Kati rolls recipe
 These paneer-filled rolls make a great lunch or light dinner when served with other Indian accompaniments. Each serving provides 682 kcal, 31g protein, 82g carbohydrates (of which 17g sugars), 24g fat (of which 7g saturates), 6.5g fibre and 5.2g salt. 100g/3½oz red onion, thinly sliced 3 tsp vinegar (red wine, white wine and cider vinegar all work well)½ tsp salt 100g/3½oz red onion, thinly sliced 3 tsp vinegar (red wine, white wine and cider vinegar all work well) ½ tsp salt 200g/7oz paneer, cut into cubes1 tsp ground cumin 1 tsp red chilli powder 2 tsp tomato ketchup, plus extra to serve1 tsp finely grated fresh root ginger handful fresh coriander, chopped 1 tsp cornflour 4 tsp sunflower oil 4 garlic cloves, thinly sliced 100g/3½oz red onion, thinly sliced 1 tsp salt 4 tsp soy sauce 2–3 green chillies (bird’s eye or similar), chopped, seeds in 1 tsp honey 2 tsp tomato purée, diluted with 1½ tbsp water 200g/7oz paneer, cut into cubes 1 tsp ground cumin 1 tsp red chilli powder 2 tsp tomato ketchup, plus extra to serve 1 tsp finely grated fresh root ginger handful fresh coriander, chopped 1 tsp cornflour 4 tsp sunflower oil 4 garlic cloves, thinly sliced 100g/3½oz red onion, thinly sliced 1 tsp salt 4 tsp soy sauce 2–3 green chillies (bird’s eye or similar), chopped, seeds in 1 tsp honey 2 tsp tomato purée, diluted with 1½ tbsp water 150g/5½oz Maris Piper or other floury potatoes, peeled and cut into chunks125g/4½oz plain flour, plus extra for dusting 2 tsp sunflower oil, plus extra for frying 150g/5½oz Maris Piper or other floury potatoes, peeled and cut into chunks 125g/4½oz plain flour, plus extra for dusting 2 tsp sunflower oil, plus extra for frying Method To make the pickled red onion, place all of the ingredients in a bowl and set aside. To make the paneer, place the paneer, cumin, red chilli powder, tomato ketchup, ginger, coriander and cornflour in a bowl and mix. Set aside to marinate while you make the parathas.To make the parathas, cook the potatoes in a saucepan of boiling water until tender, then leave to cool slightly. Once cooled, tip into a large mixing bowl with the flour and a pinch of salt and mash together until combined. Slowly add 2 tablespoons water until the mixture comes together into a dough (add a little extra water if needed). Knead for about 5 minutes until smooth and elastic. Apply the oil all over the dough, place back in the bowl, cover with a cloth and leave to rest for about 15 minutes at room temperature. To cook the paneer mixture, heat the oil in a frying pan over a medium heat. Add the garlic and onion and cook for 3–4 minutes. Add the salt, soy sauce, chillies, honey and tomato purée mixture and cook for another minute. Add the marinated paneer, stir and cook over medium heat for about 4 minutes. Leave to rest. Divide the paratha dough into four equal balls. On a lightly floured surface, roll out each ball into a disc around 2mm thick and 20cm/8in in diameter. Repeat with the remaining dough balls. Heat a heavy-based frying pan over a medium heat. Once hot, add a paratha and dry-fry, until golden-brown spots appear on the base. Brush the uncooked side with a little oil, flip over and dry-fry until cooked. Set aside, and repeat with the remaining parathas.To make the kati rolls, place the parathas on sheets of baking paper and spread a little ketchup on each paratha. Spoon the cooked paneer into the middle and layer the pickled onions on top. Tightly roll up the parathas and wrap the baking paper around the bottom. Serve. To make the pickled red onion, place all of the ingredients in a bowl and set aside. To make the pickled red onion, place all of the ingredients in a bowl and set aside. To make the paneer, place the paneer, cumin, red chilli powder, tomato ketchup, ginger, coriander and cornflour in a bowl and mix. Set aside to marinate while you make the parathas. To make the paneer, place the paneer, cumin, red chilli powder, tomato ketchup, ginger, coriander and cornflour in a bowl and mix. Set aside to marinate while you make the parathas. To make the parathas, cook the potatoes in a saucepan of boiling water until tender, then leave to cool slightly. Once cooled, tip into a large mixing bowl with the flour and a pinch of salt and mash together until combined. Slowly add 2 tablespoons water until the mixture comes together into a dough (add a little extra water if needed). Knead for about 5 minutes until smooth and elastic. Apply the oil all over the dough, place back in the bowl, cover with a cloth and leave to rest for about 15 minutes at room temperature. To make the parathas, cook the potatoes in a saucepan of boiling water until tender, then leave to cool slightly. Once cooled, tip into a large mixing bowl with the flour and a pinch of salt and mash together until combined. Slowly add 2 tablespoons water until the mixture comes together into a dough (add a little extra water if needed). Knead for about 5 minutes until smooth and elastic. Apply the oil all over the dough, place back in the bowl, cover with a cloth and leave to rest for about 15 minutes at room temperature. To cook the paneer mixture, heat the oil in a frying pan over a medium heat. Add the garlic and onion and cook for 3–4 minutes. Add the salt, soy sauce, chillies, honey and tomato purée mixture and cook for another minute. Add the marinated paneer, stir and cook over medium heat for about 4 minutes. Leave to rest. To cook the paneer mixture, heat the oil in a frying pan over a medium heat. Add the garlic and onion and cook for 3–4 minutes. Add the salt, soy sauce, chillies, honey and tomato purée mixture and cook for another minute. Add the marinated paneer, stir and cook over medium heat for about 4 minutes. Leave to rest. Divide the paratha dough into four equal balls. On a lightly floured surface, roll out each ball into a disc around 2mm thick and 20cm/8in in diameter. Repeat with the remaining dough balls. Heat a heavy-based frying pan over a medium heat. Once hot, add a paratha and dry-fry, until golden-brown spots appear on the base. Brush the uncooked side with a little oil, flip over and dry-fry until cooked. Set aside, and repeat with the remaining parathas. Divide the paratha dough into four equal balls. On a lightly floured surface, roll out each ball into a disc around 2mm thick and 20cm/8in in diameter. Repeat with the remaining dough balls. Heat a heavy-based frying pan over a medium heat. Once hot, add a paratha and dry-fry, until golden-brown spots appear on the base. Brush the uncooked side with a little oil, flip over and dry-fry until cooked. Set aside, and repeat with the remaining parathas. To make the kati rolls, place the parathas on sheets of baking paper and spread a little ketchup on each paratha. Spoon the cooked paneer into the middle and layer the pickled onions on top. Tightly roll up the parathas and wrap the baking paper around the bottom. Serve. To make the kati rolls, place the parathas on sheets of baking paper and spread a little ketchup on each paratha. Spoon the cooked paneer into the middle and layer the pickled onions on top. Tightly roll up the parathas and wrap the baking paper around the bottom. Serve.