paneer tikka chapati roll
Dishoom, p. 280–281
Some of the best rolls in Bombay are served at Bademiya. For this version, you need a half quantity of chapati dough (page 368), so if you are making chapatis for dinner one night, you could have chapati rolls the next day. You need to have everything ready so you can assemble the rolls as soon as the chapatis are cooked. The rolling part is a lot like wrapping up a burrito.
Ingredients
- Chapati dough
- Flour
- For the paneer filling
- Paneer
- Vegetable oil
- Green pepper
- Red onion
- Ground turmeric
- Deggi mirch chilli powder
- Fine sea salt
- Green chilli
- Makhani sauce
- Baby spinach
- Coriander leaves
- Kabab masala
- To serve
- Unsalted butter
- Coriander-mint chutney
Capture the full recipe from the book
Open Dishoom at page 280–281 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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