Paneer Kathi Roll
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!
Servings: 8 rolls
Calories: 211kcal
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
Notes
You can use whole wheat rotis or paranthas to make the kathi roll.
The nutritional information of this recipe does not include the parantha/wrap.
You can change the spice level by adding serranos instead of jalapenos or omit any chili in the wrap.
You can sprinkle some additional chaat masala when serving for a tangy flavor.
Nutrition
Calories: 211kcal | Carbohydrates: 7g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 1210mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1331IU | Vitamin C: 27mg | Calcium: 243mg | Iron: 1mg
