Kolkata Paneer Roll
Flaky, crispy paratha wrapped around marinated, char-grilled paneer cubes, tangy onions, and a squeeze of lime. This Kolkata street food icon brings together smoky flavors from the tawa, fresh crunchy salad, and a zesty green chutney—messy, satisfying, and ready in under an hour.
For 4 servings
- prep · ~20 min
Marinate the paneer.
In a bowl, whisk yogurt with ginger-garlic paste, kashmiri red chili powder, garam masala, cumin powder, chaat masala, lemon juice, and salt. Add paneer cubes and gently toss to coat. Cover and rest in the fridge for 20 minutes.
TIPDon't mix too vigorously—paneer is delicate and can break. Use a spatula and fold gently. - knead · ~15 min
Make the paratha dough.
Mix atta, salt, and oil in a large bowl. Gradually add water and knead for 5 minutes until you get a smooth, soft dough. Cover with a damp cloth and rest for 15 minutes.
TIPResting the dough relaxes the gluten, making the parathas flaky and easier to roll. - grill · ~5 min
Grill the marinated paneer.
1.Heat 2 tsp oil on a tawa or grill pan over high heat until shimmering.2.Place marinated paneer cubes in a single layer. Do not crowd the pan.3.Grill for 2 minutes without moving, then flip and grill the other side for 2 minutes until charred edges appear.4.Remove paneer and set aside. - prep · ~5 min
Roll out the parathas.
1.Divide dough into 4 equal balls and dust with dry flour.2.Roll each ball into a thin 8-inch round, like a chapati but slightly thicker.3.Ensure even thickness. Stack rolled parathas with dry flour between them to prevent sticking. - fry · ~8 min
Cook the parathas on the tawa.
Heat a tawa over medium-high heat. Place a rolled paratha on it and cook for 30 seconds until bubbles appear. Flip, drizzle 1 tsp oil around the edges, and cook for 1 minute pressing gently with a spatula. Flip again and cook until golden spots appear on both sides. Repeat for all parathas.
TIPUse medium-high heat—too low and the paratha turns hard; too high and it burns before cooking through. - assemble · ~3 min
Assemble the Kolkata Paneer Roll.
1.Place a hot paratha on a clean surface.2.Arrange grilled paneer cubes in a line down the center.3.Top with sliced onion, bell pepper, and green chili.4.Sprinkle chaat masala, lemon juice, and chopped coriander leaves.5.Fold the bottom edge up, then roll tightly from one side to form a wrap.TIPRoll the paratha while it's still warm—it becomes less flexible as it cools, making it harder to wrap without tearing. - serve
Serve immediately while hot and crispy.
Wrap the lower half in parchment paper or foil for easy handling. Serve with extra green chutney or ketchup on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip resting the dough—it relaxes gluten, making parathas flaky and easy to roll.
- 2Grill paneer on high heat without moving for 2 minutes to get proper charred edges.
- 3Marinate paneer for at least 20 minutes to let the yogurt and spices penetrate.
- 4Roll parathas slightly thicker than a chapati so they hold the filling without tearing.
- 5Assemble the roll while the paratha is hot—it becomes brittle as it cools.
- 6Wrap the bottom in parchment paper to catch drips and keep the roll tidy to eat.
Adapt it for your goals.
Vegan
Substitute paneer with extra-firm tofu (pressed and cubed) and use plant-based yogurt in the marinade. The tofu takes on the same smoky char and spice profile, making this roll fully plant-based.
high proteinHigh-protein
Add a layer of scrambled eggs or shredded grilled chicken along with the paneer. This boosts protein content significantly while keeping the street-food flavor intact.
low oilLow-oil
Skip the oil during grilling and cook paneer on a non-stick pan or air-fry at 200°C for 6 minutes. Use minimal oil for the paratha by brushing instead of drizzling.
Why this is on our healthy list.
Rich in Plant Protein
Paneer provides a solid dose of vegetarian protein, supporting muscle repair and keeping you full longer.
Gut-Friendly Fermented Ingredient
The yogurt marinade contains live cultures that aid digestion and promote a healthy gut microbiome.
Anti-Inflammatory Spices
Ginger, garam masala, and cumin contain compounds like gingerol and curcumin that help reduce inflammation.
Whole-Grain Fiber
Atta (whole wheat flour) adds dietary fiber, which supports healthy digestion and steady energy release.
Frequently asked questions
Yes, use frozen or ready-made parathas. Cook them on a tawa until golden and puffed, then proceed with assembly.
