PANEER KATHI ROLL RECIPE

Paneer Kathi Roll is a popular Indian street food loved by many people across the globe. It is packed with vibrant flavor and wholesome ingredients. It is made by combining spiced paneer (Indian cottage cheese) with crunch vegetables, all wrapped together in a flaky parantha (Laccha Parantha).

Because of its irresistible flavors, it is easy to make and can be enjoyed for breakfast, lunch, dinner, or even as a snack.

My Veg Seekh Kabab inspired this, and it goes great with extra Green Chutney with a side of Chai. I have used the frozen Lachha Paratha, which is easily available, but you can also use Homemade Lachha Parantha.

Jump to:

• WHAT IS A KATHI ROLL?
• 🥘INGREDIENT NOTES
• 🔪INSTRUCTIONS
• 📖SUBSTITUTION & VARIATION
• STORAGE
• 💭EXPERT TIPS
• FAQ
• PAIRING
• INDIAN STREET FOOD
• Paneer Kathi Roll

WHAT IS A KATHI ROLL?

This popular Indian street food originated from Kolkata and is made to combine bold Indian flavors in the form of a roll/wrap for an easy-to-go meal. Traditionally, it has been made using a flaky parantha like Lachha Parantha with a spicy & flavorful filling of meat, paneer, or vegetables. Then, garnish it with some tangy sauces like green chutney, fresh herbs, crunchy onions, spices like chaat masala, and lemon juice, making it extra special. Over the years, it has evolved, catering to vegetarian and non-vegetarian preferences.

The word 'Kathi' means skewers or sticks used to cook kebabs. As people's tastes change, so do Kathi rolls. Earlier, there were only non-vegetarian options available, not including veggies, paneer, soya, etc. Kathi rolls also evolved by giving healthier options to people who don't want fried paratha, replacing it with whole wheat roti, tortilla, etc.

To give this roll a modern twist, I have added veggie stuffing and flavorful paneer for a balanced meal right at home. Because of its bursting flavors, kathi roll is popular as a snack or a part of any meal, whether it is breakfast, lunch, or dinner. Because of this, the kathi roll has been popular not only in India but across the globe. People keep changing it according to their tastes and preferences.

🥘INGREDIENT NOTES

1. SALAD: For the crunch, add your choice of salad, or I like adding coleslaw mixed with some chili oil.
2. CHILI OIL: I use chili oil with coleslaw to make a little spicy salad.
3. VEGGIES: Use whatever veggies you want in your veggie stuffing, including cauliflower, carrots, peas, corn, cabbage, etc. Sliced onions are added as a garnish. Sliced onions, bell peppers, and tomatoes are added for paneer stuffing.
4. SPICES: Spices like turmeric powder, garam masala, red chili powder, etc., are added to veggie and paneer stuffing.
5. GREEN CHUTNEY: Green chutney is one of the main chutneys that is added to the Kathi roll.
6. SAUCE: The recipe includes green chutney, masala ketchup/hot sauce, mayonnaise (optional), and garlic sauce.
7. PANEER: Paneer (Indian Cottage Cheese) is added to make paneer stuffing after marination.
8. OIL: Oil like olive oil, mustard oil, or peanut oil can be added to the recipe.
9. GARNISH: To make the dish more flavorful, garnishes like sliced radish, cilantro, chaat masala, and lemon juice are added. Sliced onions are also added.
10. PARANTHA: Parantha, such as lachha parantha, whole wheat paratha, roti/chapatti, and tortilla, is used to make this wrap.

See the recipe card for quantities!

🔪INSTRUCTIONS

Salad Stuffing:

Veggie Stuffing:

Paneer Stuffing:

Cook Parantha:

Layering:

Hint: Cover the roll with parchment paper or aluminum foil so that the wrap is tight and the stuffing doesn't fall out.

📖SUBSTITUTION & VARIATION

1. SALAD: I have used coleslaw salad, but you can use any lettuce of your choice to make it easier.
2. VEGAN: Make it vegan by adding tofu instead of paneer.
3. SPICY: Make it spicy by adding more chili oil or hot sauce or more green chutney.
4. ONION RELISH: I usually mix green chutney with onion, but you can also use an onion pickle or vinegar with onion and use that in the recipe.
5. PARANTHA: You can use homemade, store-bought, frozen paratha, whole wheat roti/chapatti, or tortilla.
6. VEGGIES: You can use any veggie you choose when making veggie stuffing, including cauliflower, peas, carrots, french beans, corn, cabbage, etc.

STORAGE

Leftover Paneer Kathi Roll can be kept in the refrigerator for 2-3 days. When reusing, just heat the filling and make the roll or air fry the roll until crispy. I usually make the filling more so that I can use it on weekdays or weekends.

You can also freeze it by storing the stuffing in smaller quantities in freezer-safe jars or ice trays.

💭EXPERT TIPS

1. WRAP: Make sure whatever wrap you take, whether it's parantha, roti, or tortilla, can easily be rolled and shaped.
2. YOGURT: Make sure to use hung yogurt or Greek yogurt.
3. FILLING: As there are 2-3 different stuffings and garnishes, do not add more than 1-2 tablespoons, as it will be hard to close it at the end. Make it just like a burrito, with a little bit of everything.
4. SAUCE: To make the roll more flavorful, add different sauces or condiments, such as green chutney, garlic sauce, hot sauce, etc.
5. SPICES: To give the Paneer Kathi rolls an extra layer of flavor, add chaat masala at the end as a garnish.
6. SOGGY: Once made, serve it immediately; otherwise, the roll might turn soggy because it contains all the sauce and flavors.
7. ONION RELISH: Slice onion with green chutney. It gives a nice flavor, and you don't have to add two ingredients at different times.
8. WRAP TIGHTLY: When rolling with stuffing, wrap it tightly so that it doesn't fall apart and can hold its shape.
9. PARCHMENT PAPER: Cover with parchment paper or aluminum foil once rolled so that the wrap stays tight and the stuffing does not fall out.

FAQ

PAIRING

INDIAN STREET FOOD