• ▢2 tablespoons plain yogurt or 1 tablespoon greek plain yogurt

  • ▢2 teaspoon minced ginger ½-inch piece

  • ▢2 teaspoon minced garlic 2 cloves

  • ▢1 teaspoon salt

  • ▢¼ teaspoon turmeric

  • ▢1 teaspoon kashmiri red chili powder (or paprika for mild)

  • ▢2 teaspoons garam masala

  • ▢1 tablespoon kasoori methi

  • ▢1 tablespoon fresh lime juice ½ lime

  • ▢14-16 oz. Paneer cut into bite sized pieces (about 2 cups)

Roll Filling:

  • ▢2 tablespoon olive oil

  • ▢1 cup bell pepper (red and green) thinly sliced (½ red + ½ green)

  • ▢1 medium onion red or white- thinly sliced (1 cup)

For Instant Onion Relish

  • ▢½ small red onion thinly sliced

  • ▢1 teaspoon lime juice

  • ▢¼ teaspoon salt

  • ▢½ teaspoon kashmiri red chili powder or paprika

For Kathi Rolls:

  • ▢8 Flour Tortillas or Frozen Indian paratha see notes for suggestions

  • ▢½ cup green chutney Cilantro chutney or Mint Chutney

  • ▢½ cup cilantro chopped

  • ▢1 teaspoon chaat masala (see notes for substitution)

Optional Egg Layer

  • ▢1 large egg whisked with seasoning

  • ▢¼ teaspoon salt

  • ▢¼ teaspoon red chili powder

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  • In a large mixing bowl, add the marinade ingredients and stir well. Add paneer cubes and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 10 minutes. You can marinate the paneer up to 2 hours.

  • Toss thinly sliced onions with salt, red chili and lime juice and set aside for later.

  • Heat 2 tablespoons oil in a wide skillet or pan, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit.

  • Add marinated paneer and stir well. Continue to saute and cook for 7 to 8 minutes, until the paneer turns golden brown. Turn off the heat and stir in chopped cilantro.

  • Heat a non-stick pan on medium-high heat. If making frozen Indian paratha, cook according to package instructions. For tortilla, drizzle 1 teaspoon olive oil and place the tortilla in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another 1½-2 minutes.

Adding Egg to Kathi Roll – Optional Step

  • If adding the egg layer, spread about a tablespoon of the egg mixture on the browned side, flip and cook for 30 seconds, or until the egg cooks through.

Assemble the Wrap

  • Spread 1 tablespoon (or less) of green chutney on the cooked wrap. Add about ½ cup of paneer filling across the middle. Top with pickled onions and cilantro.

  • To form a wrap, fold over one side of the paratha towards the middle. Fold over the other side, overlapping on the first side. To secure it in place, wrap in aluminum foil or insert toothpicks.


  1. Paneer: To maximize flavor, cut paneer in ½-3/4 inch pieces.

  2. Marination time: Paneer can be marinated anywhere between 10 minutes to 2 hours. However, if marinating longer than 15 minutes, it is best to refrigerate it.

  3. Make it dairy-free: Instead of regular yogurt use cashew yogurt or coconut cream, and substitute paneer with extra-firm Tofu, cut in bite size pieces.

  4. Onion Relish: An optional but highly recommended step which takes only 5 minutes. The heat of the filling mellows the pickled onions, making them slightly sweet and tangy.

  5. Green Chutney: For the most authentic taste, make your own using this Cilantro or Mint

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