Paneer Kathi Rolls

Paneer Kathi Rolls, the vegetarian version of the famous Indian street snack – Frankie. Crispy marinated paneer cubes stuffed inside soft roti with crunchy veggies and flavorful chutney makes this dish absolutely delicious. It’s hard to pass this easily.

We usually have marinated paneer in the fridge waiting to be used. I love how the spices are infused in the soft paneer to heighten its flavor. I use this marinated paneer to make different recipes such as toss it in curries, shallow fry to make paneer nuggets or make a PANEER KATHI ROLL!

So this time around, we craved for the Kathi rolls. Funny how food evokes memories of the past. During our courtship period, husband and I hung out after office to grab some Kathi rolls. The care-free flirtatious mood made those kathi rolls really really memorable.

Fast forward to 4 years later. We are celebrating our 4th wedding anniversary this week. We were revisiting photos of the past and realised how much of Kathi rolls we gobbled down back in the day.

Decided to finally whip up some Paneer Kathi rolls. We enjoyed it with chutneys and chai, dwelling into those memories and the best time we had.

Making paneer tikka..

It is easy to make a good marinade for the Paneer. The marinade is definitely a game changer.

  • Take 1/4th cup of thick yogurt in a mixing bowl. Do not dilute the yogurt.
  • Add 1 tsp garam masala to it.
  • Add 1 tsp chili powder. Make sure the chili powder is rich in color. I would definitely recommend using Kashmiri chili.
  • Add 1/2 tsp chat masala.
  • Add pinch of salt and 1 tsp cumin.
  • Sprinkle a tsp of lemon juice and mix everything together.
  • Adjust the salt if required.
  • Add cubed paneer to the mixing bowl. I am using this Paneer brand.
  • Mix everything well and store it in the fridge for 2 hours minimum. I would recommend letting it sit overnight.
  • Once you are ready to make Tikkas, shallow fry the cubes on medium flame.
  • Make sure the sides of the cubes are crisp and brownish.

Assembling Paneer kathi rolls..

  • To make Paneer Kathi rolls, you need good Roti.
  • I have used the frozen rotis to make these Kathi rolls ( You can click here for reference)
  • I recommend this roti because of its texture and the fact that the roti won’t become soggy. 
  • If making home-made roti, make sure you make a thick one. More like a paratha.
  • Roast the roti on medium flame until slightly done. The roti needs to have slight spots on both sides.
  • Transfer this roti to a plate and apply a thin layer of butter.
  • Then apply a mix of mayo and green chutney. You can skip mayo if you like.
  • Add 3-4 pieces of paneer tikka to this.
  • Then add vertically sliced red onions and bell peppers.
  • Some chopped lettuce (optional).
  • If you have the paneer marinade still left, you can add some of the sauce to the Roll.
  • This increases the flavor so much more.

Folding the Rolls..

  • Bring the sides of the roti together and fold tightly.
  • Make sure the fold is tight and the roll is not loose.
  • Dip you finger in water and then apply to the outer fold of the roti.
  • This will help seal the roti.
  • You can also add a toothpick to keep things in place.

Toasting the roll..

  • Heat the pan add little butter. About 1/2 tsp.
  • Place the roti on the pan and gently toast on all sides.
  • Be careful and flip gently to make sure the roti doesn’t come undone.
  • Once the sides are slightly toasted and golden brown, transfer to a plate and serve immediately.

Paneer Kathi Roll

Jui Chakrapani
Crispy paneer tikka wrapped in soft rotis along with crunchy veggies is the best snack for parties and get-together.
Prep Time 2 hrs
Cook Time 10 mins
Assembling 10 mins
Total Time 2 hrs 20 mins
Course Appetizer, Snacks, Snacks/appetizers
Cuisine Indian
Servings 2 Rolls

Ingredients
  

Paneer tikka

  • 200 gm paneer
  • 1/4 cup thick yogurt
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp chat masala
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp lemon juice

Frying Paneer tikka

  • 4 tbsp oil

Assembling Paneer tikka

  • 1/4 cup vertically sliced red onion
  • 1/4 cup vertically sliced bell pepper
  • 1/4 cup finely chopped lettuce
  • 1 tbsp butter
  • 2 tbsp green chutney
  • 1 tbsp mayonnaise optional

Instructions
 

Making Paneer tikka

  • Marinade the paneer as per the steps in the blog.
  • Shallow fry this paneer tikka in little oil on medium flame.

Assembling Paneer Kathi Rolls

  • Roast the roti on medium flame until slightly done.
  • Transfer this roti to a plate and apply a thin layer of butter.
  • Then apply a mix of mayo and green chutney.
  • Add 3-4 pieces of paneer tikka to this.
  • Then add vertically sliced red onions and bell peppers. Some chopped lettuce (optional).
  • If you have the paneer marinade still left, you can add some of the sauce to the Roll. This increases the flavor so much more.

Folding and toasting the Paneer Kathi Rolls

  • Bring the sides of the roti together and fold.
  • Dip you finger in water and then apply to the outer fold of the roti. This will help seal the roti. You can also add a toothpick to keep things in place.
  • Heat the pan add little butter. Place the roti on the pan and gently toast on all sides.
  • Be careful and flip gently to make sure the roti doesn't come undone.
  • Once the sides are slightly toasted and golden brown, transfer to a plate and serve immediately.
  • Serve with green chutney or ketchup.

Notes

I have used US measuring cups for measuring the ingredients. For more details. click here
Keyword colored veggies, kathi rolls, paneer, paneer kathi rolls, street food, veg kathi roll
Something about me...

Hi!

I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.

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