Paneer kathi roll recipe with step by step photos – this is one of the best kathi rolls I have made and beats even the street side ones. This recipe yields a lip smacking paneer roll.
In this paneer roll recipe, the stuffing is of paneer tikka which is made on tawa. Along with paneer tikka there is also green chutney and mix veggie salad. The outer roll or wrap is made with whole wheat dough. So overall this is a healthy and delicious recipe of paneer roll.
You can serve the paneer frankie as an evening snack or a brunch. If you have left over atta dough, then the recipe is very easy. There is some prep work required like preparing the green chutney, the salad topping. However to prepare them is easy.
There are various ways rolls or wraps can be made. I have already shared few delicious variations like:
You can use fresh paneer or frozen paneer. If using frozen paneer, then follow the directions on the pack and then marinate the paneer. For marination, best is to use hung curd or greek yogurt. If you do not have hung curd, then use thick curd. In the recipe I have used hung curd.
Serve paneer frankie plain or with the side green chutney that is prepared with this kathi roll.
How to make paneer kathi roll recipe
Preparing paneer tikka marination
1. In a mixing bowl take 6 tablespoon hung curd or thick curd or greek yogurt.
2. Add ½ tablespoon ginger garlic paste, ¼ teaspoon ajwain (carom seeds), ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, ½ teaspoon amchur powder, ¼ teaspoon chaat masala powder (optional), 1 teaspoon Kashmiri red chilli powder and black salt or regular salt as required.
3. Mix very well.
4. Add 1 teaspoon lemon juice and mix again.
5. Now add 200 grams paneer, which has been chopped in cubes.
6. Gently mix and let the marination coat the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.
Preparing green chutney
7. Take ½ cup coriander leaves, ½ cup mint leaves, 1 green chilli (chopped),1 inch ginger (chopped), 1 to 2 small garlic cloves, ¼ teaspoon amchur powder (dry mango powder) OR ½ teaspoon chaat masala (optional), ½ teaspoon roasted cumin powder (bhuna jeera powder).
8. Add 1 teaspoon water (OPTIONAL) and grind coarsely. Since the coriander and mint leaves are rinsed, the moisture from them helps in grinding.
9. Then add 2 tablespoons hung yogurt or thick curd.
10. Grind to a smooth chutney. Remove in a bowl and keep aside. You can even refrigerate the chutney.
Preparing veg salad for Paneer frankie
11. Thinly slice 1 medium onion. Grate carrots and shred the cabbage or thinly slice them. Also thinly slice capsicum (bell pepper). You will need â…“ cup thinly sliced or shredded cabbage, â…“ cup grated carrot, â…“ cup thinly sliced capsicum and â…“ cup thinly sliced onions.
12. Take all the veggies in a bowl. Add 1 teaspoon chaat masala,¼ teaspoon Kashmiri red chilli powder and 1 teaspoon lemon juice. Also add salt as per taste.
13. Mix very well and keep aside.
Kneading dough
14. In a mixing bowl or pan or a large tray, take 1 cup atta (whole wheat flour) and ¼ teaspoon salt.
15. Then add ½ tablespoon oil and ½ cup water in parts. First you can add ¼ cup water and add the remaining required amount of water later.
16. Begin to knead. Add water as required and knead to a smooth soft dough. cover the dough and keep aside for it to rest for 20 to 30 minutes.
Making rotis for paneer frankie
17. After 20 to 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
18. Dust the dough ball with some flour.
19. then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
20. Place the roti on a hot tawa.
21. cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked. Do note that the tawa should be hot. So cook on a medium-high to high flame. On a low flame, the rotis will become like papads.
22. Then flip roti.
23. Spread some oil all over.
24. Then flip again when the second side is ½ cooked.
25. Spread some oil on this side too. You will see golden blisters on the roti.
26. Flip once or twice more for even roasting. Press the edges with spatula, so that the edges are also cooked well.
27. Cook till the rotis have some golden blisters on them. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way and keep them in a casserole, so that they stay warm.
Preparing paneer tikka
28. This is the paneer marination after 30 minutes.
29. Heat 2 tablespoons oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes. Add the entire marination. Since I had used hung yogurt, I added the entire marinated mixture as the hung yogurt marination had coated the paneer pieces very well. But if you have used yogurt which is thin, then just add the paneer cubes.
30. After a minute turn over the paneer cubes. Instead of pan frying, you can also grill paneer cubes in the oven.
31. Pan fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft.
32. Keep on stirring and turning them at intervals. Also use a well seasoned pan or a non stick pan, so that the paneer cubes do not stick to the pan while frying.
33. I cooked the paneer for about 4 minutes on a medium-low flame. Do not cook too much as then paneer will become dense, cook on medium-low flame. Timing will vary with the thickness of the pan, intensity of the flame etc. once the paneer is done, remove the pan from the flame and keep aside.
Making paneer kathi roll
34. Take one roti.
35. Spread the mint-coriander-curd chutney over it.
36. now place the paneer tikka cubes on the center.
37. Top with the veg salad.
38. Roll both the sides of the roti and make a wrap.
39. Wrap half portion of the rolls in butter paper or aluminium foil. If packing paneer roll for tiffin, then wrap the entire roll in aluminium foil and also do not spread the green chutney and veggie salad.
