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Home » Recipes » Meal Types

PANEER KATHI ROLL RECIPE

Published: Dec 15, 2024 · Modified: Feb 1, 2025 by Gari · This post may contain affiliate links · 7 Comments

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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).

Overshot image of a hand holding 5 paneer kathi rolls.

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.

Paneer Kathi Roll served over a bowl filled with paneer stuffing.

🥘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:

Add coleslaw in a pan and saute.
  1. Step 1: Add oil and saute coleslaw in a pan for 1-2 minutes.
Add chili oil in coleslaw and mix until well combined.

2. Step 2: Add Chili Oil to the pan and mix until well combined. Then, transfer it to a bowl.

Veggie Stuffing:

Make veggies stuffing by adding veggies of your choice with salt and turmeric powder.

3. Step 3: Make veggie stuffing by sauteeing veggies in a pan with turmeric powder and salt until they turn soft.

Once veggies turn soft, mash it and masala ketchup or any sauce of your choice.

4. Step 4: Once veggies turn soft, mash them using potato masher with masala ketchup or any sauce you choose.

Paneer Stuffing:

Make marinade for paneer by mixing oil, turmeric powder, garam masala, red chili powder, salt, ginger-garlic paste, kasuri methi, and lemon juice.

5. Step 5: Make a marinade for paneer by mixing oil, turmeric powder, garam masala, red chili powder, salt, ginger-garlic paste, hung yogurt/curd, kasuri methi, and lemon juice.

Coat paneer pieces properly with the marinade and let it rest for 10-15 minutes.

6. Step 6: In a large mixing bowl, properly coat the paneer cubes with the marinade and let them rest for 10-15 minutes.

Add marinated panne rin a pan with oil and cook until it turns golden-brown in color and cooked properly.

7. Step 7: Add the marinated pan to a pan with oil and cook until it turns golden-brown in color and is cooked properly.

Add sliced onion, bell pepper, tomatoes, and chaat masala until onion are caramelized but veggies are still crunchy.

8. Step 8: Add the sliced onion, bell pepper, tomatoes, and a teaspoon of chaat masala until the onions are caramelized, but the veggies are still crunchy.

Cook Parantha:

Place parantha on the pan.

9. Step 9: Place parantha on the pan and cook.

Cook the parantha until both the sides are crispy & flaky.

10. Step 10: Cook the parantha until both sides are crispy & flaky.

Layering:

Layer the parantha will all the stuffing and garnish.

11. Step 11: Layer the parantha with all the stuffing and garnish.

Roll the parantha.

12. Step 12: Roll the parantha.

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

Paneer kathi roll dipped in hot sauce on a black plate.

📖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.

Shot of a kathi roll covered in hot sauce.

💭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.
Sideshot of paneer kathi roll  on a black plate served with green chutney.

FAQ



What ingredients are typically used in Paneer Kathi Roll?

The main ingredients include paneer (marinated in Indian spices), onion, bell pepper, and tomatoes. Veggie stuffing is made with cauliflower and carrots and served with masala ketchup or hot sauce. Condiments include green chutney, yogurt, tamarind chutney, and chaat masala wrapped around a parantha.

Are Kathi Rolls healthy?

You can make kathi rolls using whole wheat parantha or roti instead of lachha parantha. Reduce the amount of ghee/ oil when making the stuffing to keep it healthy.

Are Kathi Rolls suitable for kids?

Yes, kati rolls are a good option for kids as they have paneer, which is rich in protein. They are a hit for kids' lunch; just make sure not to make them too spicy so that kids can eat them happily.

Can I make it gluten-free?

Yes, you can make it gluten-free using parantha made from gluten-free flour, such as almond flour.

What can I serve with Paneer Kathi Rolls?

Kathi Rolls are often served with green chutney, yogurt, or ketchup and onion salad. They can also be paired with French fries and Indian Chai.

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Overshot image of a hand holding 5 paneer kathi rolls.

Paneer Kathi Roll

Gari
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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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Breakfast, Dinner,, lunch, dinner,, Snack
Cuisine Indian
Servings 5 rolls
Calories 386 kcal

Equipment

Frying Pan
Potato Masher
Skillet
cutting board

Ingredients
  

Salad Stuffing:

  • 1 tablespoon Oil
  • 1 cup Coleslaw or Cabbage
  • 1 teaspoon Chili Oil or as needed

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
Prevent your screen from going dark

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.
Rate this Recipe

Notes

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 closing it at the end will be hard. 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 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.
Scroll up to see my Step-by-Step Instructions with images for each step. Also, check the thumbnails for related recipes and the best recipes to pair with.
 
If you like the recipe, then Please Like & Leave a Comment!
 
 
Keyword Indian veg kathi roll with paneer,, kathi roll recipe with paneer, paneer kathi roll recipe, paneer roll recipe, veg kathi roll recipe
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!

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Sharing is caring!

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  • 13

Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. jazzysmama says

    August 12, 2019 at 3:31 pm

    These sound delicious! Yum garlic sauce!!

    Reply
    • Gari says

      August 12, 2019 at 8:50 pm

      I'm glad you like it.

      Reply
  2. Diane @ Me, Him And The Cats says

    August 24, 2019 at 1:06 pm

    Ive never heard of these but they look and sound delicious!

    Reply
    • SunGari says

      August 24, 2019 at 1:36 pm

      Thank you

      Reply
  3. Christy Boston says

    August 24, 2019 at 9:54 pm

    This looks so good! Going to pin this.

    Reply
    • SunGari says

      August 24, 2019 at 10:15 pm

      Thank you so much 🙂

      Reply
  4. Amit says

    December 17, 2024 at 9:01 am

    5 stars
    This is our family favorite & loved every bite of it.

    Reply

Hey, I'm Gari!

Hi, I'm Gari. Welcome to my Blog, where curiosity meets creativity! I am a content creator and food photographer. Thanks for stopping by. Let's explore, learn, and innovate together!

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