There was a time when I thought that once my children had grown up and had gone away for their higher studies, my job as a preparer and packer of tiffin boxes would come to an end. Clearly not! Now, I still find myself making daily choices regarding healthy lunch options that they can enjoy at the office, and still struggle now and then with figuring out good ones that are tasty, nutritious and can keep well for a few hours. In frequent rotation is this paneer tikka roll, which fulfils all those criteria.
I know that this challenge is one faced by many people around the world – whether they are packing for themselves, or for a loved one who is going to work or to school. My son also requests homemade meals that he can carry on flights, and packing for travel is its own culinary category – wouldn’t you agree? We all want our families to eat well, even when we can’t personally serve them hot food.
I think in my case, my belief that fresh food is always best has sometimes made it all the more difficult for me to accept that anything else quite comes up to the mark. Even after all these decades of practice with tiffin boxes for my children and my spouse, all at different ages and stages of their lives and of mine, it’s a feeling I can’t entirely shake off. I remain practical, however. At night, I ensure my refrigerator is empty of cooked food, but any kind of prep that makes the morning easier is kept ready. The next day will invariably be busy as I rush about preparing something that is both appealing and healthy.
In this case, I marinate the paneer on the previous day and keep other required ingredients handy, so that there will only be minimal cooking and assembling the next day.
While this paneer tikka roll is a smart way to carry a protein-rich packed lunch, it is reminiscent of homemade meals in the sense that it is in some ways a reconstruction of the standard paneer sabzi and roti that in eaten in many homes across India. This is the kind of meal that I always make extra helpings of, because it is appreciated across generations. The roll solution really is genius, I feel. What makes it even better is that it can be stuffed with extra vegetables, making it distinct from street food or store-bought rolls. I like to add colourful bell peppers, which add a crunchy texture.
I must confess that when I prepare paneer tikka for myself, I eat it more like a salad with lots of veggies than in the traditional way. I avoid the roti – i.e. carbs. At other times, I serve it to my aged father alongside rice instead, as this combination is easier for him to consume. You can use the paneer tikka itself in a number of ways, other than in a roll format. You can also replace the paneer itself with tofu or your preferred protein. On that note, I often prepare paneer at home, and will share the recipe for the same in an upcoming post.
Paneer Tikka Roll
(Yield: Serves 1)
100 grams paneer
Salt to taste
¼ teaspoon turmeric powder
½ teaspoon dhaniya (coriander) powder
A pinch of garam masala
½ teaspoon chili powder
¼ teaspoon garlic paste
¼ teaspoon ginger (grated)
1 tablespoon yoghurt
1 teaspoon oil
1 teaspoon ghee
½ cup bell peppers (sliced)
½ cup onions (sliced)
2 big size rotis (for reference see the post here)
Green chutney (optional)
Marinate the paneer in the yoghurt. To this, add chili powder, dhaniya powder, turmeric, salt, garam masala, garlic paste, grated ginger and oil. Allow this to marinate for at least 30 minutes. You can also do so overnight, as mentioned earlier.
Heat a pan and add a teaspoon of ghee. Add bell peppers and onion. To this, add the paneer and cook until it is soft and golden. Do this on a high flame. Once soft and slightly golden on both sides, remove the paneer onto a plate and set aside.
To assemble the paneer tikka roll, cook the rotis on both sides. Remove them from the griddle and place them flat. Apply green chutney or other condiments, if you would like to.
Place the paneer mixture in a line at the centre of each roti. Fold both sides of the roti over the same. Wrap in parchment paper.
Cut into half and serve fresh, or place into the lunchbox or tiffin carrier to be enjoyed later in the day.
I know there are many lovers of paneer who read this blog, and I hope you’ll explore more paneer-based dishes in the archives!
