Paneer Kathi Roll is a well-liked road meals snack originating from Kolkata, consisting of spiced and grilled paneer cubes wrapped in a delicate, flaky paratha or roti, layered with spicy chutneys, crunchy greens, and daring spices, making a flavorful and satisfying handheld delight. My Paneer Roll recipe is likely one of the finest kathi roll (or frankie or wrap) that I’ve ever made; I can actually say it beats those that road distributors in Kolkata promote!
About Paneer Kathi Roll Recipe
Paneer Roll is likely one of the variants of the favored Indian road meals kathi roll. Since Paneer or Indian cottage cheese is a most popular selection of meals all throughout India, particularly for vegetarians, Paneer Kathi Roll a.okay.a Paneer Wrap additionally routinely turns into a much-loved dish.
Along with this Paneer Roll, there are numerous methods to make street-style kathi rolls and frankies at dwelling. I’ve already shared a couple of scrumptious variations together with the basic Frankie Recipe and the unique Kathi Roll made with combined greens.
Right here, delicate spiced paneer tikka, spicy inexperienced chutney, and a crunchy combined veggie salad are wrapped in a complete wheat roti for a wholesome, tasty and transportable lunch.
The paneer tikka is made on skillet (tawa) and the colourful inexperienced chutney and wholesome combined vegetable salad are a breeze to make.
The outer masking is made with entire wheat dough. Total, this can be a nutritious and scrumptious vegetarian Paneer Wrap recipe. To show this kathi roll right into a paneer frankie, merely add an egg layer to the roti previous to rolling.
For this Paneer Roll recipe, be at liberty to make use of both recent, do-it-yourself paneer or frozen paneer. If utilizing frozen paneer, then observe the instructions on the pack, after which marinate the paneer. For the tikka marinade, it’s best is to make use of hung curd or Greek yogurt.
For the inexperienced chutney of this Paneer Wrap, I’ve used fundamental substances – recent coriander leaves, recent mint leaves, inexperienced chili, ginger, garlic cloves, hung curd, roasted cumin powder and dried mango powder (amchur powder). This provides a zesty and recent taste to the general dish.
You’ll be able to serve this Paneer Kathi Roll as a night snack, lunch or in brunch. There’s some prep work required for making the inexperienced chutney and the salad topping, however making ready these elements is straightforward. In case you have leftover entire wheat dough, then the recipe is comparatively fast and straightforward too.
Step-by-Step Information
Methods to Make Paneer Roll
Don’t get discouraged whenever you see the variety of steps for making this scrumptious road meals – I promise they’re all fairly easy!
Marinate Paneer
1. In a mixing bowl, take 6 tablespoons hung curd or greek yogurt.
2. Add the next record of herbs and spices:
- ½ tablespoon ginger-garlic paste
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- ½ teaspoon dry mango powder (amchur powder)
- ¼ teaspoon chaat masala powder – non-obligatory
- 1 teaspoon kashmiri pink chilli powder
- black salt or common salt to style.
3. Combine very effectively.
4. Add 1 teaspoon lemon juice and blend once more.
5. Now add 200 grams cubed paneer.
6. Gently combine so the marinade coats the paneer cubes evenly. Cowl and preserve apart for half-hour. If retaining for greater than half-hour, then refrigerate.
Make Forward Tip: If you wish to work forward, paneer tikka may be marinated as much as 1 day prematurely.
Put together Inexperienced Chutney
7. Take the under listed substances in a blender or small grinder
- ½ cup coriander leaves
- ½ cup mint leaves
- 1 inexperienced chilli or ½ teaspoon chopped inexperienced chilies
- 1 inch ginger
- 1 to 2 small garlic cloves
- ¼ teaspoon dry mango powder (amchur powder) OR ½ teaspoon chaat masala – non-obligatory
- ½ teaspoon roasted cumin powder
8. Add 1 teaspoon water (non-obligatory) and grind coarsely. For the reason that coriander and mint leaves are rinsed, the moisture from them helps in grinding.
