Paneer Oats Manchurian Kathi Rolls

Saffola Chinese Oats Paneer 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
Serves
4
0
1
297
CALORIES

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 Saffola Chinese Oats Paneer 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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