Paneer Kathi Rolls: A Delightful Indian Street Food Treat

Paneer Kathi Roll
Image credits: Alexander Mils via Unsplash

Kathi rolls are one of the most popular street food in India. The name Kathi roll is derived from the word “kathi” which means wrap in Hindi. The dish is also called a “paneer tikka roll” or simply a “panner tikka roll”.

A kathi roll is a dish originating in the Indian subcontinent. It consists of a thin roti (flatbread) which is then wrapped around a filling. The filling usually consists of spiced vegetables and paneer (un-cooked cheese).

The rotis can be either leavened or unleavened. Sometimes, they are stuffed with onions and potatoes before they’re cooked. Some people also use other ingredients like eggs, green peas or lentils to make the filling for their kathi rolls.

The Origins Of Paneer Kathi Rolls

Paneer kathi rollshave been around for a long time and are said to have originated in Kolkata, India. This street-style wrap is popular in India and other parts of the world. In fact, you’d see folks in the white-collar industry waiting in a lunch queue for their share of the delicious meal, even in Europe and the USA.

It’s clear to see why so many people adore these tantalizing dishes and we’re excited to share the recipe too. After reading this paneer kathi roll recipe,also sometimes called a paneer frankie, you too will be able to make and enjoy it from scratch even at your home.

How to Make Paneer Kati Rolls

Furthermore, you’ll find paneer kathi rolls in many restaurants across the country. The dish is made with soft, white Indian cheese called paneer, which is cooked in a spicy sauce.

To prepare these rolls, take a sheet of phyllo pastry and brush each sheet with melted butter or oil on all sides. Place 1/4 cup white Indian cheese (Paneer) at the bottom of each phyllo strip. Roll up the phyllo strip around the cheese to form a tight cylinder shape, then place it seam-side.

Kathi Roll Filling Ideas To Try At Home

Paneer kathi rolls are very popular and what’s more, is they are versatile. You can adapt them to be vegetarian and non-vegetarian. At the popular food truck stands you’ll also most certainly get the various options to suit your dietary needs.

That said, you can use any vegetables or meat, depending on your preference and what you have at home. 

Here is a list of the most popular fillings for kati rolls:

1 Potato and peas 

People enjoy having kathi rolls with boiled potatoes mashed with peas, chopped onions and tomatoes, salt to taste, ground black pepper and cumin powder.

2 Cabbage 

Shredded cabbage mixed with carrots, onion, garlic paste and salt is a nice combo for this wrap. An easy paneer kathi roll recipe could also include some baby corn along with the rest of the filling.

3 Carrots 

Grated carrots mixed with ginger paste, green chillies and salt is another favorite. 

4 Paneer Tikka 

Paneer Tikka or grated paneer mixed with green chillies, cumin powder and spice made into a curry. It can be pretty hot, so careful as you eat. You may also reduce some of the chillies and spice if they’re going to be a bit too spicy. 

5 Sauce in the roll

You can also opt to add a sauce to your roll. Maybe you like a sweet chilli or have another favorite sauce to fill the roll on the inside. Adding extra flavor is always welcomed, not only with Indus-style food but also other foods.

Which Dishes Pair The Best with Paneer Kati Rolls?

Since paneer kathi rolls are a type of Indian street food, they pair well with chutneys or tomato ketchup. You can also eat them as a snack or as a light meal.

Apart from going with chutneys, they can also be paired with other dishes such as yogurt, raita, and pickles.

How To Make Paneer Kathi Rolls

Paneer kathi rolls have several steps to getting all the components ready to construct the roll. Still, it’s effortless to make, and all the effort is worth it. Let’s jump into how paneer kathi rolls are made without any further ado from scratch. 

Paneer marinate

Thepaneer roll recipe is relatively easy to make, and it is filled with lots of delicious flavor and serves as a light lunch or a starter if you cut it in halves. 

  • 1 tablespoon of some hung curd 
  • Ginger and garlic crushed or 1 teaspoon of ginger and garlic paste
  • ½ teaspoon of carom seeds 
  • ¼ teaspoon turmeric 
  • ½ teaspoon coriander powder 
  • ½ garam masala 
  • ½ dry mango powder 
  • ¼ chaat masala 
  • 1 teaspoon kashmiri 
  • Rock salt or table salt as needed 
  • 1 teaspoon lemon juice 
  • 200g paneer 

Green chutney 

Green chutney is delicious and you’ll notice it in many Indus cuisines. Here’s how to make some green chutney for the paneer kathi rolls. 

