Paneer Kathi Roll
Soft whole wheat wraps filled with spiced paneer, onions, and bell pepper make this street-style roll satisfying without feeling too heavy. A quick pan-cooked meal that works beautifully for lunch, dinner, or a hearty snack.
For 4 servings
- knead · ~15 min
Knead the dough.
Mix whole wheat flour, half of the salt, 1 tbsp oil, and water to make a soft smooth dough. Knead for 4 to 5 minutes, cover, and let it rest.
TIPA softer dough gives wraps that roll easily without cracking. - rest · ~15 min
Let the dough rest.
- mix · ~5 min
Season the paneer.
1.In a bowl, combine yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala.2.Add the remaining salt and mix well.3.Add paneer and toss gently to coat. - saute · ~12 min
Cook the filling.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add onion, bell pepper, and green chili, then cook until slightly softened (3 to 4 minutes).3.Add ginger-garlic paste and sauté until fragrant (1 minute).4.Add tomato and cook until soft and the mixture looks glossy (3 to 4 minutes).5.Add the coated paneer and cook gently until warmed through and lightly coated in masala (3 to 4 minutes).TIPCook the paneer briefly so it stays soft and does not turn rubbery. - garnish · ~1 min
Finish the filling.
Turn off the heat and mix in cilantro and lemon juice. Keep the filling fairly dry so the rolls stay neat.
- prep · ~7 min
Divide and roll the wraps.
1.Divide the rested dough into 4 equal balls.2.Dust lightly with flour if needed.3.Roll each ball into a thin round wrap. - fry · ~8 min
Cook the wraps.
1.Heat a tawa or skillet over medium-high heat.2.Cook each wrap until light bubbles appear, then flip.3.Brush with a little oil and cook both sides until lightly browned and flexible.TIPDo not overcook the wraps or they will turn crisp and crack while rolling. - assemble · ~5 min
Assemble the rolls.
1.Place one warm wrap on a plate.2.Spoon one-fourth of the paneer filling in a line across the center.3.Roll tightly and tuck in the filling as you go.4.Repeat with the remaining wraps and filling. - serve
Serve the paneer kathi rolls hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick yogurt for the paneer coating so the filling stays clingy, not watery.
- 2Resting the dough fully helps the whole wheat wraps roll thin without springing back.
- 3Slice onion and bell pepper thinly so they soften fast and tuck neatly into the roll.
- 4Cook the tomato mixture until glossy before adding paneer; this prevents a raw, sour masala taste.
- 5Keep the paneer on gentle heat and cook only until warmed through to avoid a chewy texture.
- 6If the filling looks wet, cook it for another minute before adding cilantro and lemon juice.
- 7Assemble while the wraps are still warm and flexible so they roll tightly without cracking.
Adapt it for your goals.
Low-oil
Use a nonstick pan, reduce the filling oil, and dry-roast the wraps with only a light brush of oil for a lighter roll.
high proteinHigh-protein
Add extra paneer and reduce some of the onion and bell pepper for a more filling, protein-forward lunch.
spicierSpicier
Increase green chili and red chili powder for a sharper, street-stall style heat.
veganVegan
Replace paneer with firm tofu and use a thick dairy-free yogurt in the marinade for a similar texture and masala coating.
Why this is on our healthy list.
Protein from Paneer
Paneer makes the rolls more satisfying and helps turn them into a balanced vegetarian meal rather than just a bread-based snack.
Whole Wheat Wraps
Using whole wheat flour adds more fiber and grain goodness than refined flour wraps, making the rolls more filling.
Vegetable-Rich Filling
Onion, bell pepper, tomato, green chili, and cilantro add variety, color, and plant nutrients to the filling.
Frequently asked questions
Paneer gets chewy if cooked too long or on high heat. Add it near the end and cook gently only until heated through.
