Paneer Roll Recipe | Paneer Kathi Roll

My Paneer Roll recipe is one of the best kathi roll (or frankie or wrap) that I have ever made; I can honestly say it beats the ones that street vendors in Calcutta sell! Paneer tikka, green chutney, and a mixed veggie salad are wrapped in a whole wheat roti for a healthy, tasty and portable lunch.

two paneer rolls wrapped in butter paper and placed on a square white plate.

About This Paneer Roll Recipe

In this paneer roll recipe, the stuffing is a lip-smacking paneer tikka made on skillet, a vibrant green chutney and a crunchy mixed veggie salad. The outer wrap is made with whole wheat dough. Overall, this is a nutritious and delicious vegetarian paneer kathi roll recipe!

You can serve the paneer wrap as an evening snack, lunch, or brunch. There is some prep work required for making the green chutney and the salad topping, but preparing these components is simple. If you have leftover whole wheat dough, then the recipe is relatively quick and easy.

There are various ways to make kathi rolls and frankies. I have already shared a few delicious variations including:

  1. Frankie Recipe
  2. Kathi Roll (With Mix Veggies)

For this paneer wrap recipe, feel free to use either fresh, homemade Paneer or frozen paneer. If using frozen paneer, then follow the directions on the pack, and then marinate the paneer. For the tikka marinade, it is best is to use hung curd or greek yogurt.

To turn this kathi roll into a paneer frankie, simply add an egg layer to the roti prior to rolling.

Step-by-Step Guide

How to Make Paneer Roll

Don’t get discouraged when you see the number of steps for making this delicious street food – I promise they’re all quite simple!

Marinate Paneer

1. In a mixing bowl, take 6 tablespoons hung curd or greek yogurt.

hung curd in a bowl.

2. Add the following list of herbs and spices:

  • ½ tablespoon ginger-garlic paste
  • ¼ teaspoon carom seeds (ajwain)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon dry mango powder (amchur powder)
  • ¼ teaspoon chaat masala powder – optional
  • 1 teaspoon kashmiri red chilli powder
  • black salt or regular salt to taste.
spices to added to make paneer marinade for paneer roll recipe.

3. Mix very well.

curd and spices have been whisked together.

4. Add 1 teaspoon lemon juice and mix again.

adding lemon juice to paneer tikka marinade.

5. Now add 200 grams cubed paneer.

cubed paneer added to tikka marinade.

6. Gently mix so the marinade coats the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.

Make Ahead Tip: If you want to work ahead, paneer tikka can be marinated up to 1 day in advance.

paneer tikka marinating in a bowl.

Prepare Green Chutney

7. Take the below listed ingredients in a blender or small grinder:

½ cup coriander leaves

½ cup mint leaves

1 green chilli or ½ teaspoon chopped green chilies

1 inch ginger

1 to 2 small garlic cloves

¼ teaspoon dry mango powder (amchur powder) OR ½ teaspoon chaat masala – optional

½ teaspoon roasted cumin powder

herbs in a grinder for making green chutney for paneer rolls.

8. Add 1 teaspoon water (OPTIONAL) and grind coarsely. Since the coriander and mint leaves are rinsed, the moisture from them helps in grinding.

herbs are coarsely chopped.

9. Then add 2 tablespoons hung yogurt or thick curd.

yogurt added to grinder to finish making creamy green chutney.

10. Grind to a smooth chutney. Remove in a bowl and keep aside.

Make Ahead Tip: Green chutney will keep in the refrigerator for up to 1 day.

finished chutney for paneer kathi roll recipe is light green and creamy.

Prepare Veg Salad

11. Thinly slice 1 medium onion. Grate carrots and shred or thinly slice the cabbage and capsicum (bell pepper).

In total, you will need ⅓ cup thinly sliced cabbage, ⅓ cup grated carrot, ⅓ cup thinly sliced capsicum and ⅓ cup thinly sliced onions.

prepped veggies for making salad.

12. Take all the veggies in a bowl. Add 1 teaspoon chaat masala, ¼ teaspoon Kashmiri red chilli powder, 1 teaspoon lemon juice, and salt to taste.

spices added to veggies for preparing paneer kathi roll recipe.

13. Mix very well and keep aside.

mixed veggie salad for making paneer tikka kathi rolls.

Knead Dough

14. Add 1 cup whole wheat flour (atta) and ¼ teaspoon salt to a large mixing bowl.

whole wheat flour and salt in a mixing bowl.

15. Then add ½ tablespoon oil and gradually add ½ cup water. Start by adding ¼ cup water in this step, and add the remaining water as needed during kneading.

oil and water added to mixing bowl with flour.

16. Begin to knead. Add water as required and knead to a smooth, soft dough. Cover the dough and keep aside for it to rest for 20 to 30 minutes.

atta dough for paneer tikka wrap recipe.

