Paneer Kathi Roll

Name: Paneer Kathi Roll Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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); 1 piece heated coal; 1 teaspoon ghee (as require); 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; 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

By Neha Mathur

5 from 1 vote

on Jun 25, 2025

Jump to Recipe Rate Recipe

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. Make them using my easy recipe and serve 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 was 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 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. In this post, I am sharing her recipe to make paneer kathi rolls that we grew eating. They are delicious, I must tell you!

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.

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 of the paneer wrap.

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, raw 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.

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.

You can also use leftover roti or flour tortillas instead of lachha paratha.

Along with the green chutney, you can also drizzle some tamarind chutney for a sweet and tangy taste.

How To Make Paneer Tikka Kathi Roll

Marinate The Paneer

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

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

Do The Dungar (Optional)

Dhungar gives a smoky flavor to the paneer. This step is optional but if you like that street like smoky flavor, then go for it.

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.

Heated coal piece kept in a bowl over the marinated paneer.

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

Onions, tomatoes, bell peppers and tomato ketchup added to the pan.

Assemble The Roll

Heat a non-stick tawa over medium-high heat.

Cook 4 frozen lachha paratha according to package instructions.

Cooking the frozen lachha paratha on a tawa.

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 onions, chaat masala, cilantro, and freshly squeezed lime juice.

Green chutney, sliced onions and paneer filling kept over the paratha.

Roll and serve. Wrap the roll in a parchment paper or aluminum foil if packing it for school or office lunch boxes.

Frequently Asked Questions

How to make vegan paneer roll?

Replace dairy yogurt with nondairy yogurt and paneer with tofu. Make sure the lachha paratha is vegan, too.

What is the difference between kati roll and frankie?

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.

Storage Suggestions

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.