Paneer Kathi roll – (Masala cottage cheese wrap)

Cook Time 30 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
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 g Paneer (Cottage Cheese)
  • 5 Chapati / Paratha
    • To Marinate Paneer
  • 1/2 cup Whole milk thick yogurt (greek yogurt preferred)
  • 1/2 tsp Turmeric powder
  • 1 tsp 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 tsp Kasoori methi (Optional)
  • 1 tsp Besan (gram flour) (Optional)
  • 2 tsp 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 tsp Lemon juice (Optional)
  • 1 tsp Chaat masala (Optional)
  • 5 tsp Coriander and mint chutney
  • 5 tsp Tomato ketchup (( you may also use Tamarind and date chutney))
Instructions
  1. 1
    Equipment Needed
    • Oven-toaster-grill or non-stick Frying Pan for grilling Paneer
    • Griddle or Tava to heat the chapatis

     

  2. 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. 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. 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.
  5. 5

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
Read it online: https://www.mellowmasala.com/recipe/paneer-kathi-roll-masala-cottage-cheese-wrap/
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.