Paneer kathi roll

Name: Paneer kathi roll
Total time: 600 s
Yield: 3 people
Cuisine: Indian
Ingredients: 2 cups maida, Maida dough (smooth, soft – already prepared); 2 tbsp Oil / ghee (for layers); Make the Paneer Filling; 2 tbsp mustard oil; 1/2 Garam masala; 1/4 tsp black salt; 1 tbsp ginger garlic paste; 1 tbsp lemon juice; 1/3 curd; 1 tbsp Kashmiri red chilli powder; 250 g Paneer; 1/3 cup laccha cut onion; 1/3 cup julienne capsicum; 1/3 cup julienne tomato; 2 tbsp ginger garlic paste; 1 tbsp red chilli powder

Janki Badiyani @parthesh

#CA2025
A Kathi Roll (also spelled Kathi/Kathi/Kati Roll) is a famous Indian street food, originally from Kolkata.

Easy to eat on-the-go

Spicy, tangy and full of flavours

Lots of variations

Perfect as a snack or light meal

#CA2025
A Kathi Roll (also spelled Kathi/Kathi/Kati Roll) is a famous Indian street food, originally from Kolkata.

Easy to eat on-the-go

Spicy, tangy and full of flavours

Lots of variations

Perfect as a snack or light meal

Janki Badiyani @parthesh

#CA2025
A Kathi Roll (also spelled Kathi/Kathi/Kati Roll) is a famous Indian street food, originally from Kolkata.

Easy to eat on-the-go

Spicy, tangy and full of flavours

Lots of variations

Perfect as a snack or light meal

#CA2025
A Kathi Roll (also spelled Kathi/Kathi/Kati Roll) is a famous Indian street food, originally from Kolkata.

Easy to eat on-the-go

Spicy, tangy and full of flavours

Lots of variations

Perfect as a snack or light meal

Saved

Ingredients

10 minutes

3 people

For Paratha
2 cups maida, Maida dough (smooth, soft – already prepared)
2 tbspOil / ghee (for layers)
Make the Paneer Filling
2 tbspmustard oil
1/2Garam masala
1/4 tspblack salt
1 tbspginger garlic paste
1 tbsplemon juice
1/3curd
1 tbspKashmiri red chilli powder
250 gPaneer
1/3 cuplaccha cut onion
1/3 cupjulienne capsicum
1/3 cupjulienne tomato
2 tbspginger garlic paste
1 tbspred chilli powder

Saved

Steps

10 minutes

1

1. In a bowl add mustard oil + Kashmiri red chilli powder → whisk well to release color.
2

2. Add garam masala, ginger-garlic paste, lemon juice, curd and salt. Mix well.
3

3.Add paneer cubes to the marinade and mix gently.
4

4. Heat oil in a pan on high flame.
5

5. Add marinated paneer and cook 2–3 minutes on high.
Avoid frequent stirring so paneer doesn’t break.
6

6. When marinade dries and paneer gets color, add onions, capsicum and tomato.
7

7.Add 1 tbsp of red chilli powder.
Toss on high flame for 1–2 minutes.
Paneer filling is ready.
8

For parathas After dough has rested, roll it into a log and cut equal dough balls.
Drizzle oil over dough balls and rest again for 10 minutes (gluten relaxes).
9

Grease platform, flatten one dough ball, and roll into a thin chapati.
10

Brush ghee on top and sprinkle refined flour.
Make pleats from one end and roll into a spiral.
11

Tuck the end below — peda is ready.
Dust in flour and roll into a medium-thickness paratha.
12

Heat tawa on medium-high flame.
Place paratha → cook without oil first, pressing gently.
Flip and cook the other side the same way.
Apply oil/ghee and roast until golden and flaky.
13

Assembling the Kathi Roll
1. Place hot paratha on a plate.
2. Add paneer filling in the centre.
3. Add laccha onion (optional: chaat masala + lemon).
4. Roll tightly and serve hot.