My Paneer Roll recipe is one of the best kathi roll (or frankie or wrap) that I have ever made; I can honestly say it beats the ones that street vendors in Calcutta sell! Paneer tikka, green chutney, and a mixed veggie salad are wrapped in a whole wheat roti for a healthy, tasty and portable lunch.
About Paneer Roll Recipe
In this paneer roll recipe, the stuffing is a lip-smacking paneer tikka made on skillet, a vibrant green chutney and a crunchy mixed veggie salad. The outer wrap is made with whole wheat dough. Overall, this is a nutritious and delicious vegetarian paneer kathi roll recipe!
You can serve the paneer wrap as an evening snack, lunch, or brunch. There is some prep work required for making the green chutney and the salad topping, but preparing these components is simple. If you have leftover whole wheat dough, then the recipe is relatively quick and easy.
There are various ways to make kathi rolls and frankies. I have already shared a few delicious variations including:
- Frankie Recipe
- Kathi Roll (With Mix Veggies)
For this paneer wrap recipe, feel free to use either fresh, homemade Paneer or frozen paneer. If using frozen paneer, then follow the directions on the pack, and then marinate the paneer. For the tikka marinade, it is best is to use hung curd or greek yogurt.
To turn this kathi roll into a paneer frankie, simply add an egg layer to the roti prior to rolling.
How to Make Paneer Roll
Don’t get discouraged when you see the number of steps for making this delicious street food – I promise they’re all quite simple!
Marinate Paneer
1. In a mixing bowl, take 6 tablespoons hung curd or greek yogurt.
2. Add the following list 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 – optional
- 1 teaspoon kashmiri red chilli powder
- black salt or regular salt to taste.
3. Mix very well.
4. Add 1 teaspoon lemon juice and mix again.
5. Now add 200 grams cubed paneer.
6. Gently mix so the marinade coats the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.
Make Ahead Tip: If you want to work ahead, paneer tikka can be marinated up to 1 day in advance.
Prepare Green Chutney
7. Take the below listed ingredients in a blender or small grinder:
½ cup coriander leaves
½ cup mint leaves
1 green chilli or ½ teaspoon chopped green chilies
1 inch ginger
1 to 2 small garlic cloves
¼ teaspoon dry mango powder (amchur powder) OR ½ teaspoon chaat masala – optional
½ teaspoon roasted cumin powder
8. Add 1 teaspoon water (OPTIONAL) and grind coarsely. Since the 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 smooth chutney. Remove in a bowl and keep aside.
Make Ahead Tip: Green chutney will keep in the refrigerator for up to 1 day.
Prepare Veg Salad
11. Thinly slice 1 medium onion. Grate carrots and shred or thinly slice the cabbage and capsicum (bell pepper).
In total, you will need ⅓ cup thinly sliced cabbage, ⅓ cup grated carrot, ⅓ cup thinly sliced capsicum and ⅓ cup thinly sliced onions.
12. Take all the veggies in a bowl. Add 1 teaspoon chaat masala, ¼ teaspoon Kashmiri red chilli powder, 1 teaspoon lemon juice, and salt to taste.
13. Mix very well and keep aside.
Knead Dough
14. Add 1 cup whole wheat flour (atta) and ¼ teaspoon salt to a large mixing bowl.
15. Then add ½ tablespoon oil and gradually add ½ cup water. Start by adding ¼ cup water in this step, and add the remaining water as needed during kneading.
16. Begin to knead. Add water as required and knead to a smooth, soft dough. Cover the dough and keep aside for it to rest for 20 to 30 minutes.
Make Roti
17. After 20 to 30 minutes, divide the dough into small or medium sized balls, depending on the size of the wraps you want to make. You can also make mini wraps as an appetizer if you’d like.
18. Dust the dough ball with some flour.
19. Gently roll to thin roti. The roti should not be thick. You can add more flour if needed while rolling.
20. Place the roti on a hot tawa.
21. Cook the base till you see bubbles appearing on the roti, or the roti is approximately ¼ cooked.
Note that the tawa should be hot, so cook on a medium-high to high flame. If you make them on a low heat, the roti will become hard or crisp.
