Paneer Kathi Rolls

5 from 1 vote

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

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: people

Calories: 336kcal

Author: Helen

Make the green chutney by blitzing the cilantro chutney ingredients in a food processor.
Place a frying pan on a medium to high heat and add oil. Add the red onion when the oil is hot and fry for a couple of minutes until it starts to turn translucent.
Add the bell peppers and paneer and continue to cook until the peppers soften, and the paneer starts to brown, tossing regularly to ensure the paneer is brown on all sides.
Add the garlic and fry for a minute until fragrant.
Add Kashmiri chili, ground turmeric, ground cumin and stir in the tomato paste.
Remove from heat and stir in the yogurt.
Cook the paratha according to packet instructions.
Assemble the Kathi roll: Spread the chutney on each paratha, add some of the cooked paneer mixture, top with a little fresh cilantro, fold into rolls and serve immediately.

Paneer: You should be able to find it at your local store. Otherwise, you can buy it online or at an Indian specialty store. If you want to make your own, check out this Paneer Recipe from Swasthi's recipes. You can also swap the paneer for chicken or tofu.
Kashmiri chili powder: Adds mild heat and a sweet fruity flavor to the sauce. Substitute with smoked paprika or regular chili powder. You can also use chaat masala, but note that it doesn't have a sweet flavor like Kashmiri chili powder.
Yogurt: Any unsweetened plain or Greek-style yogurt will work well in this recipe. You can use dairy-free or low-fat yogurt if you wish.
Parathas: A type of Indian flatbread bread traditionally used in kathi rolls. You may need to visit an Indian grocery store or buy it online if you can't find it at your usual store. You can use whole wheat roti or flour tortillas instead.