• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Easy Paneer Kathi Roll

    Published: Oct 18, 2019 · Modified: Jan 20, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 62 Comments

    34885 shares
    Jump to Recipe

    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!  

    Paneer Kathi Rolls

    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 take it up a notch for a surefire winner amongst kids and adults alike. 

    Jump to:
    • What is a Kathi Roll
    • 30 Minute Vegetarian Meal
    • Best Parathas for Kathi Rolls
    • Ingredients 
    • How to Make Paneer Kathi Rolls
    • How to Serve Kathi Rolls
    • Storing
    • Drinks to Serve with Spicy Kathi Rolls
    • More Indian Curries
    • Recipe

    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. 

    paneer kathi rolls

    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.

    kathi roll filling

    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. 

    paneer kathi rolls

    These delicious golden brown parathas can be rolled up with a layer of chutney, paneer and vegetable filling, and pickled onions. 

    Place the roll on parchment paper and they become 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. 

    Ingredients 

    1. 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, Wholefoods, and Costco.
    2. 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
    3. 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
    4. Spices - Kashmiri red chili powder, ginger, garlic, garam masala, turmeric, Kasoori methi, and salt 
    5. Green Chutney - Homemade or store-bought green chutney
    Ingredients for paneer kathi rolls
    Paneer Kathi Roll Ingredients

    How to Make Paneer Kathi Rolls

    • Mix all the marinade ingredients in a bowl. Add paneer and mix well (photos 1 - 2).
    marinating paneer
    • 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 and garnish with cilantro (photos 3 - 6).
    process shots showing how to make paneer kathi roll filling
    • Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, a little at a time (photos 7 - 8).
    photos showing how to make mint cilantro chutney
    • 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 (photos 9 - 10).
    cooking kawan parathas

    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. Love spicy? Add a few slices of pickled jalapenos. Roll the sides up to the middle. You can use small toothpicks to hold them together (photos 11 - 14).

    photos showing how to assemble and wrap kathi rolls

    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.

    Drinks to Serve with Spicy Kathi Rolls

    • Mango Lassi - Cooling yogurt drink with mango is a perfect pairing with spicy foods
    • Ginger Lemonade - favorite homemade lemonade
    • Watermelon Juice - a 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-together or a game night
    • Masala Doodh - Steamed sweetened milk with nuts, cardamom, nutmeg, and saffron

    Love this easy Indian meal idea? Check out Chicken Kathi Rolls and Punjabi Chana Masala recipes that I love to serve with Kawan Parathas.

    More Indian Curries

    Here are some Indian curries that pair well with Kawan Parathas:

    • Easy Palak Paneer – The restaurant-favorite palak paneer ready in 15 minutes 
    • Dum Aloo – Quick and easy Instant Pot curried baby potatoes
    • Batatyachi Bhaji – Maharashtrian 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

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Paneer Kathi rolls
    Print Recipe Pin Recipe Save Saved!
    4.79 from 135 votes

    Paneer Kathi Rolls

    Popular Indian street food, Paneer Kathi rolls are warm, layered parathas filled with spicy paneer, mixed peppers, and sweet caramelized onions
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer, dinner, Entree
    Cuisine: Indian
    Servings: 6
    Calories: 271kcal
    Author: Archana Mundhe

    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
    • 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.

    Video

    Notes

    The nutrition info does not include the calories and carb count for the parathas. For a Low Carb option substitute Kawan Parathas with low carb tortillas. Misson brand makes many varieties of soft low carb tortillas and are available in most US grocery stores  

    Nutrition

    Calories: 271kcal | Carbohydrates: 10g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 835mg | Potassium: 186mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1063IU | Vitamin C: 47mg | Calcium: 387mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Easy Shankarpali | Shakkar Para
    Authentic Bhajani Chakli »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Puja Pagadala says

      September 07, 2020 at 12:28 pm

      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.5 stars

      Reply
    2. Archana Saboo says

      September 30, 2020 at 1:38 pm

      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

      Reply
      • Archana says

        October 01, 2020 at 10:13 pm

        Do you wash paneer? Make sure its pat dried and also use full fat thick yogurt

        Reply
      • Nehal says

        December 21, 2020 at 5:50 am

        It looks so good!! Especially the paratha!!
        Thanks for sharing!! Will make it for dinner today!!

