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!
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Traditionally made with skewered kebob filling, I love this quick and easy vegetarian version served with the crispy Kawan parathas that take it up a notch for a surefire winner amongst kids and adults alike. Paneer is a staple ingredient in my kitchen for quick and easy meals such as Paneer Jalfrezi, Palak Paneer, and Paneer Makhani, which are all ready in under 30 minutes and make for a good source of protein.
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 kebab 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, 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, including Chicken Kathi Rolls and Kolkatta Egg Rolls. 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.
30 Minute Vegetarian Meal
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. And if you love Indian street food, you have to try my Mumbai Pav Bhaji recipe as well as the Gobi Manchurian recipe. They are family favorites and a great way to enjoy lots of veggies.
Best Parathas for Kathi Rolls
I often turn to my freezer for Plain Kawan Parathas when I am making Kathi rolls. Kawan Parathas are pre-rolled to 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.
Ingredient Notes
- 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, oftentimes I find myself using store-bought paneer (Gopi or Haldiram brand) for 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 a mildly bitter flavor from green. You can use any peppers you have on hand.
- Red Onions - In addition to the sweetness of sautéed red onions, I love the beautiful red hue they add 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
How to Make Paneer Kathi Rolls
- Mix all the marinade ingredients in a bowl. Add paneer and mix well.
- Heat oil in a pan. Add onions, peppers, some 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.
- Blend all the chutney ingredients to make a smooth sauce.
- Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 1-½ minutes on each side or until both sides are golden brown, pressing gently with a spatula.
How to Serve Kathi Rolls
Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add a few sliced onions and cilantro on top. Roll the sides up to the middle. You can use small toothpicks to hold them together (photos 11 - 14).
Place the roll on parchment paper, and it becomes a perfect on-the-go meal. For parties, I place the rolls on a baking tray and then reheat them in the oven just before serving. To serve as appetizers, cut them in half, and they are sure to be a hit.
Storing
Leftover Kathi Roll filling can be refrigerated for 2 to 3 days, making it a great make-ahead recipe. I often make the filling as meal prep for weeknight meals and it also makes for a perfect vegetarian dish to take for Indian potluck parties.
The chutney can also be made ahead. I recommend freezing any leftovers in small silicone ice cube trays. They can be quickly thawed as needed.
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Recipe
Paneer Kathi Rolls (EASY, 30-minute Recipe)
Recipe Video
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:
- ¼ cup plain yogurt
- 1 teaspoon ginger grated
- 1 teaspoon garlic pressed
- 1 teaspoon Kashmiri red chili powder add 2 teaspoons for spicy
- 1 teaspoon garam masala
- ¼ teaspoon ground turmeric
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- 1 teaspoon kosher salt
To Serve:
- 6 to 8 kawan parathas ** cook per package instructions
- 1 medium yellow onion thinly sliced
- ½ 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 ½ 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 it on the griddle. Cook on medium-high heat for about to 1 to 1½ 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.
Notes
Nutrition
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Prasanna Raja says
Another family favourite from Archana. It took me so long to try this delicious recipe. Bought Kawan parathas as I have been wanting to make for a long time. Right from marinating the paneer, preparing green chutney and assembling on parathas every step was so enjoyable.
It was like a party in the mouth right from the first bite. Thoroughly enjoyed the lunch. This will go in my regular menu list. Thanks so much for this absolutely delish recipe..Nothing can wrong with a paneer recipe.
Archana says
Thank you for the lovely feedback!
Avanti Varun says
Thanks for this lovely recipe! It's a regular go to dinner meal on weekday nights. I love he taste and how easy it's to make. One question though, what's the marination time you recommend?
Pooja says
Awesome recipe! I made it for weeknight dinner, marinated paneer in the morning and chopped capsicum and kept in fridge. Ready in minutes in the evening lip smacking thanks for sharing