Flavorful Paneer Kathi Roll

This paneer kathi roll recipe transforms simple ingredients into a vibrant street food experience that brings the flavors of India right to your home kitchen. The spiced paneer wrapped in soft whole wheat flatbread with fresh vegetables and zesty chutney creates an explosion of flavors and textures in every bite.

I first made these rolls when hosting friends who were skeptical about vegetarian food. By the end of the meal, they were asking for the recipe and planning their own paneer roll dinner parties. The combination of crisp vegetables, soft marinated paneer, and aromatic spices won them over completely.

Ingredients

• Marinated Paneer: Hung curd or Greek yogurt creates a thick coating that clings to the paneer and keeps it moist during cooking
• Blend of spices: Garam masala, cumin, and coriander powder infuse authentic Indian flavors throughout the paneer
• Kashmiri red chili powder: Adds color without overwhelming heat perfect for family meals
• Amchur powder: Brings tangy brightness that balances the rich dairy flavors
• Paneer: Fresh homemade gives the best texture but good quality store bought works well too
• Fresh Mint Chutney: Coriander and mint leaves provide cooling freshness to balance the spiced paneer
• Green chilies: Add controllable heat adjust according to your preference
• Hung yogurt: Creates creaminess while balancing the herbs intensity
• Roasted cumin powder: Brings warmth and depth to the bright chutney
• Whole Wheat Wraps: Whole wheat flour creates nutritious wraps with nutty flavor far superior to store bought options
• Oil: In the dough ensures pliable wraps that won't crack when rolled
• Veggie Filling: Colorful vegetable mix adds crunch and freshness to contrast with the soft paneer
• Chaat masala: Sprinkled on vegetables brings tangy spice that ties all components together

Step-by-Step Instructions

Marinate the Paneer:

Combine all marination ingredients except paneer in a bowl, whisking until smooth and well-blended. Add paneer cubes and gently fold to coat each piece evenly without breaking them. Cover and let marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator.

Prepare the Chutney:

Place fresh coriander leaves, mint leaves, green chilies, ginger, garlic, amchur powder, and cumin powder in a grinder jar. Pulse to break down the leaves, then blend to a coarse paste. Add hung yogurt and blend again until smooth. Refrigerate until needed.

Prepare the Vegetable Filling:

Combine thinly sliced onions, grated carrots, shredded cabbage, and sliced bell peppers in a mixing bowl. Sprinkle with chaat masala, red chili powder, lemon juice, and salt. Toss gently and let sit for 5 minutes.

Make the Dough:

Mix whole wheat flour, salt, and oil in a bowl. Gradually add water while kneading until smooth and pliable. Cover the dough with a damp cloth and let it rest for 20 to 30 minutes.

Roll and Cook the Rotis:

Divide the rested dough into equal portions. Roll each into a thin circle and cook on a hot skillet. Flip, apply oil, and cook until golden spots appear.

Cook the Paneer:

Heat oil in a non-stick pan over medium-low heat. Add marinated paneer along with the marinade. Cook for about 4 minutes, turning gently to ensure even cooking. Do not overcook.

Assemble the Rolls:

Lay a warm roti on a surface and spread mint chutney. Add cooked paneer and spiced vegetable mixture. Fold the sides and roll tightly. Wrap with parchment paper or foil for easier eating.

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These rolls have become our family's Friday night tradition, replacing our usual takeout habit. The fragrant aroma of the spices toasting in the paneer marinade now signals the start of our weekend. My children, initially hesitant about Indian spices, now eagerly help assemble their own rolls, piling on extra vegetables and chutney according to their preferences.

Make Ahead Magic

The beauty of this recipe lies in its components that can all be prepared in advance. Make the chutney, marinate the paneer, and prepare the dough up to 24 hours before serving. Store everything separately in the refrigerator. On serving day, simply roll out the rotis, cook the paneer, and assemble your rolls for a quick yet impressive meal that tastes like it took hours to prepare.

Variations and Substitutions

While traditional paneer kathi rolls feature the ingredients listed, the recipe welcomes adaptations. Substitute tofu for paneer to create a vegan version, adjusting the marination time to 1 hour for better flavor absorption. For a protein boost, add chickpeas or black beans alongside the paneer. Customize the vegetable filling based on seasonal availability broccoli slaw, radishes, or cucumber all work beautifully. The chutney can be adjusted with cilantro only if mint isn't available, or try a tomato-based chutney for a different flavor profile.

Serving Ideas

Serve these kathi rolls as the centerpiece of a casual Indian feast alongside some cooling raita, a simple dal, and perhaps a refreshing nimbu pani (Indian lemonade). For entertaining, create a kathi roll bar with various fillings, chutneys, and toppings, allowing guests to customize their own rolls. These rolls also pack beautifully for picnics or outdoor gatherings, especially when fully wrapped in foil to keep them warm and intact during transport.

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With just a bit of prep, these paneer kathi rolls bring vibrant Indian flavors to your table—perfectly balanced, portable, and endlessly customizable.

Frequently Asked Questions

→ What can I substitute for paneer?

You can substitute paneer with extra-firm tofu, halloumi cheese, or feta cheese (though feta will be more crumbly). For non-vegetarian options, chicken or firm white fish like cod would work well with the same marinade.

→ How do I make the rolls ahead of time?

Prepare all components separately and refrigerate. For the rolls, cook the rotis and let them cool completely before stacking with parchment paper between each. Store the paneer filling, chutney and vegetable salad in separate containers. Assemble just before serving or pack the paneer and roti without the salad and chutney for lunchboxes.

→ Can I freeze these kathi rolls?

You can freeze the assembled rolls (without the fresh vegetable salad) by wrapping them tightly in aluminum foil and placing in freezer bags. Thaw in the refrigerator overnight and reheat in a pan or oven. Add fresh vegetable salad after reheating for best texture.

→ What alternatives are there for the green chutney?

If you don't have mint or coriander, you can use a simple yogurt raita, tamarind chutney, or even a tomato-based sauce. Store-bought chutneys work in a pinch, or try a simple mixture of yogurt with cumin, salt and a pinch of chaat masala for a quick alternative.

→ How can I make this dish vegan?

Replace paneer with extra-firm tofu and use plant-based yogurt in both the marinade and chutney. Ensure your chaat masala doesn't contain dairy, and use oil instead of ghee for cooking the rotis. The flavor profile will remain similar while being completely plant-based.

→ What sides pair well with paneer kathi rolls?

Serve with a side of cooling raita, additional green chutney, or a simple kachumber salad (diced cucumber, tomatoes, and onions with lemon juice). For a more substantial meal, pair with masala chai or a mango lassi drink.