Popular Indian street-food, Paneer Kathi rolls are warm, layered parathas filled with spicy paneer, mixed peppers and sweet caramelized onions. Whether you make it for a quick weeknight meal or a leisurely gathering, these kathi rolls are sure to be a hit!
This is a sponsored post. I’m partnering with Kawan to help share recipes and meal ideas. All opinions expressed are my own.
Traditionally made with skewered-kebob filling, I love this quick and easy vegetarian version served with the crispy kawan parathas that takes it up a notch for a surefire winner amongst kids and adults alike.
What is a Kathi Roll
Epitomizing authentic Mughlai flavors; the Kathi Roll is one of India’s most popular grab and go street foods. The word Kathi or Kati means stick. Traditionally, the kebob meats were cooked on metal or wooden skewers and hence the word kathi. These incredibly flavorful, succulent pieces of grilled meat (kebabs) or vegetables are rolled into a soft flaky flatbread topped with spicy-tangy green chutney, sliced red onion slivers and a dash of lime to make mouthwatering kathi rolls.
I’ve had some of the best kathi rolls on the streets of Mumbai, often way past midnight. A popular post-party food, these rolls never failed to delight even at that hour. The delectable aroma wafting through the bylanes lingers in my mind even to this day.
Although Kathi rolls are usually made with a meat filling, I love this quick vegetarian version using zesty paneer cubes (cottage cheese) as the main ingredient. Bursting with an interesting mix of spices and flavors, this super easy to make dish is ready in under 30 minutes.
I often turn to my freezer for Plain Kawan Parathas when I am making kathi rolls. Kawan Parathas are pre-rolled into perfect thickness with layers of buttery dough. When cooked for just 2 to 3 minutes on a heated griddle, they turn into these flaky, crisp parathas filling your kitchen with wonderful aromas. And the best part.. you do not need any additional oil or butter while cooking them.
These delicious golden brown parathas can be rolled up with a layer of chutney, paneer and vegetable filling and all the toppings.
Place the roll in parchment paper and they become a perfect on-the-go meal. For parties I place the rolls on a baking tray and then reheat in the oven just before serving. To serve as appetizers, cut them into half and they are sure to be a hit.
Ingredients
- Paneer – This Indian Cottage cheese can be made at home using just 2 ingredients – milk and lemon juice. Here is my homemade paneer recipe. Although, often times I find myself using store bought paneer (Gopi or Haldiram brand) for the convenience. It is sold in Indian grocery stores, Whole foods and Costco.
- Mixed Bell Peppers – I like red and green as they offer a nice contrasting color with sweetness from red and mildly bitter flavor from green. You can use any peppers you have on hand
- Red Onions – In addition to the sweetness of sauteed red onions, I love the beautiful red hue it adds to the filling. I also love adding thinly sliced raw red onions while serving for some crunch
- Spices – Kashmiri red chili powder, ginger, garlic, garam masala, turmeric, kasoori methi and salt
- Green Chutney – Homemade (see recipe below) or store bought
Instructions
Here is my step-by-step recipe for the best paneer kathi rolls –
step 1: Marinate the paneer – Mix all the marinade ingredients in a bowl. Add paneer and mix well (photos 1 – 2).
step 2: Make the filling – Heat 2 tablespoons of oil in a pan. Add onions, peppers and 1/2 teaspoon of salt and cook for 3 to 4 minutes. Add marinated paneer and mix well. Cook for another 3 to 4 minutes. Turn the heat off and garnish with cilantro (photos 3 – 6).
step 3: Chutney – Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, little at a time (photos 7 – 8).
step 4: Cook the Parathas – Heat a non-stick griddle pan. Remove the kawan paratha from the plastic wrapping and place on the griddle. Cook on medium high heat for about to 1 to 1-1/2 minutes on each side or until both sides are golden brown, pressing gently with a spatula (photos 9 – 10).
step 5: Assemble Kathi Roll – Spread 2 teaspoons of chutney on cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add few sliced onions and cilantro on top. roll the sides up to the middle. You can use small tooth picks to hold them together (photos 11 – 14).
Drinks
Here are some of our favorite drinks that pair well with Spicy Kathi Rolls:
- Mango Lassi – Cooling yogurt drink with mango is a perfect pairing with spicy foods
- Ginger Lemonade – favorite homemade lemondae
- Watermelon Juice – quick 5 minute recipe for a refreshing drink
- Rose Falooda – This drink and dessert recipe makes a delicious pairing with kathi roll for a friday night get togther or a game night
Love this easy meal idea? Check out my Punjabi Chana Masala recipe that I love to serve with Kawan Parathas.
Here are some Indian curries that pair well with Kawan Parathas:
- Easy Palak Paneer – Restaurant favorite palak paneer ready in 15 minutes
- Dum Aloo – Quick and easy Instant Pot curried baby potatoes
- Batatyachi Bhaji – Maharasthtrian spicy potatoes with ginger and green chilies
- Aloo Gobi Masala – Another restaurant fav recipe with curried cauliflower
- Daal Makhani – Authentic Creamy lentils
- Love curry? Check out my best Indian Curries
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Paneer Kathi Rolls
Ingredients
- 2 cups paneer cut into 1 inch cubes
- 1 small red pepper thinly sliced
- 1 small green pepper thinly sliced
- 1 medium red onion thinly sliced
Marinade Ingredients:
- 1/4 cup plain yogurt
- 1 teaspoon ginger grated
- 1 teaspoon garlic pressed
- 1 tsp 2 teaspoon kashmiri red chili powder
- 1 tsp garam masala
- 1/4 teaspoon turmeric
- 1 tablespoon kasoori methi
- 1 teaspoon salt
To Serve:
- 6 to 8 kawan parathas cook per package instructions
- 1 medium onion thinly sliced
- 1/2 cup cilantro chopped
Mint Cilantro Chutney
- ½ cup cilantro
- ¼ cup mint leaves
- 2 tablespoons unsweetened coconut frozen or dry
- 1 garlic clove
- ½ teaspoon cumin seeds
- 1 to 2 small green chiles
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon sugar
Instructions
- Marinate the paneer- Mix all the marinade ingredients in a bowl. Add paneer and mix well.