  • ½ cup of coriander leaves 
  • ½ cup mint leaves 
  • 1 green chilli chopped 
  • Some ginger chopped 
  • ½ teaspoon chaat masala 
  • 2 medium garlic cloves
  • 2 tablespoons of hung curd or Greek yoghurt 
  • ½ roasted cumin powder 
  • Teaspoon water optional 

 Dough ingredients 

  • 1 cup of flower (wholewheat) 
  • ¼ teaspoon salt or as needed 
  • ½ teaspoon oil 
  • Water as needed 
  • Ghee or vegetable oil to fry the rotis 

Vegetable mixed salad for roti filling 

  • ⅓ cup shredded mixed cabbage 
  • ⅓ carrots  (grated)
  • ⅓ bell pepper (green, red or yellow or simply a mix of all)
  • ⅓ cup thinly sliced onion 
  • ¼ kashmiri 
  • 1 teaspoon chaat masala 
  • 1 teaspoon lemon juice (freshly squeezed but you may use bottled too)
  • Salt to taste 


Marination for the paneer 

In a bowl, combine all the ingredients listed under marinate besides the paneer. Add salt as needed to taste.

Next, add the paneer cubes and make sure each cube has a coating of the marinate. Allow the mixture to marinate for half an hour.

Making the green chutney 

Get all the green chutney ingredients into a jar and then grind it in a hand blender. Add some water if needed, and the mint leaves and coarsely grind these too. 

Next, add the hung curd or Greek yoghurt.

Grind all these ingredients until they’re nice and smooth and set them aside. You can store it in the refrigerator for 5 days. Don’t make the batches too big to avoid wastage.

Vegetable salad filling

Combine all the fresh vegetables in a bowl. Next, add some chaat masala, lemon juice and salt to taste. Mix the combinations and set them aside.

Making the rolls 

In a mixing bowl, add flour, water, salt to taste. Knead the dough until everything combines. Set it aside covered and allow it to rest for 30 minutes.

Forming rotis for the paneer kathi rolls

Once the rest time has lapsed, cut the dough into pieces to form balls with it. Dust the dough ball with a bit of flour and then proceed to roll out the dough. If you notice the dough is too sticky, you can add a bit of flour.

After rolling it out, fry the rotis until they begin to bubble, making brown pockets on them. Flip the roti to allow the other side to fry.

Paneer tikka for the roti roll

For the tikka, heat some oil in a non-stick pan and proceed to fry the marinated paneer cubes. 

Note: If you’re using hung curd, add the entire marinade too. However, if it is yoghurt, even Greek yoghurt, you can leave it out because the yogurt is too thin. 

Fry the paneer until it becomes soft. Also, make sure that you turn them throughout the frying process to avoid the paneer sticking to the pan. 

Putting everything together for the paneer kathi roll

Place a roti on a flat surface and then spread a layer of green chutney. Next, add the paneer cubes and then the vegetable salad.

Wrap the roti and it’s ready to serve. You can have it with a sauce, a curry or as is.

Quickfire Tips

Tip #1 – If you’re using frozen paneer, let it thaw and then soak it for 5 minutes in warm water. 

Tip #2 – You can also use maida (all-purpose flour) in the roti dough, but whole wheat is healthier. 

Tip #3 – Try some gingerbeer. Rose falooda or watermelon juice with your paneer kathi roll meal. 

Nutritional Value Estimates 

Calories 368kcal, fat 23g, saturated fat 9g, cholesterol 34mg,

Sodium 541, potassium 241mg, fiber 5g, carbohydrates 30g, 

Sugar 3g, protein 14g, Vitamins A, B, C Kcalcoum 284mg

Iron 13mg, phosphorus 143mg, zinc 1mg.

Prep, Cook, Enjoy!

40 minutes to prepare, 15minutes to cook and a total of 55 minutes. 


Can we prepare the dough for paneer a day prior? 

You probably could if you’re pressed for time this step helps a lot. Bear in mind that the dough might be not as nice for everyone or folks used to good homemade Indian food.

For how long can we store paneer kathi roll? 

You can store the paneer roll for maybe 1 day. Since it is already made into the roll with ingredients, storing it for a long time won’t taste as good as it does on day one. You can wrap it in foil without the salad and chutney and perhaps add it in the day you eat (if it’s possible.)

What goes well with paneer kathi roll? 

You can enjoy the paneer kathi roll with more chutney dip, chilli or as is.

Is paneer kathi roll healthy? 

Paneer kathi roll is fairly good to add to your diet. Still, since paneer does contain many calories, you could conclude that the paneer kathi roll is not the healthiest to eat every day.

Conclusion To Making Paneer Kathi Roll Light Meals

This recipe for paneer kathi roll is one that you can’t afford to miss and it is a true Indian food style classic. 

We can’t argue that the light, yet delicious to eat kathi roll is one of our favorite quick meals. The dish has a unique flavor that we know you’ll really enjoy. Tell us all about your experience making it.