Paneer Tikka Hoagie Roll

For Paneer Tikka:

Step 1

Cut paneer into cubes and dice the capsicum, tomato and onion.

Step 2

Roast ghee and besan in a pan on low flame till aromatic.

Step 3

To a mixing bowl, add:

Hung Curd

Cream

Besan Mixture

Mustard Oil

Ginger Garlic Paste

Turmeric Powder, Black Pepper, Garam Masala, Chaat Masala, Coriander Powder, Black Salt, Kasuri Methi, Kashmiri Chilli Powder, Salt

Mix well.

Step 4

Add the paneer and veggies and evenly coat them.

Step 5

Add them to a skewer and roast them from all sides either directly using the flame or on a pan. You can also air fry or grill them in using an Air Fryer.

Step 6

If you want to serve as a starter, simply top with some coriander leaves, butter and lemon juice.

For Hoagie Rolls:

Step 1

Mix together milk, yeast and sugar. Keep aside and let it bloom.

Step 2

For the dough, knead together maida/all-purpose flour, salt, milk powder (optional) and the bloomed

yeast-milk. Knead thoroughly.

Step 3

Add 1 tbsp butter and again knead it. Cover and let it rest for 30 mins.

Step 4

Re-knead the dough after 30 mins. Cut into two equal parts, coat with some oil and let it rest again for 30 mins. You will see the dough has doubled in size.

Step 5

Take the portions, give a 12 inch cylindrical shape and again keep it aside for proofing for 30 mins.

Step 6

Apply a milk wash and put cuts on the top. First, cover it and steam bake for 8 mins. Then, bake it uncovered for 10-15 mins. Temperature: 200C. Your bread is ready!

Steam Baking: Prepare a steam bath setup. Add hot water to an oven tray and place it on the lowermost rack. Let it steam till the internal temperature reaches 200C and your oven is steamy.