Street Style Kathi rolls with a filling of paneer, bell peppers, onions and spices. These go well in the school/office lunch-boxes and make for a great party appetizer.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 4 · 4 to 6 rolls
  • Category: Appetizer / starter, Main
  • Cuisine: Indian

Ingredients

  • 250 grams (9 oz) paneer (diced to small cubes)
  • 1 teaspoon Kashmiri chili powder ((cut down for low heat))
  • 1 teaspoon garam masala ((more to adjust if you want))
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon chaat masala
  • ⅓ to ½ teaspoon salt ((adjust to taste))
  • 2 tablespoons Greek Yogurt ((hung curd))
  • 1 teaspoon ginger garlic paste ((optional))
  • 1 teaspoon lemon juice
  • 1 teaspoon kasuri methi ((optional))
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 cup onions (sliced very thin)
  • 1 cup bell peppers (sliced very thin (or zucchini))
  • ½ cup carrot (julienned or matchsticks (optional))
  • 4 large or 6 medium chapati/ roti/ paratha
  • 2 tablespoons cilantro chutney
  • ¼ cup onions (sliced (optional))
  • 2 green chilies ((optional, omit for kids))
  • 1 small lemon ((optional))

Method

Preparation

  1. In a mixing bowl, stir together all the ingredients mentioned for marinade except paneer. Mix well and taste test. Adjust salt and spice levels.
  2. Add the paneer to the marinade. Mix well and rest until you prepare the rest. You can marinate this up to 24 hours in the refrigerator.
  3. When you are ready to make the Paneer Kathi Rolls, slice onions, chilies, carrots and bell peppers thinly.
  4. Add the sliced onions, and green chilies (called to assemble) to a small bowl. Sprinkle little salt and squeeze the lemon juice. Cover and rest aside until we need them to assemble later.
  5. Cook the parathas following the instructions on your pack or make them from my post. Stack them on a rack or on a plate lined with tissue. This keeps them soft.

Pan-fry/ Stir fry paneer

  1. Heat oil in a skillet and add the onions, carrots and bell peppers. Sauté them on a high heat until they lose the raw flavor, for 3 to 4 mins. Remove them to a plate.
  2. Add the marinated paneer to the same hot pan and spread them in a single layer. Let cook until the marinade no more tastes raw, for about 4 to 5 mins, stirring half way.
  3. Add the bell pepper onion mixture and mix well with the paneer. Taste test and add a sprinkle of salt, garam masala and red chili powder for more heat if you want.
  4. Mix well and turn off. Cool down slightly.

Assemble Paneer Kathi Roll

  1. Place the paratha on a tray/plate. Spread the cilantro chutney. If you are making this ahead to serve later, drizzle the green chutney later, at the end, before rolling.
  2. Add paneer in the center, followed by some sliced onions, green chilies.
  3. Bring the sides to the center and wrap them in a parchment paper. If you don’t have a paper, simply spread the chutney on the edges and assemble the kathi roll.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.