Kathi Roll
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Paratha Dough
- b.In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and 1/2 tsp salt.
- c.Add 1 tbsp of oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add water while kneading to form a soft, smooth, and pliable dough. Knead for 8-10 minutes.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Marinate the Paneer and Vegetables
- b.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.
- c.Gently add the paneer cubes, cubed onion, and cubed bell pepper to the marinade. Fold gently to coat everything evenly without breaking the paneer.
- d.Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- 3
Step 3
- a.Cook the Paneer Filling
- b.Heat 2 tbsp of oil in a wide, non-stick pan or skillet over medium-high heat.
- c.Carefully place the marinated paneer and vegetables in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
- d.Cook for 8-10 minutes, turning occasionally, until the paneer is golden brown and charred in spots, and the vegetables are tender-crisp.
- e.Remove from heat and set aside.
- 4
Step 4
- a.Cook the Parathas
- b.Divide the rested dough into 4 equal portions and roll them into smooth balls.
- c.Lightly flour a work surface and roll each ball into a thin circle, about 7-8 inches in diameter.
- d.Heat a tawa or cast-iron skillet over medium heat. Place a rolled paratha on the hot tawa.
- e.Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
- f.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.
- g.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
Step 5
- a.Assemble the Kathi Rolls
- b.Lay a warm paratha on a clean surface or a piece of parchment paper.
- c.Spread 1-2 tablespoons of green chutney evenly across the paratha.
- d.Arrange a quarter of the cooked paneer filling in a line down the center.
- e.Top the filling with a generous amount of thinly sliced red onions and a sprinkle of chaat masala.
- f.Roll the paratha up tightly from one side. Wrap the bottom half in parchment paper or aluminum foil to hold it together.
- g.Serve immediately while hot and fresh.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more authentic Kolkata-style roll, you can add a thin layer of beaten egg to the paratha. After the first flip, pour a whisked egg over the half-cooked paratha, spread it, flip, and cook until the egg is set.
- 2Using hung curd (yogurt strained of its whey) is crucial for a thick marinade that clings to the paneer and doesn't become watery.
- 3Do not overcook the paneer, as it can become hard and rubbery. Cook on medium-high heat to get a good char quickly.
- 4For extra flaky parathas, use the 'lachha paratha' technique of pleating and coiling the dough before rolling.
- 5If you're short on time, good quality store-bought frozen parathas or even large tortillas can be used as a substitute.
Adapt it for your goals.
Protein Swap
Replace paneer with chicken tikka, mutton kebab, or spiced mushrooms for a different filling.
VeganVegan
Substitute paneer with firm tofu or chickpeas. Use a plant-based yogurt for the marinade and oil instead of ghee for the parathas.
Healthier WrapHealthier Wrap
Use 100% whole wheat flour (atta) for the parathas to increase the fiber content.
Add insAdd-ins
Add other vegetables like corn, carrots, or cabbage to the filling for extra crunch and nutrition.
Why this is on our healthy list.
Rich in Protein
Paneer and yogurt provide a substantial amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Energy
The paratha, made from wheat and all-purpose flour, is a great source of complex carbohydrates that provide sustained energy to keep you active.
Packed with Vitamins and Minerals
Bell peppers, onions, and spices like turmeric are rich in vitamins (like Vitamin C), minerals, and antioxidants that help boost immunity and fight inflammation.
Supports Bone Health
Paneer and yogurt are excellent sources of calcium and phosphorus, which are vital for maintaining strong and healthy bones and teeth.
Frequently asked questions
A single homemade Paneer Kathi Roll contains approximately 500-550 calories, depending on the amount of oil used for the paratha and the richness of the filling.