Make Roti

17. After 20 to 30 minutes, divide the dough into small or medium sized balls, depending on the size of the wraps you want to make. You can also make mini wraps as an appetizer if you’d like.

atta dough in one large ball and three small balls for turning into roti.

18. Dust the dough ball with some flour.

dusting dough ball with flour for rolling.

19. Gently roll to thin roti. The roti should not be thick. You can add more flour if needed while rolling.

roti is rolled out thinly.

20. Place the roti on a hot tawa.

roti is placed on a hot tawa.

21. Cook the base till you see bubbles appearing on the roti, or the roti is approximately ¼ cooked.

Note that the tawa should be hot, so cook on a medium-high to high flame. If you make them on a low heat, the roti will become hard or crisp.

small bubbles are all over the surface of the roti.

22. Then flip roti.

roti has been flipped.

23. Spread some oil all over.

brushing oil on the roti, which is now getting larger bubbles.

24. Then flip again when the second side is ½ cooked.

roti is flipped again, exposing a dry side.

25. Spread some oil on this side too. You will see golden blisters on the roti.

oil added to second side of roti.

26. Flip once or twice more for even roasting. Press the edges with spatula, so that the edges are also cooked well.

pressing the edges of the roti down with a metal spatula.

27. Cook till the roti has some golden blisters across it. Remove and keep the roti warm in a roti basket or casserole. Prepare all rotis this way, keeping them warm as you work.

roti has golden brown blisters across the top and is now ready for making paneer kathi roll recipe.

Cook Paneer Tikka

28. This is the marinated paneer after 30 minutes.

marinated paneer in a bowl.

29. Heat 2 tablespoons neutral oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes.

Using thick yogurt or hung curd means the marinade coated the paneer pieces very well. If you have used thin yogurt, then just add the paneer cubes and don’t pour in the leftover marinade.

Instead of pan frying, you can also grill paneer cubes in the oven.

marinated paneer tikka added to pan with hot oil.

30. After a minute turn over the paneer cubes.

cooking paneer cubes for making paneer tikka wrap recipe.

31. Pan fry the paneer cubes, turning often till the marinade is cooked and the paneer becomes soft.

frying paneer cubes are getting darker.

32. Keep stirring and turning the cubes at intervals. Also, be sure to use a well seasoned pan or a non-stick pan to prevent the paneer cubes from tearing.

fried paneer tikka cubes are now for making paneer kathi roll recipe.

33. Once the paneer is done, remove the pan from the flame and keep aside. I cooked the paneer for about 4 minutes on a medium-low heat.

Do not cook too much, or the paneer will become chewy and dense! Timing will vary depending on the thickness of the pan, intensity of the flame, etc. 

close up shot of cooked paneer tikka in a pan.

Assemble Paneer Wrap

34. Take one roti.

roti on a cutting board.

35. Spread the mint-coriander-curd chutney over it. If packing for a tiffin, do not spread the chutney on the roti. Pack it separately.

creamy green chutney spread all over the roti.

36. Place the paneer tikka cubes on the center third of the roti.

paneer tikka added to center third of the wrap.

37. Top with the veg salad. If packing for a tiffin, do not add the veg salad to the roll; pack it separately.

mixed veg salad added atop the paneer tikka.

38. Roll both the sides of the roti and make a wrap.

roti rolled up for making paneer wrap recipe.

39. Wrap the bottom half of the rolls in butter paper or aluminum foil to keep the filling from falling out while eating. If packing the paneer kathi roll for tiffin, then wrap the entire roll in aluminum foil.

paneer roll in a piece of butter paper for eating.

40. Serve paneer wrap with the remaining chutney and veggie salad on the side. They’re also quite good with Tomato Ketchup.

two paneer rolls wrapped in butter paper and placed on a square white plate.

FAQs

How do I keep my paneer rolls from getting soggy?

If you are packing your paneer kathi roll in a tiffin, be sure to not add the green chutney or the veggie salad to the roll; instead, pack them separately. Also, be sure that the paneer tikka isn’t too hot when you make your rolls, as the condensation that will arise as they cool will make the roti soggy.

What is the difference between kathi rolls and frankies?

While the two terms are often used interchangeably, there are a few subtle differences between these two Indian wraps. First, frankies have an egg layer that is cooked onto the roti, while kathi rolls do not. Secondly, kathi rolls originated in Calcutta, while frankies come from Mumbai.

How many paneer wrap does this recipe make?

You should be able to get 4 paneer wraps out of this recipe.

Can I make this paneer kathi roll recipe without dairy?

Sure! Simply swap in extra firm tofu for the paneer, and omit the curd or use plant based yogurt to make the green chutney.

More Bengali Style Street Food To Try!

Veg momos arranged on a white rectangular long tray with a bamboo chopsticks by the side and a small square bowl of schezwan sauce at the side

Moderate1 hr 30 mins

Momos Recipe | Dim Sum | Veg Momos

jhal muri recipe

15 mins

jhal muri

aloo bhaja, aloo bhaja recipe

15 mins

aloo bhaja

singara recipe, shingara recipe

1 hr 15 mins

singara recipe | aloo phulkopir singara

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two paneer rolls wrapped in butter paper and placed on a square white plate.

