Paneer Kathi Roll Recipe
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Paneer Kathi Rolls are a classic Indian street-style favorite made with hot, flaky parathas stuffed with spiced paneer, mixed bell peppers, and crispy onions. Whether you whip them up for a busy weeknight or serve them at a relaxed get-together, these rolls are guaranteed crowd-pleasers.
If you like this recipe, try Hariyali Paneer Tikka, Schezwan Paneer Paratha, Paneer Hara Pyaz, Palak Paneer Bhurji, Paneer Do Pyaza, and Paneer Pakora.
Table of Contents
I use paneer very often in my kitchen. While I mostly make curries like Paneer Lababdar, Paneer Masala, or Paneer Korma, this Paneer Kathi Roll is also our favorite.
Paneer Kathi Roll is a street food of India that originated in Kolkata, but this classic Mughlai-style street food is now loved across India for its bold, rich flavors and convenience. The term “Kathi” (or “Kati”) refers to the skewers on which the kebabs were traditionally cooked.
Juicy, well-spiced pieces of grilled meat or vegetables are wrapped in a soft, flaky flatbread. They’re topped with zesty green chutney, crisp-sliced onions, and a squeeze of fresh lime, creating a delicious, handheld roll bursting with flavor in every bite.
Although the traditional kathi roll recipes rely on charcoal-grilled meat skewers, this vegetarian Paneer Kathi Roll offers a quick, high-protein alternative without sacrificing the dish’s soul.
I’ve optimized this version for the modern kitchen. By using ready-to-eat laccha parathas, you achieve that signature multi-layered crunch of an authentic street-side roll in minutes. And if you feel like making the flaky laccha parathas from scratch at home, I have you covered as well.
I make these rolls for quick comforting dinners, get-togethers, tea parties, or potlucks. I also used to pack them for school lunch boxes when my son was growing up. These are great for office lunch boxes, too.
This paneer kathi roll recipe is also 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.
Ingredients
To Marinate The Paneer
- Paneer – You can make it at home or use store-bought. If the store-bought paneer is hard, immerse it in hot water for a few minutes to soften it.
- Mustard oil – It gives a distinctive, authentic taste to the paneer, but if it’s unavailable, you can use any other oil.
- Spice Powders – You will need Kashmiri red chili powder, turmeric powder, garam masala, and salt.
- Others – You will also need ginger-garlic paste, plain yogurt (dahi, curd), Kasuri methi, and freshly squeezed lime juice.
To make a vegan version of the paneer roll recipe, you can use tofu instead of paneer and coconut yogurt or cashew cream instead of yogurt.
For The Filling
- Mixed Bell Peppers – I used green, yellow, and red bell peppers to make it more colorful; you can use one of them, too.
- Others – You will also need cooking oil, onions, tomatoes, and tomato ketchup to make the filling for the paneer wrap.
For Assembling
- Laccha Paratha – You can make lachha paratha at home or use store-bought frozen ones to save time. Malabar paratha is also a great option. You can use whole wheat flour parathas instead of maida parathas. To make this dish gluten-free, use gluten-free lachha paratha. You can also use whole wheat roti instead of paratha if you want to cut down on oil.
- Chutney – For the best taste, I highly suggest making my Green Chutney Recipe. It is tangy, spicy, and zesty, and takes the taste of the kathi roll to the next level. However, if you are pressed for time, you can save time and buy a bottle from an Indian grocery store.
- Others – You will also need sliced raw onions, chaat masala, cilantro (fresh coriander leaves), and freshly squeezed lime juice (or lemon juice).
Along with the green chutney, you can also slather on some tamarind chutney for a sweet-and-tangy flavor.
How To Make Paneer Tikka Kathi Roll
Marinate The Paneer
Step 1: Mix the following ingredients in a large mixing bowl.
- 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
Step 2: Add 250 g paneer (cut into ½-inch cubes) to the bowl.
Step 3: Mix gently to coat the paneer pieces with the marinade.
