Paneer Kathi Rolls are full of flavour and easy to prepare. This traditional Indian snack incorporates soft paneer cubes, crunchy peppers and red onion in a lightly spiced yoghurt and tomato-based sauce. This tasty filling is served inside irresistible buttery parathas spread with a thin layer of coriander/cilantro chutney.
Paneer Kathi rolls are a great way to begin a lazy Sunday (or any other day of the week for that matter). Whether you'll be enjoying them for lunch, brunch or dinner making extra filling and coriander/cilantro is highly recommended for a speedy snack or light meal the next day.
🛒 What do I need to make this recipe?
- Paneer - you can use store bought paneer or make your own. You could also swap the paneer for another type of protein if you prefer such as chicken or tofu.
- Paratha- is the bread type traditionally used in kathi rolls. Paratha has to be my favourite Indian bread - I can't get enough of the buttery layers. You might not be able to find it in your local supermarket but Asian grocery stores will stock it. You can also use roti or a plain wrap instead.
- Yoghurt - any unsweetened plain or Greek style yoghurt will work well in this recipe. You can use dairy-free or low-fat yoghurt if you wish.
Tools & equipment:
- Sharp knife - for prepping the ingredients
- 2 frying pans - one for making the paneer filling and another for cooking the parathas
- Food processor or mini food processor - for blending the chutney ingredients
🧑🍳 How to make Paneer Kathi Rolls
1. Make the coriander/cilantro chutney
Place the coriander/cilantro, ginger, chilli, ground cumin, lime juice and water in a food processor and blend until smooth.
2. Cook the paneer filling
Place a medium/large frying pan on a medium to high heat and add the onion and fry for a few minutes until translucent. Add the peppers and paneer and cook until the peppers begin to soften, and the paneer begins to brown. Make sure you stir it so that the paneer is turned over and browned on multiple sides. Then add the garlic and cook for 1 minute. Stir in the tomato puree, Kashmiri chilli powder, ground cumin and ground turmeric. Remove from the heat, stir in the yoghurt and set aside.
3. Cook the paratha
Cook the paratha according to packet instructions. I cook frozen parathas on a medium heat in a little hot oil to ensure they do not stick to the pan.
4. Assemble and enjoy!
Spread a thin layer of coriander/cilantro chutney onto each paratha, add some of the paneer filling, fold and serve immediately.
👍 Top tips for perfect Paneer Kathi Rolls
- Adjust the chilli in the coriander/cilantro chutney to suit your taste - I often pick up some Jwala or green bird's eye chillies from the local Indian grocery store when I make the chutney. These chillies give the chutney a good kick. The green chillies in my local supermarket are a lot milder and a better choice if you are sensitive to spice. You can also reduce the amount of chilli you add to the chutney to suit your taste.
- Don't overcook the peppers and onion - the red onion and pepper should be cooked until it softens a little but still has a crunch. Avoid cooking them until they are completely softened.
- Brown the paneer - paneer tastes best when it is slightly crisp on the outside and soft in the middle. Fry on a high heat until the sides begin to brown, but make sure you don't over-do it. You don't want the paneer to harden and become tough.
Kathi rolls will keep in the fridge for 2 days, but taste best when fresh. I often make this recipe with the intention of having leftovers. It's best to store the filling and chutney separately in the refrigerator and cook fresh parathas. I always reheat the paneer mixture on the stove or in the microwave. My preference is for hot filling but you can also eat it cold.
You can freeze the paneer filling and coriander chutney separately for up to 3 months. Defrost in the fridge and reheat the filling on the stove or in the microwave and enjoy with freshly cooked parathas. Do not freeze assembled Kathi rolls, they are edible and safe but will not taste good.
Paneer is made by cooking it at a high temperature with lemon juice or vinegar. The high heat causes the whey proteins to stick to the cheese proteins. This makes the cheese inflexible. Cheeses that do melt have a more flexible network of proteins.