Paneer Kathi roll recipe

This is very easy and super tasty paneer kathi roll recipe . Paneer Kathi roll is a wrap with cottage cheese and savory spicy gravy stuffing . This is one of my favorite wraps / rolls .

The outer layer is of wheat flour, and the inner stuffing is of cottage cheese, cooked with onions and tomatoes and other fillings. Paneer kathi roll recipe is a great party snack recipe. Even though it is an elaborate recipe it is absolutely delicious.

There are four important steps to follow to make this paneer kathi roll recipe. First, is to make the marinade, secondly to make the dough , thirdly to make the sauce, and lastly to assemble everything together and cook it.

Paneer kathi roll recipe becomes very easy if you have dough already made or have leftover rotis. If you have with leftover rotis available then, skip the dough making, and roti making part. And follow all the other steps of the recipe.

If you have leftover dough. Then just skip the dough making part of this recipe and follow all the other steps.

Ingredients for paneer kathi roll recipe

For the dough

  • Wheat flour – 2 cups
  • Salt – about 2 pinches
  • Water as required – about one glass

For the marinade

  • Curd- 1 cup (thick)
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder- 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Sugar- ¼ tsp
  • Salt – ½ teaspoon
  • Paneer – 200 to 250 gms

For the gravy/sauce

  • Onions – 1 medium sized long sliced
  • Tomato – 1 medium sized finely chopped
  • Capsicum – 1 medium sized long sliced
  • Salt – ½ tsp
  • Oil-  1 tbsp

For the filling

  • Green chutney – ½ cup
  • Onion – 1 medium sized long and thinly sliced
  • Oil for roasting the roll – 1 tbsp

Method

For the marinade

Take a cup of thick curd in a bowl , the curd shouldn’t be runny otherwise the filling would become very liquid and runny and we wont be able to make proper filling for the roll .

After adding curd to the bowl add 1 tsp of ginger garlic paste, 1 tsp of red chilli powder , 1 tsp of turmeric powder , 1 tsp coriander powder , 1 tsp cumin powder , 1 tsp garam masala powder , ¼ tsp sugar , ½ tsp salt and mix it well with the help of a whisk .

Mix it really well so that there are no lumps in it . After mixing it well, cut the paneer pieces in medium size cubes and add them in it.

if you do not have paneer available you can easily make it at home in just 20 minutes . I have written an elaborate recipe to make paneer in my malai burfi recipe. Just follow the instructions given under the heading “to make paneer”. Don’t follow the entire recipe. it is a recipe of a sweet dish. Just follow the method of making paneer from that recipe under the heading “to make paneer” in Malai burfi recipe.

Mix the paneer pieces gently, with the curd marinade. And make sure to coat the marinade properly on every piece of the paneer.

Cover it and let it rest for at least thirty minutes.

In the meanwhile, you can make other preparations.

To make the dough

Take a bowl or a big plate in which you can comfortably knead the dough .

Take the plate add some water to it, and about two pinches of salt and mix it well with your fingers to dissolve the salt in the water, to distribute the salt evenly in the dough.

Now add 2 cups of wheat flour to the water, and start mixing it gently . Mix the flour and the water well. Add more water if the flour mixture is too dry .Do not add water all at once. Just add little by little at a time , mix the flour. Check the consistency and then add the water, till there is no dry flour remaining in the plate .

Remember to not add too much of water , when you add water immediately mix the flour if its still dry then add more otherwise there is no need , you can start kneading the dough.

The dough should not be very thin that’s why be very careful while adding the water . you can add dry flour if the dough is too sticky but you will also have to adjust the salt accordingly if you add more flour. To avoid that be careful while adding water to the flour.

Knead the dough well . Keep kneading it for at least 4 to 5 minutes till a nice solid soft dough is formed . You can add 1 tsp of oil at the end to coat and knead the dough in it , so that it doesn’t become dry .

Once the dough is done keep it aside , you can cover and keep it .

For the gravy / sauce

Take a kadhai and add 1 tbsp of oil let it heat up and then add  1 medium sized onion long sliced and let it cook on a medium flame till the onions become brown in color , keep stirring them in between so that they don’t burn or stick to the bottom of the kadhai .

Once the onions change their color to brown. Add in 1 medium sized finely chopped tomato, and mix it well, with the onions, and let it cook till it becomes soft and mushy.

