Paneer Kathi Rolls

I do try to be a bit regular with my participation in challenges, but then, have to look at lot of matters before I take it up. Time is definitely one factor, and another one being whether the folks at home would eat it. Most of the time, I do not face much of a problem, but still I get jitters when I think of trying. When this month's South North Challenge was declared for the Southern team, it was something I was sure would be accepted by the family. This month's challenge is hosted by Minnie, who gave us the sumptious Paneer Kathi Rolls to make. The last challenge that she had given sometime back, which was the Kulfi Falooda bought in a lot of nostalgia and memories. Since paneer is my B's favorite, I just went ahead and made it for dinner one night. Everybody loved it, even Rasha, who is normally not very paneer friendly - she calls it "tastillatha saadanam", because of its blank taste!

I did make some adjustments to the recipe to fit into our taste buds and spice levels, so do check out the notes below for more hints... The recipe may look a bit exhaustive, but if you space it out, it is comfortable to make. Off to the way I made it...

Paneer Kathi Rolls
Made 6
Recipe adapted from here


For marination:
200 gm paneer - I used half home made and half store bought
1/2 tsp gram flour
1/2 tsp Kashmiri chilli powder
1/2 tsp chat masala powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black pepper powder
1/4 cup whisked yogurt

For filling:
1 tbsp oil
1/2 tsp cumin seeds
A pinch cardamom powder
A pinch cinnamon powder
1 meduim onion, thickly sliced
1 meduim tomato, chopped
1 tsp kasoori methi
Salt to taste

For salad:
1 meduim cucumber
1 meduim carrot
1 tbsp vinegar

For roti:
2 cups wholewheat flour (aatta)
250 ml warm water (or whey, leftover water from making paneer)
1/4 tsp salt
1 tsp oil
1/4 cup chopped coriander leaves


Combine  all the ingredients under "for marination" and leave it in the fridge for around an hour.

Heat oil in a fry pan. Splutter cumin. Add the cardamom and cinnamon powder. Immediately add the marinated paneer and allow it to fry for around five minutes. Stir occasionally to avoid sticking to the pan. Add the kasoori methi, onion and tomato. Cook till the onions become translucent and the tomatoes soften. Check for salt. Reserve.

Chop the cucumber and carrot into small bits. Mix them well with vinegar. Set aside.

In a bowl, add the aatta and salt. Add the water slowly and knead to a soft but stiff dough. Finally knead with oil. Set aside to rest for 15 minutes.

Divide the dough into 6 equal balls. Flatten one ball into a small disc. Place some coriander leaves in the center. Wrap it and press into a round shape. Roll into a large chapathi shape using some oil. Cook on a hot tawa, flipping both the sides till done and puffed up. Repeat till completed.

To assemble, keep on roti on a large plate. Divide the paneer masala and salad into six equal portions. Sprinkle on portion horizontally in the centre. Roll tightly into a sandwich and fasten with a butter paper or aluminium foil. Serve warm with ketchup or chilli sauce.


1. The masala was not at all spicy, taking into account my kid's level of spice (even ours is very less!) Add in some chilli flakes while cooking the masala.
2. You can add a small capsicum, chopped into the masala while cooking.
3. For the salad, you can use many more vegetables other than cucumber and carrot, like onion, corn, etc. and add more flavoring elements, like pepper, chaat masala, amchur powder, etc.
4. You can roll out and use plain chapathis for the wrap.
5. I will share how to make paneer at home, hopefully in a different post later on, InShaAllah... :)

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