Paneer kathi rolls with mint chutney

Kolkata street food at home: spiced paneer, peppers and onions rolled in egg-coated wraps with a fresh green chutney. Fun to build at the table.

Ingredients

• 450 g Paneer, in 2cm sticks
• 200 g Natural yoghurt, 100g for the paneer, 100g for the chutney
• 5 g Garam masala
• 2 g Chilli powder
• 1 g Ground turmeric
• 3 g Ground cumin
• 1 Lemons, juiced
• 30 ml Vegetable oil
• 2 Peppers, sliced
• 1 Red onions, sliced
• 8 Tortilla wraps
• 4 Eggs, beaten with a pinch of salt
• 20 g Fresh mint
• 30 g Fresh coriander
• 1 Fresh chillies
• 3 g Salt
• 0.5 Cucumber, in sticks

Method

1. Mix 100g yoghurt with the garam masala, chilli powder, turmeric, cumin, half the lemon juice and a pinch of salt. Turn the paneer through it.
2. Blitz the mint, coriander, chilli, the rest of the lemon juice and a pinch of salt with a splash of water, then stir into the remaining 100g yoghurt.
3. Heat half the oil in a large frying pan and fry the peppers and onion until soft and a little charred. Tip into a bowl.
4. Add the rest of the oil and fry the paneer, turning, until golden on all sides.
5. Wipe out the pan. For each roll, pour in a little beaten egg, swirl it to the size of a wrap, then press a tortilla on top. Cook for a minute until the egg sets, then flip and warm the other side.
6. Fill the egg side with paneer, peppers, onions, chutney and cucumber, then roll up tightly. Wrap the bottom in foil or a napkin to eat.