How to Make Kati Roll

In a mixing bowl add 250 grams refined flour, 1 teaspoon salt, 150 milliliters of milk and knead smooth dough. Keep the dough aside for 10 to 20 minutes.

Take another mixing bowl, add 200 grams paneer, 100 milliliters of yogurt, 1 tablespoon ginger, 1 teaspoon turmeric, 1 teaspoon garam masala, 1/2 teaspoon salt, 1/2 teaspoon red chili and mix all the ingredients well. Keep aside.

Take a medium size ball from the dough.

Dust the rolling board with flour. Flatten the dough circle, sprinkle a little flour and roll them with a roller to approximately six-inch diameter. This is now called a chapati.

Heat a pan, place roti on it and cook one side. It should be less than half cooked, turn and cook the other side. This should be a little bit more cooked than the first side. Brown spots should be visible. Transfer it to a plate.

Take another pan add 50 milliliters of oil, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 40 grams onions, 40 grams tomato and saute for 2 - 3 minutes.

Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon black pepper, 120 grams bell pepper and cook for another 2 minutes. Add the paneer mixture into the pan. Mix well and cook till done.

Place a chapati on a worktop. Put one portion of the filling in the center and spread it lengthwise.

Add some mozzarella cheese on top of it.

Roll the chapati tightly. Cut onto halves and serve hot.

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