Do The Dungar (Optional)
Step 4: Dhungar gives a smoky flavor to the paneer. This step is optional, but if you like that smoky flavor, then go for it.
Heat a piece of coal over a direct flame until it is red hot. Place a small bowl in the center of the marinated paneer cubes, then place the heated coal over it.
Step 5: Drizzle 1 teaspoon ghee over the coal and close the lid of the large bowl immediately.
Step 6: Rest for 10 minutes.
Step 7: The paneer will absorb the smoke and take on a smoky flavor.
Make The Filling
Step 8: Heat 2 teaspoon cooking oil in a non-stick pan over medium-high heat.
Step 9: Add marinated paneer and cook for 1-2 minutes, stirring frequently.
Step 10: Add the following ingredients to the pan.
- 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
Step 11: Cook for 1 minute.
Assemble The Roll
Step 12: Heat a non-stick tawa over medium-high heat.
Step 13: Cook 4 frozen lachha paratha according to package instructions.
Step 14: Slather the cooked paratha with some green chutney (approx 2 tsp). Spread some paneer filling (approx 4 tbsp) in the center of the paratha. Top with sliced red onions, chaat masala, cilantro, and freshly squeezed lime juice.
Step 15: Roll and serve. Wrap the roll in parchment paper or aluminum foil if packing it for school or office lunch boxes.
Paneer Kathi Roll FAQs
Replace dairy yogurt with nondairy yogurt and paneer with tofu. Make sure the lachha paratha is vegan, too.
Kathi rolls are typically made with skewer-roasted kebabs wrapped in a layered paratha (Indian bread) and various sauces and spices. The paratha of a Kathi roll is flaky and crispy. Frankie is similar, but it’s often made with different types of meat or vegetarian fillings, and the wrap is typically an egg-coated roti (Indian bread). A Frankie’s roti is usually softer and thicker.
While both can have a variety of fillings, traditionally, Kathi rolls are filled with grilled or fried meat, eggs, or paneer (cottage cheese) and topped with raw onion rings, chilies, and sauces. Frankies can have similar fillings but often include mashed potatoes, which are usually served with pickled green chilies.
While both are delicious, the taste can vary due to the spices and sauces used. Kathi rolls can be spicier and more robust, while Frankies are often milder and creamier.
You can store the paneer kathi roll filling in an airtight container in the refrigerator for 3-4 days. You can also make the chutney 3-4 days in advance.
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Paneer Kathi Roll Recipe
Ingredients
To Marinate The Paneer
- 1 tablespoon mustard oil (or any other cooking oil)
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon ginger garlic paste
- ½ teaspoon garam masala powder
- 3 tablespoons plain yogurt (dahi, curd)
- 1 teaspoon salt
- 1 tablespoon Kasuri methi
- 1 tablespoon freshly squeezed lime juice
- 250 grams paneer (cut into ½ inch cubes)
For Dungar (Optional)
- 1 piece heated coal
- 1 teaspoon ghee (as require)
For The Filling
- 2 teaspoons oil
- ½ cup thinly sliced red 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
For Assembling
- 4 lachha paratha (fresh or frozen)
- ¼ cup green chutney
- ½ cup thinly sliced onions
- 1 teaspoon chaat masala
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 tablespoon freshly squeezed lime juice
Instructions
Marinate The Paneer
- Mix mustard oil, chili powder, turmeric powder, ginger garlic paste, garam masala, yogurt, salt, Kasuri methi, and lime juice, in a bowl.
- Add paneer 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 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 oil in a non-stick pan over medium-high heat.
- Add marinated paneer and cook for 1-2 minutes, stirring frequently.
- Add onions, tomatoes, red bell pepper, green bell pepper, yellow bell pepper, and tomato ketchup, and cook for a minute.
Assemble The Roll
- Heat a non-stick tawa over medium-high heat.
- Cook 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. Wrap the roll in a parchment paper if packing it for school or office lunch boxes.