Indian Easy Steps To Prepare Paneer Kathi Roll For A Flavourful Festive Feast
Paneer Kathi Roll features cubes of marinated and grilled paneer tossed with Indian spices, fresh onions, crunchy bell peppers, and tangy chutneys, all rolled inside a soft, golden paratha or roti.
Kathi Roll has proudly earned a spot among the Top 10 Wraps in the World, securing the 6th position in the prestigious TasteAtlas ranking, a true testament to India’s vibrant street food culture. Originating from the bustling streets of Kolkata, this iconic dish has come a long way from its humble beginnings.
Origination Of Kathi Roll
The story of the Kathi Roll began in the 1930s at Kolkata’s Nizam’s Restaurant, where succulent kebabs were wrapped in flaky parathas for easy takeaway. The name 'Kathi' comes from the Bengali word for stick or skewer, referring to the wooden sticks used to grill the kebabs. Over time, the Kathi Roll evolved beyond its original meat-based version, giving rise to a variety of fillings, from spicy chicken and egg to hearty mixed vegetables and paneer, each offering a unique burst of flavor.
Paneer Kathi Roll
Among these delightful variations of kathi rolls, the Paneer Kathi Roll has emerged as a favourite, especially among vegetarians. This irresistible wrap features cubes of marinated and grilled paneer tossed with bold Indian spices, fresh onions, crunchy bell peppers, and tangy chutneys, all rolled inside a soft, golden paratha or roti. The combination of textures and flavours makes it a perfect on-the-go snack or a wholesome lunchbox treat or festive feast, loved by both kids and adults. Whether served at street-side stalls, trendy cafés, or home kitchens, the Paneer Kathi Roll remains a flavourful representation of India’s culinary creativity.
Follow these simple steps to prepare the delicious Paneer Kathi Roll at home for a tasty festive feast.
Ingredients
- 3 Cup Refined Flour
- 1.5 Tablespoon Sugar
- Salt To Taste
- 3 Tablespoon Ghee or Butter
- Warm water (As Required)
- 5 Tablespoon Mustard Oil
- 1 Tablespoon Kashmiri Red Chilli Powder
- 0.5 Teaspoon Garam Masala
- 0.25 Teaspoon Black Salt
- 1.5 Tablespoon Ginger Garlic Paste
- 1.5 Teaspoon Lemon Juice
- 0.5 Cup Curd
- 250 Gram Paneer
- 0.5 Cup Onion (Sliced)
- 0.5 Cup Capsicum (Chopped)
- 0.5 Cup Tomato (Chopped)
- 1.5 Teaspoon Red chilli powder 2 pinch
Cooking Instructions
Prepare the Dough: In a large bowl, add the refined flour, sugar, and salt. Mix well.
Add some ghee and combine again. Gradually pour warm water in small batches and mix until everything comes together.
Transfer the mixture to a clean surface and knead for 10–12 minutes, stretching the dough until it becomes soft and non-sticky.
Shape it into a ball, drizzle a little oil, cover with a damp cloth, and let it rest for at least 1 hour. Your dough will become smooth and elastic.
Marinate the Paneer: In a mixing bowl, add mustard oil and Kashmiri red chilli powder. Whisk well to release the rich red colour.
Add garam masala, black salt, ginger-garlic paste, lemon juice, curd, and salt to taste. Mix everything into a smooth marinade.
For a smoky flavour, place a small piece of live charcoal in a steel bowl, pour a few drops of ghee, cover the marinade, and smoke it for 3–4 minutes.
Cut the Paneer into cubes and add to the marinade. Mix gently so the cubes are well coated. Let it rest while preparing other ingredients.
Cook the Paneer Filling: Heat a pan on high flame and drizzle some oil. Once hot, add the marinated paneer cubes and sauté for 2–3 minutes on high heat. Avoid stirring too often to prevent breaking the cubes.
When the marinade starts drying and paneer turns golden, add the onion slices, chopped capsicum, chopped tomato, and a pinch of red chilli powder.
Toss everything on high flame for 1–2 minutes until veggies turn slightly soft but still crisp. Your paneer filling is ready.
Prepare the Parathas: After resting, roll the dough into a log and divide it into equal-sized balls. Drizzle a little oil on each and let them rest for 10 minutes to relax the gluten.
Flatten one dough ball, roll it into a thin chapati, brush with ghee, and sprinkle a bit of refined flour.
