Paneer Tikka Kathi Roll

Kathi roll is a street-food originating from Kolkata. Originally it was made with a kati kabab enclosed in a paratha but over the years, the kathi roll has got many variants. Today different types of fillings are made with mixed vegetables, potato, paneer and egg. Kathi roll makes an easy and filling on the go breakfast option and is ideal to pack for lunchbox.

South Vs North Challenge, a montly event started by Divya, is a platform to learn and try authentic recipes from different parts of India. This month, Minnie of The Lady8Home challenged the South team with these delicious paneer tikka kathi rolls. The paneer tikka by itself was so delicious that I couldn’t resist gobbling up few pieces of paneer! You can have the rolls just as such or serve them with mint chutney.

Paneer Tikka Kathi Roll

Wheat flour rolls filled with paneer marinated in spices, capsicum, onion and tomato

Print Pin Recipe

Servings 6 rolls

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Ingredients

For the paneer tikka

• 2 cups paneer cubes
• 1 medium green capsicum cut into cubes
• 1 medium onion cut into cubes
• 1 medium tomato cut into cubes
• 1 tsp kasoori methi / dried fenugreek leaves
• 2 tbsp oil
• Salt to taste

For marination

• 1 tsp gram flour / besan
• 1 tsp chat masala powder
• 1 tsp garam masala
• 1 tsp red chilly powder
• ½ tsp cumin powder
• 1 tsp ginger garlic paste
• ½ cup yogurt whisked
• Salt to taste

For the tikka masala

• 1 tbsp coriander seeds
• 1 tsp cumin seeds / jeera
• 1 green cardamom
• 2 cloves
• 1 dry red chili
• 2 inch cinnamon stick

For the salad

• 1 small carrot cut into thin match sticks
• 1 small cucumber cut into thin strips
• 1 medium tomato thinly sliced
• 1 medium onion thinly sliced
• 2 tbsp finely chopped coriander leaves
• 1 green chilly finely chopped
• 1 tbsp lemon juice
• ¼ tsp black salt
• ¼ tsp sugar

For the roti

• 2 cups wheat flour / atta
• 2 tsp oil
• Salt to taste
• ½ cup coriander leaves

Instructions

For the paneer tikka

• Take paneer in a bowl and add the besan, spices, yogurt, salt and combine well. Cover and refrigerate for 30 minutes.
• Dry roast the spices for tikka masala and ground them to a powder.
• Heat oil in a pan and add the ground masala. Fry in a low flame for a minute and then add capsicum. Fry for 2-3 minutes and then add the marinated paneer.
• Fry for 5-6 minutes. Then add the onion, salt and cook till it becomes soft. Then add the tomatoes, kasuri methi and fry for 2-3 minutes.

For the salad

• In a bowl mix carrots, cucumber, onion, tomato, green chillies and coriander leaves.
• Add lemon juice, sugar, salt and mix well.

For the roti

• In a bowl mix together flour, salt and oil. Add warm water and make a soft and smooth dough. Cover and set aside for 30 minutes.
• Divide into equal portions and roll out into a thick disc. Place some chopped coriander in the middle and roll again to a slightly thick roti.
• Heat a tawa and cook the roti on both sides drizzling some oil till brown spots appear.
• Cook the remaining roti and keep them covered.

To assemble the roll

• Place a roti and place some salad in the middle. On top of that, place some paneer tikka mixture.
• Roll and wrap with aluminium foil or butter paper.

Notes

• Do not roll the roti too thin or too thick. Make sure not to cook the roti for long, it will become dry and will be difficult to roll.
• You can make plain roti and stuff with paneer tikka mixture and serve the salad as a side.

Course: Appetizer

Cuisine: Indian