Paneer Kathi Rolls, a popular Indian street snack, are warm flatbreads filled with spicy paneer, mixed bell peppers, and sweet caramelized onions. Whether you make your rolls for a quick weeknight dinner or a cozy gathering, these Kathi Rolls are sure to be a hit!
I love this quick and easy vegetarian version from my sister Sonia, which is traditionally made with kebabs grilled on skewers and served with crispy flatbread, making it a sure winner with kids and adults alike.
What is a Kathi Roll?
The Kathi Roll embodies authentic Mughlai flavors and is one of the most popular Indian street foods to take away. The word Kathi or Kati means stick. Traditionally, the kebab meat was cooked on metal or wooden skewers, hence the word Kathi. These incredibly aromatic, juicy pieces of grilled kebabs or vegetables are rolled in a soft, flaky flatbread, topped with mildly spicy green Dhaniya-Pudina Chutney, sliced red onions, and a squeeze of lime to make delicious Kathi Rolls.
I have eaten some of the best Kathi Rolls on the streets of Kolkata, often well past midnight. These treats are a popular post-party food and never disappoint, even at that hour. The delicious aroma wafting through the side streets remains in my memory to this day.
Although Kathi Rolls are usually made with a meat filling, I like this quick vegetarian version with tangy paneer cubes as the main ingredient. This super easy-to-make dish is full of interesting spice and flavor combinations and is ready in less than 30 minutes.
I often use store-bought wraps when I make Kathi Rolls. The wraps are a good substitute for parathas, as they are pre-rolled with perfect dough at the right thickness. When cooked for just 2 to 3 minutes on a heated griddle, they turn into these pliable and soft flatbreads like parathas. And best of all, you don't need any extra oil or butter when cooking.
These delicious golden-brown wraps can be rolled up with a layer of chutney, paneer and vegetable filling, and all the toppings.
Wrap the roll in parchment / baking paper and they become a perfect meal on the go. For parties, I place the rolls on a baking sheet and warm them up in the oven just before serving. To serve as an appetizer, cut them in half and they are sure to be a hit.
Ingredients:
- Paneer – This Indian cottage cheese can be made at home from just 2 ingredients – milk and lemon juice. Here is my homemade paneer recipe. Although for convenience, I often use store-bought paneer (NVF brand). It is available in Indian grocery stores.
- Yogurt – Use full-fat plain yogurt or Greek yogurt for a thick creamy marinade.
- Mixed bell peppers – I like red and green varieties. They make a nice contrast in color, perfectly combined with the sweetness of the red and the slightly bitter taste of the green peppers. You can use any type of bell pepper you have on hand.
- Red onions – Besides the sweetness of sautéed red onions, I like the beautiful red hue they give to the filling. I also like to add thinly sliced raw red onions for some crunch or bite when serving.
- Spices – Kashmiri red chili powder, ginger, garlic, Garam Masala, turmeric, Kasoori Methi (dried fenugreek leaves), and salt.
- Dhaniya Pudding Chutney (Dip made from mint and coriander greens), either homemade or store-bought.
Ingredients for 6 - 8 servings
- 300 g paneer cut into 2.5 cm cubes
- 1 small red bell pepper cut into thin slices
- 1 small green bell pepper cut into thin slices
- 1 medium red onion cut into thin slices
Ingredients for the marinade:
- ¼ cup plain yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red Kashmiri chili powder
- 1 tsp garam masala
- ¼ tsp turmeric powder
- 1 tbsp kasoori methi (dried fenugreek leaves)
- 1 tsp salt
- 2 tbsp oil
Heat 2 tablespoons of oil in a pan. Add onions, bell peppers, and ½ teaspoon of salt and sauté for 3 to 4 minutes.
Add the marinated paneer and mix well. Cook for another 3 to 4 minutes.
Turn off the stove. Add cilantro and stir.
Place the individual wraps on the grill plate and fry over medium heat for about 1 to 1½ minutes on each side until both sides are golden brown, pressing down lightly with a spatula.
Assemble Kathi Roll - spread 2 teaspoons of chutney on the cooked wrap. Put 2 to 3 spoons of the paneer filling in the middle. Add some sliced onions and coriander.
Roll the bottom side up to the middle and then fold the two outer sides over it. You can use a small toothpick to hold your Kathi Roll together.
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