Start making pleats from one side, roll it into a spiral, and tuck the end underneath to form a peda.
Dust with flour and roll again into a medium-thin chapati.
Heat a pan on medium flame, place the rolled paratha on it, and cook both sides lightly without oil, pressing with a napkin.
Add a little oil and cook each side until crisp and golden brown, brushing lightly with ghee for flavor. Repeat for all parathas.
Assemble the Paneer Kathi Roll: Place a freshly cooked paratha on a flat surface.
Spread a bit of ketchup and red chilli sauce over it.
Add a generous portion of sautéed paneer filling in the center.
Top with sliced onions, green chillies, a sprinkle of chaat masala, a few drops of lemon juice, and fresh coriander.
Roll it tightly and wrap the base in butter paper or foil to hold it together.
Summary
Easy Steps To Prepare Paneer Kathi Roll For A Flavourful Festive Feast
Paneer Kathi Roll features cubes of marinated and grilled paneer tossed with Indian spices, fresh onions, crunchy bell peppers, and tangy chutneys, all rolled inside a soft, golden paratha or roti.
Ingredients
- 3 Cup Refined Flour
- 1.5 Tablespoon Sugar
- Salt To Taste
- 3 Tablespoon Ghee or Butter
- Warm water (As Required)
- 5 Tablespoon Mustard Oil
- 1 Tablespoon Kashmiri Red Chilli Powder
- 0.5 Teaspoon Garam Masala
- 0.25 Teaspoon Black Salt
- 1.5 Tablespoon Ginger Garlic Paste
- 1.5 Teaspoon Lemon Juice
- 0.5 Cup Curd
- 250 Gram Paneer
- 0.5 Cup Onion (Sliced)
- 0.5 Cup Capsicum (Chopped)
- 0.5 Cup Tomato (Chopped)
- 1.5 Teaspoon Red chilli powder 2 pinch
Main Procedure
Prepare the Dough: In a large bowl, add the refined flour, sugar, and salt. Mix well.
Add some ghee and combine again. Gradually pour warm water in small batches and mix until everything comes together.
Transfer the mixture to a clean surface and knead for 10–12 minutes, stretching the dough until it becomes soft and non-sticky.
Shape it into a ball, drizzle a little oil, cover with a damp cloth, and let it rest for at least 1 hour. Your dough will become smooth and elastic.
Marinate the Paneer: In a mixing bowl, add mustard oil and Kashmiri red chilli powder. Whisk well to release the rich red colour.
Add garam masala, black salt, ginger-garlic paste, lemon juice, curd, and salt to taste. Mix everything into a smooth marinade.
For a smoky flavour, place a small piece of live charcoal in a steel bowl, pour a few drops of ghee, cover the marinade, and smoke it for 3–4 minutes.
Cut the Paneer into cubes and add to the marinade. Mix gently so the cubes are well coated. Let it rest while preparing other ingredients.
Cook the Paneer Filling: Heat a pan on high flame and drizzle some oil. Once hot, add the marinated paneer cubes and sauté for 2–3 minutes on high heat. Avoid stirring too often to prevent breaking the cubes.
When the marinade starts drying and paneer turns golden, add the onion slices, chopped capsicum, chopped tomato, and a pinch of red chilli powder.
Toss everything on high flame for 1–2 minutes until veggies turn slightly soft but still crisp. Your paneer filling is ready.
Prepare the Parathas: After resting, roll the dough into a log and divide it into equal-sized balls. Drizzle a little oil on each and let them rest for 10 minutes to relax the gluten.
Flatten one dough ball, roll it into a thin chapati, brush with ghee, and sprinkle a bit of refined flour.
Start making pleats from one side, roll it into a spiral, and tuck the end underneath to form a peda.
Dust with flour and roll again into a medium-thin chapati.
Heat a pan on medium flame, place the rolled paratha on it, and cook both sides lightly without oil, pressing with a napkin.
Add a little oil and cook each side until crisp and golden brown, brushing lightly with ghee for flavor. Repeat for all parathas.
Assemble the Paneer Kathi Roll: Place a freshly cooked paratha on a flat surface.
Spread a bit of ketchup and red chilli sauce over it.
Add a generous portion of sautéed paneer filling in the center.
Top with sliced onions, green chillies, a sprinkle of chaat masala, a few drops of lemon juice, and fresh coriander.
Roll it tightly and wrap the base in butter paper or foil to hold it together.
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