22. Then flip roti.
23. Spread some oil all over.
24. Then flip again when the second side is ½ cooked.
25. Spread some oil on this side too. You will see golden blisters on the roti.
26. Flip once or twice more for even roasting. Press the edges with spatula, so that the edges are also cooked well.
27. Cook till the roti has some golden blisters across it. Remove and keep the roti warm in a roti basket or casserole. Prepare all rotis this way, keeping them warm as you work.
Cook Paneer Tikka
28. This is the marinated paneer after 30 minutes.
29. Heat 2 tablespoons neutral oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes.
Using thick yogurt or hung curd means the marinade coated the paneer pieces very well. If you have used thin yogurt, then just add the paneer cubes and don’t pour in the leftover marinade.
Instead of pan frying, you can also grill paneer cubes in the oven.
30. After a minute turn over the paneer cubes.
31. Pan fry the paneer cubes, turning often till the marinade is cooked and the paneer becomes soft.
32. Keep stirring and turning the cubes at intervals. Also, be sure to use a well seasoned pan or a non-stick pan to prevent the paneer cubes from tearing.
33. Once the paneer is done, remove the pan from the flame and keep aside. I cooked the paneer for about 4 minutes on a medium-low heat.
Do not cook too much, or the paneer will become chewy and dense! Timing will vary depending on the thickness of the pan, intensity of the flame, etc.
Assemble Paneer Wrap
34. Take one roti.
35. Spread the mint-coriander-curd chutney over it. If packing for a tiffin, do not spread the chutney on the roti. Pack it separately.
36. Place the paneer tikka cubes on the center third of the roti.
37. Top with the veg salad. If packing for a tiffin, do not add the veg salad to the roll; pack it separately.
38. Roll both the sides of the roti and make a wrap.
39. Wrap the bottom half of the rolls in butter paper or aluminum foil to keep the filling from falling out while eating. If packing the paneer kathi roll for tiffin, then wrap the entire roll in aluminum foil.
40. Serve paneer wrap with the remaining chutney and veggie salad on the side. They’re also quite good with Tomato Ketchup.
FAQs
If you are packing your paneer kathi roll in a tiffin, be sure to not add the green chutney or the veggie salad to the roll; instead, pack them separately. Also, be sure that the paneer tikka isn’t too hot when you make your rolls, as the condensation that will arise as they cool will make the roti soggy.
While the two terms are often used interchangeably, there are a few subtle differences between these two Indian wraps. First, frankies have an egg layer that is cooked onto the roti, while kathi rolls do not. Secondly, kathi rolls originated in Calcutta, while frankies come from Mumbai.
You should be able to get 4 paneer wraps out of this recipe.
Sure! Simply swap in extra firm tofu for the paneer, and omit the curd or use plant based yogurt to make the green chutney.
More Bengali Style Street Food To Try!
