Indulge in the tandoori flavors of India with this Paneer Kathi Roll Recipe – tender paneer cubes marinated in spices, wrapped in a warm parantha, topped with crunchy veggies, and drizzled with chutney. It’s a taste sensation you won’t want to miss!
Paneer holds a significant culinary role for vegetarians just like how steak is esteemed by meat eaters. This Paneer Kathi Roll recipe is an ode to it's popular meat counterpart traditionally made with lamb or chicken. This is an easy recipe made with paneer pieces marinated in a tandoori spices similar to my tandoori chicken wings recipe and then cooked with bell peppers and onions and tucked inside a parantha and drizzled with mint cilantro chutney.
Street food scene in India is huge and caters to a varied range of population, income levels, and regional tastes. If you want to try my other street food recipes, you can try this Pav bhaji, Aloo tikki sliders, and Papdi Chaat.
This recipe is
- Easy
- Vegetarian
- Perfect finger food
- Great for parties!
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What is a Kathi Roll?
A Kathi roll is a popular street food originating in Western India, particularly from Kolkata. It usually consists of a filling, traditionally skewered on a metal skewer or stick called "kathi". The filling is then wrapped in a flaky and layered parantha made with all purpose flour. The filling can vary widely but commonly includes marinated meats such as chicken, beef, or lamb, alongside crunchy vegetables and sauces like chutneys or yogurt-based dipping sauce. This kathi roll recipe is a mouth watering vegetarian version made with homemade paneer. Kathi rolls are traditionally often served with chutneys as a quick, quick meal on the go or snack, making them a favorite choice among locals and tourists alike for their convenience and robust flavors.
Paneer Kathi Rolls Ingredients
Paneer and parantha are the backbone of this recipe flavored with rich Indian flavors and crisp vegetables and a light salad and drizzled with chutneys. Please see the ingredient list below.
- Paneer: I have a super simple recipe of homemade paneer that uses just two ingredients - milk and vinegar. Store-bought paneer is definitely an option and Gopi is one of my favorite brand to buy whenever I need to. You can easily buy frozen paneer in most Indian/Asian grocery stores and my friends in bigger cities in the US tell me that wholesale stores like Costco and Sam's Club also sell paneer.
- Marinade: The paneer marinade is made with yogurt, lime juice and warm Indian spices like garam masala, cumin powder, and tandoori masala. Read more about my favorite Indian spices in my spices 101 post.
- Veggies: Use colored bell peppers and red onions for cooking with the paneer for the filling and cucumbers, jalapenos (optional), and more red onions for a "salad".
- Parantha: Kawan paranthas available at most Indian/Asian stores are my absolute favorites for this paneer kathi roll recipe. They are light, flaky and are the closest to what you get on the street carts.
- Chutney: I use my homemade Mint Cilantro chutney with yogurt to spread on the parantha and drizzle on the filling before wrapping the roll. You can also use store-bought chutney for this.
Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.
Substitutions and Additions
- Tofu - These are paneer kathi rolls but if dairy is not your thing, you can surely use tofu to make these kathi rolls vegan. You can skip the yogurt in the chutney
- Parantha - use homemade rotis instead of the frozen kawan paranthas if you like.
- Tandoori Masala - tandoori masalas have the traditional red color to them. If you cannot find it, you can mix up spices with fresh ginger and garlic.
Steps to make Paneer Kathi Rolls
Follow the step by step instructions and images in this section to make these easy paneer kathi rolls and you will never go wrong. I got you!
Step 1: Start by mixing the marinade ingredients in a mixing bowl (Image 1). Take a smidge and give it a taste check - it should have an intense taste.
Step 2: Gently toss in cubed paneer in the marinade (Image 2) and let the bowl sit on the counter while you get other things ready.
Step 3: While the paneer is marinating, set a heavy bottomed or non stick pan on medium high heat. Once the pan is hot add olive oil, cumin seeds and cubed onion to it (Image 3). Stir around and cook for 2-3 minutes.
Step 4: Increase the heat to high and add cubed bell peppers and chopped garlic to the pan (Image 4). Stir to combine and cook for another 2-3 minutes.
Step 5: Add the marinated paneer to the pan and with heat on high mix and cook for 7-8 minutes. The yogurt based marinade will release some water so cook until all the liquid is gone and the veggies are slightly cooked but still have a bite to them (Image 5). Finish with garam masala and chopped cilantro. Turn the heat off. Your Paneer Kathi Roll filling is ready.
Step 6: Take the mint cilantro chutney in a bowl and add yogurt and pink salt to it (Image 6). Whisk to combine.
Step 7: Get all the components needed to assemble the kathi rolls ready including sliced red onions, sliced cucumbers, and de seeded and julienned jalapenos (Image 7).
Step 8: Set a cast iron skillet on medium high heat and cook the parantha on both sides. To assemble your paneer kathi rolls, take a parantha, spread some mint cilantro yogurt chutney, add a heaping tablespoon or two of the filling, add onions (I highly recommend using pickled red onions), cucumbers, jalapenos and top with more chutney (Image 8). Make a roll, cut in half and serve with some more chutney for dipping!
viral recipe!
