Best ever Paneer Kathi Rolls

Kathi roll is probably one of the most common made Indian recipes!! Paneer kathi rolls is one of the amazing Indian dishes to try! A flaky Paratha, filled with the most delicious seasoned paneer and sauces with some lemon and onions it’s just too delicious!! Kathi rolls originated from Kolkata so I’m very proud of my recipe being from there (I lived in Kolkata for 25+ years). This recipe is very authentic and close to what actually street vendors make there. When I have it I honestly feel like I’m back home. This is a must try recipe and I hope it becomes part of your regular meals and you love it as much as we do.

Happy Cooking!

Servings: 5-6 rolls

Prep Time: 30 mins

Cooking Time: 30 mins

Marinating Time: 3-4 hours

Total Time: 4-5 hours

Ingredients: 

Paneer:

• 3 tbsp Ginger paste 

• 2 tbsp Garlic paste 

• 2-3 tbsp Mustard oil

• 3/4 tsp Black salt

• 1/2 tsp salt as per taste

• 1/2-1 tsp sugar as per taste

• 1/4 tsp Garam masala

• 1 tsp Kashmiri red Chili powder

• 1/2 tsp Cumin powder

• 3/4 tbsp Kasthuri methi 

• 1 tsp Turmeric powder

• 1/2 tsp coriander powder

• 1/4 tsp ajwain powder

• 1/3 cup Yogurt 

• 1/4 tsp Ghee

• 450-500g paneer cubed

Masala pickled onion:

• 1 large red onion cut into thin slices

• 1.5 tbsp Kashmiri red powder

• 1/2-1 tbsp chaat masala

• 1-2 tsp sugar

• 1/4 tsp black salt

• 3 tbsp lime juice

• 1 tsp red wine vinegar

• 3-4 tbsp water

Assembly:

• 5-6 parathas- You can use store-bought flaky parathas or make your own.

• 1/2 medium red onion in thin slices

• 1-2 limes

• Chaat masala to sprinkle

• About 2-3 hot & sweet chili tomato sauce; Maggi or swad

• 2 tbsp coriander chutney

• 1/4th cup yogurt

Directions: 

1. Paneer Marination- In a large mixing bowl, add garlic paste, ginger paste, mustard oil, salt, black salt, pepper, salt, ghee, yogurt, and all spices- red chili powder, turmeric, cumin powder, coriander powder, ajwain powder. Crush Kasthuri methi and add it to the bowl and mix well.

2. Cube paneer into pieces and toss it in the gravy.

3. Cover the bowl and let it marinate for at least 2-3 hours. If possible marinate overnight, the longer it marinates, the better.

4. Masala Pickled onions: Mix all the ingredients for the onions- onions, red chili powder, chaat amsala, sugar, black salt, vinegar, lime juice, and water. Mix till combined and let it sit for atleast 1 hour. If possible marinate overnight, the longer it marinates, the better.

5. Assembly: Yogurt mix: In a bowl mix yogurt, coriander chutney and spicy sauce.

6. When ready to prepare the rolls, cook the parathas and keep them.

7. Brush some mustard oil on a pan or griddle and place the paneer. Cook both sides till each side is well cooked. Do not move it too much in between. You want the paneer to be charred from both sides.

8. On a paratha spread the yogurt chutney mix.

9. Place paneer cubes over it.

10. Top with sliced onions and pickled onions.

11. Squirt lemon juice over it. Sprinkle chaat masala over it.

12. Roll it into a roll and if you want use parchment paper on the base to wrap it up.

13. Serve immediately with chutneys and sauce.

Notes/Tips:

• The longer you marinate, the better the flavors set in. If possible, marinate the paneer overnight, it makes a world of difference!

• Do not swap mustard oil because that’s what gives the authentic flavor.

• I like to use Kawan Malaysian flaky or onion parathas for the rolls.

• When cooking the paneer I like to give it a little char. Do not burn it!

• Maggi chili tomato sauces works WAY better than ketchup.

• When making for kids don’t add green chilis.