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  • Writer's pictureheutemalindisch

Simple Paneer Kathi Rolls - Flatbread filled with spicy paneer and mixed vegetables

Paneer Kathi Rolls, a popular Indian street snack, are warm flatbread filled with spicy paneer, mixed peppers and sweet caramelized onions. Whether you're making your rolls for a quick weeknight dinner or a casual gathering, these Kathi Rolls are sure to be a hit!

I love this quick and easy vegetarian version from my sister Sonia, traditionally made with kebabs grilled on skewers and served with crusty flatbread, making them a sure winner with kids and adults alike.

What is a Kathi Roll?

The Kathi Roll embodies authentic Moghlai flavors and is one of India's most popular takeaway street foods. The word kathi or kati means stick in Hindi. Traditionally, the kebab meat was cooked on metal or wooden skewers, hence the word Kathi. These incredibly flavorful, juicy pieces of grilled kebabs or vegetables are rolled in a soft, flaky flatbread topped with slightly spicy green Dhaniya Pudina chutney(Coriander-Mint sauce), sliced red onions and a squeeze of lime to make delicious Kathi Rolls.

I have eaten some of the best Kathi Rolls on the streets of Kolkatta, often well past midnight. These delicacies are a popular meal after a party and never disappoint even at that hour. The delicious aroma wafting through the side streets remains in my memory to this day.

Although Kathi Rolls are usually made with a meat filling, I like this quick vegetarian version with spicy paneer cubes as the main ingredient. This super easy to prepare dish is full of interesting spice and flavor mixes and is ready in less than 30 minutes.

I often reach for store-bought wraps when making Kathi Rolls. The wraps are a good substitute for parathas as they have been pre-rolled with perfect dough to the right thickness. When cooked for just 2 to 3 minutes on a heated griddle, they turn pliable and soft just like parathas. Best of all, you don't need any extra oil or butter while cooking.

These delicious golden-brown wraps can be rolled up with a layer of chutney, paneer and vegetable filling and all the toppings.

Place the roll in parchment / baking paper and they become a perfect meal on the go. For parties, I place the rolls on a baking sheet and warm them in the oven just before serving. To serve as an appetizer, cut them in half and they are sure to be a

Ingredients for Paneer Kathi Roll:

  • Paneer - This Indian cottage cheese can be made at home with just 2 ingredients - milk and lemon juice. Here is my homemade Paneer recipe. Although I often use store bought paneer (NVF brand) for convenience. It is available in Indian grocery stores.

  • Yoghurt - Use full fat plain yogurt or Greek yogurt for a thick creamy marinade.

  • Mixed bell peppers - I like red and green varieties. They make a nice contrasting color,perfectly combined withthe sweetness of the red and the slightly bitter taste of the green peppers. You can use any variety of peppers you have on hand.

  • Red Onions - In addition to the sweetness of sauteed red onions, I like the beautiful red hue they add to the filling. I also like to add thinly sliced raw red onions to provide some crunch or bite when serving.

  • Spices - Kashmiri red chili powder, ginger, garlic, Garam Masala, turmeric, kasoori methi (dried fenugreek leaves) and salt.

  • Dhaniya Pudding Chutney(dip made from mint and coriander greens), either homemade or store bought.

Ingredients for 6 - 8 Kathi Rolls

  • 300 g Paneer cut into 2.5 cm cubes

  • 1 small red bell pepper cut into thin slices

  • 1 small green bell pepper thinly sliced

  • 1 medium red onion thinly sliced

Ingredients for the marinade:

  • ¼ cup plain yogurt

  • 1 tsp red Kashmiri chili powder

  • ¼ tsp turmeric powder

  • 1 tbsp Kasoori Methi (dried fenugreek leaves)

  • 1 tsp salt

  • 2 tbsp oil

To serve:

  • 6 to 8 wraps

  • 1 medium vegetable onion, thinly sliced

  • ½ cup coriander leaves, chopped

  • Dhaniya Pudding Chutney (dip made with mint and cilantro greens)


Combine yogurt, ginger paste, garlic paste, Kashmiri chili powder, garam masala, turmeric powder, and 1 tsp salt in a medium bowl.

Crush the dried fenugreek leaves on the palm of your hand and add to the bowl and mix all the ingredients to make a marinade.

Add paneer and mix well and set aside.

Heat 2 tablespoons of oil in a skillet. Add onions, bell bell pepper and ½ teaspoon salt and sauté for 3 to 4 minutes.

Add marinated paneer and mix well. Cook for another 3 to 4 minutes.

Turn off the heat. Add the coriander leaves and stir to combine.

Place the individual wraps on the griddle and fry over a medium heat for about 1 to 1½ minutes on each side until both sides are golden brown, pressing lightly with a spatula.

Assemble Kathi Roll - smear 2 tsp chutney on cooked wrap. Put 2 to 3 spoonfuls of the panner filling in the centre. Add some chopped onions and coriander.

Roll the sides to the center. You can use a small toothpick to hold your kathi roll together.

As per taste preference serve with any beverage like a glass of Mango Kesar Lassi .


  • Pat the paneer dry to remove excess moisture so the marinade doesn't get too watery.

  • If you're using frozen paneer, make sure to thaw it completely before marinating. To thaw, simply place the paneer in the refrigerator overnight. You can also let it thaw for an hour at room temperature or in warm water.

  • You can also use some ketchup with the chutney to reduce the spiciness for kids.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued.

Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



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