Paneer Oats Manchurian Kathi Rolls

Paneer Oats Manchurian Kathi Rolls Recipe

Paneer Oats Manchurian Kathi Rolls make the wholesome snack for kids or a tea time for the weekend evenings along with chai. The mildly spiced Chinese Oats, when tossed in paneer and sauces and wrapped in a whole wheat paratha, makes this rolls delicious.

Cooking time
40 min
Preparation time
10 min
Serves
4
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0
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foodie_meter

44

Fit Foodie Recipe Score

35

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe score more than regular recipe because it has goodness of whole wheat parathas, along with the oats Paneer Manchurian and carrots brings out the nutrition.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon oil per paratha

 

For filling

 

  • 1 teaspoon oil
  • 150 grams fresh homemade paneer, cut into small cubes
  • 2 carrots, thinly sliced
  • 1 green capsicum, thinly sliced
  • 2 packets Saffola Chinese Oats
  • 10 stalks green onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2-inch piece of ginger, thinly sliced
  • 2 green chilies, finely chopped
  • 1 tablespoon tomato ketchup
  • 1 tablespoon sweet & spicy chili sauce
  • 1 red onion, thinly sliced (keep raw for rolls)

How to make Paneer Oats Manchurian Kathi Rolls

  • To begin, we will make the Paratha. In a large bowl combine the flour, salt and knead adding a little water at a time to make firm and smooth dough. Cover and set aside for 15 minutes
  • Divide the dough into 4 large portions. Preheat the iron skillet on medium heat
  • Roll the dough portions into balls and flatten them with the palm of your hand. Toss them in flour and roll them out into circles of approximately 9 inches in diameter
  • With skillet on medium high heat, place one rolled out dough on the skillet. After a few seconds, you will notice air pockets popping out. At this point flip the paratha and smear about 1/2 a teaspoon of oil. Using a flat spatula do a light pressing and turning motion to cook to the paratha
  • Flip to the other side and press and turn the paratha in a similar way. You will notice brown spots around the parathas and it will be slightly crisp. Remove from heat and place on a platter and continue the same with the remaining dough
  • Next step is to make the Paneer Oats Manchurian filling for the Kathi roll
  • In a wok, add a teaspoon of oil, add the garlic, ginger, chili, green spring onions, carrots, and capsicum
  • Stir-fry on medium-high heat until the carrots are slightly cooked. Once cooked, add the oats, paneer, and the sauces
  • Add 1/2 cup water and cook the Paneer Manchurian sauce until you get a thick consistency. The oats will get cooked along with the sauces and the water
  • Cover the pan, turn the heat to low and the steam will let the oats get cooked. Towards the end, you should have a thick mixture of the Oats Manchurian
  • Check the salt and adjust to suit your taste

 

Assemble the Rolls

 

  • Place the paratha on a board and place a portion of the paneer oats Manchurian filling mixture in the center. Add a few sliced onions and roll it rightly to wrap up the filling and serve.

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