Indian Street Food Recipes
Bengali Recipes
Bengali Recipes
Bengali Recipes
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Paneer Roll Recipe | Paneer Kathi Roll | Paneer Wrap
Ingredients
for paneer marination
- 6 tablespoons Hung Curd or thick curd or greek yogurt
- ½ tablespoon Ginger Garlic Paste or 1 inch ginger + 3 medium garlic cloves – crushed to a paste in a mortar pestle
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon Garam Masala
- ½ teaspoon dry mango powder (amchur powder)
- ¼ teaspoon chaat masala powder – optional
- 1 teaspoon kashmiri red chilli powder or sweet paprika
- black salt or food grade and edible rock salt or regular salt as required
- 1 teaspoon lemon juice
- 200 grams Paneer (Indian cottage cheese)
For the green chutney
- ½ cup coriander leaves – can swap with 1 cup of coriander leaves if out of mint leaves
- ½ cup mint leaves
- 1 green chilli or ½ teaspoon chopped green chillies
- 1 inch ginger – chopped
- 1 to 2 garlic cloves – small to medium-sized
- ¼ teaspoon dry mango powder (amchur powder) or ½ teaspoon chaat masala
- 2 tablespoons hung yogurt or thick curd or greek yogurt
- ½ teaspoon roasted cumin powder
- 1 teaspoon water – optional
For the dough
- 1 cup whole wheat flour
- ¼ teaspoon salt or add as required
- ½ tablespoon oil
- ½ cup water or add as required
- oil or ghee as required for roasting rotis
For veggie salad
- ⅓ cup shredded cabbage
- ⅓ cup grated carrots
- ⅓ cup thinly sliced capsicum (bell pepper or shimla mirch)
- ⅓ cup thinly sliced onions
- ¼ teaspoon kashmiri red chilli powder or sweet paprika
- 1 teaspoon chaat masala
- 1 teaspoon lemon juice
- salt as required
Other ingredient
- 2 tablespoons oil – for pan frying paneer
Instructions
Preparing paneer tikka
- In a mixing bowl take all the ingredients for the marination, except paneer.
- Mix very well. Check the taste and add more salt if required.
- Now add paneer, which has been chopped in cubes.
- Gently mix and let the marination coat the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.
Preparing green chutney
- Take all the ingredients for the green chutney in a grinder jar.
- Add 1 teaspoon water (optional) and grind coarsely. Since the 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 smooth chutney. Remove in a bowl and keep aside. You can even refrigerate the chutney.
Making veggie salad
- Thinly slice onion, grate carrots and shred the cabbage or thinly slice them. Also thinly slice capsicum (bell pepper).
- Take all the veggies in a bowl. Add 1 teaspoon chaat masala, 1 teaspoon lemon juice. Also add salt as per taste.
- Mix very well and keep aside.
Kneading dough
- In a mixing bowl or pan or a large tray, take whole wheat flour, ½ tablespoon oil and salt.
- Then add ½ cup water in parts. First you can add ¼ cup water and add the remaining required amount of water later.
- Begin to knead. Add water as required and knead to a smooth soft dough.
- Cover the dough and keep aside for it to rest for 20 to 30 minutes.
Making roti
- After 20 to 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
- Dust the dough ball with some flour. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
- Place the roti on a hot tawa or skillet. Cook the base till you see blisters appearing on the roti or the roti is ¼ᵗʰ cooked. Do note that the tawa or skillet should be hot. So cook on a medium-high to high flame. On a low flame, the roti will become very crispy or hard.
- Then flip roti. spread some oil all over.
- Then flip again when the second side is ½ cooked.
- Spread some oil on this side too. You will see golden blisters on the roti.
- Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.
Making paneer tikka
- Heat 2 tablespoons oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes. Add the entire marination. Since I had used hung yogurt, I added the entire marinated mixture as the hung yogurt marination had coated the paneer pieces very well. But if you have used yogurt which has a thin consistency, then just add the paneer cubes.
- After a minute turn over the paneer cubes.
- Pan fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft.
- Keep on stirring and turning them at intervals. Also use a well seasoned pan or a non stick pan, so that the paneer cubes do not stick to the pan while frying.
- I cooked the paneer for about 4 minutes on a medium-low heat. Do not cook too much as then paneer will become dense, cook on medium-low flame. Timing will vary with the thickness of the pan, intensity of the flame etc.
- Once the paneer is done, remove the pan from the flame and keep aside.
Assembling and making paneer roll
- Take one roti.
- Spread the mint-coriander-curd chutney over it.
- Now place the paneer tikka cubes in the center.
- Top with the veg salad.
- Roll both the sides 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 the entire roll in aluminium foil and skip adding the green chutney and veggie salad.
- Serve paneer kathi roll with the remaining chutney or tomato ketchup. You can also add some of the veg salad as a garnish on the paneer wrap.
Video
Nutrition Info (Approximate Values)
This Paneer Roll recipe post from the archives first published on January 2017 has been updated and republished on May 2022.
