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 teaspoon Kashmiri red chili powder add 2 teaspoons for spicy
- 1 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1 tablespoon kasoori methi
- 1 teaspoon kosher salt
To Serve:
- 6 to 8 kawan parathas ** cook per package instructions
- 1 medium yellow 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
Notes
Nutrition
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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.
Archana Saboo says
I made it today . It tasted really nice. The only problem I faced was when I was cooking the marinated paneer MI’s it gave out so much of liquid . It wasn’t stiff the way it is shown in the pics of your blog. Why was it so ? The more I put it on the gas the more water it gave out . Finally I had to drain the excess water and with even the masalas too were drained
Archana says
Do you wash paneer? Make sure its pat dried and also use full fat thick yogurt
Nehal says
It looks so good!! Especially the paratha!!
Thanks for sharing!! Will make it for dinner today!!
Rupali says
This recipe was a hit! I not only was able to make this meal from start to finish in 30 minutes, but it tasted like I spend hours in the kitchen. I’m not great in the kitchen but making this meal was so easy and stress free. Whether you are making this as your dinner, or for a quick snack, you will love it!
Pooja Khirasaria says
Absolutely delicious!!!! This is our new favorite routine for Saturday quick dinner!!!
Gurdip Virk says
What a delicious recipe and so easy to make
Saumita says
So delicious and really easy to make. Love the step by step instructions. It was perfection.. I plan on making it with paneer next.. thanks
Wasfa says
Made this yesterday, so good and unbelievably easy!
Thank you for your amazing recipes.
Usha says
Archana, this was one of your first recipes I tried and it has become a favorite in our home! Whenever friends ask me for Indian food recipes, I send them here first. It comes together quickly and has such a perfect, well balanced flavor. And this green chutney is my *favorite* of all time! I typically start with much less salt because I like to use lots of lemon. If you have any recommendations for a small (affordable) blender, that would be great. My regular blender gave out, and since we have a Vitamix we’re not replacing it. (I tried making the chutney in the Vitamix but I think my jar is too big).
Archana says
I like Blendtec with Twister Jar but it can be expensive. Try the Premier Indian brand. I have to on my amazon shop.
Bansi Gondhia says
Is it best to marinate and leave for few hours or cook straight away once marinated ?
Archana says
I usually cook it straight away if you have time you can marinate for 20 mins
Jessica says
This is my favorite weekend night; delicious and easy to make!
Manisha Ghodke says
Thank you Archana! I make this recipe often as my kids (older) love Paneer.
Manasa says
I tried , so easy to make & tasty
Dharitri says
Recipe is delicious & easy to make with so many flavors as paneer is my favorite & it can be made with meat too if you need
Bindu says
Thank you for this delicious recipe. I made it tonight for dinner and my family loved it. I even bought the kawan parathas last night so I can follow your recipe closely. I made a mistake when making the marinade and used your measurement of “kosher” salt for “iodized salt”… so I did not add any salt in the chutney and the vegetables and it was fine. Just wanted to mention, I felt the marinade did not make it into the paneer.. I let the paneer in marinade sit for about 45 mins before I made the filling. I used one Nanak 12oz block from the fridge. I did not wash the paneer. Do you have any suggestions to help the paneer soak up some marinade? Thank you again. Will look up more of your recipes.
Archana says
Thank you for the detailed review and it was smart to not add salt to chutney and veggies. You can soak the panner in warm water for a few minutes. Make sure to pat dry well before marinating. Or Marinate overnight for best results.
Bindu says
Thank you Archana. Will try that next time. Another question is about grinding small quantities of chutney, like the mint chutney for this recipe. What blender do you use? The video shows a food processor. Which one is it? Does it grind the small quantity of cilantro and mint and other ingredients into a smooth paste? I use the National mixie from India and even the smallest chutney jar cannot grind the small quantities. I had double the measurements to get it to grind into a smooth paste. Please share your suggestions. Again, thank you for the awesome, simple and easy recipe.
Archana says
You are right, most blenders and food processors need big portions to process smooth. For small quantities, I like my Premiere brand Indian mixie with a small stainless steel chutney jar.
Shalika says
I tried it today, and they were sooo delish!!! Thanks Archana!!