Paneer Kathi roll – (Masala cottage cheese wrap)

Cooking Method
Cuisine
Difficulty Intermediate
Time
Prep Time: 60 min Cook Time: 30 min Total Time: 1 hr 30 mins
Servings 5
Description

Paneer Kathi roll is an Indian street food made with grilled Paneer cubes coated with Indian spices, wrapped in a roti or tortilla with a topping of marinated veggies and chutneys. 

Ingredients
    Main Ingredients
  • 250 grams Paneer (Cottage Cheese)
  • 5 Chapati / Paratha
  • To Marinate Paneer
  • 1/2 cup Whole milk thick yogurt (greek yogurt preferred)
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 1/2 Coriander powder
  • 1 Garam masala powder
  • 1/4 Red chilli powder / paprika
  • 1 Ginger paste
  • 1 Garlic paste
  • 1/2 Salt
  • 1/4 cup Fresh Cilantro - chopped
  • 2 teaspoons Kasoori methi (Optional)
  • 1 teaspoon Besan (gram flour) (Optional)
  • 2 teaspoons Cooking oil
  • Toppings - Chopped vegetables & Chutneys
  • 1 Onion - cut finely (Julienne)
  • 1 Carrot- cut finely (Julienne)
  • 1/4 Cabbage - cut finely (Julienne) (Medium size fresh cabbage)
  • 1/2 cup Cilantro - chopped
  • 3 teaspoons Lemon juice (Optional)
  • 1 teaspoon Chaat masala (Optional)
  • 5 teaspoons Coriander and mint chutney
  • 5 teaspoons Tomato ketchup (( you may also use Tamarind and date chutney))
Instructions
  1. Equipment Needed
    • Oven-toaster-grill or non-stick Frying Pan for grilling Paneer
    • Griddle or Tava to heat the chapatis

     

  2. Prepare paneer marinade
    • Mix all the ingredients described in the Marinade section
    • Whisk thoroughly until all the ingredients have blended well in the yogurt
    • Bring the Paneer to room temperature if it is frozen
    • Cut the paneer into ½ inch cubes
    • Add the Paneer cubes to the yogurt marinade and gently mix so that all the Paneer cubes are uniformly coated with the yogurt mixture
    • Let the Paneer marinate for about 30 minutes
    • Store the marinade in the refrigerator until you are ready to use it
  3. Grilling the paneer

    If using an Oven grill:

    • Spread the Paneer pieces on a flat baking sheet
    • Bake in the oven at 400F for about 10-15 minutes until you see a light char or browning of the paneer cubes
    • Take the tray out of the oven. Turn the paneer pieces gently to expose the sides that are still light in color. 
    • Bake for another 10 minutes.
    • The baking time may vary depending on the oven. A good test to ensure that the paneer is ready is to wait until the outer color turns light brown on all sides and the marinade has dried completly.
    • Remove the tray from the oven when the paneer cubes are uniformly roasted. Some charring is good to get the perfect taste 

    If using a non-stick frying pan:

    • Spread a thin coating of cooking oil on the frying pan and keep it on medium heat
    • Once the oil has heated, drop the paneer cubes one by one so that they are spread evenly and do not overlap
    • Do not stir. Let the paneer cubes bake for 3-4 minutes. Gently turn over the cubes so that the other sides get cooked. Keep turning over the cubes every 3-4 minutes until all sides are equally cooked and the outer layer changes color to a darker shade. It is ok if some charring happens as it will give a nice smokey flavor to the paneer.
  4. Preparing the Kathi roll
    • Warm the Roti/paratha on a frying pan. As we are using pre-made rotis, we are just warming them to make them a little crispy. Spread a thin layer of oil on both sides (this is optional).
    • Take one heated roti and lay it flat on a plate
    • Spread a thin layer of coriander and mint chutney and tomato ketchup, to cover the entire surface of the roti.
    • I normally keep it to 1/2 or 1 teaspoon each of the chutney and ketchup
    • Lay about 8-10 pieces of grilled paneer along the center in a straight line.
    • Top with a few strands of julienned cabbage, carrots, onions and fresh cilantro
    • Squeeze/sprinkle some fresh lemon juice (optional)
    • Sprinkle some chaat masala ( just a pinch)
    • Wrap the roti into a roll. You can use aluminum foil or parchment paper to hold the Kathi roll in shape. It will also help in serving or carrying.
Notes
  1.  Grilled paneer can be prepared in advance and stored in a refrigerator for up to a couple of weeks. Just microwave or reheat the paneer on a frying pan before serving
  2. Once the Kathi rolls are prepared, do not store them beyond a day, as they will turn soggy.
Keywords: Paneer, Kathiroll, chapati, Indian cuisine, kathi, katiroll, wrap, Cottage cheese
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.