on Jun 15, 2023, Updated Oct 25, 2023 If you like this recipe, try Hariyali Paneer Tikka, Schezwan Paneer Paratha, Paneer Hara Pyaz, Palak Paneer Bhurji, Paneer Do Pyaza, and Paneer Pakora. My mom is a gynecologist. When she was practicing medicine, her schedule used to be very hectic. She would come home at odd hours and go to the hospital many times at midnight to deliver babies. But she always ensured our school lunch boxes were always interesting. So, on days when she had little time to prepare the lunch boxes, she would make various rolls. This paneer kathi roll was her favorite, as paneer was mostly stocked in the fridge. She would make the filling on one stove and cook the parathas on the other. Our lunch boxes were ready in just a few minutes, and she already knew they would come back empty, too.
About Paneer Kathi Roll
Paneer Kathi Roll is a street-style wrap where layered parathas (lachha paratha) are slathered with green chutney and filled with spicy and smoky paneer (Indian cottage cheese) and mixed bell pepper filling. Originating in Kolkata, Kathi Roll has become one of India’s most popular street food. They are great for comforting dinners, get-togethers, tea parties, or potlucks. You can also pack them for school or office lunch boxes. I like to fill the rolls with a spicy chicken filling and make chicken kathi rolls. For a vegetarian version, these paneer rolls are my favorite. This paneer kathi roll recipe is very versatile. You can customize it to your liking. Adjust the spice levels, add or omit vegetables according to your preferences, and experiment with different sauces or chutneys for added flavor. If mustard oil is unavailable, use any cooking oil in its place. You can make paneer at home or use a store-bought one. If the store-bought paneer is hard, immerse it in hot water for a few minutes to soften it. To make a vegan version of the paneer roll recipe, you can use tofu instead of paneer and coconut yogurt or cashew cream instead of yogurt.
For The Filling
You will need mixed bell peppers, cooking oil, onions, tomatoes, and tomato ketchup to make the filling. I have used green, yellow, and red bell peppers to make it more colorful; you can choose to use one of them too.
For Assembling
To assemble the roll, you will need lachha paratha, green chutney, onions, chaat masala powder, cilantro (fresh coriander leaves), and freshly squeezed lime juice (or lemon juice). You can make lachha paratha at home or use store-bought frozen ones to save time. To make the rolls healthier, use healthy whole wheat flour parathas. To make this dish gluten-free, use gluten-free lachha paratha. You can also use leftover roti or flour tortillas instead of lachha paratha.
1 tablespoon mustard oil 1 tablespoon Kashmir red chili powder ½ teaspoon turmeric powder 1 tablespoon ginger garlic paste ½ teaspoon garam masala 3 tablespoon thick plain yogurt 1 teaspoon salt 1 tablespoon Kasuri methi 1 tablespoon freshly squeezed lime juice
Add 250 g (9 oz) paneer (cut into ½ inch cubes) and coat the pieces with the marinade. Keep a small bowl in the center of the marinated paneer cubes and keep the heated coal over it. Drizzle 1 teaspoon ghee over the coal and close the lid of the large bowl immediately. Rest for 10 minutes. The paneer will absorb the smoke and become smoky in taste. Add marinated paneer and cook for 1-2 minutes, stirring frequently.
½ cup thinly sliced onions ¼ cup thinly sliced tomatoes, seeds removed ¼ cup thinly sliced red bell pepper ¼ cup thinly sliced green bell pepper ¼ cup thinly sliced yellow bell pepper 1 tablespoon tomato ketchup
Cook 4 frozen lachha paratha according to package instructions. Spread some paneer filling (approx 4 tbsp) in the center. Top with sliced onions, chaat masala, cilantro, and freshly squeezed lime juice. Roll and serve.
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