Paneer Kathi Roll
on Jun 15, 2023, Updated Oct 25, 2023
Paneer Kathi Roll is a popular Indian street food where lachha parathas are slathered with green chutney and stuffed with a spicy paneer bell pepper filling. Serve them for a filling meal any time of the day.
If you like this recipe, try Hariyali Paneer Tikka, Schezwan Paneer Paratha, Paneer Hara Pyaz, Palak Paneer Bhurji, Paneer Do Pyaza, and Paneer Pakora.
My mom is a gynecologist. When she was practicing medicine, her schedule used to be very hectic. She would come home at odd hours and go to the hospital many times at midnight to deliver babies.
But she always ensured our school lunch boxes were always interesting. So, on days when she had little time to prepare the lunch boxes, she would make various rolls. This paneer kathi roll was her favorite, as paneer was mostly stocked in the fridge. She would make the filling on one stove and cook the parathas on the other. Our lunch boxes were ready in just a few minutes, and she already knew they would come back empty, too.
About Paneer Kathi Roll
Paneer Kathi Roll is a street-style wrap where layered parathas (lachha paratha) are slathered with green chutney and filled with spicy and smoky paneer (Indian cottage cheese) and mixed bell pepper filling.
Originating in Kolkata, Kathi Roll has become one of India’s most popular street food.
They are great 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. For a vegetarian 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.
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 unavailable, use any cooking oil in its place.
You can make paneer at home or use a store-bought one. If the store-bought paneer is hard, immerse it in hot water for a few minutes to soften it.
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
You will need mixed bell peppers, cooking oil, onions, tomatoes, and tomato ketchup to make the filling.
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 (or lemon juice).
You can make lachha paratha at home or use store-bought frozen ones to save time.
To make the rolls healthier, use healthy whole wheat flour parathas. To make this dish gluten-free, use gluten-free lachha paratha.
You can also use leftover roti or flour tortillas instead of lachha paratha.
How To Make Paneer Kathi Roll
Marinate The Paneer
Mix the following ingredients in a 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
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 cubes 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 non-stick pan over medium-high heat.
Add marinated paneer and cook for 1-2 minutes, stirring frequently.
Add the following ingredients and cook for a minute.
- 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
Assemble The Roll
Heat a non-stick tawa over medium-high heat.
Cook 4 frozen lachha paratha according to package instructions.
Slather the cooked paratha 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.
Frequently Asked Questions
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). The roti of a Frankie 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 Might Also Like
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 thick yogurt (dahi, curd)
- 1 teaspoon salt
- 1 tablespoon Kasuri methi
- 1 tablespoon freshly squeezed lime juice
- 9 ounces paneer (250 g, cut into ½ inch cubes)
For Dungar (Optional)
- 1 piece heated coal
- 1 teaspoon ghee (as require)
For The Filling
- 2 teaspoons vegetable oil
- 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
For Assembling
- 4 frozen lachha paratha
- ¼ cup green chutney
- ½ cup thinly sliced onions
- 1 teaspoon chaat masala powder
- 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 2 teaspoon cooking 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.
Video
