Paneer Kathi Roll is a well-loved dish from Bengali cuisine and a classic example of Indian street food. Created in Kolkata as a meat-filled wrap, the Kathi Roll has evolved to include many variations, including the vegetarian Paneer Kathi Roll. This flavourful paneer wrap features soft parathas filled with paneer cubes marinated in a spiced yoghurt mix, layered with green chutney and crunchy lachha onions, making it both comforting and satisfying. With this easy paneer roll recipe, you can bring the taste of one of eastern India’s most iconic regional recipes into your kitchen.
In a large mixing bowl, combine the refined flour, sugar, salt and ghee. Gradually add lukewarm water and knead until a smooth, pliable dough forms. Cover and let the dough rest for 30 minutes.
Description - Step 2
Marinate the Paneer
In a bowl, mix the yoghurt, grated ginger, pressed garlic, garam masala, cumin powder, red chilli powder, turmeric and salt. Add the paneer cubes and mix well, ensuring they are evenly coated. Set aside to marinate for 15-20 minutes.
Description - Step 3
Make the Green Chutney
Put the coriander leaves, mint leaves, green chilli, onion, garlic, lemon juice and salt in a blender jar. Blitz to a smooth paste, adding a little water if needed. Transfer to a bowl.
Description - Step 4
Prepare the Lachha Onions
Toss the thinly sliced onions with lemon juice and chaat masala in a small bowl. Mix well and set aside.
Description - Step 5
Cook the Paneer
Heat a non-stick pan on medium flame. Remove the paneer cubes from the marinade, shaking off any excess. Pan-fry the paneer in batches until lightly browned on all sides. Keep warm.
Description - Step 6
Roll Out and Cook the Parathas
Divide the rested dough into 8 equal portions. Roll out each portion into a thin round paratha. Heat a tava and cook each paratha until golden brown spots appear on both sides, brushing with a little ghee.
Description - Step 7
Assemble the Kathi Rolls
Place a cooked paratha on a flat surface. Spread some green chutney in the centre, top with a few pieces of cooked paneer, lachha onions and a drizzle of ketchup. Wrap the paratha tightly around the filling, folding in the ends to seal. Repeat for the remaining parathas.
Description - Step 8
Serve Hot
Slice the kathi rolls in half and serve immediately with extra ketchup on the side for dipping. Enjoy the flavours of Kolkata's streets!
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Indian
Easy
Healthy
