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Are you tired of the same old sandwiches and wraps? Whether you are looking for a quick weeknight dinner, a protein-packed lunch box idea for your kids, or a crowd-pleasing snack for your next house party, this Paneer Kati Roll (or Paneer Franky) is the ultimate solution.
Packed with authentic Indian spices, creamy paneer, and crunchy vegetables, this recipe is a celebration of textures and flavors. In this guide, we will walk you through the step-by-step process of making the best paneer roll right in your kitchen.
Why You’ll Love This Paneer Roll Recipe
Protein-Rich: Paneer is an excellent source of vegetarian protein, making this a filling meal.
Kid-Friendly: Its unique “flat-fold” shape makes it easy for little hands to hold without creating a mess.
Versatile: Use leftover rotis or fresh parathas; customize the veggies to your liking.
Quick & Easy: No fancy equipment is needed—just a simple frying pan and 20 minutes of your time.
Step-by-Step Instructions (With Photo)
Step 1: Prepare the Flavorful Marinade
The soul of a good paneer roll lies in its marinade. In a large mixing bowl, combine the thick curd, salt, cumin powder, turmeric, both types of red chili powder, pav bhaji masala, black pepper, and chaat masala. Whisk these together until you have a smooth, spicy paste.
Step 2: Marinating the Paneer
Add your 200g of bite-sized paneer pieces into the bowl. Sprinkle the chilli flakes and kasoori methi over the top.
Pro Tip: Paneer is very delicate. Use a spatula or your hands to gently toss the paneer until every piece is coated. If you have time, let it rest for 10–15 minutes. This allows the spices to penetrate deep into the paneer. If you’re in a hurry, you can skip the resting and cook immediately!
Step 3: Searing the Paneer
Heat 2–3 tablespoons of oil in a non-stick frying pan over high heat. Add the marinated paneer along with the ginger-garlic paste.
Fry on high heat for 2–3 minutes. This step is crucial because it “locks in” the moisture of the curd and removes the raw smell of the ginger-garlic paste.
Step 4: Achieving the Perfect Texture
After the initial sear, turn the flame to low. Let the paneer cook slowly until the excess moisture from the curd evaporates. You want the paneer to develop a slightly golden, crispy exterior while remaining soft inside. This “low and slow” finish ensures the roll isn’t soggy.
Step 5: Adding the Crunch (Vegetables)
Once the paneer is slightly crispy, it’s time for the veggies. Add your sliced onions, bell peppers, and tomatoes.
Switch the flame back to high and stir-fry for 2 minutes. We want the vegetables to stay crunchy. Overcooking them will make them mushy, losing that signature “Kati Roll” bite.
Step 6: Assembling the Roll
Take a fresh roti. Place a generous portion of the paneer-veggie mix in the centre.
The Folding Secret: Instead of a traditional round roll, fold the sides in and flatten it slightly. This “flat roll” shape is easier to toast and much easier for kids to eat.
Step 7: The Final Toast
Place the assembled roll back on a tawa (griddle) with a little butter or oil. Toast both sides until the roti becomes golden brown and crispy. This extra step adds a layer of crunch that contrasts beautifully with the soft paneer.
Expert Tips for the Best Paneer Roll
Paneer Shape: Cutting paneer into thin, long strips (instead of cubes) can give the roll a different aesthetic and ensure you get paneer in every single bite.
The Curd Factor: If your curd is too watery, the marinade will be runny. Try using hung curd or Greek yoghurt for a thicker coating.
Sauce Variations: While this recipe is flavorful enough on its own, you can spread some Green Chutney (Mint-Coriander) or a mix of Mayo and Szechuan sauce on the roti before adding the filling.
The Wrap: Use butter paper to wrap the bottom half of the roll. It keeps the roll secure and prevents any juices from leaking onto your hands or clothes.
Frequently Asked Questions (FAQs)
1. Can I make this recipe vegan?
Yes! Simply replace the paneer with extra-firm tofu and use plant-based yoghurt (like soy or almond yogurt) for the marinade.
2. Can I prepare the filling in advance?
Absolutely. You can prepare the paneer and vegetable mix up to 24 hours in advance. Just store it in an airtight container in the fridge and reheat it before assembling the rolls.
3. What is the best bread for paneer rolls?
While simple whole-wheat rotis are the healthiest option, using a layered Malabar Paratha or a Maida-based wrap will give you that authentic “Kolkata Street Style” taste.
This Paneer Roll is more than just a recipe; it’s a versatile meal that fits into any part of your day. Whether you’re packing it for a school lunch or serving it at a tea-time gathering, the blend of pav bhaji masala and tangy curd makes it an instant.
Also read: Delicious Chicken Wraps recipe
Ultimate Paneer Kati Roll Recipe
Ingredients
Method
- Whisk: Mix curd with all dry spices (except chili flakes/methi) in a bowl.
- Coat: Gently toss paneer in the marinade; top with chili flakes and kasuri methi.
- Sear: Heat oil in a pan. Fry paneer and ginger-garlic paste on high heat for 2 mins.
- Dry: Lower heat; cook until the curd moisture evaporates and paneer is lightly golden.
- Crunch: Add sliced veggies. Stir-fry on high heat for 2 mins until slightly softened but crunchy.
- Roll: Place filling on a roti. Fold sides in (flat style) or roll tightly.
- Toast: Crisp the roll on a hot tawa with butter until golden brown.
- Wrap: Secure with butter paper and serve hot.