Juicy, spiced paneer and crisp bell peppers are pan-seared and tucked into a flaky, layered paratha. This iconic Kolkata street food is a flavor-packed meal that's perfect for a quick lunch or dinner.
Prep25 min
Cook25 min
Servings4
Serving size: 1 roll
650cal
24gprotein
60gcarbs
35g
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
1 cup All-Purpose Flour (Also known as Maida)
1.5 tsp Salt (Divided for dough and marinade)
4 tbsp Vegetable Oil (Plus more for cooking parathas)
0.75 cup Water (For kneading, adjust as needed)
250 g Paneer (Cut into 1-inch cubes)
0.5 cup Thick Yogurt (Hung curd is ideal)
1 tbsp Gram Flour (Also known as Besan, helps marinade adhere)
Flavorful veggie kathi rolls – a quick, energy-giving snack perfect for busy days or hungry kids!
This bengali dish is perfect for snack. With 650.05 calories and 23.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Garam Masala
1 tsp Dried Fenugreek Leaves (Crushed, also known as Kasuri Methi)
1 tbsp Lemon Juice (Freshly squeezed)
1 medium Onion (Cut into 1-inch cubes for filling)
1 medium Bell Pepper (Any color, cut into 1-inch cubes)
0.5 cup Green Chutney (For serving)
0.5 tsp Chaat Masala (For sprinkling)
0.5 small Red Onion (Thinly sliced, for garnish)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and 1/2 tsp salt.
Add 1 tbsp of oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually add water while kneading to form a soft, smooth, and pliable dough. Knead for 8-10 minutes.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Marinate the Paneer and Vegetables
In a separate bowl, whisk the thick yogurt until smooth. Add the gram flour, ginger-garlic paste, turmeric powder, red chili powder, garam masala, dried fenugreek leaves, 1 tsp salt, and lemon juice. Mix thoroughly to create a smooth marinade.
Gently add the paneer cubes, cubed onion, and cubed bell pepper to the marinade. Fold gently to coat everything evenly without breaking the paneer.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
3
Cook the Paneer Filling
Heat 2 tbsp of oil in a wide, non-stick pan or skillet over medium-high heat.
Carefully place the marinated paneer and vegetables in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
Cook for 8-10 minutes, turning occasionally, until the paneer is golden brown and charred in spots, and the vegetables are tender-crisp.
Remove from heat and set aside.
4
Cook the Parathas
Divide the rested dough into 4 equal portions and roll them into smooth balls.
Lightly flour a work surface and roll each ball into a thin circle, about 7-8 inches in diameter.
Heat a tawa or cast-iron skillet over medium heat. Place a rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
Drizzle about 1 tsp of oil around the edges and on top of the paratha. Cook for 1 minute, pressing gently with a spatula, until golden brown spots appear.
Flip again, drizzle another tsp of oil, and cook the other side until it's crisp and evenly cooked. Repeat for all parathas and keep them warm in a cloth or casserole.
5
Assemble the Kathi Rolls
Lay a warm paratha on a clean surface or a piece of parchment paper.
Spread 1-2 tablespoons of green chutney evenly across the paratha.
Arrange a quarter of the cooked paneer filling in a line down the center.
Top the filling with a generous amount of thinly sliced red onions and a sprinkle of chaat masala.
Roll the paratha up tightly from one side. Wrap the bottom half in parchment paper or aluminum foil to hold it together.