Mini paneer kathi rolls.

Makes 10 rolls

FOR THE MARINADE

100g plain yoghurt, not too sour

1½ tbsp roughly chopped ginger

2 large garlic cloves

Scant 2/3 tsp garam masala (fresh if possible) Scant 2/3 tsp ground cumin

1 tsp chaat masala

½ tsp ground turmeric

2 tsp tomato puree Salt

1/8 tsp chilli powder, or to taste

FOR THE ROLLS

240g paneer, in fingers 2cm wide x 5cm long 2 tbsp vegetable oil

¾ small green capsicum, thinly sliced

Good handful of thinly sliced red onion rings 3½ tbsp Tangy Herb Chutney

Freshly ground black pepper

FOR THE WRAP

1 cup plain flour, plus more to dust 1 tbsp vegetable oil

6-8 tbsp water, or as needed

FOR THE TANGY HERB CHUTNEY

3 cups coriander leaves and some stalks 2 tbsp lemon juice, or to taste

¾ packed cup mint leaves

¼ cup shelled pistachios

Salt

½ garlic clove

4 tbsp water

To make the chutney, blend all ingredients until smooth and creamy; it might take a minute or so. Taste and adjust the seasoning and tang (lemon juice) to taste. Keep in an airtight jar in the fridge or freezer until ready to use.

Blend together all the ingredients for the marinade. Season to taste with salt; I use 1 tsp. Add the paneer, gently turn the pieces to coat, and leave to marinate as you prepare the dough.

Put the flour in a bowl and pour in the oil, water and a good pinch of salt. Knead together well; it will be a bit squelchy at the beginning, but should become lovely and soft without cracks once it is done. Cover with a damp tea towel and leave to rest for 20 minutes.

To make the breads, place a tava or frying pan over a medium heat. Divide the dough into 10 pieces and roll each out on a work surface lightly dusted with flour into a thin, round bread around 13cm in diameter.

Dust any excess flour off the bread and place on the pan. Cook, turning once, until the bread has just a few light brown spots on both sides; it only takes a minute or so. Repeat to cook all the breads, stacking them on a tea towel, covering each with the corners as you go to help keep them soft. (You can also reheat them in some foil in the oven.)

Now back to the rolls. Heat the 2 tbsp oil in a saucepan, add the capsicum and stir-fry for 2 minutes. Add the paneer and all its marinade and cook, stirring often, until the liquid has reduced and you can see oil in the pan, 6 to 8 minutes or so. You might need to add a splash of water at some point once the pan gets dry. Add the onions and cook for another minute, or until the liquid now just coats the ingredients and is still moist. Take off the heat.

Working quickly, spoon a line of the filling down the centre of each wrap, top with 1 rounded tsp tangy herb chutney, wrap them up and serve hot.