Vegetarian kathi rolls that are stuffed with kadai paneer, layered with chutney, onions and rolled up in whole wheat chapati. It makes up for a perfect lunch time snack that is healthy, filling and delicious.
From the cultural capital of India, Kolkata comes a popular street food – Kathi/kati rolls. Kati rolls have said to be originated back in 1932 from a famous Nizam restaurant in Kolkata/Calcutta. Traditionally, kati rolls are served with kebab rolled up in layered paratha that are coated with egg and it makes a perfect meal. But today I bring you my version of kathi rolls which is equally healthy and yummy.
Kadai paneer can be substituted with paneer tikka or achari paneer tikka recipe. Kathi rolls is a popular snack among the kids. My little one loves to take it to school (without chutney) in his hot lunch box – he says it’s easy to eat, yummy and no mess at all. 🙂
For this recipe I have prepared chapatis from scratch but if you have leftover rotis or tortillas then it will reduce your cooking time in half. Even store bought frozen parathas will make up for flaky and yummy kati rolls.
If you have your rotis/parathas ready then prep time and cooking time will reduced in half. Just before rolling the kathi rolls, warm up everything. Lay out a paratha/roti, layer it with green chutney, add filling of your choice, toss in some shredded lettuce, some onion rings, more chutney and roll it up. Scrumptious and yummy Paneer Kathi rolls are ready. Eat them right away or they may get soggy and loose their taste.
While you are here try out other appetizers – Chatpati cone chaat, Papad chaat, Katori Chaat and many more.
Paneer Kathi Rolls
INGREDIENTS
DOUGH INGREDIENTS
- 1 cup Wheat Flour (Atta) (or 3 leftover chapatis/Rotis)
- 3/4 cup Water (appx.)
- teaspoon Oil to finish up the dough
KADAI PANEER INGREDIENTS
- 1 cup Homemade Cubed Paneer
- 1 cup Cubed Capsicum (1 small Red and 1 small Green Capsicum)
- 1 cup Cubed Onions
- 1/2 teaspoon Garlic paste
- 1/2 teaspoon Ginger paste
- 1.5 tablespoon Homemade tomato puree
- 1 tablespoon Cream
- 3/4 teaspoon Coarsely pounded coriander seeds
- 1/2 teaspoon Red Chili Flakes (adjust according to taste)
- 1/4 teaspoon Haldi (Turmeric powder)
- 1/2 teaspoon Cumin seeds
- 1 tablespoon Kastoori Methi
- Salt to taste
- 2 tablespoon Oil
TO ASSEMBLE
- 1/2 cup Chaat Chutney
- 1 cup Shredded Lettuce
- 1 small Onion cut into rings
- 1/2 cup Chopped Cucumber
- 1 small Tomato cut into circles
- A pinch of Chaat Masala
- Few drops of Lemon Juice - to sprinkle on top
INSTRUCTIONS
MAKING ROTI
- Assemble: all the ingredients and knead a soft pliable dough.
- Make equal size balls out of the dough. Dust it with dry dough and..
- Using a rolling pin, roll it like a big circle. Heat a griddle/tawa.
- When tawa is hot, transfer the rolled out roti onto the hot tawa.
- Flip and cook until evenly cooked and brown from both the sides.
- Fully cooked and puffed up roti is ready. Take it off the flame and apply ghee. Place it in a container and cover. Repeat the process with rest of the dough.
PREPARING PANEER
- Assemble: all the spices. Using a mortar and pestle coarsely pound the whole coriander seeds.
- Assemble: all the ingredients - cubed onions, tomato puree and cubed paneer.
- Wash and cut capsicum in cubes.
- Secret ingredient in this recipe - Kastoori Methi.
- Heat oil in a kadai, add whole chilies, cumin seeds and cubed capsicum.
- Stir in salt and mix it well. On a medium flame saute capsicum for 2 minutes. Add cubed onions, ginger and garlic paste and saute it for another 2 minutes.
- Add tomato puree and mix. Stir in all of the remaining spices one by one.
- Add 2 tablespoon cream to the veggies and give it a good stir.
- Add paneer to veggies and mix them gently.
- Kadai Paneer is ready. Allow it to cool down completely.
ASSEMBLING KATHI ROLLS
- Assemble: ingredients. Green chutney.
- Peeled, washed and cut onions into rings.
- Shredded lettuce
- Rotis are ready. Let's start assembling them.
- Spread green chutney on the roti.
- Sprinkle lettuce in the center.
- Spread spoonful of paneer in the center.
- Add some onion rings.
- Generously spread some more green chutney on top. As per one's taste add lemon juice or chaat masala on top.
- Start folding the roti.
- Secure the edges with a toothpick.
- Or wrap the kati roll in wax paper.
- Warm kati rolls are ready.
- Enjoy it with tea or hot coffee.
The essence of Kolkatta in such a beautiful post…….Loved your space and the collection of Recipes
Thanks Alka for your sweet words. Glad you liked it. 🙂
Hi
Very nice and easy cook tips very happy to try all …
Thanks Sangeeta!!
Wonderful presentation and recipes ….really amazed me …! Warm regards n thanks for such yummy recipes
Thanks for your lovely feedback Varsha. Glad you liked my collection. 🙂
Hi Ruchi very nice recipe. I also saw your link to homemade paneer ….but it has vinegar as the curdling agent . Can you please tell how much of lemon juice to be used instead of vinegar. Thanks.
Thanks for stopping by Jaya! Use 2 – 3 teaspoon of lemon juice to make paneer.