This post may contain affiliate links. Please read our disclosure policy.
This Paneer Kathi Roll or Paneer Wrap recipe is the best out there when it comes to taste and authenticity. Paneer Kathi rolls are made where soft pieces of Paneer tikka are rolled up in either a paratha or naan bread with veggies and tasty spices.
Whenever I think about Kathi Rolls, I remember the street vendor who used to set up his stall outside our college. He made the most delicious Kathi Rolls or wraps in the whole town. People would wait for hours just to get one of his rolls. He offered Paneer, chicken, and egg Kathi Rolls, but since I was a vegetarian back then, I always enjoyed the paneer Kathi Roll. Trust me, they were amazing! I’ve never tasted any Kathi Roll anywhere else that even comes close to that flavor.
When I moved to the US, I missed Kathi Rolls a lot. I couldn’t find anything here that could satisfy my cravings. So, I decided to make my own version of Paneer Kathi Roll. Eventually, I also started making Chicken Kathi and Egg Kathi rolls as I began to eat meat and eggs.
Today, I’m sharing my version of Paneer Kathi Roll, which I’ve found is very similar to the one sold by the street vendor. I hope you enjoy it too!
Ingredients
For Filling
Paneer (Indian cottage cheese), onion, tomato, capsicum (bell pepper), green chilies, vegetable oil, cumin seeds, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala, salt to taste
For Wrap:
Large tortillas or rotis
Garnishing:
Fresh coriander leaves for garnish
Recipe Instructions
- Heat vegetable oil in a pan over medium heat until it’s hot but not smoking.
- Once the oil is hot, add cumin seeds to the pan and allow them to splutter. This will take about 30 seconds to a minute.
- Next, add thinly sliced onions to the pan. Sauté the onions until they become translucent and start to turn golden brown, which should take around 5-7 minutes.
- After the onions are cooked, add ginger-garlic paste and chopped green chilies to the pan. Stir well and cook for another minute until the raw smell of the ginger-garlic paste disappears.
- Now, it’s time to add the dry spices. Sprinkle turmeric powder, coriander powder, cumin powder, and garam masala over the onion mixture in the pan. Stir everything together until the spices are evenly distributed and cook for about a minute. This step helps to release the flavors of the spices.
- Once the spices are aromatic, add cubed paneer to the pan. Gently toss the paneer with the spice mixture until each piece is well-coated. Allow the paneer to cook for 2-3 minutes, stirring occasionally. This allows the paneer to absorb the flavors of the spices.
- After the paneer has cooked for a few minutes, add sliced tomatoes and capsicum (bell pepper) to the pan. Season the mixture with salt to taste. Stir everything together and cook for an additional 2-3 minutes until the vegetables are slightly tender yet still crisp.
- While the paneer and veggies are cooking, warm the tortillas or rotis on a skillet or in the microwave until they are soft and pliable.
- Once the tortillas are warm, place a generous portion of the paneer and veggie mixture in the center of each tortilla.
- Garnish the filling with fresh coriander leaves for added flavor and freshness.
- To assemble the wraps, tightly roll up each tortilla around the filling, folding in the sides as you go to prevent the filling from falling out.
Serving Suggestions
- You can serve the Paneer Kathi Roll with a side of mint chutney for a refreshing and flavorful dip.
- You can also ccompany the roll with a simple tossed salad of cucumber, tomatoes, and onions dressed with lemon juice and a sprinkle of chaat masala for a light and healthy meal.
- Another great way to serve kathi roll is to serve pickled onions or potato chips on the side to add a tangy and crunchy element to the roll.
- Roast some vegetables like bell peppers, zucchini, and carrots with a drizzle of olive oil, salt, and pepper for a hearty and nutritious side dish.
Tips and Tricks
- To enhance the flavor of Paneer, you can marinate it with a mixture of yogurt, ginger-garlic paste, and spices for 30 minutes before cooking.
- Add a squeeze of lemon juice for a tangy twist to the filling.
- For softness, do not cook the Paneer for long.
- Do not cook the veggies for long to retain the crunch of the veggies.
- Customize your wrap with additional toppings like grated cheese, shredded lettuce, or sliced cucumber.
Meal Prep tips
- Prep and chop veggies and store in air tight container. Whenever required, temper the veggies and serve wrapped in rotis.
FAQs
Q: Can I use store-bought paneer for this recipe?
A: Yes, you can use store-bought paneer, but homemade paneer tends to be fresher and softer, which enhances the taste of the wrap.
Q: Can I make this recipe vegan?
A: Absolutely! You can substitute paneer with tofu or a plant-based alternative, and use vegan tortillas or rotis.
Other Recipes to try
Paneer Kathi Roll | Paneer Wrap
Ingredients
For Filling
- 200 g paneer Indian cottage cheese, cubed
- 1 large onion thinly sliced
- 1 large tomato thinly sliced
- 1 medium-sized capsicum bell pepper, thinly sliced
- 2 green chilies finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
For Wrap:
- 4 large naan or parathas
For Garnish:
- Fresh Coriander leaves chopped
Instructions
- Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add thinly sliced onions and sauté until they turn translucent.
- Stir in ginger-garlic paste and chopped green chilies. Cook for another minute.
- Add turmeric powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a minute to release the flavors.
- Add cubed paneer to the spice mixture and gently toss until well-coated. Cook for 2-3 minutes, allowing the paneer to absorb the flavors.
- Add sliced tomatoes and capsicum. Season with salt to taste. Cook for an additional 2-3 minutes until the veggies are slightly tender yet crisp.
- Warm the naan or paratha on a skillet or microwave.
- Place a generous portion of the paneer and veggie mixture in the center of each tortilla.
- Garnish with fresh coriander leaves.
- Roll up the naan or paratha tightly to form wraps
Notes
- You can serve the Paneer Kathi Roll with a side of mint chutney for a refreshing and flavorful dip.
- You can also ccompany the roll with a simple tossed salad of cucumber, tomatoes, and onions dressed with lemon juice and a sprinkle of chaat masala for a light and healthy meal.
- Another great way to serve kathi roll is to serve pickled onions or potato chips on the side to add a tangy and crunchy element to the roll.
- Roast some vegetables like bell peppers, zucchini, and carrots with a drizzle of olive oil, salt, and pepper for a hearty and nutritious side dish.
- To enhance the flavor of Paneer, you can marinate it with a mixture of yogurt, ginger-garlic paste, and spices for 30 minutes before cooking.
- Add a squeeze of lemon juice for a tangy twist to the filling.
- For softness, do not cook the Paneer for long.
- Do not cook the veggies for long to retain the crunch of the veggies.
- Customize your wrap with additional toppings like grated cheese, shredded lettuce, or sliced cucumber
- Prep and chop veggies and store in air tight container. Whenever required, temper the veggies and serve wrapped in rotis
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.