I decided to make us paneer kati rolls to use up leftover paneer and this time made homemade roomali roti! The recipe is posted here. The ingredients are almost the same as for the egg kati rolls, but this time only a couple of eggs are used to go with the paneer.
1 red onion thinly sliced
~1/4 cup vinegar
2 teaspoons sugar
1/2 tablespoon oil
1 onion chopped
1/2 green bell pepper chopped
2 green chilis chopped
2 tomatoes chopped
1/2 teaspoon ginger paste (or fresh)
1 Trader Joe’s frozen garlic cube (you can also use fresh or paste here as well)
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoons garam masala
1/2 teaspoon chat masala
1/2 teaspoon amchur powder
Pinch black salt
1/2 teaspoon sugar
1/2 pound paneer cut into cubes
1 teaspoon oil
2-3 eggs scrambled
4 roomali rotis (or big rotis or tortillas)
Sweet chutney or mango chutney
Spicy chutney (mint or cilantro chutney)
1/3 cup cilantro chopped
- Mix red onions with vinegar, sugar and salt, and let them marinade, stirring the onions every once in a while.
- Heat oil in a small wok or saute pan over medium high heat and add the chopped onions and bell pepper.
- Cook until the onions and bell pepper are tender, adding the green chilis part way through cooking. If you are using fresh ginger and garlic add them part way through as well.
- Add the tomatoes, ginger, garlic, all the spices, sugar, and salt and cook until it because a paste.
- Add the paneer cubes and heat through.
- Add a little water so it isn’t so dry.
- In a separate pan heat the remaining oil and scramble the eggs with a little salt until cooked.
- Add eggs to the paneer mixture and stir to coat the eggs.
- Top each rumali roti with the paneer, chutneys, marinated onions, and cilantro, and wrap it up.