J. Lohr Estates Falcon's Perch Pinot Noir Paired With Masala Paneer Kathi Rolls
Food & Wine
“When you buy a kathi roll — usually a kebab in a fresh flatbread — at a market in Mumbai, it’s wrapped in foil and meant to be eaten on the go: a true street food. The best part about a kathi roll is the contrast in textures, which are highlighted in my vegetarian version. There’s soft, warmed cheese in a spiced yogurt marinade, charred bell peppers and onion, and a cool, crunchy, tangy cabbage salad. It’s all held together by the wrap: a flaky, chewy, still-toasty-from-the-oven partha flatbread.”
Masala Paneer Kathi Rolls
Recipe: Food & Wine and Maneet Chauhan
Photography: Victor Protasio
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.
- 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
- 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
- 6 (6‑inch) frozen parathas, whole-wheat flour tortillas, or white pita rounds
- 6 tablespoons Spicy Mango-Mint Chutney
- Chaat masala, for serving
How to Make It
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.
Fruit-forward, juicy Pinot Noir: 2018 J. Lohr Estates Falcon’s Perch Pinot Noir
Look for parathas in the freezer section at your local Indian or Asian market.
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