        Reply
    3. Rupali says

      October 09, 2020 at 9:17 pm

      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!5 stars

      Reply
    4. Pooja Khirasaria says

      October 10, 2020 at 7:37 pm

      Absolutely delicious!!!! This is our new favorite routine for Saturday quick dinner!!!5 stars

      Reply
    5. Gurdip Virk says

      October 23, 2020 at 9:00 pm

      What a delicious recipe and so easy to make5 stars

      Reply
    6. Saumita says

      October 30, 2020 at 8:25 pm

      So delicious and really easy to make. Love the step by step instructions. It was perfection.. I plan on making it with paneer next.. thanks5 stars

      Reply
    7. Wasfa says

      November 05, 2020 at 10:33 pm

      Made this yesterday, so good and unbelievably easy!
      Thank you for your amazing recipes.5 stars

      Reply
    8. Usha says

      November 17, 2020 at 8:33 pm

      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).5 stars

      Reply
      • Archana says

        November 19, 2020 at 5:01 pm

        I like Blendtec with Twister Jar but it can be expensive. Try the Premier Indian brand. I have to on my amazon shop.

        Reply
    9. Bansi Gondhia says

      November 29, 2020 at 1:30 pm

      Is it best to marinate and leave for few hours or cook straight away once marinated ?

      Reply
      • Archana says

        November 30, 2020 at 9:32 pm

        I usually cook it straight away if you have time you can marinate for 20 mins

        Reply
    10. Jessica says

      December 09, 2020 at 10:40 pm

      This is my favorite weekend night; delicious and easy to make!5 stars

      Reply
    11. Manisha Ghodke says

      December 13, 2020 at 4:06 pm

      Thank you Archana! I make this recipe often as my kids (older) love Paneer.5 stars

      Reply
    12. Manasa says

      December 19, 2020 at 4:10 pm

      I tried , so easy to make & tasty 5 stars

      Reply
    13. Dharitri says

      January 08, 2021 at 10:18 pm

      Recipe is delicious & easy to make with so many flavors as paneer is my favorite & it can be made with meat too if you need5 stars

      Reply
    14. Bindu says

      January 19, 2021 at 4:12 am

      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.5 stars

      Reply
      • Archana says

        January 19, 2021 at 12:49 pm

        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.

        Reply
    15. Bindu says

      January 24, 2021 at 9:44 pm

      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.

      Reply
      • Archana says

        January 27, 2021 at 10:45 am

        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.

        Reply
    16. Shalika says

      February 26, 2021 at 8:42 pm

      I tried it today, and they were sooo delish!!! Thanks Archana!!5 stars

      Reply
    17. Apoorva Kutumbe says

      March 18, 2021 at 4:44 pm

      This recipe literally comes together in less than 30 minutes. Tasty, quick, and easy. I can't believe how quick this was and I had dinner in time, Definitely saving this as a dinner idea.5 stars

      Reply
    18. Aditi Chang says

      December 01, 2021 at 8:57 pm

      This filling is so delicious. We had it with your paratha recipe. Perfection.5 stars

      Reply
      • Archana says

        December 01, 2021 at 10:55 pm

        Thank you Aditi!

        Reply
    19. Emily V says

      January 09, 2022 at 4:53 pm

      This is a delicious recipe that is perfectly seasoned and fun to eat! I have prepared many recipes from Ministry of Curry, and like the others, this one is hard to beat.5 stars

      Reply
      • Archana says

        January 09, 2022 at 5:35 pm

        Thank you for the feedback!

        Reply
    20. BA says

      January 31, 2022 at 3:19 pm

      Hello,
      Is it possible to use firm tofu vs paneer in the recipe?

      Reply
      • Archana says

        January 31, 2022 at 9:14 pm

        yes!

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    34885 shares
    • 374