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.

Step 1

Prepare the Dough: In a large bowl, add the refined flour, sugar, and salt. Mix well.

Step 2

Add some ghee and combine again. Gradually pour warm water in small batches and mix until everything comes together.

Step 3

Transfer the mixture to a clean surface and knead for 10–12 minutes, stretching the dough until it becomes soft and non-sticky.

Step 4

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.

Step 5

Marinate the Paneer: In a mixing bowl, add mustard oil and Kashmiri red chilli powder. Whisk well to release the rich red colour.

Step 6

Add garam masala, black salt, ginger-garlic paste, lemon juice, curd, and salt to taste. Mix everything into a smooth marinade.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

When the marinade starts drying and paneer turns golden, add the onion slices, chopped capsicum, chopped tomato, and a pinch of red chilli powder.

Step 11

Toss everything on high flame for 1–2 minutes until veggies turn slightly soft but still crisp. Your paneer filling is ready.

Step 12

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.

Step 13

Flatten one dough ball, roll it into a thin chapati, brush with ghee, and sprinkle a bit of refined flour.

Step 14

Start making pleats from one side, roll it into a spiral, and tuck the end underneath to form a peda.

Step 15

Dust with flour and roll again into a medium-thin chapati.

Step 16

Heat a pan on medium flame, place the rolled paratha on it, and cook both sides lightly without oil, pressing with a napkin.

Step 17

Add a little oil and cook each side until crisp and golden brown, brushing lightly with ghee for flavor. Repeat for all parathas.

Step 18

Assemble the Paneer Kathi Roll: Place a freshly cooked paratha on a flat surface.

Step 19

Spread a bit of ketchup and red chilli sauce over it.

Step 20

Add a generous portion of sautéed paneer filling in the center.

Step 21

Top with sliced onions, green chillies, a sprinkle of chaat masala, a few drops of lemon juice, and fresh coriander.

Step 22

Roll it tightly and wrap the base in butter paper or foil to hold it together.