9. Then add 2 tablespoons hung yogurt or thick curd.
10. Grind to a clean chutney. Take away in a bowl and preserve apart.
Make Forward Tip: Inexperienced chutney will preserve within the fridge for as much as 1 day.
Put together Veg Salad
11. Thinly slice 1 medium onion. Grate carrots and shred or thinly slice the cabbage and capsicum (bell pepper).
In complete, you will want ⅓ cup thinly sliced cabbage, ⅓ cup grated carrot, ⅓ cup thinly sliced capsicum and ⅓ cup thinly sliced onions.
12. Take all of the veggies in a bowl. Add 1 teaspoon chaat masala, ¼ teaspoon Kashmiri pink chilli powder, 1 teaspoon lemon juice, and salt to style.
13. Combine very effectively and preserve apart.
Knead Dough
14. Add 1 cup entire wheat flour (atta) and ¼ teaspoon salt to a big mixing bowl.
15. Then add ½ tablespoon oil and regularly add ½ cup water. Begin by including ¼ cup water on this step, and add the remaining water as wanted throughout kneading.
16. Start to knead. Add water as required and knead to a clean, delicate dough. Cowl the dough and preserve apart for it to relaxation for 20 to half-hour.
Make Roti
17. After 20 to half-hour, divide the dough into small or medium sized balls, relying on the dimensions of the wraps you need to make.
You can even make mini wraps as an appetizer should you’d like.
18. Mud the dough ball with some flour. Gently roll to skinny roti.
The roti shouldn’t be thick. You’ll be able to add extra flour if wanted whereas rolling.
19. Place the roti on a scorching tawa.
Cook dinner the bottom until you see bubbles showing on the roti, or the roti is roughly ¼ cooked.
Notice that the tawa ought to be scorching, so prepare dinner on a medium-high to excessive flame. For those who make them on a low warmth, the roti will develop into onerous or crisp.
20. Then flip roti and unfold some oil throughout.
21. Then flip once more when the second facet is ½ cooked.
Unfold some oil on this facet too. You will notice golden blisters on the roti.
22. Flip a couple of times extra for even roasting. Press the sides with spatula, in order that the sides are additionally cooked effectively.
23. Cook dinner until the roti has some golden blisters throughout it. Take away and preserve the roti heat in a roti basket or casserole in order that they continue to be heat.
Put together all rotis this fashion, retaining them heat as you’re employed.
Cook dinner Paneer Tikka
24. Beneath is the picture of the marinated paneer after half-hour.
25. Warmth 2 tablespoons impartial oil in a pan. Maintain the flame to low or medium-low and add the marinated paneer cubes.
Utilizing thick yogurt or hung curd means the marinade coated the paneer items very effectively. In case you have used skinny yogurt, then simply add the paneer cubes and don’t pour within the leftover marinade.
As an alternative of pan frying, you can too grill paneer cubes within the oven.
26. After a minute flip over the paneer cubes.
27. Pan fry the paneer cubes, turning typically until the marinade is cooked and the paneer turns into delicate.
28. Maintain stirring and turning the cubes at intervals. Additionally, you should definitely use a effectively seasoned pan or a non-stick pan to stop the paneer cubes from tearing.
As soon as the paneer is completed, take away the pan from the warmth and preserve apart. I cooked the paneer for about 4 minutes on a medium-low warmth.
Don’t prepare dinner an excessive amount of, or the paneer will develop into chewy and dense! Timing will range relying on the thickness of the pan, depth of the flame, and many others.Â
Assemble & Make Paneer Kathi Roll
29. Take one roti.
30. Unfold the mint-coriander-curd chutney over it.
If packing for a tiffin, don’t unfold the chutney on the roti. Pack it individually.
31. Place the paneer tikka cubes on the middle third of the roti.
32. High with the veg salad.
If packing for a tiffin, don’t add the veg salad to the roll; pack it individually.
33. Roll each the perimeters of the roti and make a wrap.
34. Wrap the underside half of the rolls in butter paper or aluminum foil to maintain the filling from falling out whereas consuming.
If packing the paneer kathi roll for tiffin, then wrap your entire roll in aluminum foil or parchment paper.
