Easy Paneer Frankie (Paneer Kathi Roll)
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
8 rolls
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Calories
354 kcal
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Course
Main Course
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Cuisine
Indian
Easy Paneer Frankie (Paneer Kathi Roll)
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This Paneer Frankie Roll, also known as Paneer Kathi Rolls, is a popular Indian street food made with flaky flatbread, covered with egg, wrapped with spicy paneer and tangy toppings. Perfect to pack for a grab and go meal, or a special weeknight meal.
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Ingredients
For the Roll
- 2 cups All-purpose flour (maida) or a combination of whole wheat and all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoon oil divided
- 4 eggs
For the paneer filling
- 2 tablespoon oil I used avocado oil
- 1 teaspoon cumin seeds
- 1 onion medium, about 3/4 cup, thinly sliced
- 2 cloves garlic minced
- 1/2 yellow bell pepper medium, thinly sliced
- 1/2 red bell pepper medium, thinly sliced
- 1/4 cup tomato puree
- 1/2 cup tomato chopped
- 9 ounces paneer diced in small cubes
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon salt
- 2 tablespoon cilantro leaves chopped
Toppings
- 1 cup red onion chopped or thinly sliced
- 1/4 cup vinegar
- 6 green chili pepper deseeded and finely chopped
- 1 teaspoon Black salt (kala namak) or regular salt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon dry mango powder (Amchur)
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Instructions
To make paneer filling:
- Heat oil in a heavy bottom sauce pan on medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add sliced onions, garlic and fry them for about 2-3 minutes.
- Add all the spices and stir them with the onions for a further minute. Add a couple of tablespoons water if the spices stick to the pan.
- Add the yellow and red bell peppers and mix with all the spices for about 5 minutes.
- Add the chopped tomato and tomato puree and cook for about 2 minutes until the tomatoes mix well with the curry.
- Add the paneer cubes and stir well. Cook for 2-3 minutes until the paneer softens. Garnish with cilantro and keep aside.
For the roll by making a dough: (see notes to make as a batter)
- Mix flour, oil and salt in a medium sized bowl. Knead well to make a soft dough (see roti recipe). Divide equally into 8 balls and cover with a moist cloth.
- Break the eggs and whisk them.
- Take one ball of dough and using a rolling pin, roll out to a 6” thin round. This dough is stretchy, so it takes some effort to get a perfect thin roti.
- Put a tawa or a griddle pan on medium heat and place the rolled out dough onto it. After about 1 minute, flip it onto the other side and continue to cook for an additional 1 minute.
- Apply 1/2 tsp of oil on the roti. Flip it to the other side and add some more oil.
- Now apply about 1/8th of the whisked eggs (1/2 an egg) on one side of the roti. Let it cook for about 15 seconds, then flip it over to cook the egg completely. It is okay if some spreads around.
- Remove from heat and keep aside. Make all the roti's the same way.
Toppings
- Put the diced green chili pepper in the vinegar and set aside. Perfeably have this ready 30 minutes before you assemble the frankie.
- Mix the black salt, red chili powder and dry mango powder in a small bowl.
Assembling the Paneer Frankie
- Lay the flatbread roti on a plate. Place the paneer filling in a straight line at the center of the roti.
- Then spread some onions on the filling.
- With a spoon, spread some vinegar. Let some marinated green chilis roll in, if you like spicy food!
- Sprinkle the frankie masala.
- Roll the roti and wrap a parchment paper or foil around half of the roll, so the filling does not drop or come out. Enjoy you frankie roll!
Notes
- Making the flatbread with a batter: This is my mom’s way to make frankie flatbreads. This is a great way to make the bread for people with less experience making a dough and flatbread.
- Want to skip making the flatbread from scratch? Here are some options you can use:
- Other topping options:
- Add all-purpose flour (maida) and salt to a bowl. Mix water to make a smooth batter. This batter should be easy to spread, like a crepe or dosa, but not as thin as a crepe.
- Beat 4 eggs in a bowl. Add salt and mix well.
- Heat a flat tawa or griddle, then spread a ladle full of batter as shown below. Spread some oil.
- After one side is cooked, carefully flip the flatbread to the other side. Let it cook for 30 seconds to a minute until some golden brown spots appear. If needed, apply 1/2 teaspoon more oil.
- Then flip back and apply about 1/2 a beaten egg on the roti (in Hindi called maida ki roti).
- Let it cook for about 15 seconds, then flip the roti to cook the egg well.
- Remove from heat and keep aside. Make all the roti’s the same way. Between each roti, keep a parchment paper or foil, so they don’t stick to each other.
- Kawan paratha - you can find this in the frozen aisle of indian grocery stores
- Naan or Garlic Naan - I get then from the indian grocery or Trader Joes
- Leftover paratha or roti or bhatura
- Tortilla
- Coleslaw
- Green Cilantro Chutney
- Any salad dressing!
Nutrition Information
Show Details
Calories
354kcal
(18%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
103mg
(34%)
Sodium
677mg
(28%)
Potassium
220mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
693IU
(14%)
Vitamin C
32mg
(36%)
Calcium
183mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 103mg | 34% |
| Sodium | 677mg | 28% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 32mg | 36% |
| Calcium | 183mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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