Warm, layered parathas stuffed with spicy paneer, mixed peppers, and sweet caramelized onions are known as Paneer Kathi Rolls, an Indian street snack. These Kathi rolls are sure to please, whether they are made for a leisurely get-together or a hurried weeknight dinner! The most popular kind of cheese in Indian subcontinental traditional cuisines is paneer. It can occasionally be eaten with peas (mattar paneer) or spinach (palak paneer) after being wrapped in dough and deep-fried. Paneer does not melt when heated; instead, it retains its structure and can be cooked, fried, or grilled without becoming liquefiable. In actuality, heating paneer causes the milk proteins to link together more securely, which effectively squeezes out any residual water instead of melting it. Keep in mind that overheating can make paneer stretchy.
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