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    Paneer Kathi Rolls

    Jul 11, 2021 · Leave a Comment

    Jump to Recipe·Print Recipe
    paneer kathi roll on a plate
    paneer kathi roll
    paneer kathi roll
    paneer kathi roll on a plate
    paneer kathi roll on a plate
    paneer kathi roll on a plate
    paneer kathi roll on a plate
    paneer kathi roll on a plate

    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.

    Two servings of Paneer Kathi Rolls

    🛒 What do I need to make this recipe?

    Ingredients:

    Paneer Kathi Rolls ingredients

    Possible substitutions:

    • 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.

    Making the coriander chutney

    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.

    Cooking the paneer filling

    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.

    Cooking the paratha

    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.

    Assembling Paneer Kathi Rolls

    👍 Top tips for perfect Paneer Kathi Rolls

    1. 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.
    2. 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.
    3. 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.
    Paneer Kathi Rolls

    🙋 FAQs

    How long do paneer Kathi rolls keep for?

    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.

    Are paneer Kathi rolls suitable for freezing?

    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.

    Is it possible to melt paneer?

    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.

    Other quick vegetarian recipes

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    Paneer Kathi Rolls

    Paneer Kathi Rolls


    • Author: Helen
    • Prep Time: 10
    • Cook Time: 20
    • Total Time: 30 minutes
    • Yield: 4 1x
    • Diet: Vegetarian
    Print Recipe
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    Description

    A quick and easy paneer Kathi roll recipe with soft paneer, crunchy peppers, and red onion in a lightly spiced yoghurt and tomato-based sauce. 

    Serves 4.  Use the scaling buttons below to double or triple the quantity.


    Ingredients

    Scale

    Coriander/Cilantro chutney:

    • 12g (or ½ cup) fresh coriander/cilantro
    • 2-3 green chillies
    • 1.5cm (or ½ inch)  fresh ginger
    • ¼ tsp ground cumin
    • 1 tbsp lime juice (or ½ lime approx)
    • 1-2 tbsp water

    Kathi roll filling:

    • 2 tbsp of groundnut or canola oil 
    • ½ red onion - thinly sliced 
    • 200g (or 7oz) paneer - cut into 2cm or 1 inch squares
    • 1 red pepper - sliced vertically into 0.5cm or ¼ inch sticks
    • 1 green pepper - sliced vertically into 0.5cm or ¼ inch sticks
    • 1 clove of garlic  - crushed
    • ½ tsp Kashmiri chilli powder
    • ¼ tsp ground turmeric
    • 1 tsp ground cumin
    • 2 tbsp tomato puree
    • 80ml (or ⅓ cup)  plain yoghurt 
    • 4 paratha
    • Chopped fresh coriander/cilantro to serve

    Instructions

    1. Make the coriander/cilantro chutney by blitzing the coriander/cilantro chutney ingredients in a food processor.
    2. Place a frying pan on a medium to high heat and add the oil to the pan. Add the red onion when the oil is hot and fry for a couple of minutes until it starts to turn translucent. 
    3. Add the peppers and paneer and continue to cook until the peppers soften and the paneer starts to brown, tossing regularly to ensure the panner is brown on multiple sides.
    4. Add the garlic and fry for a minute until fragrant.
    5. Add Kashmiri chilli, ground turmeric, ground cumin and stir in the tomato puree.
    6. Remove from heat and stir in the yoghurt
    7. Cook the paratha (note 1)
    8. Assemble the Kathi roll: Spread the chutney on each paratha, add some of the cooked paneer mixture, top with a little fresh coriander/cilantro, fold and serve immediately.

    Notes

    1. Cook the paratha according to packet instructions. This normally involves gently frying them on a medium heat with a very small amount of hot oil.
    • Category: Lunch
    • Method: stove-top
    • Cuisine: Indian

    Nutrition

    • Serving Size: 1
    • Calories: 449
    • Sugar: 7.7g
    • Sodium: 385.2mg
    • Fat: 24.7g
    • Saturated Fat: 5.8g
    • Unsaturated Fat: 12.3g
    • Trans Fat: 0.1g
    • Carbohydrates: 44.9g
    • Fiber: 9.6g
    • Protein: 13.5g
    • Cholesterol: 3.9mg

    Keywords: paneer kathi roll

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    Hi, I'm Helen! The creator of all the tasty, speedy and easy-to-follow recipes on Knife & Soul. I hope I can help you to add some deliciousness to your busy life today.

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