Recipes Bread + Dough Flatbread Masala Paneer Kathi Rolls 1 Review Fresh cabbage salad adds a sharp, acidic crunch to these warmly spiced, vegetable-filled rolls. These rolls can be served filled or on an assembly line for guests to make their own. By Maneet Chauhan Maneet Chauhan Instagram Maneet Chauhan is an Indian American chef, television personality, restaurateur, and cookbook author. She has served as the executive chef of Morph Hospitality Group restaurants in Chicago, Nashville, and New York, and is a judge on the Food Network's Chopped. Food & Wine's Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Active Time: 50 mins Total Time: 1 hrs 20 mins Yield: 6 Ingredients FILLING 3/4 cup plain whole-milk yogurt 1 tablespoon finely chopped garlic 1 tablespoon finely chopped peeled fresh ginger 2 teaspoons garam masala (such as MDH) 2 teaspoons fresh lemon juice 1 teaspoon chaat masala (such as MDH Chunky Chat Masala) 1/2 teaspoon ground turmeric 1 medium-size red onion, sliced 1 medium-size red bell pepper, sliced 8 ounces paneer (fresh Indian cheese) or firm tofu, cut into 1/2-inch cubes 1 teaspoon kosher salt CABBAGE SALAD 1 cup very thinly sliced red onion 1 cup very thinly sliced green cabbage 2 tablespoons fresh lime juice 1 teaspoon jaggery powder or dark brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper ADDITIONAL INGREDIENTS 6 (6-inch) frozen parathas, whole-wheat flour tortillas, or white pita rounds 6 tablespoons Spicy Mango-Mint Chutney Chaat masala, for serving Directions Make the filling Stir together yogurt, garlic, ginger, garam masala, lemon juice, chaat masala, and turmeric in a medium bowl until combined; measure 1/4 cup yogurt marinade into a separate small bowl. Add onion and bell pepper to remaining marinade in medium bowl; toss to coat. Add paneer to 1/4 cup marinade in small bowl; toss to coat. Cover each bowl; refrigerate at least 30 minutes or up to 8 hours. Preheat oven to 500°F with oven rack 6 inches from heat source. Spread marinated vegetable mixture in an even layer on a rimmed baking sheet lined with aluminum foil. Roast in preheated oven until mixture is just charred in spots, about 12 minutes, stirring once halfway through cook time. Remove from oven. Increase oven temperature to broil. Stir marinated paneer into vegetable mixture on baking sheet. Return to oven, and broil until paneer is cooked through and vegetables are crisp-tender, 6 to 8 minutes. Transfer mixture to a medium bowl; toss with salt. Cover to keep warm; set aside. Reduce oven temperature to 200°F. Make the cabbage salad Rinse onion under cold water; drain. Stir together onion, cabbage, lime juice, jaggery, salt, and pepper in a medium bowl. Set aside. Cook parathas according to package directions. Transfer parathas to a baking sheet; place in preheated oven to keep warm. Assemble the rolls Remove 1 paratha from baking sheet. Place an 8-inch square piece of aluminum foil on a work surface; place paratha on foil so that paratha is half on foil and half on work surface. Spread 1 tablespoon spicy mango-mint chutney evenly over paratha. Spread 1/3 cup cabbage salad in center of paratha; top with about 1/3 cup filling. Sprinkle lightly with chaat masala. Roll up paratha burrito-style, folding bottom up and sides in toward center, using foil to secure. Repeat process using remaining parathas, chutney, cabbage salad, filling, and chaat masala. Notes Look for parathas in the freezer section at your local Indian or Asian market. Suggested Pairing Fruit-forward, juicy Pinot Noir. Rate it Print