Paneer Kathi Roll or Paneer Frankie or Paneer Tikka Kathi Wrap is made by wrapping grilled or pan-cooked paneer tikka, finely chopped veggies, and sauces in the wrap or Indian chapati.
It is very famous street food in India. Kathi rolls which first appeared on the streets of Kolkata are now very famous street food everywhere. Traditionally the bread for Kathi roll is made by mixing all-purpose and whole wheat flour, but to make it healthier, you can use 100% whole wheat flour.
Making Paneer Kathi Roll requires 3 steps:
- Making Spicy Paneer Tikka
- Making Paratha or wrap
- Preparing veggies
- Assembling into a stuffed wrap
If you have roti/chapati dough and green chutney already in the refrigerator then this will come in 20 minutes. You can also get whole wheat tortillas from the store or make it at home.
This Kathi roll recipe is stomach-filling and is best for picnic, office-goers, who are always in a hurry and want to grab a bite on the move.
If you absolutely love trying street style veg rolls, then give this Kathi Roll Recipe a try. Never tried making one at home? Don’t worry, as this easy Paneer Kathi roll recipe with step by step photos will show you the right way. Try this easy roll recipe and enjoy it with your loved ones!
Do try other Paneer recipes :
- Hariyali Paneer Tikka
- Paneer Dum Tikka
- Matar Paneer
- Paneer Dum Biryani
- Kadai Paneer
- Tandoori Paneer Tikka
- Malai Kofta
- Palak Paneer
- Paneer Tikka Pizza Sliders
- Paneer Butter Masala
- Paneer Bhurji Gravy
Preparation Time: 5mins+Marination time ∏ Cooking Time: 30mins ∏ Servings: 8 Wraps
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
For Paneer Tikka
For Dough
For Vegetable Topping
Other Ingredients
How to make Paneer Kathi Roll:
Marinate the paneer
Step1: In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth. Add ginger-garlic paste and all the spice powders (such as 1/2 teaspoon ajwain, 1/2 teaspoon Kasuri Methi, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon amchur powder, 2 teaspoons Kashmiri red chili powder, 1/2 teaspoon garam masala powder, 1 teaspoon cumin powder, 2 teaspoon lemon juice, 1 tablespoon ginger garlic paste, 1/2 teaspoon chaat masala powder, 1/2 teaspoon black salt and regular salt as required.
Step2: Add 1-2 tablespoon mustard oil. (Paneer Tikka tastes best with mustard oil but you may use oil of your choice).
Step3: Mix it well. Taste it and adjust the seasonings to your preference.
Step4: Add paneer cubes to the marinade.
Step5: Slowly and gently mix them with the marinade. (Be careful not to break paneer pieces). Let it marinate for 20-30 minutes. If you want to marinate for longer then I will suggest to keep it in the refrigerator.
Make the dough for Wrap/Paratha
Step6: To make the Wrap/paratha, in a large bowl add whole wheat flour, salt to taste, and oil.
Step7: Knead smooth dough by mixing and adding water in small incremental amounts (1 or 2 tablespoons at a time). The addition of water in small quantities as required will prevent you from adding too much water to bind the dough. The dough should be soft like chapati dough. Grease the surface of the dough with 1/2 teaspoon of ghee, cover it with a clean muslin cloth and leave it to sit at room temperature for 20-25 minutes.
Make vegetable toppings
Step8: Thinly slice onion, cut carrot julienned, and shred the cabbage or thinly slice them. Also thinly slice capsicum (bell pepper). Transfer all the veggies in a mixing bowl. Add 1/2 teaspoon Kashmiri red chili powder, 2 teaspoon chaat masala, 2 teaspoon lemon juice, and salt as required.
Step9: Mix them evenly and set them aside.
Make Paneer Tikka
Step10: Heat 2 tablespoons of oil in a pan.
Step11: Add marinated paneer mixture. Keep the flame to low-medium.
Step12: After a couple of minutes using a spoon turn over the paneer cubes and cook the paneer for 4-5 minutes till it’s lightly golden brown in color and become dry. Keep on stirring and turning them at intervals.
Step13: Pan-fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft. Once the paneer is done, remove the pan from the flame and keep aside to cool down.
Make the Parathas/Wrap
Step14: Divide the dough into medium size portions (more than a regular chapati, this depends on the size of the wraps you want to make). Take one dough ball, flatten it like a pattie (by pressing between your palms or against the rolling board.
Step15: Dust the dough ball with some flour. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
Step16: Place the roti on a hot Tawa. Cook the base till you see blisters appearing on the rotis or the roti is partially cooked.
Step17: Then flip the paratha. Spread some oil all over.
Step18: Flip once or twice more for even roasting. Remove and keep the paratha aside. Prepare all parathas this way. (Note: Cook paratha on the medium-high flame, on low flame they will turn hard)
Assemble Kathi Roll
Step19: Take the paratha and put some tomato ketchup and mayonnaise in the middle and evenly spread over it.
Step20: Now place the paneer tikka cubes in the center.
Step21: Top with some vegetable salad.
Step22: Top it with some green chutney and additional ketchup if required. Add some grated cheese on top of it.
Step23: Fold the paratha to make a roll. You can use small toothpicks to hold them together.
Step24: Wrap half portion of the rolls in butter paper or aluminum foil. Serve Paneer Kathi Roll with the yogurt dip, chutney, or tomato ketchup. You can also add some of the vegetable salad as a garnish on the Paneer Kathi Roll. Enjoy!
Tips:
- If you do not have hung curd, then simply take the regular curd and keep in the fine strainer and let it sit for around 15-20 mins this will release the excess water from the curd which will make it perfect for coating the paneer and veggies.
- There are many ways to cook paneer tikka at home. You can cook this paneer tikka on the air-fryer, grill, in a tandoor, in a pan, or the oven.
- The paneer should be soft, succulent, and thoroughly cooked. But do not overcook the paneer tikka. Or else, the paneer will become almost like chewy like rubber, and it would not be very appetizing.
- Paneer Tikka tastes best with mustard oil but you may use oil of your choice.
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