Paneer Kathi Rolls
For Paneer Marinade
For Paneer Filling
For Flatbread Dough
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Paneer and Vegetables
Cut the large blocks of paneer into small, uniform cubes. Deseed and slice the red, yellow, and green bell peppers into thin strips. Peel and thinly slice the red onions.
Prepare Hung Curd
Pour the curd into a fine-mesh strainer placed over a bowl to drain excess whey. Allow it to sit for at least to achieve a thick, hung curd consistency.
Create the Marinade Base
In a large mixing bowl, pour mustard oil. Add Kashmiri chili powder, garam masala, Kasuri methi, ginger garlic paste, and salt. Mix these ingredients thoroughly with your hand until a thick, vibrant red paste forms.
Combine Marinade with Hung Curd
Add the strained hung curd to the spice paste. Mix vigorously with your hand until all ingredients are well combined and the marinade is smooth and uniform.
Marinate Paneer
Add the paneer cubes to the prepared marinade. Gently mix with your hands, ensuring each paneer cube is completely coated with the marinade. Set aside.
Cook Paneer Filling
Place a large wok over a wood-fired stove. Once hot, add the paneer cubes. Stir continuously with a large spatula for , allowing the paneer to cook and the marinade to thicken and slightly brown.
Add Vegetables to Filling
Add the sliced onions, green capsicum, yellow bell pepper, and red bell pepper to the wok with the paneer. Stir well to combine all ingredients. Cook for , until the vegetables are slightly tender but still retain a crisp texture.
Finish the Filling
Pour tomato sauce over the paneer and vegetables in the wok. Mix everything together and cook for an additional until the sauce is well incorporated and heated through. Remove the wok from the fire.
Prepare Flatbread Dough
In a large bowl, combine all-purpose flour and salt. Create a well in the center and add desi ghee. Mix the ghee into the flour until it forms a crumbly texture. Gradually add water and the mixture vigorously for until a soft, smooth, and pliable dough is formed.
Roll Out Flatbreads
Divide the dough into small, equal-sized balls. Lightly dust a clean wooden surface with flour. Place a dough ball on the floured surface and use a rolling pin to roll it into a thin, round flatbread, approximately 6-8 inches in diameter.
Cook Flatbreads
Heat a flat griddle (tava) over medium heat. Place a rolled flatbread onto the hot griddle. Cook for about until small bubbles appear, then flip it. Drizzle a small amount of desi ghee or oil onto the cooked side and spread it evenly. Flip again and cook for per side, pressing gently with a spatula, until golden brown spots appear and the flatbread is fully cooked. Repeat this process for all the remaining dough balls.
Assemble Kathi Rolls
Lay a cooked flatbread on a piece of parchment paper. Spoon a generous amount of the warm paneer and vegetable filling onto the center of the flatbread. Drizzle with additional tomato sauce if desired.
Wrap and Serve
Carefully fold the bottom edge of the flatbread over the filling, then the sides. Roll the flatbread tightly from bottom to top to form a cylindrical wrap. Secure the roll with the parchment paper. Repeat for all rolls. Serve the freshly made Paneer Kathi Rolls immediately.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Variations
Simple ways to adapt this recipe.
- Substitute paneer with chicken orDietary option
Substitute paneer with chicken or tofu for a non-vegetarian or vegan option.
- Add other vegetables like carrotsCustomise
Add other vegetables like carrots or cabbage for more variety.
- Adjust the spice level of
Adjust the spice level of the marinade to your preference.
Helpful Tips
Small details that can improve the final result.
Your Notes
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