Street-Style Paneer Kathi RollVeg
Craving authentic street food at home? Try this delicious Paneer Kathi Roll, a high-protein vegetarian meal perfect for any time of day. This recipe features soft, layered rotis stuffed with tender, spiced paneer, crunchy onions, fresh capsicum, and a zesty coriander-mint chutney. It is quick, easy to prepare, and incredibly flavorful. Whether you need a satisfying lunch, dinner, or an evening snack, this roll is the perfect blend of texture and authentic Indian taste.
Ingredients
For the Paneer Filling:
200 g Paneer
1 cup Curd
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Salt
1 tsp Pepper
1 piece Lemon Juice
1 tsp Oil
1 large Onion
1 large Green Capsicum
1 large Tomato (thinly sliced)
For the Roti:
1 cup Wheat Flour
1 cup All-Purpose Flour (Maida)
1 tsp Salt
2 tsp Clarified Butter (Ghee)
as needed Water
For the Coriander Mint Chutney:
1 handful Mint Leaves
1 handful Coriander Leaves (chopped)
1 large Green Chilli
1 small Ginger
1 piece Lemon Juice
1 tsp Black Salt
1 tsp Cumin Powder
1 tbsp Curd
small Water
Instructions
Step 1— Prepare the Paneer Marinade & Filling
1
In a mixing bowl, combine fresh curd with turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala, salt, and pepper.
2
Add the juice of half a lemon and a teaspoon of oil. Whisk until the marinade is smooth and well-combined.
3
Add the paneer pieces and coat them thoroughly. Allow the paneer to marinate for 15 to 20 minutes.
4
Once marinated, heat a pan with a small amount of ghee and cook the paneer mixture over medium flame.
5
Add thinly sliced onions, capsicum, and deseeded tomatoes to the pan. Sauté briefly to ensure the vegetables remain crunchy. Once cooked, set the filling aside.
Step 2— Prepare the Roti Dough
1
In a wide bowl, combine wheat flour (atta) and all-purpose flour (maida).
2
Add salt and ghee to the flour mixture. Gradually add water while kneading to form a soft, pliable dough.
3
Apply a light layer of ghee over the dough, cover, and let it rest for about 15 minutes.
Step 3— Make the Coriander Mint Chutney
1
In a blender jar, add fresh mint leaves, coriander leaves (with stalks), a green chilli, a piece of ginger, lemon juice, black salt, and cumin powder.
2
Add a tablespoon of fresh curd and a splash of water, then grind into a fine, smooth chutney.
Step 4— Roll and Cook the Roti
1
Divide the dough into equal portions and roll them into thin circles.
2
Fold each circle into pleats to create layers, then re-roll into a thin, layered roti.
3
Heat a tawa and cook the roti on both sides until light brown spots appear. Apply a little oil or ghee during cooking for extra flavor.
Step 5— Assemble the Kathi Roll
1
Lay a prepared roti on a flat surface.
2
Spread a spoonful of the coriander mint chutney over the center.
3
Place a generous portion of the cooked paneer and vegetable filling on top.
4
Add another teaspoon of chutney over the filling for extra zest.
5
Roll the roti tightly, securing it with butter paper for easier handling, and enjoy your street-style snack!
Nutrition Facts
2 servings per recipe
