Paneer Kathi Roll
Flaky paratha wrapped around smoky spiced paneer, pickled onions and mint chutney. Perfect hand-held party food.
On the street
Kathi rolls were born in Kolkata, where they were first wrapped around skewered kebabs so busy office-goers could eat on the move. This vegetarian version uses paneer marinated in spiced yogurt and seared until charred. Brushing the paratha with a thin coat of beaten egg is traditional — skip it for an egg-free roll.
How to make it
- Mix the yogurt, ginger-garlic paste, spices, lemon juice and salt. Coat the paneer and capsicum and leave for 15 minutes.
- Heat the oil in a frying pan over high heat. Sear the paneer and capsicum for 5–6 minutes, turning, until charred in places.
- Cook each paratha on a hot griddle. If using egg, pour a little beaten egg over the top, flip and cook for 30 seconds until set.
- Spread chutney over the paratha, add a line of paneer filling and pickled onions, and sprinkle with chaat masala.
- Roll tightly and wrap the lower half in baking paper or foil to hold it together.
Serving a crowd
- Marinate the paneer up to 8 hours ahead and keep it chilled.
- Cut each roll in half on a diagonal for easy party portions.
- Set out fillings and warm parathas and let guests roll their own.
- Contains dairy, wheat and (optionally) egg.
- Tofu works well instead of paneer for a vegan roll — use plant yogurt.
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