35. Serve Paneer Kathi Roll with the remaining chutney and veggie salad on the facet. They’re additionally fairly good with Tomato Ketchup.
Knowledgeable Ideas
- Paneer: Use recent do-it-yourself paneer. Don’t make this recipe with paneer that has gone bitter or develop into rancid. If utilizing frozen paneer cubes thaw them in keeping with package deal directions.
- Yogurt: For the marination, you’ll be able to both use hung curd or Greek yogurt. Make sure that the yogurt just isn’t very bitter.
- Cooking Paneer: Don’t prepare dinner or pan-fry the marinated paneer cubes for a very long time as this may lead to them changing into chewy or rubbery. The paneer cubes will also be grilled in an oven at 180 levels to 200 levels Celsius, till evenly charred and golden.
- Spiciness: Modify the inexperienced chilies as wanted, to make a spicy or much less spicy chutney.
- Veggie Choices: Within the vegetable salad, be at liberty so as to add your selection of greens – beetroot, onions, carrots, cabbage, bell peppers, lettuce are some good choices.
- Wrap Choices: The roti or paratha may be constituted of scratch as proven above or for a faster tackle the recipe, you possibly can use frozen paratha or roti. Leftover dough will also be used to make the roti. An attention-grabbing variation is to make use of Pita Bread as an alternative of a complete wheat flat bread.
- Scaling: This recipe can simply be scaled as much as make for bigger servings.
FAQs
In case you are packing your paneer kathi roll in a tiffin, you should definitely not add the inexperienced chutney or the veggie salad to the roll; as an alternative, pack them individually. Additionally, make sure that the paneer tikka isn’t too scorching whenever you make your rolls, because the condensation that may come up as they cool will make the roti soggy.
Whereas the 2 phrases are sometimes used interchangeably, there are a couple of refined variations between these two Indian wraps. First, frankies have an egg layer that’s cooked onto the roti, whereas kathi rolls don’t. Secondly, kathi rolls originated in Calcutta, whereas frankies come from Mumbai.
It’s best to be capable of get 4 paneer wraps out of this recipe.
Certain! Merely swap in further agency tofu for the paneer, and omit the curd or use plant primarily based yogurt to make the inexperienced chutney.
Extra Bengali Road Meals Recipes To Attempt!
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Paneer Kathi Roll (Paneer Wrap)
Paneer Kathi Roll is a well-liked road meals snack originating from Kolkata, consisting of spiced and pan-fried/grilled paneer cubes wrapped in a delicate, flaky paratha, layered with tangy & spicy chutneys, crunchy greens, and daring spices, making a flavorful and satisfying handheld delight. This recipe is likely one of the finest Paneer Roll that you could make.
Prep Time 40 minutes
Cook dinner Time 15 minutes
Complete Time 55 minutes
Stop your display screen from going darkish whereas making the recipe
Making paneer tikka
In a mixing bowl take all of the substances for the marination, besides paneer.Â
Combine very effectively. Examine the style and add extra salt if required.Â
Now add paneer, which has been chopped in cubes.
Gently combine and let the marination coat the paneer cubes evenly. Cowl and preserve apart for half-hour. If retaining for greater than half-hour, then refrigerate.
Making inexperienced chutney
Take all of the substances for the inexperienced chutney in a grinder jar.Â
Add 1 teaspoon water (non-obligatory) and grind coarsely. For the reason that coriander and mint leaves are rinsed, the moisture from them helps in grinding.
Then add 2 tablespoon hung yogurt or thick curd.
Grind to a clean chutney. Take away in a bowl and preserve apart. You’ll be able to even refrigerate the chutney.
Making veggie salad
Thinly slice onion, grate carrots and shred the cabbage or thinly slice them. Additionally thinly slice capsicum (bell pepper).
Take all of the veggies in a bowl. Add 1 teaspoon chaat masala, 1 teaspoon lemon juice. Additionally add salt as per style.
Combine very effectively and preserve apart.
Kneading dough
In a mixing bowl or pan or a big tray, take entire wheat flour, ½ tablespoon oil and salt.
Then add ½ cup water in elements. First you’ll be able to add ¼ cup water and add the remaining required quantity of water later.
