Vegan Paneer Kathi Rolls

Food & Drink

For the marinated tofu:
- 1 block tofu, 400 g
- 1 lemon juiced
- 1/4 cup of vegan yoghurt
- ¼ tsp ajwain carom seeds
- 1 tsp ginger-garlic paste
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ½ tsp chaat masala
- Salt to taste
Salad filling:
- 1 bell pepper
- 1 carrot
- 1 red onion
- ½ tsp chaat masala
- ¼ tsp kashmiri red chili powder or red chili powder
- 1 tsp lemon juice
For Assembly:
- 4 rotis/layered parathas
- 1 cup green mint coriander chutney

Vegan paneer tikka:
- In a bowl mix all the ingredients for the marination except the tofu. Taste and add salt to taste.
- Chop tofu in cubes and add it to the marination.
- Gently mix and let the marination coat the paneer cubes evenly. Cover and keep refrigerated for at least 30 minutes.
Veggie Salad Filling:
- Thinly slice onion, carrots and bell peppers and add to a bowl.
- Add all the seasonings for the veggie salad.
- Mix well and set aside.
Roti:
- Make roti following the recipe on the BeExtravegant blog and add a few drops of oil on the roti
- You can also use frozen paratha from the store
Making the vegan paneer tikka:
- Heat 2 tablespoons oil in a pan.
- Bring to low or medium-low and add the marinated tofu cubes and marination.
- Cook all sides until its brown and crispy
- Remove from the pan and set aside.
Assembly:
- Spread 1-2 tbsp of the mint-coriander chutney on a roti.
- Then line the tofu tikka cubes in the center.
- Top with the veggie salad.
- Bring the sides of the roti and make a roll/wrap.
- Secure it tight with wrapping paper and serve or store in a lunch box if prepping it.
- Serve with some tomato ketchup or vegan cheese.