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: 6-7 rolls

Prep Time: 30 mins

Cooking Time: 30 mins

Marinating Time: 3-4 hours

Total Time: 4-5 hours

Ingredients: 

Paneer Marination:

• 3 tbsp Ginger paste 

• 2 tbsp Garlic paste 

• 2 tbsp Mustard oil

• 1 tsp Black salt

• 1/2 tsp salt

• 1/2 tsp sugar

• 1 tsp Garam masala

• 1-2 red Chili powder

• 1/2 tsp Cumin powder

• 1 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

• 300-400g paneer cubed

  Assembly:

• 6-7 parathas- You can use store bought flaky parathas or make your own.

• 1/2 red onions in thin slices

• 1/2 red onion pickled- check notes

• 2-3 lemons

• Chaat masala

• 2-3 green chilis thin slices

• About 1/4th cup Maggi chili tomato sauce

• 3-4 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, all spices- red chili powder, turmeric, cumin powder, coriander powder, ajwain powder. Crush Kasthuri methi and add it to the bowl and mix.

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

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

4. If you’re making fresh pickled onions make it now, check notes.

5. Assembly: When ready to prepare the rolls, cook the parathas and keep.

6. Brush some mustard oil on a pan or griddle and place the paneer. Cook both sides till each side is well cooked.

7. Mix coriander chutney with yogurt.

8. On a paratha spread some chili tomato sauce and then the coriander yogurt chutney.

9. Place paneer cubes over it.

10. Top with sliced onions and pickled onions.

11. Squirt lemon juice over it and chopped chilis. Put as much chilis on it as you like.

12. Sprinkle chaat masala over it.

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

14. 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.

• Pickled onions- Cut half a large onion in thin slices and add to a bowl. Add 3 tbsp lemon juice,1 -1.5 tbsp Kashmiri red powder and 1/2-1 tbsp chaat masala. Mix it together and let it sit for atleast 1 hour. I add kashmiri mirchi for the color.

• 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.