I make paneer tikka but its quite a hassle making it because, when you try to fry it on griddle it sticks to it due to its softness .So I decided to change my recipe a bit, i.e. instead of marinating the paneer pieces in the marinate I just added the marinate while cooking with the other ingredients and then put the paneer into the ready gravy at the end.
250 Gms malai paneer
FOR THE MARINADE
1 cup thick curd
1 tsp chili and turmeric powder
1 tbsp ginger- garlic paste.
1 tbsp garam- masala powder.
1tsp lemon juice.
Salt to taste.
2 medium capsicums roughly chopped.
2 medium sized onions chopped.
3 cloves garlic finely chopped.
A pinch of sugar.
Coriander leaves for garnish
FOR THE ROLL:
I use whole wheat flour roti’s as I feel that Maida or plain flour roti’s are not nutritious.
1 Egg for smearing on top
Mix together finely chopped onions, amchur powder and salt in a bowl.
Mix the ingredients for the marinate in a bowl keep aside
Take a pan add oil
Add onions and garlic to it, let it soften
Add the capsicum and stir fry for sometime
Add the marinate, salt and sugar and let it cook
Finally add the paneer, and coriander leaves. [Stuffing is ready]
Beat the egg in a bowl with a little salt and pepper
Now for the procedure
Make a chapatti after it is ready smear a spoon full of beaten egg on top let it cook and then flip