40. Serve paneer kathi roll with the remaining chutney or tomato ketchup. You can also add some of the veg salad as a garnish on the paneer roll.
If you are looking for more Street food recipes then do check:
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Paneer Kathi Roll
By Dassana Amit
Ingredients
for paneer marination
- 6 tablespoon Hung Curd or thick curd or greek yogurt
- ½ tablespoon Ginger-Garlic Paste or 1 inch ginger + 3 medium garlic cloves – crushed to a paste in a mortar pestle
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon amchur powder (dry mango powder)
- ¼ teaspoon chaat masala powder (optional)
- 1 teaspoon kashmiri red chilli powder
- black salt or rock salt or regular salt as required
- 1 teaspoon lemon juice
- 200 grams Paneer (cottage cheese)
for the green chutney
- 1 cup coriander leaves
- 1 green chilli – chopped
- 1 inch ginger – chopped
- 1 to 2 small to medium garlic cloves
- ¼ teaspoon amchur powder (dry mango powder) or ½ teaspoon chaat masala
- 2 tablespoons hung yogurt or thick curd or greek yogurt
- ½ teaspoon roasted cumin powder
- 1 teaspoon water (optional)
for the dough
- 1 cup whole wheat flour
- ¼ teaspoon salt or add as required
- ½ tablespoon oil
- ½ cup water or add as required
- oil or ghee as required for roasting rotis
for veggie salad topping
- â…“ cup shredded cabbage
- â…“ cup grated carrots
- â…“ cup thinly sliced capsicum (bell pepper or shimla mirch)
- â…“ cup thinly sliced onion
- ¼ teaspoon kashmiri red chilli powder
- 1 teaspoon chaat masala
- 1 teaspoon lemon juice
- salt as required
other ingredient
- 2 tablespoons oil – for pan frying paneer
Instructions
preparing paneer tikka marination
- In a mixing bowl take all the ingredients for the marination, except paneer.
- Mix very well. Check the taste and add more salt if required.
- Now add 200 grams paneer, which has been chopped in cubes.
- Gently mix and let the marination coat the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.
preparing green chutney
- Take all the ingredients for the green chutney in a grinder jar.
- Add 1 teaspoon water (optional) and grind coarsely. Since the coriander and mint leaves are rinsed, the moisture from them helps in grinding.
- Then add 2 tablespoon hung yogurt or thick curd.
- Grind to a smooth chutney. Remove in a bowl and keep aside. You can even refrigerate the chutney.
making veg salad for paneer kathi roll
- Thinly slice onion, grate carrots and shred the cabbage or thinly slice them. Also thinly slice capsicum (bell pepper).
- Take all the veggies in a bowl. Add 1 teaspoon chaat masala, 1 teaspoon lemon juice. Also add salt as per taste.
- Mix very well and keep aside.
kneading dough to make the rolls
- In a mixing bowl or pan or a large tray, take 1 cup atta (whole wheat flour), ½ tablespoon oil and salt.
- Then add ½ cup water in parts. First you can add ¼ cup water and add the remaining required amount of water later.
- Begin to knead. Add water as required and knead to a smooth soft dough.
- Cover the dough and keep aside for it to rest for 20 to 30 minutes.
making rotis for paneer kathi roll
- After 20 to 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
- 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.
- Place the roti on a hot tawa. Cook the base till you see blisters appearing on the rotis or the roti is ¼th cooked. Do note that the tawa should be hot. So cook on a medium-high to high flame. On a low flame, the rotis will become like papads.
- Then flip roti. spread some oil all over.
- Then flip again when the second side is ½ cooked.
- Spread some oil on this side too. You will see golden blisters on the roti.
- Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.
making paneer tikka for paneer roll
- Heat 2 tablespoons oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes. Add the entire marination. Since I had used hung yogurt, I added the entire marinated mixture as the hung yogurt marination had coated the paneer pieces very well. But if you have used yogurt which is thin, then just add the paneer cubes.
- After a minute turn over the paneer cubes.
- Pan fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft.
- Keep on stirring and turning them at intervals. Also use a well seasoned pan or a non stick pan, so that the paneer cubes do not stick to the pan while frying.
- I cooked the paneer for about 4 minutes on a medium-low flame. Do not cook too much as then paneer will become dense, cook on medium-low flame. Timing will vary with the thickness of the pan, intensity of the flame etc.
- Once the paneer is done, remove the pan from the flame and keep aside.
assembling and making paneer kathi roll
- Take one roti.
- Spread the mint-coriander-curd chutney over it.
- Now place the paneer tikka cubes in the center.
- Top with the veg salad.
- Roll both the sides of the roti and make a wrap.
- Wrap half portion of the rolls in butter paper or aluminium foil. If packing paneer roll for tiffin, then wrap the entire roll in aluminium foil and skip adding the green chutney and veggie salad.
- Serve paneer kathi roll with the remaining chutney or tomato ketchup. You can also add some of the veg salad as a garnish on the paneer roll.
Nutrition Info Approximate values
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Excellent!! I love the recipes on your blog.
Thanks a lot.