Paneer Kathi Roll
P R O F I L E
275
Chilled 4°C
1 Piece
Partially Cooked
Stage 1
- 00:40
- 20 %
- 100 %
R E C I P E
130 | g | Paneer Batons |
20 | ml | Oil |
2 | g | Cumin Seeds |
20 | g | Onion sliced |
2 | g | Ginger chopped |
2 | g | Green Chilli chopped |
2 | g | Coriander fresh chopped |
5 | g | Salt |
10 | ml | Lemon Juice |
1 | pcs | Tortilla |
2 | g | Red Chilli Powder |
1 | g | Coriander Seeds |
Ingredients |
Heat oil in a pan add cumin and coriander seeds and let them crackle. Add onion, ginger and green chilli and sauté them. Add paneer and chilli powder and cook for a while. Finish with salt, coriander and lemon juice. Make sure that the mixture is well cooked and not watery. Chill the mixture for at least 1 hour. Place the cold mixture in the centre of the tortilla and roll it into a wrap. Brush the wrap with oil and place it on the tray. |
1. Food Preparation |
Cook as per oven profile. |
2. Cooking Instruction |
Remove the cooked food from the tray and serve. |
3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.