I share my Paneer Kathi Roll Recipe with step-by-step photos so you can see exactly why it beats the street-side versions.

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I thought I knew rolls, until I tried this Kathi Roll at home and wow, it surprised me. My Paneer Wrap turned out juicier and more punchy than the street ones I usually chase, and that tangy tamarind chutney just flips the whole thing upside down in the best way.

I grabbed step by step photos because some moments looked almost too good to be real, but some parts still went sideways, like me underestimating how messy it gets. If you like bold bites and a little happy chaos, this one will make you curious to try it ASAP.

Ingredients

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Paneer: Soft protein rich cheese, keeps you full, mild taste soaks up spices real good.
Yogurt: Creamy gives tang and moisture probiotics help digestion.
Onion: Crunchy raw sweet when cooked add fiber and natural sweetness.
Capsicum: Colorful crunch vitamin C rich mild bitter edge balances spices.
Tamarind chutney: Tart sweet sauce adds tangy kick and balancing sweet sour flavour.
Spices: Tiny amounts pack big flavor heat and aromatic warmth low calories.
Parathas or rotis: Wrap base carbs for energy buttery when warmed very satisfying.
Fresh herbs: Bright fresh herbs cut heaviness add freshness and subtle vitamin boost.

Ingredient Quantities

Paneer 300 g (firm cottage cheese)

Plain yogurt or hung curd 3/4 cup

Ginger garlic paste 1 tsp

Kashmiri red chili powder 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/2 tsp

Coriander powder 1 tsp

Cumin powder 1/2 tsp

Chaat masala 1/2 tsp

Lemon juice 1 tbsp

Salt 1 to 1 1/2 tsp

Oil 2 to 3 tbsp (for cooking)

Onion 1 large

Green capsicum 1 medium

Tomato 1 medium

Cumin seeds 1/4 tsp

Butter 1 tbsp

Plain parathas or roomali rotis 4 medium

Fresh coriander leaves 1/4 cup

Fresh mint leaves 1/4 cup

Green chillies 1 to 2

Tamarind chutney 3 tbsp (or imli chutney)

How to Make this

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1. Cube 300 g paneer and set aside, then whisk 3/4 cup plain yogurt with 1 tsp ginger garlic paste, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chaat masala, 1 tbsp lemon juice and 1 to 1 1/2 tsp salt until smooth; toss the paneer in this marinade so every piece is coated and let it sit for 15 to 30 minutes for quick flavor, or up to 1 hour if you have time.

2. While paneer marinates slice 1 large onion thin, cut 1 medium green capsicum into strips, chop 1 medium tomato into wedges, finely chop 1/4 cup fresh coriander and 1/4 cup fresh mint, and slit 1 to 2 green chillies; keep 3 tbsp tamarind chutney ready.

3. Heat 1 to 2 tbsp oil and 1 tbsp butter in a heavy skillet over medium high heat, add 1/4 tsp cumin seeds and let them sizzle, then add the sliced onions with a pinch of salt and cook till they turn translucent and just start to brown, scraping the pan so nothing sticks.

4. Add the capsicum and cook on high for 2 to 3 minutes so it gets a slight char but still stays crunchy, then add the tomato and cook till it softens and the masala looks saucy, taste and adjust salt if needed.

5. Remove excess yogurt from the paneer pieces by letting them drain on a sieve for a minute but dont squeeze them dry, add the marinated paneer to the pan and spread in one layer; let it sear without stirring for about 2 minutes, then toss gently and cook another 2 minutes till edges get light color and the spices are cooked through.

6. Sprinkle a little extra chaat masala or a pinch of garam masala and toss in the chopped coriander, turn off the heat and squeeze a small extra bit of lemon if you like more tang, keep filling warm.

7. Make a quick green chutney by blitzing the chopped coriander, chopped mint, 1 to 2 green chillies, a pinch of salt and 1 tbsp lemon juice with 1 to 2 tbsp water till smooth; you can use some yogurt if you want a creamier texture.

8. Warm 4 plain parathas or roomali rotis on a tawa and brush with a small bit of butter so theyre soft and pliable, keep them covered so they stay warm.

