Paneer Kathi Rolls (EASY, 30-minute Recipe)
Paneer Kathi Rolls combine marinated paneer cubes with sautéed bell peppers and onions, all wrapped in a warm paratha and topped with fresh onion and cilantro. The paneer is seasoned with a yogurt-based marinade featuring ginger, garlic, Kashmiri chili powder, and garam masala, infusing the filling with a balanced, aromatic heat. A mint cilantro chutney adds brightness and moisture to the roll. The paratha provides a soft, slightly crisp exterior to hold the filling securely. This recipe offers a handheld meal that requires about 30 minutes from start to finish, suitable for a fulfilling lunch or snack.
Ingredients
- 2 cups paneer cut into 1 inch cubes
- 1 red pepper thinly sliced, small
- 1 green bell pepper thinly sliced, small
- 1 red onion thinly sliced, medium
Marinade Ingredients:
- ¼ cup PLAIN yogurt
- 1 teaspoon ginger grated
- 1 teaspoon garlic pressed
- 1 teaspoon Kashmiri red chili powder add 2 teaspoons for spicy
- 1 teaspoon garam masala
- ¼ teaspoon Turmeric ground
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- 1 teaspoon kosher salt
To Serve:
- 6 to 8 paratha cook per package instructions, kawan brand
- 1 medium yellow onion thinly sliced
- ½ cup cilantro chopped
Mint Cilantro Chutney
- ½ cup cilantro
- ¼ cup mint leaves
- 2 tablespoons coconut unsweetened, frozen or dry
- 1 garlic clove
- ½ teaspoon cumin seeds
- 1 to 2 green chili small
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon sugar
Instructions
- Marinate the paneer- Mix all the marinade ingredients in a bowl. Add paneer and mix well.
- Make the filling- Heat 2 tablespoons of oil in a pan. Add onions, peppers and ½ teaspoon of salt and cook for 3 to 4 minutes. Add marinated paneer and mix well. Cook for another 3 to 4 minutes. Turn the heat off. Add cilantro.
- Chutney - Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, little at a time.
- Cook the Parathas- Heat a non-stick griddle pan. Remove the kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about to 1 to 1½ minutes on each side or until both sides are golden brown, pressing gently with a spatula. Enjoy hot!
- Assemble Kathi Roll- Spread 2 teaspoons of chutney on cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add few sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.
Notes
- Nutrition information does not include the parathas; substitute with low-carb tortillas for a lower-carb version.
- Use store-bought parathas cooked per package instructions for convenience.
- Marinate the paneer for at least 15 minutes to allow spices to penetrate.
- Serve the rolls immediately after assembly for the best texture.
Nutrition Information
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 271
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 51mg | 17% |
| Sodium | 835mg | 35% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1063IU | 21% |
| Vitamin C | 47mg | 52% |
| Calcium | 387mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.