This easy Paneer Kathi Roll Recipe makes flavorful wraps. Marinated Paneer, with crispy veggies wrapped in a paratha that is smeared with flavors. These wraps are super easy to make and come together in 30 minutes. Perfect for lunchbox, snack, a quick meal or half them to serve as a party appetizer. These rolls, will not disappoint.
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What is Paneer Kathi Roll?
Paneer Kathi Roll is a street food of India that originated on the streets of Kolkata. Traditionally Kathi Rolls were made wit Kebabs but they evolved to include a variety of fillings, paneer being one of them. Kathi comes from the word 'Kati' in Bengal, which refers to bamboo skewers. Kathi rolls, gained popularity over time and became a staple street food in India.
Think of Kathi Rolls like the Indian Burrito, infact even more flavorful. Growing up I had my favorite food stalls to visit just to relish a good wrap.
Kathi Roll is typically made using Tandoori Paneer Tikka, marinating paneer in thick spiced yogurt and then grilled the paneer on skewers and adding them to a laccha paratha or a rumali roti with crisp vegetables and chutneys and herbs. It's absolutely yum. If you haven't already tried it, you are missing out. My son loves it so much that he often requests for it for his school lunch.
Ingredient Notes
Please refer to the recipe card for the ingredients and exact measurements.
- Paneer - I have tried this recipe with different kinds of Paneer however for a soft and juicy paneer texture, I have narrowed down to either make my own Paneer at home, or I buy the Malai Paneer available in the frozen section of Indian Grocery stores. In both cases the paneer doesn't become chewy. If you like the authentic smoky flavor, follow my Tandoori Paneer Tikka Recipe and use that paneer for the wraps.
- Bread - The authentic Kathi roll is served in a Rumali roti, however lots of street vendors also serve it in a Laccha Paratha. You can either make your own Laccha Paratha at home or use a store bought Laccha Paratha. Another option is the flaky Malabar Paratha.
How to make Paneer Kathi Roll or Paneer Wrap at home?
- Paneer - If using store bought paneer, make sure your thaw it by giving it a warm water bath until the cubes become softer and tender. If using a block or homemade paneer, cut them into 1 inch cubes.
- Veggies - Slice the red onions, and colored bell peppers. Add some lemon juice to the onions, to make sure they are not pungent.
- Marinade - In a wide bowl add hung curd or greek yogurt (minus the whey). To that add oil, besan, coriander powder, garam masala, amchur, chaat masala, turmeric, kashmiri red chili powder, salt, kasuri methi, ginger garlic paste, lemon juice and whisk it all together making sure there are so lumps.
- Marination - Throw in the paneer cubes and gently coat them evenly on all sides with the marinade. If you have the time allow the flavors to soak into the paneer, by keeping them aside for about 30 minutes, or else let get straight to it.
- Cook the Paneer - You can grill it like I have in my Tandoori Paneer Tikka recipe or cook it on the stove top by heating some oil in a pan and throwing the marinated paneer on the pan and cook them evenly on all sides on medium heat. Throw in the onions and bell pepper slices and saute for just a minute of two until tender. You don't want to completely cook the veggies, you want the veggies to retain their crunch.
- Cook the Paratha - Cook the paratha on the pan as per the directions on the package or to make your own laccha paratha using this recipe, minus the cilantro and garlic.
- Assembly - Smear the paratha with green chutney and ketchup. Then layer the paneer cubes in a line (Approx. 5-7 cubes). Sprinkle some chopped cilantro followed by chaat masala and lemon juice.
- Fold and bring the two sides together and take that first bite. Absolutely yum!
Common Mistakes and How to Avoid Them
| Problem | Mistake | How to fix it |
| Paneer is bland | Paneer is not properly marinated | Marinate for atleast 15 minutes and do not skip the spices. |
| Paneer is dry and chewy | You cooked on high heat | Cook on medium-low-heat. |
| Heavy, chewy rolls | Wrap is too thick | Do not overstuff the wrap. |
| Wrap is dry while eating | No moisture balance | Make sure you smear enough amount of chutney to cover the whole paratha or roti. |
Serving Suggestions
Pair it with pickled onions, green chutney and ketchup on the side.
When packing for school lunches or on-to-go, wrap it in a parchment paper.
When serving at a party, assemble and pack the wraps in parchment paper and cut them into half, place them on a baking tray and just heat the tray before serving.
Storage - How to Store
These wraps are best consumed when freshly assembled. However f you have leftovers, consume them within a day or two and refrigerate until then.
Paneer Kathi Rolls in 30 minutes (Paneer Wraps)
This easy Paneer Kathi Roll Recipe makes flavorful wraps. Marinated Paneer, with crispy veggies wrapped in a paratha that is smeared with flavors. These wraps are super easy to make and come together in 30 minutes. Perfect for lunchbox, snack, a quick meal or half them to serve as a party appetizer. These rolls, will not disappoint.
Ingredients
For Marination
- 1/4 cup Hung Curd or Greek Yogurt
- 2 tablespoon Mustard Oil
- 2 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Turmeric
- 1 tablespoon Ginger Garlic Paste
- 1/2 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Chaat Masala
- 1 tablespoon Crushed Kasuri Methi
- 1 tablespoon Gram Flour
- 2 teaspoon Lemon Juice
- 8 oz. Paneer thawed and cubed
- 1 tablespoon Butter / Oil : Basting the paneer with butter, prevents it from drying out and giving it those charred marks.
For the roll
- 1 Onions sliced
- 1 Bell Pepper sliced
- Salt to taste
- Skewers (bamboo or steel)
- 4 parathas
- 1 tablespoon green chutney for each paratha
- 1 tablespoon ketchup for each paratha
Instructions
- Paneer - If using store bought paneer, make sure your thaw it by giving it a warm water bath until the cubes become softer and tender. If using a block or homemade paneer, cut them into 1 inch cubes.
- Veggies - Slice the red onions, and colored bell peppers. Add some lemon juice to the onions, to make sure they are not pungent.
- Marinade - In a wide bowl add hung curd or greek yogurt (minus the whey). To that add oil, besan, coriander powder, garam masala, amchur, chaat masala, turmeric, kashmiri red chili powder, salt, kasuri methi, ginger garlic paste, lemon juice and whisk it all together making sure there are so lumps.
- Marination - Throw in the paneer cubes and gently coat them evenly on all sides with the marinade. If you have the time allow the flavors to soak into the paneer, by keeping them aside for about 30 minutes, or else let get straight to it.
- Cook the Paneer - You can grill it like I have in my Tandoori Paneer Tikka recipe or cook it on the stove top by heating some oil in a pan and throwing the marinated paneer on the pan and cook them evenly on all sides on medium heat. Throw in the onions and bell pepper slices and saute for just a minute of two until tender. You don't want to completely cook the veggies, you want the veggies to retain their crunch.
- Cook the Paratha - Cook the paratha on the pan as per the directions on the package or to make your own laccha paratha using this recipe, minus the cilantro and garlic.
- Assembly - Smear the paratha with green chutney and ketchup. Then layer the paneer cubes in a line (Approx. 5-7 cubes). Sprinkle some chopped cilantro followed by chaat masala and lemon juice.
- Fold and bring the two sides together and take that first bite. Absolutely yum!
More Street Food Recipes to Try
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