9. To assemble spread a thin layer of green chutney on the paratha, add 1 tbsp tamarind chutney, place a generous portion of the paneer and veggie mix, add some raw sliced onion and extra coriander or mint, sprinkle a little chaat masala and fold sides over tightly to roll up.

10. Press the roll on the hot tawa for 20 to 30 seconds each side to seal and warm through, wrap in foil if carrying, serve immediately with extra chutneys and a squeeze of lemon; tip dont overstuff or the roll will fall apart, and if paneer is too soft shallow fry cubes first for a firmer bite.

Equipment Needed

1. Heavy skillet or frying pan, cast iron or nonstick works best
2. Tawa or flat griddle to warm the parathas
3. Mixing bowl for the yogurt marinade
4. Whisk or fork to beat the marinade (a spoon will do if needed)
5. Measuring cups and spoons
6. Chef’s knife and cutting board for onions, capsicum and tomatoes
7. Fine mesh sieve or strainer to drain excess yogurt from paneer
8. Blender or small food processor (or mortar and pestle) for the green chutney
9. Spatula and a pair of tongs to sear, toss and press the rolls

Dont forget a sheet of foil or plate to keep the rolls warm while you finish the rest.

FAQ

Q: Can I prep anything ahead of time? A: Yes, marinate the paneer and slice the onion, capsicum and tomato up to a day ahead; keep chutney and breads separate and assemble just before eating so the rolls dont go soggy.

Q: My paneer falls apart when cooking, what do I do? A: Use firm paneer, press it lightly in a clean cloth for 15 to 20 minutes to remove excess water, cut into even pieces and sear on a hot pan without moving them too much so they hold together.

Q: I dont have hung curd what can I use instead? A: Use thick Greek yogurt or strain regular yogurt through a muslin cloth for 30 minutes until thick; plain yogurt works but the marinade will be runnier.

Q: How can I make the roll less spicy? A: Reduce or skip the Kashmiri chili and green chillies, keep the garam masala small and add more lemon or chaat masala for tangy flavor without heat.

Q: What bread works best if I dont have parathas or roomali roti? A: Tortillas, naan or even chapati can work; warm them on a tava or skillet with a little butter so they stay flexible for rolling.

Q: Can I make a vegan version? A: Yes, swap paneer for firm tofu pressed and marinated, use dairy free yogurt and vegan butter, and cook the same way for a great plant based roll.

Paneer Kathi Roll Recipe (Paneer Wrap) Substitutions and Variations

Paneer: firm tofu (300 g, press well and marinate like paneer), halloumi or queso panela (same cooking method, grill or pan fry), or chunky mushrooms (slices sauteed till browned for a meaty, dairy free option).
Plain yogurt / hung curd: Greek yogurt (same thickness), strained regular yogurt (strain 15-30 mins if needed), or coconut yogurt for a dairy free tang, just reduce added liquid a bit.
Plain parathas / roomali rotis: flour tortillas, naan or lavash work great as wraps, warm and brush with butter or oil so they roll without cracking.
Tamarind chutney: date syrup plus lemon juice (sweet and tangy), mango chutney, or sweet chili sauce for a spicy sweet vibe, taste and adjust for sweetness and tartness.

Pro Tips

– Strain the yogurt well or use hung curd so the marinade clings and doesnt water down the roll. Also mix in 1 tsp cornflour or besan if your paneer is on the soft side, it helps the cubes hold shape and gives a slight crust when seared.

– Dry the marinated paneer briefly on a sieve then sear in a very hot pan with enough oil and a bit of butter. Spread in one layer, dont crowd the pan and let the pieces color for 1.5 to 2 minutes before you toss them. If your paneer still feels mushy, shallow-fry the cubes for a minute to firm them up.

– Keep the veggies lively not soggy: cook onions till golden not water-logged, char the capsicum on high heat so it keeps a bit of crunch, and if tomatoes are very juicy remove seeds or pat them dry a little so the filling doesnt get soggy.

– Assemble smart: warm and butter the paratha so it stays flexible, use thin layers of chutney so it doesnt make the bread soggy, dont overstuff and press the roll briefly on the tawa to seal. For carrying, wrap in foil; to reheat later warm on a tawa not in the microwave to avoid rubbery paneer.

