Saffola Chinese Oats Paneer Manchurian Kathi Rolls Recipe

• 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.