Paneer Kathi Roll
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).
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Equipment
Ingredients
Veggies Stuffing:
- 1 tablespoon Oil
- 1-2 cups Veggies including cauliflower, peas, carrots, corn- as per your choice
- 1 teaspoon Turmeric Powder
- Salt as per your taste
- 2 tablespoon Masala Ketchup or Hot Sauce
Paneer Marinade:
- 250 grams Paneer (Indian Cotte Cheese) or Tofu
- ¼ cup Mustard Oil or Peanut Oil
- 1 teaspoon Kashmiri Red Chili Powder
- 1-2 tablespoon Greek Yogurt or Hung Curd
- 1 teaspoon Kasuri Methi
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 2 tablespoon Ginger-Garlic Paste
- Salt
- Lemon Juice
Paneer Stuffing:
- 2 small Onions sliced
- 1 Bell Pepper sliced
- 1 small Tomato sliced
- 1 tablespoon Oil
- 1 teaspoon Chaat Masala
Onion Salad:
- 1 small Onion sliced
- 2 tablespoon Green Chutney
Parantha:
- 5 Lachha Parantha or whole wheat parantha, roti, or tortilla
- Oil
Garnish:
- ½ cup Green Chutney
- ¼ cup Radish shredded
- 1 handful Cilantro chopped
- ¼ cup Paneer/Cheese shredded
- 1-2 tablespoon Chaat Masala to sprinkle
- Lemon Juice to sprinkle
Instructions
Salad Stuffing:
- Add oil to a pan. Add coleslaw or cabbage when the oil is hot and saute for 1-2 minutes. Then add Chili Oil and saute for another 1-2 minutes and then transfer to a bowl.1 tablespoon Oil, 1 cup Coleslaw, 1 teaspoon Chili Oil
Veggie Stuffing:
- Add oil to a pan. When the oil is hot, add veggies of your choice, including cauliflower, carrot, peas, corn, etc. Saute for 1-2 minutes, and then add turmeric powder and salt. Cover the pan with the lid and cook for 5-7 minutes at low temperature.1 tablespoon Oil, 1-2 cups Veggies, 1 teaspoon Turmeric Powder, Salt
- When the veggies are soft enough, mash them using a potato masher. Then, add the sauce of your choice (masala ketchup/hot sauce).2 tablespoon Masala Ketchup
Paneer Stuffing:
- Take a bowl and add oil. Then add Kashmiri Red Chili Powder, Turmeric Powder, Garam Masala Powder, Yogurt, Ginger-Garlic Paste, Salt, Lemon Juice, and Kasuri Methi. Mix the ingredients until it is lump-free.¼ cup Mustard Oil, 1 teaspoon Kashmiri Red Chili Powder, 1-2 tablespoon Greek Yogurt, 1 teaspoon Kasuri Methi, 1 teaspoon Turmeric Powder, 1 teaspoon Garam Masala Powder, 2 tablespoon Ginger-Garlic Paste, Salt, Lemon Juice
- Cut the Paneer into equal-sized pieces. Transfer the marinade to a mixing bowl with the paneer and coat the paneer pieces properly. 250 grams Paneer
- In a pan, add oil. Add the marinated paneer in a single layer when the oil is hot. Keep flipping until all the paneer pieces are cooked properly and golden brown in color.
- Then, add onions, bell peppers, and tomatoes to the pan and cook for 2-3 minutes until the onions are caramelized but still crunchy. Next, mix the chaat masala and transfer it to a bowl.(Note: Ensure veggies have crunch in them and do not turn too soft).1 tablespoon Oil, 2 small Onions, 1 Bell Pepper, 1 small Tomato, 1 teaspoon Chaat Masala
Onion Salad:
- In a bowl, add sliced onions and green chutney. Mix until well combined. 2 tablespoon Green Chutney, 2 tablespoon Green Chutney
Parantha:
- Add frozen parantha to a skillet or tawa. Cook for 1-2 minutes and then flip. Add oil and flip it again. Now, add oil to the other side of the parantha. 5 Lachha Parantha, 5 Lachha Parantha
- Keep flipping and pressing using a spatula until the paratha turns crispy on both sides.
Layering:
- Take a parchment paper and place a parantha on top of it, covering only half of the parantha. Add 1 tablespoon of green chutney. Top it with Salad Stuffing.
- Then add veggie stuffing and paneer stuffing. Next, add onion salad.
- Finally, garnish with cilantro, radish, shredded paneer/cheese, lemon juice, and chaat masala. You can also add some mayonnaise or hot sauce.(Note: Make sure to add stuffing on one side of the parantha and not in the middle of the parantha).½ cup Green Chutney, ¼ cup Radish, 1 handful Cilantro, ¼ cup Paneer/Cheese, 1-2 tablespoon Chaat Masala
- Take one corner of the parantha where the stuffing is and roll the parantha in the form of a log by ensuring all the stuffing is tucked properly into the roll. Roll the parantha again on the parchment paper to hold and stuff the shape.
- Serve it with some onions as a side, along with some green chutney.
Video
Nutrition Facts
Paneer Kathi Roll
Serving Size
1 Servings
Amount per Serving
Calories
386
Calories from Fat 297
% Daily Value*
Fat
33
g
51
%
Saturated Fat
10
g
63
%
Trans Fat
0.04
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
34
mg
11
%
Sodium
42
mg
2
%
Potassium
300
mg
9
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
2818
IU
56
%
Vitamin C
46
mg
56
%
Calcium
276
mg
28
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
TIPS
- WRAP: Make sure whatever wrap you take, whether it's parantha, roti, or tortilla, can easily be rolled and shaped.
- YOGURT: Make sure to use hung yogurt or Greek yogurt.
- FILLING: As there are 2-3 different stuffings and garnishes, do not add more than 1-2 tablespoons, as closing it at the end will be hard. Make it just like a burrito, with a little bit of everything.
- SAUCE: To make the roll more flavorful, add different sauces or condiments, such as green chutney, garlic sauce, hot sauce, etc.
- SPICES: To give the Paneer Kathi rolls an extra layer of flavor, add chaat masala at the end as a garnish.
- SOGGY: Once made, serve it immediately; otherwise, the roll might turn soggy because it contains all the sauce and flavors.
- ONION RELISH: Slice onion with green chutney. It gives a nice flavor, and you don't have to add two ingredients at different times.
- WRAP TIGHTLY: When rolling with stuffing, wrap it tightly so it doesn't fall apart and can hold its shape.
- PARCHMENT PAPER: Cover with parchment paper or aluminum foil once rolled so that the wrap stays tight and the stuffing does not fall out.
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