Paneer Roll Recipe | Paneer Kathi Roll | Paneer Wrap

One of the best paneer roll recipe with tasty paneer stuffing paired together with healthy veggie salad and bright green chutney.

Prep Time 40 mins

Cook Time 15 mins

Total Time 55 mins

Prevent your screen from going dark while making the recipe

Preparing paneer tikka

  • In a mixing bowl take all the ingredients for the marination, except paneer. 

  • Mix very well. Check the taste and add more salt if required. 

  • Now add paneer, which has been chopped in cubes.

  • Gently mix and let the marination coat the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.

Preparing green chutney

  • Take all the ingredients for the green chutney in a grinder jar. 

  • Add 1 teaspoon water (optional) and grind coarsely. Since the coriander and mint leaves are rinsed, the moisture from them helps in grinding.

  • Then add 2 tablespoon hung yogurt or thick curd.

  • Grind to a smooth chutney. Remove in a bowl and keep aside. You can even refrigerate the chutney.

Making veggie salad

  • Thinly slice onion, grate carrots and shred the cabbage or thinly slice them. Also thinly slice capsicum (bell pepper).

  • Take all the veggies in a bowl. Add 1 teaspoon chaat masala, 1 teaspoon lemon juice. Also add salt as per taste.

  • Mix very well and keep aside.

Kneading dough

  • In a mixing bowl or pan or a large tray, take whole wheat flour, ½ tablespoon oil and salt.

  • Then add ½ cup water in parts. First you can add ¼ cup water and add the remaining required amount of water later.

  • Begin to knead. Add water as required and knead to a smooth soft dough.

  • Cover the dough and keep aside for it to rest for 20 to 30 minutes.

Making roti

  • After 20 to 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.

  • Dust the dough ball with some flour. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.

  • Place the roti on a hot tawa or skillet. Cook the base till you see blisters appearing on the roti or the roti is ¼ᵗʰ cooked. Do note that the tawa or skillet should be hot. So cook on a medium-high to high flame. On a low flame, the roti will become very crispy or hard.
  • Then flip roti. spread some oil all over.

  • Then flip again when the second side is ½ cooked.

  • Spread some oil on this side too. You will see golden blisters on the roti.

  • Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.

Making paneer tikka

  • Heat 2 tablespoons oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes. Add the entire marination. Since I had used hung yogurt, I added the entire marinated mixture as the hung yogurt marination had coated the paneer pieces very well. But if you have used yogurt which has a thin consistency, then just add the paneer cubes.
  • After a minute turn over the paneer cubes.

  • Pan fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft.

  • Keep on stirring and turning them at intervals. Also use a well seasoned pan or a non stick pan, so that the paneer cubes do not stick to the pan while frying.

  • I cooked the paneer for about 4 minutes on a medium-low heat. Do not cook too much as then paneer will become dense, cook on medium-low flame. Timing will vary with the thickness of the pan, intensity of the flame etc.

  • Once the paneer is done, remove the pan from the flame and keep aside.

Assembling and making paneer roll

  • Take one roti.

  • Spread the mint-coriander-curd chutney over it.

  • Now place the paneer tikka cubes in the center.

  • Top with the veg salad.

  • Roll both the sides of the roti and make a wrap.

  • Wrap half portion of the rolls in butter paper or aluminium foil. If packing paneer roll for tiffin, then wrap the entire roll in aluminium foil and skip adding the green chutney and veggie salad.

  • Serve paneer kathi roll with the remaining chutney or tomato ketchup. You can also add some of the veg salad as a garnish on the paneer wrap.

  • Use fresh homemade paneer. Do not make this recipe with paneer that has gone sour or become rancid. 
  • Do not cook the marinated paneer cubes for a long time as this will result in them becoming chewy or rubbery. 
  • Adjust the green chilies as needed to make a spicy or less spicy chutney. 
  • In the veggie salad feel free to add your choice of veggies – beets, onions, carrots, cabbage, bell peppers, lettuce are some good options.
  • This recipe can be scaled up to make for larger servings.

Nutrition Facts

Paneer Roll Recipe | Paneer Kathi Roll | Paneer Wrap

Amount Per Serving

Calories 406 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Cholesterol 34mg11%

Sodium 520mg23%

Potassium 306mg9%

Carbohydrates 31g10%

Fiber 6g25%

Sugar 3g3%

Protein 14g28%

Vitamin A 2404IU48%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 19mg23%

Vitamin E 6mg40%

Vitamin K 15µg14%

Calcium 310mg31%

Vitamin B9 (Folate) 32µg8%

Iron 2mg11%

Magnesium 58mg15%

Phosphorus 161mg16%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Paneer Roll recipe post from the archives first published on January 2017 has been republished and updated on 10 May 2022.