Paneer & Vegetable Kati Rolls

with Tamarind-Date Chutney

30 MIN

2 Servings

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From the Test Kitchen

India has a rich tradition of easy-to-make, delicious street food. Each of its states boasts its own tasty specialty. In Kolkata—considered one of the country’s culinary hubs—it’s the kati roll. Though the roll originally consisted of ingredients cooked on a skewer (or “kati”) and wrapped up in a traditional, soft flatbread (“roti”), it now encompasses many flavorful fillings cooked in any number of ways. We’re making ours with sautéed vegetables and paneer, a mild cheese with an incredible texture.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

8 oz Paneer Cheese
2 Roti Wraps
½ cup Plain Low-Fat Greek Yogurt
3 oz Deglet Noor Dates
½ lb Fingerling Potatoes
1 Persian Cucumber
1 Green Bell Pepper
1 oz Pea Tips
1 Red Onion
¼ cup Tamarind Concentrate
1 Tbsp Kati Roti Spice Blend (Madras Curry Powder, Cumin Seeds, Sweet Paprika, Ground Cardamom, Nigella Seeds & Mustard Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Crumble the cheese. Using your hands, remove and discard the date pits; roughly chop the dates. Cut the potatoes into ½-inch-thick rounds. Thinly slice the cucumber into rounds on an angle. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice. Peel and halve the onion; thinly slice 1 half and small dice the remaining half.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 7 to 9 minutes, or until just tender when pierced with a fork. Drain thoroughly and set aside.

3 Make the chutney:

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the seeds in the spice blend have started to pop. Add the dates and ½ cup of water; cook, stirring occasionally, 3 to 5 minutes, or until the liquid has thickened and reduced in volume. Stir in the tamarind concentrate; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Season with salt and pepper to taste and transfer to a small bowl. Carefully rinse and wipe out the pan.

4 Make the kati filling:

In the pan used to make the chutney, heat 2 teaspoons of olive oil on medium-high until hot. Add the bell pepper, sliced onion and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the cheese and cooked potatoes; cook, stirring occasionally, 2 to 3 minutes, or until heated through. Stir in the yogurt and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. Remove from heat.

5 Warm the roti filling:

Place the roti wraps on a sheet pan. Toast in the oven 1 to 2 minutes, or until warmed through. Transfer to a clean, dry work surface.

6 Finish & plate your dish:

In a medium bowl, combine the pea tips and a drizzle of olive oil; season with salt and pepper to taste. Divide the kati filling, cucumber and a few of the dressed pea tips between the roti wraps. Roll the wraps around the filling. Slice each in half on an angle. Divide the sliced rolls between two plates. Serve with the chutney and remaining dressed pea tips on the side. Enjoy!