Paneer Kathi Roll (Paneer Frankie)

This is a sponsored post in collaboration with Prestige.

Paneer Kathi Roll (Paneer Frankie) is a popular Indian street food where lachha parathas are slathered with green chutney and filled with a spicy paneer bell pepper filling. Serve them for a filling meal any time of the day (vegetarian).

Jump to:

• About Paneer Kathi Roll
• Pro Tips By Neha
• Ingredients
• How To Make Paneer Kathi Roll
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Paneer Kathi Roll

Paneer Kathi Roll (Paneer Frankie) is a street-style wrap where layered parathas (lachha paratha) are slathered with green chutney and filled with spicy and smoky paneer and mixed bell pepper filling.

Originating in Kolkata, Kathi Roll has become one of the most popular street foods in India.

They are a great choice for comforting dinners, get-togethers, tea parties, or potlucks. You can also pack them for school or office lunch boxes.

I like to fill the rolls with a spicy chicken filling and make chicken kathi rolls and for a veg version, these paneer rolls are my favorite.

This paneer kathi roll recipe is very versatile. You can customize it to your liking. Adjust the spice levels, add or omit vegetables according to your preferences, and experiment with different sauces or chutneys for added flavor.

You can double or triple the recipe for a bigger crowd.

If you like this recipe, you can also try

• Hariyali Paneer Tikka
• Schezwan Paneer Paratha
• Paneer Hara Pyaz
• Palak Paneer Bhurji
• Paneer Pakora
• Paneer Lababdar
• Paneer Masala
• Kadai Paneer
• Dry Paneer Bhurji
• Dahi Paneer

Pro Tips By Neha

To create the paneer filling, it’s best to use a non-stick pan to ensure it doesn’t stick and comes out effortlessly. I prepared the filling in the Prestige Durastone hard-anodized casserole, which boasts a 6-layer non-stick surface.

This casserole is free from harmful chemicals ensuring that your food remains healthy and appetizing.

It also has stay-cool handles, which I find really useful while cooking. This can be used on a gas or induction.

While assembling the roll, ensure you use a non-stick tawa to prevent the lachha paratha from sticking. This will result in a perfectly crisp roll, holding the filling evenly and making it easy to enjoy.

For this recipe, I relied on the Prestige Durastone 6-layer non-stick tawa. It boasts a 6-layer extra durable stone finish non-stick coating, ensuring a cooking experience without any harmful chemicals.

The versatility of this tawa extends to both gas and induction cooktops, making it a reliable choice for any kitchen. Plus, it is metal spoon friendly, allowing for hassle-free cooking and serving.

Ingredients

To Marinate The Paneer

You will need paneer, mustard oil, Kashmiri red chili powder, turmeric powder, ginger garlic paste, garam masala powder, thick plain yogurt (dahi, curd), salt, Kasuri methi, and freshly squeezed lime juice.

If mustard oil is not available, then use any cooking in its place.

You can make paneer at home, or use a store-bought one. If the store-bought paneer is hard, you can immerse it in hot water for a few minutes to soften it.

To make a vegan version of paneer frankie recipe, you can use tofu instead of paneer, and coconut yogurt or cashew cream instead of yogurt.

For The Filling

To make the filling, you will need mixed bell peppers, cooking oil, onions, tomatoes, and tomato ketchup.

I have used green, yellow, and red bell peppers to make it more colorful; you can choose to use one of them too.

For Assembling

To assemble the roll, you will need lachha paratha, green chutney, onions, chaat masala powder, cilantro (fresh coriander leaves), and freshly squeezed lime juice.

You can either make lachha paratha at home or use store-bought frozen ones to save time.

How To Make Paneer Kathi Roll

Marinate The Paneer

Mix

• 1 tablespoon mustard oil
• 1 tablespoon Kashmir red chili powder
• ½ teaspoon turmeric powder
• 1 tablespoon ginger garlic paste
• ½ teaspoon garam masala
• 3 tablespoon thick plain yogurt
• 1 teaspoon salt
• 1 tablespoon Kasuri methi
• 1 tablespoon freshly squeezed lime juice

in a bowl.

Add 250 g (9 oz) paneer (cut into ½ inch cubes) and coat the pieces with the marinade.

Do The Dungar (Optional)

Heat a piece of coal over a direct flame until it is red hot.

Keep a small bowl in the center of the marinated paneer and keep the heated coal over it.

Drizzle 1 teaspoon ghee over the coal and close the lid of the large bowl immediately.

Rest for 10 minutes. The paneer will absorb the smoke and become smoky in taste.

Make The Filling

Heat 2 teaspoon cooking oil in Prestige Durastone non-stick casserole over medium-high heat.

Add marinated paneer and cook for 1-2 minutes, stirring frequently.

Add

• ½ cup thinly sliced onions
• ¼ cup thinly sliced tomatoes, seeds removed
• ¼ cup thinly sliced red bell pepper
• ¼ cup thinly sliced green bell pepper
• ¼ cup thinly sliced yellow bell pepper
• 1 tablespoon tomato ketchup

and cook for a minute.

Assemble The Roll

Heat Prestige Durastone non-stick tawa over medium-high heat.

Cook 4 frozen lachha paratha according to package instructions.

Slather the parathas with some green chutney (approx 2 tsp).

Spread some paneer filling (approx 4 tbsp) in the center.

Top with sliced onions, chaat masala, cilantro, and freshly squeezed lime juice.

Roll and serve.

Serving Suggestions

Paneer Kathi Roll can be served for a quick dinner with a refreshing drink such as mango lassi, rose lassi, mango ginger lemonade, strawberry lassi, or nimbu shikanji.

You can also serve it for tea parties, potlucks, and get-togethers, or pack it for road trips. You can also pack it for school or office lunch boxes.

Storage Suggestions

I would suggest assembling the kathi rolls at the time of serving. You can make the filling, prepare the toppings and make the chutney 2-3 days in advance. Cook the paratha and assemble the roll just before serving.

If you are preparing the rolls ahead of time, roll them into parchment paper sheets and store them at room temperature in a covered container for about 3-4 hours.

Leftover rolls can also be refrigerated in an airtight container for about a day. Reheat in the microwave before serving again.

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Recipe Card