Irresistible Homemade Paneer Kathi Roll Recipe – A Street-Style Delight in Under 1 Hour! Looking to recreate the magic of Indian street food at home? This custom-made Paneer Kathi Roll recipe is a must-try for anyone who loves bold flavors wrapped in a soft, warm paratha. Bursting with spicy, tangy, and smoky paneer, fresh veggies, and zesty chutneys, these rolls are just as good—if not better—than the ones you find at your favorite street corner vendor.
Perfect for lunch, dinner, or a hearty snack, these paneer wraps come together in less than 60 minutes. Whether you’re cooking for your family, meal prepping for the week, or hosting guests, this easy yet flavor-packed recipe is sure to impress.
So roll up your sleeves and get ready to make a dish that’s not only delicious and satisfying but also endlessly customizable. Once you try this version, it’s bound to become a favorite in your kitchen!
What Is Kathi Roll?
Kathi roll (some of the time spelled as Kati Roll) is a well-known road nourishment from Kolkata, India. It comprises of meat, egg, paneer, or veggie fillings along with cut onions, chilies, and sauces wrapped in paratha (flatbread) to shape a roll.
The title “Kati roll” is accepted to have begun from the “Kati kabab,” which alludes to speared pieces of flame-broiled meat. In the Bengali dialect, wooden sticks (or sticks) are in fact alluded to as “Kati”.
While the conventional Kathi roll may have started with speared meats as fillings, advanced varieties presently incorporate a wide run of fixings such as paneer, chickpeas, potatoes, and different vegetables.
Kathi rolls are ordinarily served as a helpful and versatile nibble or supper, culminate for on-the-go eating.
❤️ You’ll Love This Paneer Kathi Roll
Under 1 hour required: Yes, that is genuine!
- 20 minutes to prep the paneer filling
- 20 minutes to make chutney and onion lachha
- 10 minutes to cook ready-made paratha and gather paneer rolls.
Bursting with flavors: The spiced paneer, onions, chutneys, and wrapped in paratha give sweet, savory, and hot flavors in each bite.
Street Nourishment Involvement at Domestic: Appreciate the bona fide flavors of Kolkata street nourishment in the consolation of your claim domestic with this hand crafted paneer kathi roll recipe.
🧾 Ingredient Notes
For Paneer Filling:
- Mustard oil: It includes a decent smoky and impactful flavor. Including oil to the marinade makes a difference to improve the color of the flavors like turmeric and red chili powder.
- In the USA, mustard oil is frequently labeled for “external utilize only” due to directions. Be that as it may, the oil found in Indian basic need stores is secure for utilization, in spite of the labeling.
- Yogurt: Utilize new plain yogurt (aka dahi or curd). Do not utilize acrid yogurt.
- Ginger Garlic Paste: Gives fragrant flavor to the filling. You can utilize naturally minced ginger and garlic if preferred.
- Kashmiri Red Chili Powder: Includes dynamic color and a gentle warm to the filling.
- Black Salt: Moreover known as kala namak, it includes a special savory flavor to the filling.
- Other zest powders: Cumin powder, Turmeric powder, and Garam masala are used.
- Kasoori Methi: Pulverize them between your palms some time recently, including them to discharge their flavor and aroma.
- Paneer: It is accessible in the fridge segment (Some of the time in the cooler segment) in Indian basic supply stores. Sometimes I make handcrafted paneer, but for comfort, I for the most part utilize store-bought.
- Onion & Peppers: These are thickly cut and cooked along with paneer.
For Onion Lachha:
- Red Onion: Daintily cut to make lachha or ribbon-like strands. Includes crunch and flavor to the paneer roll.
- Green Chilies: Finely chopped to include a hot kick. For a milder flavor, evacuate the seeds some time recently chopping.
- Chaat Masala: A tart zest mix that includes zing to the onion lachha.
- Lime Juice: Includes sharpness and brightness to the onion lachha.
Remaining Ingredients:
- Kawan Paratha: I suggest utilizing solidified Kawan paratha for its flakiness. Be that as it may, you can select for any flaky paratha of your choice, like Malabar paratha.
- If you lean toward handcrafted, check out my point-by-point Frankie recipe, which incorporates enlightening for making paratha reasonable for this paneer kathi roll.
- Cilantro chutney & Mayonnaise: Both are blended together to make a velvety, zesty sauce.
- Maggi’s Hot & Sweet Tomato Chili Sauce: Gives a adjust of sweet, tart, and hot flavors to the roll. Dodge substituting with ketchup. Believe me, it makes a colossal contrast in taste.
