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Paneer Roll

Ultimate Paneer Kati Roll Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Appetizer
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • Paneer: 200g cut into small bite-sized cubes or strips
  • Curd Dahi: ¼ cup (thick curd works best)
  • Ginger-Garlic Paste: ½ teaspoon
  • Spices: * Cumin Powder Jeera: 1 tsp
  • Turmeric Powder Haldi: ¼ tsp
  • Red Chili Powder: ½ tsp
  • Kashmiri Red Chili Powder: ½ tsp for that vibrant red color
  • Black Pepper Powder: ¼ tsp
  • Chaat Masala: ¼ tsp
  • Salt: To taste
  • The Secret Ingredient: Pav Bhaji Masala 1 tsp – This adds a unique Mumbai street-style zing!
  • Finishing Aromatics: ½ tsp Chili Flakes and ½ tsp Kasoori Methi Dried Fenugreek leaves.
  • For the Stir-Fry:
  • Oil: 2–3 tablespoons
  • Onion: 1 medium thinly sliced
  • Capsicum Bell Pepper: 1 medium (thinly sliced)
  • Tomato: 1 small deseeded and sliced
  • For the Assembly:
  • Rotis/Parathas: 4–5 Homemade or store-bought
  • Butter/Ghee: For toasting
  • Butter Paper: For wrapping

Method
 

  1. Whisk: Mix curd with all dry spices (except chili flakes/methi) in a bowl.
  2. Coat: Gently toss paneer in the marinade; top with chili flakes and kasuri methi.
  3. Sear: Heat oil in a pan. Fry paneer and ginger-garlic paste on high heat for 2 mins.
  4. Dry: Lower heat; cook until the curd moisture evaporates and paneer is lightly golden.
  5. Crunch: Add sliced veggies. Stir-fry on high heat for 2 mins until slightly softened but crunchy.
  6. Roll: Place filling on a roti. Fold sides in (flat style) or roll tightly.
  7. Toast: Crisp the roll on a hot tawa with butter until golden brown.
  8. Wrap: Secure with butter paper and serve hot.

Notes

Quick Tips
Don't overmix: Paneer is soft; handle gently to keep pieces intact.
High Heat: Keeps veggies crunchy; prevents them from getting mushy.
Kid-Friendly: Flattening the roll makes it easier for children to hold.