Paneer Tikka Kathi Roll

Name: Paneer Tikka Kathi Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 250 g paneer (cut into 1-inch cubes); 1 pcs bell pepper (medium, cut into 1-inch squares); 2 pcs onion (1 medium, cut into squares for tikka; 1 medium, thinly sliced for filling); 0.5 cup yogurt (thick, hung for 15 minutes); 2 tbsp besan (dry roasted); 2 tsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch amchur; 1 tsp kasuri methi (crushed); 1 tbsp lemon juice; 1 pinch salt (for marinade); 2 cup atta; 1 tsp oil (for dough); 150 ml water (for kneading dough, approx 3/4 cup); 4 tbsp mint chutney (freshly made); 2 tbsp coriander leaves (chopped); 4 pcs lemon wedge (for serving)

RATING

4.6/5(137)

TASTE SCORE

9/10

Smoky charred paneer tikka wrapped in a soft flaky paratha with crunchy onions, tangy mint chutney, and a squeeze of lime. A beloved Kolkata street food that turns leftover paneer tikka into the ultimate grab-and-go meal — ready in under 40 minutes.

PREP

25m

COOK

15m

SERVES

1 PIECE

495 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prepare the hung yogurt for the marinade.
Place 0.5 cup yogurt in a muslin cloth or fine sieve over a bowl. Let it rest for 15 minutes to drain excess water. You should get a thick, creamy paste.
prep · ~15 min
Knead the paratha dough.
1.Combine 2 cups atta, 1 pinch salt, and 1 tsp oil in a bowl.
2.Gradually add water and knead for 6–8 minutes into a soft, smooth dough.
3.Cover with a damp cloth and rest for 15 minutes.
TIPResting the dough relaxes the gluten and makes rolling easier.
prep · ~2 min
Make the marinade.
In a large bowl, whisk the hung yogurt with roasted besan, ginger-garlic paste, red chili powder, turmeric, garam masala, amchur, crushed kasuri methi, lemon juice, and 1 pinch salt. The mixture should be thick and smooth.
TIPRoasting besan in a dry pan for 2 minutes removes its raw taste and helps the marinade cling to the paneer.
prep · ~15 min
Marinate the paneer and vegetables.
Add paneer cubes, bell pepper squares, and the cubed onion to the marinade. Gently toss to coat every piece well. Cover and rest for 15 minutes at room temperature.
TIPDo not marinate for more than 30 minutes — the lemon can make paneer too soft.
grill · ~10 min
Thread skewers and grill the tikka.
1.Preheat a grill pan or oven broiler to high.
2.Thread paneer, bell pepper, and onion alternately onto skewers.
3.Place skewers on the hot grill and cook for 8–10 minutes, turning occasionally.
4.Look for charred spots on the paneer and softened, blistered vegetables.
TIPBaste with a little oil if the tikka starts to look dry.
fry · ~8 min
Roll and cook the parathas.
1.Divide rested dough into 4 equal balls.
2.Dust a ball with dry flour and roll into a thin 7-inch round.
3.Place on a hot tawa over medium-high heat. Cook for 30 seconds until bubbles appear.
4.Flip, drizzle 0.5 tsp oil around the edges, and press gently. Cook both sides until golden and spotty.
TIPKeep heat at medium-high — too low makes hard parathas, too high burns them.
assemble · ~3 min
Assemble the kathi roll.
1.Lay one hot paratha on a clean surface.
2.Spread 1 tbsp mint chutney down the center.
3.Place a skewer of paneer tikka over the chutney.
4.Top with sliced raw onion, a sprinkle of chopped coriander, and a squeeze of fresh lemon.
5.Gently pull out the skewer, holding the filling in place.
assemble · ~1 min
Roll and wrap tightly.
Fold the bottom edge over the filling, then bring in the sides and roll tightly upward. Wrap the lower half in parchment paper or foil for easy eating.
TIPRoll as tight as possible — this keeps the filling secure and the roll easy to hold.
serve
Serve immediately with extra chutney.
Place rolls seam-side down. Serve hot with a side of extra mint chutney and a lemon wedge.
TIPKathi rolls are best eaten fresh off the tawa while the paratha is still crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always use hung yogurt for the marinade to ensure it clings to the paneer and doesn't make the tikka watery.
2
Thread the paneer and vegetables loosely on skewers so they cook evenly and don't steam.
3
For that authentic street-food char, cook the tikka on a very hot grill or under a broiler — look for dark spots.
4
Rest the paratha dough for at least 15 minutes; this makes the dough pliable and the parathas soft.
5
Remove the skewer from the assembled roll before wrapping to avoid tearing the paratha.
6
Wrap the lower half of each roll in parchment paper or foil to hold everything together for a messy-free eat.

RECIPE VARIATIONS