Start to knead. Add water as required and knead to a clean delicate dough.
Cowl the dough and preserve apart for it to relaxation for 20 to half-hour.
Making roti
After 20 to half-hour, divide the dough into small or medium sized balls. This depends upon the dimensions of the wraps you need to make. You can even make mini wraps.
Mud the dough ball with some flour. Then gently roll to skinny roti. The roti shouldn’t be thick. If required whereas rolling, you’ll be able to add some extra flour.
- Place the roti on a scorching tawa or skillet. Cook dinner the bottom until you see blisters showing on the roti or the roti is ¼ᵗʰ cooked. Do word that the tawa or skillet ought to be scorching. So prepare dinner on a medium-high to excessive flame. On a low flame, the roti will develop into very crispy or onerous.
Then flip roti. unfold some oil throughout.
Then flip once more when the second facet is ½ cooked.
Unfold some oil on this facet too. You will notice golden blisters on the roti.
Flip a couple of times extra for even roasting. Take away and preserve the roti in a roti basket or in a heat casserole. Put together all rotis this fashion.
Making paneer tikka
- Warmth 2 tablespoons oil in a pan. Maintain the flame to low or medium-low and add the marinated paneer cubes. Add your entire marination. Since I had used hung yogurt, I added your entire marinated combination because the hung yogurt marination had coated the paneer items very effectively. However in case you have used yogurt which has a skinny consistency, then simply add the paneer cubes.
After a minute flip over the paneer cubes.
Pan fry the paneer cubes turning typically until the marination is cooked and the paneer turns into delicate.
Carry on stirring and turning them at intervals. Additionally use a effectively seasoned pan or a non stick pan, in order that the paneer cubes don’t keep on with the pan whereas frying.
I cooked the paneer for about 4 minutes on a medium-low warmth. Don’t prepare dinner an excessive amount of as then paneer will develop into dense, prepare dinner on medium-low flame. Timing will range with the thickness of the pan, depth of the flame and many others.
As soon as the paneer is completed, take away the pan from the flame and preserve apart.
Assembling & making paneer kathi roll
Take one roti.
Unfold the mint-coriander-curd chutney over it.
Now place the paneer tikka cubes within the heart.
High with the veg salad.
Roll each the perimeters of the roti and make a wrap.
Wrap half portion of the rolls in butter paper or aluminium foil. If packing paneer roll for tiffin, then wrap your entire roll in aluminium foil and skip including the inexperienced chutney and veggie salad.
Serve paneer kathi roll with the remaining chutney or tomato ketchup. You can even add a number of the veg salad as a garnish on the paneer wrap.
- Make sure that to make use of recent paneer. Home made paneer is ideally higher. Keep away from paneer that style bitter, appears slimy or has gone rancid. For frozen paneer cubes thaw them in keeping with the package deal directions earlier than marinating.
- Each Greek yogurt because the Indian hung curd can be utilized for marination.Â
- Guarantee to not pan-fry the paneer cubes for a protracted time as this creates a chewy or rubbery texture.
- You can choose to bake or grill the paneer as an alternative of pan-frying them.
- To make the inexperienced chutney roughly spicy, add the inexperienced chillies as wanted.
- Be happy to incorporate greens that you simply like within the vegetable salad.
Diet Information
Paneer Kathi Roll (Paneer Wrap)
Quantity Per Serving
Energy 406 Energy from Fats 234
% Every day Worth*
Fats 26g40%
Saturated Fats 9g56%
Trans Fats 1g
Polyunsaturated Fats 1g
Monounsaturated Fats 10g
Ldl cholesterol 34mg11%
Sodium 520mg23%
Potassium 306mg9%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 3g3%
Protein 14g28%
Vitamin A 2404IU48%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 19mg23%
Vitamin E 6mg40%
Vitamin Ok 15µg14%
Calcium 310mg31%
Vitamin B9 (Folate) 32µg8%
Iron 2mg11%
Magnesium 58mg15%
Phosphorus 161mg16%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie food plan.
Paneer Kathi Roll recipe from the archives was first printed on January 2017.
