Paneer tikka kathi rolls

Paneer tikka kathi rolls

Paneer tikka kathi rolls are ver popular Indian street food these days. Paneer is marinated in yougurt and spices, sauted and then wrapped in roti. It is a very delicious as well as a nutritious recipe.

Time: 4o minutes


  • Main Ingredients
  • 2 cups whole wheat flour
  • salt to taste
  • 200 grams homemade paneer, cut into cubes
  • 1 green capsicum, thinly sliced
  • 1 large onion, thinly sliced
  • Marinade for Paneer Tikka
  • an inch piece of ginger
  • 2 cloves garlic, grated
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chaat masala powder
  • 1/4 cup yogurt
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon gram flour
  • 1 teaspoon dried fenugreek leaves (kasuri methi)
  • Salt to taste


  • To begin making the Paneer Tikka Kathi Roll Recipe, get all the ingredients prepped and ready. If you are making paneer at home you can use our homemade paneer recipe.
  • To make the paneer tikka marinade, add all the ingredients for the marinade in a bowl and whisk them well until combined. Add the cut paneer pieces into it and allow it to rest for 10 to 15 minutes.
  • Heat a teaspoon of oil in a wok or a skillet, add the green capsicum and stir fry for about a minute until it becomes slightly soft. Add the paneer mixture and sauté over high heat for four to five minutes, stirring occasionally and cook the paneer until all the marination thickened and formed a coat over the paneer.
  • Once done, check the salt and spice and adjust to suit your taste. Keep this aside.
  • The next step is to make the roti for the rolls. In a large mixing bowl add the flour and salt, give it mix with your fingers. Add a little water at a time and make a smooth dough. Once you have the dough ready, add a teaspoon of oil over the dough and knead for a couple of minutes, this will give the dough a flaky texture.
  • Allow the dough to rest for 10 minutes.
  • To make the wrap for the kathi rolls, divide the dough into 5 large portions. Rolls the dough into a large circle by dusting it in flour.
  • Preheat a skillet on medium heat, place the rolled dough on the skillet and cook it on both sides by smearing ghee over it until it is cooked through and browned and slightly crisp. The addition of ghee helps in creating a crisp texture to the rolls.
  • Place the cooked rotis on a flat surface and place a portion of the filling in towards the center, sprinkle some onions and may be a little more chaat masala or sauces and roll it up tightly. The kathi rolls are now ready to be served. Proceed the same way with the remaining dough portions and serve.
  • Serve the Paneer Tikka Kathi Rolls as a snack for tea on weekends, as an appetizer for parties when you have guests or make it less spicy and pack it into your kid’s lunch box.