Paneer Tikka Kathi Roll Recipe
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
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.
- 200 gm/1cup Paneer, cubed
- ½ cup Green bell pepper, diced
- ½ cup Onion, diced
- ½ cup Tomato, seeded & diced
- ½ cup Thick yogurt/Hung curd
- 1 Tsp. Red chili powder
- ½ Tsp. Garam masala
- ¼ Tsp. Turmeric powder
- ½ Tsp. Chaat masala
- 1 Tsp. Kasuri methi
- 1 pinch Sugar
- Salt to taste
- 1 Tbsp. Besan/Gram flour
- ½ Tsp. Ginger paste
- ½ Tsp. Garlic paste
- 1 cup Whole wheat flour
- 1 Tsp. Oil
- Salt to taste
- ¼ cup Milk
- 1 Tbsp.+ for greasing roll Oil
- Green chutney (As required)
- ¼ cup/1 small pc Onion, thinly sliced
- 2-3 Tbsp. Coriander, finely chopped
- Chaat masala (As required)
- Lemon Juice (As required)
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.
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.
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.
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.
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.
Click here for Green Chutney/Mint Coriander Chutney recipe.
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