- Make the filling- Heat 2 tablespoons of oil in a pan. Add onions, peppers and 1/2 teaspoon of salt and cook for 3 to 4 minutes. Add marinated paneer and mix well. Cook for another 3 to 4 minutes. Turn the heat off. Add cilantro.
- Chutney – Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, little at a time.
- Cook the Parathas- Heat a non-stick griddle pan. Remove the kawan paratha from the plastic wrapping and place on the griddle. Cook on medium high heat for about to 1 to 1-1/2 minutes on each side or until both sides are golden brown, pressing gently with a spatula. Enjoy hot!
- Assemble Kathi Roll- Spread 2 teaspoons of chutney on cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add few sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.
Video
Nutrition
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Rajani says
I tried this and it is soo good . But the Kawan paratha , its mentioned as wheat flour but they are purely made from maida (white flour ) .
Archana says
I am so glad you enjoyed it. Kawan Paratha also comes in a whole wheat variety.
Reema says
Excellent recipe
Sheetu says
This is easiest paneer kathi roll recipe and tasted amazing. Made it for game day and husband loved it. Thank you so much for this easy kathi roll recipe. Will come handy when we have guests over too.
Archana says
Yes! Def a crowd pleaser recipe.
aditi says
Made this a short while ago and it is incredible! The best home made Kathi roll ever. Reminds me of the ones I used to eat at bandis outside shopping malls in India. The chutney is what puts it over the top. Tremendous taste, thank you, thank you, thank you.
Archana says
Thank you! Thank you!! Do rate the recipe on the recipe card 🙂
Raakhi says
Great flavour – but my marinade split after adding to the pan, why would this happen?
Archana says
Make sure you allow the marinade to sit at room temperature. Adding very cold marinade to a hot pan cause the yogurt to split.
Ann says
How long to marinate?
Archana says
I usually make it right away, but you can marinate for 10 mins. Refrigerate if marinating ahead of time
Purvi Patel says
This was soooo good. The karusi methi gives it extra flavor and blends perfectly!
Archana says
Than you Purvi!
Jessica says
This is amazing and so tasty! And easy enough to make when you have two toddlers running underfoot. Thank you!
Sneha says
This was amazing!! So quick and so flavorful.. will definitely be making again soon! I used Trader Joe’s Parathas because that’s what I had on hand, and I put in extra veggies so I made more marinade to add on.
Jessica says
Fantastic!!
Rachna says
Any suggestions as to how vegan-ise this? Tofu? Soy yoghurt ?
Archana says
Yes! A friend just made these with tofu and soy yogurt this week and she said they were delish!!
Shweta says
Hi Archana – I tried this recipe today and have a quick question. Is the marinate supposed to taste salty? I felt it was very salty so I put more yogurt but that threw off all the other proportions. Later I was wondering if that was by design since we don’t add any salt to the paneer. I have cooked some of your other recipes and the salt has been spot on so I don’t think it has to do with us having different salt preferences. I felt even the cilantro mint chutney was salty so curious if I am not doing something right.
Thanks!
Archana says
Yes marinate will taste salty as the paneer itself is unsalted it gets balanced. I use kosher salt so if you use a different kind you can adjust it. And I also think salt is a personal preference 🙂
Asha says
I’ve made this recipe 3 times already during quarantine and my parents want it again! I don’t have Kawan at home so I’ve been using another frozen roti and it still comes out good. My mom makes her green chutney and I make the marinade. Great brunch item and easy to make!
Heather says
Do you think these could be made, frozen, and then re-heated? Would it be better to make the paneer and veggies and freeze those, and then defrost and add to freshly made/roti?
Archana says
You can freeze the filling and roti separately and then make them as you need. Making the rolls and freezing will make the roti soggy during freezing and thawing
Kolaylezzet says
Thanks for this vegetarian version of kathi-roll.
Deepika says
can i use tofu?
Archana says
tofu will work too!
Sushzden says
I tried the recipe today… With home made paratha. So yummy… I added some small experiments with the chutney .. overall a success I would say. Thanks for the recipe
Geetha Parasuram says
I am going to make this today. How long can I keep the chutney in the fridge. Plan to make more and use with other recipes too.
Archana says
Store the cilantro mint chutney refrigerated in glass jar for up to a week. For longer shelf life freeze the chutney 2 to 3 tablespoons at a time in silicone freezer trays. You can remove individual cubes when needed and thaw in the refrigerator or at room temperature. Make sure to use up the thawed chutney in 1 to 2 days. This chutney is so versatile that I made a post just for it – https://ministryofcurry.com/cilantro-mint-chutney/
Jaya says
I made this with my homemade frozen cilantro chutney and was blown away by how tasty and easy it is- better than the Indian restaurants near my house. Plan to try it next with the chutney recipe mentioned here and also with Tzatziki sauce later. Thanks so much for the awesome recipe!!
Puja Pagadala says
such an easy yet delicious recipe. Turns out really well every time i make it. Such a time saver during week days. Please share more easy and quick recipes.