Paneer Kathi Roll Recipe (Paneer Wrap)

Recipe by Jot Punji

0.0 from 0 votes

I share my Paneer Kathi Roll Recipe with step-by-step photos so you can see exactly why it beats the street-side versions.

Servings

servings

Calories

603

kcal

Equipment: 1. Heavy skillet or frying pan, cast iron or nonstick works best
2. Tawa or flat griddle to warm the parathas
3. Mixing bowl for the yogurt marinade
4. Whisk or fork to beat the marinade (a spoon will do if needed)
5. Measuring cups and spoons
6. Chef’s knife and cutting board for onions, capsicum and tomatoes
7. Fine mesh sieve or strainer to drain excess yogurt from paneer
8. Blender or small food processor (or mortar and pestle) for the green chutney
9. Spatula and a pair of tongs to sear, toss and press the rolls

Dont forget a sheet of foil or plate to keep the rolls warm while you finish the rest.

Ingredients

Paneer 300 g (firm cottage cheese)
Plain yogurt or hung curd 3/4 cup
Ginger garlic paste 1 tsp
Kashmiri red chili powder 1 tsp
Turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Chaat masala 1/2 tsp
Lemon juice 1 tbsp
Salt 1 to 1 1/2 tsp
Oil 2 to 3 tbsp (for cooking)
Onion 1 large
Green capsicum 1 medium
Tomato 1 medium
Cumin seeds 1/4 tsp
Butter 1 tbsp
Plain parathas or roomali rotis 4 medium
Fresh coriander leaves 1/4 cup
Fresh mint leaves 1/4 cup
Green chillies 1 to 2
Tamarind chutney 3 tbsp (or imli chutney)

Directions

Cube 300 g paneer and set aside, then whisk 3/4 cup plain yogurt with 1 tsp ginger garlic paste, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chaat masala, 1 tbsp lemon juice and 1 to 1 1/2 tsp salt until smooth; toss the paneer in this marinade so every piece is coated and let it sit for 15 to 30 minutes for quick flavor, or up to 1 hour if you have time.
While paneer marinates slice 1 large onion thin, cut 1 medium green capsicum into strips, chop 1 medium tomato into wedges, finely chop 1/4 cup fresh coriander and 1/4 cup fresh mint, and slit 1 to 2 green chillies; keep 3 tbsp tamarind chutney ready.
Heat 1 to 2 tbsp oil and 1 tbsp butter in a heavy skillet over medium high heat, add 1/4 tsp cumin seeds and let them sizzle, then add the sliced onions with a pinch of salt and cook till they turn translucent and just start to brown, scraping the pan so nothing sticks.
Add the capsicum and cook on high for 2 to 3 minutes so it gets a slight char but still stays crunchy, then add the tomato and cook till it softens and the masala looks saucy, taste and adjust salt if needed.
Remove excess yogurt from the paneer pieces by letting them drain on a sieve for a minute but dont squeeze them dry, add the marinated paneer to the pan and spread in one layer; let it sear without stirring for about 2 minutes, then toss gently and cook another 2 minutes till edges get light color and the spices are cooked through.
Sprinkle a little extra chaat masala or a pinch of garam masala and toss in the chopped coriander, turn off the heat and squeeze a small extra bit of lemon if you like more tang, keep filling warm.
Make a quick green chutney by blitzing the chopped coriander, chopped mint, 1 to 2 green chillies, a pinch of salt and 1 tbsp lemon juice with 1 to 2 tbsp water till smooth; you can use some yogurt if you want a creamier texture.
Warm 4 plain parathas or roomali rotis on a tawa and brush with a small bit of butter so theyre soft and pliable, keep them covered so they stay warm.
To assemble spread a thin layer of green chutney on the paratha, add 1 tbsp tamarind chutney, place a generous portion of the paneer and veggie mix, add some raw sliced onion and extra coriander or mint, sprinkle a little chaat masala and fold sides over tightly to roll up.
Press the roll on the hot tawa for 20 to 30 seconds each side to seal and warm through, wrap in foil if carrying, serve immediately with extra chutneys and a squeeze of lemon; tip dont overstuff or the roll will fall apart, and if paneer is too soft shallow fry cubes first for a firmer bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.