll Recipe

Ingredients

For the Stuffing

1 teaspoon Herb Butter

4 cloves Garlic

1 Onion, thinly sliced

1 Green Bell Pepper (Capsicum), thinly sliced

1 Carrot (Gajjar), julienned

100 grams Baby corn, cut length wise

Salt, to taste

200 grams Paneer (Homemade Cottage Cheese), cut into strips

1 teaspoon Chaat Masala Powder

1 tablespoon Achari Mayo

For the Kathi Roll

4 Tortillas, or Whole Wheat Tawa Paratha made into large round sizes for rolls

1 Cucumber, cut lengthwise

1 Tomato, cut lengthwise

1 Onion, cut lengthwise

4 tablespoons Achari Mayo

Instructions for Baby Corn And Paneer Kathi Roll Recipe

To begin making the Baby Corn And Paneer Kathi Roll Recipe prep all the ingredients and keep them ready.

Make the tortilla according to the Homemade Whole Wheat Flour Tortillas; and keep aside.

To make the Herb Butter follow Homemade Herb Butter Recipe.

Heat Herb butter in a saucepan over medium heat; add the garlic, onions, the bell peppers, carrots and baby corn. Saute them well till the vegetables turn soft and tender.

Once the vegetables are tender, add the cut paneer pieces, the Achari Mayo and toss until well coated. Avoid over cooking the paneer at this stage as it can make the paneer rubbery.

Add the chaat masala to the baby corn and paneer mixture and mix well to combine. Check the seasoning and adjust according to your taste. Turn off the heat and keep aside.

Place the tortillas on the preheated pan. Spread some herb butter over the tortilla and flip and cook till the tortillas are just warmed up and soft. Remove the tortillas from the pan and place the tortillas over a flat surface.

Place a portion of the baby corn paneer filling in towards the centre. Place some cucumber, tomatoes and onions on top of the filling and add some extra Achari Mayo and roll up the Baby Corn And Paneer Kathi Roll tightly.

Serve the Baby Corn And Paneer Kathi Roll along with a glass of Chikoo Banana Date Smoothie Recipe as an after school snack or even for a Saturday afternoon kids party with their friends.