Paneer Kathi Roll

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This recipe is available for the following ovens:

01:30 min

Accessories:

e1s/e2s Full Size Cooking Tray 32Z4080 (Black), 32Z4100 (Red), 32Z4093 (Green), 32Z4101 (Blue)

P R O F I L E

260

°C °F

Chilled 4°C

1 Piece

Partially Cooked

Stage 1

01:30
50 %
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

1. Food Preparation
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.

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.