Kathi roll is very popular Indian snack, prepared with varieties of stuffing. Originated in Kolkata these rolls are very delicious, healthy and quick recipe-food on the go. Paneer Tikka Kathi Rolls are my family favorite. Soft mouth melting paneer, crunchy onion & bell pepper tossed in yogurt based spicy marinade, sautéed and then wrapped in a whole wheat chapatti…perfect meal for paneer lovers.
This recipe might look bit time taking with long listed ingredients- but few preparation and you are good to go. Give it a try folks, your friend & family are sure going to ask for second round. Serve hot with Green Chutney/Mint Coriander Chutney or Tomato Sauce. Enjoy 😊
Click here for Green Chutney/Mint Coriander Chutney recipe.
Step by Step Instructions with Photos
Prepare the Marinade
- Dice paneer, green bell pepper, onion and tomato into cube shape.
- In a big mixing bowl add in all the ingredients from the Marinade table. Mix well.
- Add green bell pepper, onion and tomato to the marinade and toss well.
- Now add diced paneer and toss gently. Keep aside and let everything marinate for at least 20-30 minutes.
Prepare the Dough
- In a mixing bowl add flour, oil and salt and mix. Now using water/milk knead everything to a soft dough.
- The dough should neither be too stiff nor too soft. Cover and keep it aside for 15 minute.
Prepare the Stuffing
- Heat 1 Tbsp. of oil in a broad nonstick pan.
- Now add marinated paneer & veggies and sauté for medium-high heat, stirring occasionally.
- Cook for 8-10 minutes or till dry.
- Remove from heat and keep aside.
Prepare the Chapatti for Roll
- Now knead the dough one more time and divide the dough into 4 equal portions.
- On a dusted board roll out each portion into a thin chapatti.
- Heat a griddle/tawa and lightly cook chapatti on both sides. Grease with a very little oil on both sides. Chapattis are ready to make roll.
- Alternatively, if you are planning to make chapattis beforehand and serve later, skip the greasing part. Cover the chapattis with damp cloth the and keep aside.
- Don’t cook the chapatti completely otherwise while assembling the wrap they will get very crisp and dry.
Assembling & Serving the Kathi Roll
- Just before serving combine the sliced onions & coriander with chaat masala in a bowl, mix well and keep aside.
- To make Kathi roll take one hot greased chapatti or warm up half cooked chapatti on griddle and grease on both sides.
- Place the chapatti on a clean dry surface & spread some green chutney all over it.
- Next place paneer tikka stuffing evenly in the center.
- Top with onion-coriander mixture and lemon juiced as per your taste.
- Now fold 1/8 part of the chapatti horizontally from the lower side and then roll the chapatti tightly vertically ensuring that no stuffing falls out.
- Cut the roll diagonally from the center into two pieces and serve hot with tomato sauce and green chutney.
- You can wrap each roll in aluminum foil for presentation.
- To warm up already prepared roll, cook the rolls on a hot griddle/tawa till they get warmed up.
Recipe Card
Paneer Tikka Kathi Roll Recipe
Description
Soft mouth melting paneer, crunchy onion & bell pepper tossed in yogurt based spicy marinade, sautéed and then wrapped in a whole wheat chapatti...perfect meal for paneer lovers.
Ingredients
Paneer & Veggies (Table-1)
For the Marinade (Table-2)
For the Dough (Table-3)
For serving (Table-4)
Instructions
Prepare the Marinade
-
Dice paneer, green bell pepper, onion and tomato into cube shape.
-
In a big mixing bowl add in all the ingredients from the Marinade table. Mix well.
-
Add green bell pepper, onion and tomato to the marinade and toss well.
-
Now add diced paneer and toss gently. Keep aside and let everything marinate for at least 20-30 minutes.
Prepare the Dough
-
In a mixing bowl add flour, oil and salt and mix. Now using water/milk knead everything to a soft dough.
-
The dough should neither be too stiff nor too soft. Cover and keep it aside for 15 minute.
Prepare the Stuffing
-
Heat 1 Tbsp. of oil in a broad nonstick pan.
-
Now add marinated paneer & veggies and sauté for medium-high heat, stirring occasionally.
-
Cook for 8-10 minutes or till dry.
-
Remove from heat and keep aside.
Prepare the Chapatti for Roll
-
Now knead the dough one more time and divide the dough into 4 equal portions.
-
On a dusted board roll out each portion into a thin chapatti.
-
Heat a griddle/tawa and lightly cook chapatti on both sides. Grease with a very little oil on both sides. Chapattis are ready to make roll.
-
Alternatively, if you are planning to make chapattis beforehand and serve later, skip the greasing part. Cover the chapattis with damp cloth the and keep aside.
-
Don’t cook the chapatti completely otherwise while assembling the wrap they will get very crisp and dry.
Assembling & Serving the Kathi Roll
-
Just before serving combine the sliced onions & coriander with chaat masala in a bowl, mix well and keep aside.
-
To make Kathi roll take one hot greased chapatti or warm up half cooked chapatti on griddle and grease on both sides.
-
Place the chapatti on a clean dry surface & spread some green chutney all over it.
-
Next place paneer tikka stuffing evenly in the center.
-
Top with onion-coriander mixture and lemon juiced as per your taste.
-
Now fold 1/8 part of the chapatti horizontally from the lower side and then roll the chapatti tightly vertically ensuring that no stuffing falls out.
-
Cut the roll diagonally from the center into two pieces and serve hot with tomato sauce and green chutney.
-
You can wrap each roll in aluminum foil for presentation.
-
To warm up already prepared roll, cook the rolls on a hot griddle/tawa till they get warmed up.
Note
Click here for Green Chutney/Mint Coriander Chutney recipe.