At this stage you can add the capsicum so that it gets cooked with the onions and the tomatoes , add in 1 medium sized long sliced capsicum and stir well . Add ½ tsp salt stir it.

 Cover and cook this mixture till it is properly cooked. Also till the vegetables become soft and start leaving oil from the sides of the vessel. Cover and cook it for 5 to 7 minutes , keep stirring in between if you feel the mixture is sticking to the bottom of the pan .

Once the vegetables turn soft and are properly cooked . add in the paneer marinade which we made earlier to the kadhai . but make sure you lower the flame of the stove and then add the cur and paneer marinade. Mix this well, with the gravy in the kadhai. Now cover and let this cook on the lower flame, till it becomes a dry curry, to be used as a sauce, inside the roll.  Curd and the vegetables may leave some water as they are heated. Cook this sauce till all the water in it dries up . we don’t need a ruuny or liquid mixture . Cover and cook it on a low flame. Keep stirring it in between to make sure it does not stick to the bottom of the kadhai.

While the sauce is becoming thick and dry, in the mean time, you can make the rotis that is the outer layer of the roll.

Once the marinade gets properly cooked and becomes thick and saucy. Switch off the flame and let it cool .

To make the outer layer / rotis

Put a tawa or a flat pan onto the stove , and let it heat up properly

Keep the rolling board and rolling pin ready

Take the dough that you kneaded before and make a little bigger than a lemon sized ball out of it . smoothen the dough ball with the help of your palms .

Sprinkle some plain flour on the rolling board. Then keep the dough ball on the board , and roll it out in a circular shaped roti, with the help of the rolling pin.

Another way to do it is to take a dough ball smoothen it with your palms sprinkle some plain flour on the rolling board and then roll it out in a small circle then apply oil onto your fingers and run it through the rolled out circle .

Now fold the dough circle into semi circle and then into a triangle , then dust it with plain flour and then roll it out in a circular shaped roti .

Choose which ever method you like to make the round roti , now put this roti onto the hot pan and then cook it on both sides while flipping it and then keep it aside .

Likewise make more rotis out of the dough as many as you want , roast them on the hot tawa and keep them aside . These rotis are used to make the outer layer for your roll .

For the filling

To make green chutney

Mint leaves – small half cup

Coriander leaves – small full cup ( double than mint leaves)

Ginger – ½ inch piece peeled and chopped

Green chilli – 1 small

Sugar-  just about a pinch

Salt – a pinch of salt

 Put all the ingredients in a blending jar and blend it to make a fine paste . blend it coarsely first without adding water to the blending jar , then blend again adding just 2 tsp of water not much . we don’t have to make it very runny , just a thick green paste which can be easily spread onto the roll .

Blend this paste and keep it aside.

Keep 1 medium sized long and thinly sliced onion ready for the filling .

To assemble the roll

Arrange all the ingredients in front of you so that its easy for you to assemble the roll .

Keep the green chutney ready in bowl .Keep the gravy sauce ready, keep the rotis ready and keep the onions ready.

Now on the rolling board or any plate . place the previously made and roasted roti , take a spoon and apply green chutney on the roti , spread it evenly .

Now take another spoon , and take two spoonful’s of the sauce/gravy. And put it, leaving 1 inch some margin/space, on the left side, and bottom side of the roti , in a long shape. Add some raw thinly sliced onions and roll/cover  the roll.

To roll or cover the roll , first pick up the bottom side margin of the roti and fold it above. And then take the left side margin of the roti and fold it to the right . that way the bottom margin and the left margin of the roti would overlap each other at the left side bottom in a small square . now roll the roti till the other end that is the right side . the reason we put the bottom side margin up is because the filling should not come out from below the roll when we are roasting it .

Now the rolling is done , do it for all the rotis like wise .

Now its time to roast the roll on the tawa

To roast it take 1 tsp ghee or oil on the tawa/flat pan and let it heat up .

Now add the roll on top of it. And roast it on all sides till the roti gets properly roasted and the color of the layer changes slightly. Roast it properly, with the help of the spatula, especially to the open end of the roll , put that side facing down. Roast it properly till crisp so that the filling and roll is secured properly.

Likewise, do it for all the other rolls and enjoy the super delicious paneer Kathi roll.