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?
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
- SALAD: For the crunch, add your choice of salad, or I like adding coleslaw mixed with some chili oil.
- CHILI OIL: I use chili oil with coleslaw to make a little spicy salad.
- 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.
- SPICES: Spices like turmeric powder, garam masala, red chili powder, etc., are added to veggie and paneer stuffing.
- GREEN CHUTNEY: Green chutney is one of the main chutneys that is added to the Kathi roll.
- SAUCE: The recipe includes green chutney, masala ketchup/hot sauce, mayonnaise (optional), and garlic sauce.
- PANEER: Paneer (Indian Cottage Cheese) is added to make paneer stuffing after marination.
- OIL: Oil like olive oil, mustard oil, or peanut oil can be added to the recipe.
- GARNISH: To make the dish more flavorful, garnishes like sliced radish, cilantro, chaat masala, and lemon juice are added. Sliced onions are also added.
- 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:
- Step 1: Add oil and saute coleslaw in a pan for 1-2 minutes.
2. Step 2: Add Chili Oil to the pan and mix until well combined. Then, transfer it to a bowl.
Veggie Stuffing:
3. Step 3: Make veggie stuffing by sauteeing veggies in a pan with turmeric powder and salt until they turn soft.
4. Step 4: Once veggies turn soft, mash them using potato masher with masala ketchup or any sauce you choose.
Paneer Stuffing:
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.
6. Step 6: In a large mixing bowl, properly coat the paneer cubes with the marinade and let them rest for 10-15 minutes.
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.
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:
9. Step 9: Place parantha on the pan and cook.
10. Step 10: Cook the parantha until both sides are crispy & flaky.
Layering:
11. Step 11: Layer the parantha with all the stuffing and garnish.
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.
📖SUBSTITUTION & VARIATION
- SALAD: I have used coleslaw salad, but you can use any lettuce of your choice to make it easier.
- VEGAN: Make it vegan by adding tofu instead of paneer.
- SPICY: Make it spicy by adding more chili oil or hot sauce or more green chutney.
- 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.
- PARANTHA: You can use homemade, store-bought, frozen paratha, whole wheat roti/chapatti, or tortilla.
- 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
- 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 it will be hard to close it at the end. 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 that 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.
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.
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.
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.
Yes, you can make it gluten-free using parantha made from gluten-free flour, such as almond flour.
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.
PAIRING
INDIAN STREET FOOD
- TANDOORI PANEER TIKKA
- PUNJABI SAMOSA RECIPE
- DAHI BHALLA (DAHI VADA CHAAT)
- BREAD PAKORA | STUFFED BREAD PAKORA
Paneer Kathi Roll
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
Notes
- 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.
jazzysmama says
These sound delicious! Yum garlic sauce!!
Gari says
I'm glad you like it.
Diane @ Me, Him And The Cats says
Ive never heard of these but they look and sound delicious!
SunGari says
Thank you
Christy Boston says
This looks so good! Going to pin this.
SunGari says
Thank you so much 🙂
Amit says
This is our family favorite & loved every bite of it.