Mar 09, 2014, Updated May 07, 2023 Indian street food is so diverse, every state and every city has it’s own specialty and everything is so delicious that one can’t get bored of eating it, well at least I can’t! Kathi roll is an Indian street food where Indian flatbreads are filled with veggies, chicken, mutton etc etc. Since I’m a vegetarian my favorite is obviously the veggie kathi rolls, the popular ones are filled with paneer [Indian cottage cheese] and potatoes. This recipe is fairly simple and the good part is that it’s quite healthy. Traditionally the bread for kathi roll is made my mixing all purpose and whole wheat flour, but to make it healthier, you can use 100% whole wheat flour. You can get whole wheat tortillas from store or make it at home, it’s fairly simple especially if you are used to making roti’s [Indian whole wheat flour tortillas] almost everyday at home! Serves: 4 paneer kathi rolls Ingredients To marinate Paneer cubes: 1 cup Green pepper [Capsicum]: 1/2 cup Onions: 1/2 cup Yogurt: 3-4 tbsp (preferably use hung curd) Besan [chickpea flour]: 1 tbsp (optional) Ginger-garlic paste: 1 tsp Chat masala: 1/2 tsp Kasuri methi [dried fenugreek leaves]: 1/2 tsp Garam masala: 1/2 tsp Curry powder: 1/4 tsp Paprika powder: 1/4 tsp Red chilli powder: 1/4 tsp or to taste Salt: to taste ———- For the roll/wrap Roti/ Flour tortillas: 4 Green coriander chutney ———- To garnish Grated cheese Onions, sliced and mixed with lemon juice & chaat masala : 1 cup Tomato ketchup Chaat masala ———- Oil: 2 tsp Chopped coriander & mint leaves, optional ———- Method Making the filling
Chop paneer [Indian cottage cheese], onions and green pepper [capsicum]. Set aside.
In a bowl mix together all the ingredients listed under “to marinate”.
Marinate the paneer, onions and green pepper and let it sit for around 30 minutes.
Slice onions, add chaat masala and lemon juice. Mix and set them aside.
Heat oil in a pan and add marinated paneer mixture.
Cook the paneer for 4-5 minutes till it’s lightly golden brown in color. Add chopped coriander & mint leaves and switch off the flame. Filling for the kathi rolls is now ready.
Making the kathi roll 7. Take the roti/tortilla and put some green coriander chutney in the middle. Put the paneer mixture over the chutney. 8. Put sliced onions then sprinkle grated cheese, chaat masala and ketchup on top. 9. Fold the the roti/tortilla to make a roll. You can put a toothpick in the center to hold the roll together. Heat the kathi roll with little oil/butter before serving. If you want, cut the kathi roll into 2 and wrap each piece with aluminum foil [that’s what I did]. Enjoy the paneer kathi roll with green chutney/ketchup or as it is!
- Cheese and besan [chickpea flour] in the recipe are optional.
- Use hung curd if possible, I was in a hurry while making these rolls and hence used regular yogurt. To make hung curd, simply tie the curd in a muslin cloth and let it hang for 3-4 hours. The curd will then get rid of all excess water and what you have is the hung curd.
- Adjust spices and chill powder according to taste.
title: “Paneer Kathi Roll " ShowToc: true date: “2024-09-10” author: “Laura Huskey”
Mar 09, 2014, Updated May 07, 2023 Indian street food is so diverse, every state and every city has it’s own specialty and everything is so delicious that one can’t get bored of eating it, well at least I can’t! Kathi roll is an Indian street food where Indian flatbreads are filled with veggies, chicken, mutton etc etc. Since I’m a vegetarian my favorite is obviously the veggie kathi rolls, the popular ones are filled with paneer [Indian cottage cheese] and potatoes. This recipe is fairly simple and the good part is that it’s quite healthy. Traditionally the bread for kathi roll is made my mixing all purpose and whole wheat flour, but to make it healthier, you can use 100% whole wheat flour. You can get whole wheat tortillas from store or make it at home, it’s fairly simple especially if you are used to making roti’s [Indian whole wheat flour tortillas] almost everyday at home! Serves: 4 paneer kathi rolls Ingredients To marinate Paneer cubes: 1 cup Green pepper [Capsicum]: 1/2 cup Onions: 1/2 cup Yogurt: 3-4 tbsp (preferably use hung curd) Besan [chickpea flour]: 1 tbsp (optional) Ginger-garlic paste: 1 tsp Chat masala: 1/2 tsp Kasuri methi [dried fenugreek leaves]: 1/2 tsp Garam masala: 1/2 tsp Curry powder: 1/4 tsp Paprika powder: 1/4 tsp Red chilli powder: 1/4 tsp or to taste Salt: to taste ———- For the roll/wrap Roti/ Flour tortillas: 4 Green coriander chutney ———- To garnish Grated cheese Onions, sliced and mixed with lemon juice & chaat masala : 1 cup Tomato ketchup Chaat masala ———- Oil: 2 tsp Chopped coriander & mint leaves, optional ———- Method Making the filling
Chop paneer [Indian cottage cheese], onions and green pepper [capsicum]. Set aside.
In a bowl mix together all the ingredients listed under “to marinate”.
Marinate the paneer, onions and green pepper and let it sit for around 30 minutes.
Slice onions, add chaat masala and lemon juice. Mix and set them aside.
Heat oil in a pan and add marinated paneer mixture.
Cook the paneer for 4-5 minutes till it’s lightly golden brown in color. Add chopped coriander & mint leaves and switch off the flame. Filling for the kathi rolls is now ready.
Making the kathi roll 7. Take the roti/tortilla and put some green coriander chutney in the middle. Put the paneer mixture over the chutney. 8. Put sliced onions then sprinkle grated cheese, chaat masala and ketchup on top. 9. Fold the the roti/tortilla to make a roll. You can put a toothpick in the center to hold the roll together. Heat the kathi roll with little oil/butter before serving. If you want, cut the kathi roll into 2 and wrap each piece with aluminum foil [that’s what I did]. Enjoy the paneer kathi roll with green chutney/ketchup or as it is!
- Cheese and besan [chickpea flour] in the recipe are optional.
- Use hung curd if possible, I was in a hurry while making these rolls and hence used regular yogurt. To make hung curd, simply tie the curd in a muslin cloth and let it hang for 3-4 hours. The curd will then get rid of all excess water and what you have is the hung curd.
- Adjust spices and chill powder according to taste.
