Street Style Healthy Paneer Kathi Roll | Paneer Wrap

The warm layered paratha filled with spicy paneer, capsicum and caramelized onion is a sure shot hit among everyone including kids. It is tasty, healthy and is ready in no time.

These kathi rolls come to my rescue when my husband and my kid want to eat something nice in the middle of the week and I don’t want to make that extra effort to cook an elaborated meal. This recipe ticks all the boxes- it is super healthy, it’s absolutely delicious, it’s easy and gets ready in less than 30 minutes.

Paneer is a staple in my kitchen. You can also check out my easy yet delicious and healthy paneer recipes such as Lauki Paneer, Butter Paneer Masala, Kali Mirch Paneer, Paneer Sandwich which are ready in less than 30 minutes.

About Paneer Kathi Roll

This is one of the best paneer kathi roll that I have ever made. This recipe has a perfect balance of spiciness, tanginess and crunch. Though I call it street style but I can say it is better than any kathi roll that you have had on streets.

Spicy and incredibly flavourful pieces of paneer, rolled in healthy wholewheat roti with tangy and spicy green chutney, sliced red onion slivers with dash of lemon, chat masala and red chili makes these kathi rolls mouthwatering. You can serve paneer wrap or kathi roll in lunch, dinner or as a simple weekend brunch.

There is some prep work required for this recipe. You will be required to make green chutney and prepare red onion slivers. You can check out my recipe here- Spicy Tangy Green Chutney. I mostly have this chutney prepared at home and kept in the refrigerator.

I also like to make paneer at home. You can check out my recipe, tips and tricks on How to Make Super Soft Paneer at Home. However, if you don’t want to make homemade paneer, you can totally use store-bought paneer.

How to Make Paneer Kathi Roll

Prepare Paneer Filling

1. For preparing paneer, you would need sliced onion, ginger, garlic, fresh tomato puree and some vegetables and spices.

2. In a wok, add some oil. When the oil is hot, add cumin seeds. Let it splutter then add garlic. Once the garlic is cooked, add sliced onions. Cook onions till they become lightish brown.

Tip: Add a pinch of salt to help onions cook faster.

3. Then add masalas- red chilli powder, turmeric powder and coriander powder. Mix well and cook the masala for 10-15 seconds.

4. Next add fresh tomato puree. For tomatoes to cook faster, add some salt and mix well. Also, add minced ginger. Cook till the water completely evaporates and the masala starts leaving oil.

5. Once the masala is well cooked, you can add your choice of vegetables here. I added some carrot and capsicum juliennes. You can also add cabbage.

6. Time for secret ingredients which will take this paneer filling to a whole new level. Add 1/2 tsp of your favourite pav bhaji masala and mix well. Cook for 10-15 seconds then add a tbsp of tomato ketchup. Ketchup gives this filling an edgy taste. It adds some sweetness which perfectly balances the tanginess of tomatoes and enhances the flavour.

7. After adding ketchup cook the masala for just 10-15 seconds more. I don’t like cooking the vegetables all the way. The veggies should have that crunch once you take a bite.

8. Now put in paneer cubes, not so big, and add crushed kasuri methi. Mix them all well. Check for salt, once done, switch off the flame.

Prepare Onion Slivers

9. Slice 1 red onion into thin slices. Dip the onion slices in cold ice water for 10 minutes. When you are ready to make kathi rolls, drain the cold water. Pat dry the sliced onion with a kitchen towel.

10. Add salt, red chilli powder, chat masala and some lemon juice. Mix them all well. Keep aside.

Make Roti for the Wrap

11. Knead wholewheat flour to a soft dough. Let the dough rest for 20 minutes. But if you already have a prepared dough in the refrigerator, you can use that and save yourself time.

12. Gently roll thin roti. Make sure the roti is not thick. It tastes best with thin rotis. Cook the roti on a hot tawa.

Tip: Do not make rotis on low flame. Cook them on medium to high flame or else the rotis will become hard.

13. Cook both sides till rotis get golden brown blisters on it. Keep them aside in a casserole or a plate.

Assemble Paneer Wrap

14. To prepare the wrap, take one roti and spread green chutney generously on it.

15. Place the prepared paneer filling on the side, leaving a little space on the filling side.

16. Now add onion slivers and little bit of lemon juice from the onions for that extra punch. Sprinkle some chat masala all over the roti. This step is optional but it adds more tanginess and flavour.

17. Roll both sides of the roti, stuffing the filling inside with back of a spoon and make a wrap.

18. Heat the tawa and brush with some oil or ghee. Place the prepared wrap on it and cook the bottom side for few seconds on medium flame or till it becomes crisp.

19. Brush upper part with oil or ghee. Flip and cook the other side till crisp. This should take just 15-20 seconds.

20. Now remove the wrap from the tawa and put it on a plate. Wrap the bottom half with butter paper to keep the filling from falling while eating.

21. Serve paneer wrap as it is or with remaining green chutney or tomato ketchup.

Variation

1. Instead of just onion slivers, you can prepare a veggie salad with onion slivers, carrot and cabbage juliennes.
2. You can also choose to add grated mozzarella or cheddar cheese. I avoid it because it makes it too heavy. But if you are a cheese fan, feel free to add some.
3. If you want to make it diary free, you can use tofu instead of paneer. Make sure to use firm tofu and not silken tofu.
4. You can also replace paneer with mushrooms.

FAQs

Can these kathi rolls be packed in tiffin?

Yes, these kathi rolls can be packed in a tiffin. But while packing it in tiffin make sure to pack green chutney and salad or onion slivers separately. This will prevent the wrap from getting soggy. Also, make sure the wraps are not too hot while packing because the condensation that will arise as they cool will make the roti soggy.

What is the difference between kathi roll and a frankie?

Kathi rolls do not have a layer of egg with the roti while frankie does have a layer of egg that is cooked onto the roti. If you like eggs, you can cook a layer of egg onto the roti. This is will make these wraps more wholesome and protein rich.

How to store leftover filling?

Store any leftover filling in the refrigerator in an airtight container. The filling will stay good for 2-3 days at max.

What is the substitute of green chutney?

Though these wraps taste best with green chutney, but if you don’t like green chutney, you can use tomato ketchup or a hung curd dip. You can check out my hung curd dip recipe here– Hung Curd Spinach Cheese Sandwich.

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