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Smoky, tandoori-style paneer tikka, crisp onions, and tangy chutney all wrapped in a flaky, homemade paratha. This popular Indian street food is a flavor explosion and a complete meal in one delicious roll.
For 4 servings
Prepare the Paratha Dough
Marinate the Paneer and Vegetables
Cook the Paneer Tikka Filling
Smoky, tandoori-style paneer tikka, crisp onions, and tangy chutney all wrapped in a flaky, homemade paratha. This popular Indian street food is a flavor explosion and a complete meal in one delicious roll.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 619.88 calories per serving with 24.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Cook the Parathas
Assemble the Kathi Rolls
Substitute paneer with firm tofu or chickpeas. Use a thick, plant-based yogurt (like coconut or soy) for the marinade and a vegan butter or oil for the parathas.
Use a gluten-free all-purpose flour blend or a mix of jowar (sorghum) and bajra (pearl millet) flour to make the wraps instead of whole wheat atta.
Incorporate other vegetables like sliced mushrooms, colored bell peppers, or zucchini into the tikka filling for added nutrition and texture.
Make the parathas with a mix of whole wheat flour and oat flour or ragi flour to increase the fiber content. Cook them with minimal oil instead of ghee.
Paneer is a high-quality protein source, essential for muscle repair, growth, and overall body function, making this roll a satisfying and muscle-friendly meal.
Both paneer and curd are rich in calcium and phosphorus, which are vital for maintaining strong bones and healthy teeth.
The whole wheat flour (atta) used in the parathas is a complex carbohydrate, providing a steady release of energy and keeping you full for longer.
The spices used in the marinade, such as ginger, coriander, and turmeric, are known for their digestive properties and can help improve gut health.
A single homemade Paneer Tikka Kathi Roll contains approximately 450-550 calories, depending on the amount of oil/ghee used and the size of the paratha.
Yes, it can be a balanced and healthy meal. It provides protein from paneer, complex carbohydrates from the whole wheat paratha, and vitamins from the vegetables. To make it healthier, use minimal oil for cooking and load it with fresh veggies.
Yes, you can cook the parathas, let them cool completely, and then stack them with parchment paper in between. Store them in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa before assembling the rolls.
Use a cast-iron skillet or a grill pan on high heat. Ensure the pan is very hot before you place the paneer. This will help create a nice char on the outside while keeping the inside soft.
A watery marinade is usually due to using regular curd instead of hung curd. To fix it, you can add an extra tablespoon of roasted besan (chickpea flour) to thicken it up.
This recipe goes great with these complete meals
Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