Strawberries and Cream🍓!
Rated ⭐⭐⭐⭐⭐ and super easy to make, you have to try this recipe!
Equipment
the best!
My favorite non stick chef's pan🥘
Scanpans are one of may favorite non stick pans but this chef's pan is so versatile and convenient because of it's size and capacity. From making chicken biryani to pastas and curries.
Preparing ahead of time and Storage instructions
The filling of Paneer Kathi Rolls can be made ahead of time and stored in the refrigerator for 2-3 days. When you are ready to make the kathis rolls, let the filling come to room temperature, warm up the paranthas and assemble. Leftover paneer kathi rolls can be stored in the refrigerator for 2-3 days and can be reheated in a skillet or a toaster oven.
I always have some mint cilantro chutney in my refrigerator and freezer. You can definitely made a batch of the chutney ahead of time and use a part of it in this recipe.
FAQ
The type of kathi roll is determined by the filling inside it so a kathi roll could be a chicken, beef, lamb, goat or vegetable kathi roll in addition to the Paneer Kathi Roll that is shared here.
Traditional Kolkata kathi rolls usually have the parantha dipped in egg and then cooked before the filling is put in and the roll assembled. The egg adds richness and flavor to the kathi roll.
Related
Looking for other recipes like this? Try these:
If you tried this Paneer Kathi Roll Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the comments below! I love hearing from you! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Paneer Kathi Roll
Equipment
Ingredients
- 12 oz Paneer cut into cubes (about 1 and a half cups)
- 8 Frozen paranthas
Marinade Ingredients
- ⅓ cup yogurt preferably full fat
- 1.5 tablespoon tandoori masala
- 1 tablespoon olive oil
- ½ tablespoon mild red chilli powder
- ½ teaspoon chaat masala
- 1 tsp garam masala
- 1 teaspoon toasted cumin powder
- ½ teaspoon salt or more to taste
- 1 teaspoon lime juice from half a lime
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 red onion, divided into two halves ½ onion cut into 1 inch squares and ½ thinly sliced
- ½ red bell pepper, de-seeded and cut into 1 inch square pieces
- ½ green bell pepper, de-seeded and cut into 1 inch square pieces
- 3 cloves garlic, minced
- 2 Persian cucumbers
- 2 jalapenos, de-seeded and cut into juliennes
- 8-10 sprigs cilantro finely chopped
- 1 tsp garam masala
Mint Cilantro Chutney Yogurt Sauce
- 1 cup mint cilantro chutney
- ¼ cup yogurt
- 2 teaspoon pink salt
Instructions
Marinate the Paneer
- Whisk all the ingredients under marinade in a mixing bowl and add the paneer cubes to it. Set aside while you prepare the rest of the filling.
Kathi Roll Filling
- Set a heavy bottomed non stick pan on medium high heat and add olive oil to it. Once the oil is nice and shimmering, add the cumin seeds and wait for them to crackle. Add the square cut red onion, mix, and cook for 2-3 minutes.
- Add the chopped bell peppers and the garlic. Mix, add salt, and cook for another 2-3 minutes or until the garlic is fragrant.
- Now add the marinated paneer along with all the marinade and increase the heat to high. Cook for 7-8 minutes until the veggies are slightly tender but still crunchy and the marinade liquid has evaporated.
- Give the filling a taste check for salt and adjust if needed. Finish with garam masala. Your filling is ready.
Mint Cilantro Chutney Yogurt Sauce
- Whisk all the ingredients together.
Assemble the Kathi Rolls
- Take a cooked parantha and spread about a teaspoon of the mint cilantro yogurt sauce, add sliced cucumbres, onions, jalapeno, and add a couple of spoonfuls of the kathi roll filling. Roll the parantha tightly, cut in half and serve with extra mint cilantro yogurt sauce for dipping
Ajay
Tried for a quick supper and came out fantabulous! Loved it!
Dana
I'm a vegetarian and I love paneer dishes so I will definitely try this paneer kathi roll recipe. It looks really awesome!
Kevin Foodie
I was confused for a minute if the filling or paneer was beef or vegan meat alternative. Either ways, it's an interesting dish. Love the many spices you use in this dishes. I am sure it's flavorful. Thanks for sharing.
Jill Matillano
Wow, that Paneer Kathi Roll recipe brought the flavors of India right to my kitchen
Vaishali
Thank you so much, Jill. I appreciate you trying the recipe and enjoying it.
Jenna
These paneer kathi rolls are right up my alley! I love meats combined with fresh, crispy veggies and a yummy yogurt sauce. Especially when wrapped in a warm parantha. Thanks for sharing your recipe, Vaishali!
Vaishali
Thanks Jenna. It's a great veggie option!
Tell Me Everything
I can't wait to try this!
Michael Taylor
This recipe sounds amazing. Would love to try making it some time!
Hari
This recipe looks super delicious and flavourfull! Got to try it very soon. Absolutely love it!