How To Make Paneer Kathi Roll? (Pics)
Make Paneer Filling:
1, 2) Take a large mixing bowl—preferably one with plenty of room for stirring—and add a generous amount of thick, creamy yogurt. To this, pour in mustard oil, which adds a robust, pungent flavor characteristic of traditional Indian dishes. Add freshly prepared ginger-garlic paste, which will infuse the mixture with a deep, aromatic essence. Whisk all these ingredients together until the mixture becomes smooth and well-emulsified.
3, 4) Include flavors (Kashmiri chili powder, turmeric powder, cumin powder, garam masala, black salt, and kasoori methi). Crush in new lime juice and blend thoroughly.
5, 6) Include paneer 3d shapes to the marinade and coat them well. If time licenses, permit the paneer to marinate; something else, continue without marinating.
7, 8) Warm oil in a dish over medium warm. Include cut onions and peppers, sprinkle with salt, and cook for 2-3 minutes until they start to mollify however stay crunchy.
9, 10) Include the marinated paneer along with the marinade to the dish. Cook for 3-4 minutes until the sauce thickens and coats the veggies and paneer. Evacuate from the warm and set aside.
Prep Onion Lachha & Chutney, Sauce:
1, 2) In a bowl, blend meagerly cut onions, chopped green chilies, and cilantro with chaat masala and naturally pressed lime juice. Set aside.
3, 4) In another bowl, combine mayonnaise and green chutney until well combined.
5, 6) Exchange to a press bottle or ziplock pack for simple sprinkling. I incline toward setting my ziplock sack in a little glass to make filling mess-free.
5, 6) Additionally, get ready tomato chili sauce for drizzling.
Make Paneer Kathi Roll:
1, 2) Cook Kawan paratha on a tawa over medium warm until brilliant brown and cooked on both sides.
3) Put the cooked paratha on a piece of material paper. Spread the arranged paneer filling in the center of the paratha. Alternatively, cut the paneer pieces in half.
4) Beat it with onion lachha
5, 6) Sprinkle liberally with green chutney-mayo and chili tomato sauce.
7, 8) Roll both sides toward the center, wrap the material paper around to secure, and tuck the foot paper into the roll. Appreciate your scrumptious Paneer Roll right away!
💭 Expert Tips
- Skip the Ketchup—Trust This Upgrade: While ketchup is a go-to condiment for many, it often falls short in adding depth to your dishes. Instead, try using Maggi’s Hot & Sweet Tomato Chili Sauce. This simple swap introduces a perfect balance of tangy sweetness and mild heat that dramatically enhances the flavor of your paneer wrap. Trust me on this—it’s a small change that makes a big difference.
- Get Creative with Sauces: Don’t hesitate to experiment with a variety of sauces to discover exciting new flavor profiles for your wrap. Sauces like Schezwan, which adds a bold, spicy kick, or Sriracha, known for its smoky heat and garlicky undertones, can completely transform the taste. Rotating between different sauces or even blending them can keep each wrap experience fresh and flavorful.
- Use Finely Sliced Onions as a Topping: Thinly slicing your onions does more than just enhance the texture—it also helps mellow the strong, sharp taste of raw onions. This makes the onions more palatable while still delivering a satisfying crunch. As a result, they add a subtle sharpness that balances the richness of the paneer and other components, contributing to a more harmonious overall flavor.
🥣 Storage Instructions
- Paneer Kathi Rolls are best enjoyed fresh, right after they are assembled, to truly savor their crisp texture, vibrant flavors, and warm, comforting filling. The contrast between the hot, spiced paneer filling and the slightly crispy, buttery paratha creates a delightful bite that can lose its charm if left to sit for too long.
- That said, if you’re planning ahead or looking to save time, you can prepare the individual components in advance and store them separately. The paneer filling, green chutney-mayo spread, and onion lachha (pickled onion slices) can all be stored in clean, airtight containers and refrigerated for up to 2–3 days. This method helps maintain the flavor and freshness of each element without compromising on taste or texture.
- When you’re ready to serve, simply heat the parathas on a hot tawa or skillet until they’re warm and slightly crisp. Reheat the paneer filling in a microwave or on a pan over low heat until it’s piping hot. Then, assemble your roll by spreading the chutney-mayo mixture on the paratha, layering the warm paneer filling, and topping it off with the tangy onion lachha. Roll it up tightly, and your delicious homemade paneer Kathi roll is ready to be devoured.
