Ever craved a street style roll that is filling, spicy, and actually high in protein?
This Paneer Kathi Roll hits that sweet spot.
You get soft layered roti, juicy spiced paneer, crunchy veggies, and a fresh mint chutney all wrapped into one satisfying bite. It is the kind of recipe you make once and then keep coming back to because it is quick, customizable, and seriously delicious.
If you are looking for a healthy veg roll, quick lunch idea, or high protein snack, this one checks all the boxes.
Kathi rolls come from Kolkata street food culture where fillings are wrapped inside flaky flatbreads and served hot.
Traditionally made with meat, the paneer version has become equally popular because it is
This version brings together creamy paneer, bold spices, and fresh chutney, giving you that proper street food experience at home.
You are not just making a roll here. You are solving everyday food problems.
This recipe handles all of that in one go.
Soft, rich, and packed with protein. It absorbs the marinade beautifully and stays juicy when cooked right.
Acts as the base for the marinade. It tenderizes the paneer and adds a slight tang.
Kashmiri chilli, cumin, coriander, and garam masala bring warmth, color, and depth.
These add crunch, freshness, and a slight sweetness that balances the spices.
Brightens up the entire filling and cuts through the richness.
A mix of wheat flour and maida gives you soft yet slightly flaky rolls like street style.
This is what takes the roll to the next level. Fresh, tangy, slightly spicy, and super refreshing.
Start by mixing curd with spices, salt, pepper, lemon juice, and a little oil. This becomes your marinade. Add paneer cubes and coat them well. Let it sit for a bit so the flavours really soak in.
While that rests, prepare your dough. Mix the flours with salt and ghee, then add water and knead into a soft dough. Let it rest so the rotis turn soft and easy to roll.
Now heat a pan and add the marinated paneer along with the leftover marinade. As it cooks, toss in sliced onions, capsicum, and tomatoes. Keep the flame medium and avoid overcooking. You want the veggies to stay slightly crunchy. That contrast makes a big difference.
At the same time, blend mint, coriander, green chilli, ginger, lemon juice, a bit of curd, and spices into a smooth chutney. This is your flavour booster.
Roll out the dough into rotis and cook them on a hot tawa with a little ghee until you see golden spots.
Now comes the fun part. Spread chutney on the roti, add a generous portion of paneer filling, drizzle a little more chutney, and roll it tightly.
And just like that, your homemade paneer kathi roll is ready.
Pro Tipđź’ˇ : Do not overcook paneer. It can turn rubbery. Keep the cooking time short and the flame medium.
Add extra paneer or include some grilled tofu along with it.
Use less oil and ghee. You can also use low-fat curd.
Use gluten free flatbread instead of regular roti.
Replace paneer with firm tofu and use plant based curd for the marinade and chutney.
These rolls are satisfying on their own, but you can serve them with
Serve hot right off the pan for the best taste.
Wrap the bottom with butter paper or foil if you want that proper street-style feel. It also makes it easier to hold and eat.
This is a great recipe for lunch boxes and gatherings.
You can also prepare the filling ahead and assemble fresh when needed.
Store the paneer filling in an airtight container in the fridge. It stays good for up to one day.
Dough can also be refrigerated for a day if covered properly.
Avoid storing assembled rolls for long as they can turn soggy.
Reheat the paneer filling in a pan on low flame.
Warm the roti separately on a tawa and then assemble fresh for best results.
This makes it chewy instead of soft.
It should be thick enough to spread, not runny.
Resting makes the roti softer and easier to roll.
It becomes difficult to wrap and eat.
This paneer kathi roll is one of those recipes that feels like a treat but is actually simple enough to make at home anytime. You get soft, warm roti wrapped around a flavorful paneer filling that’s lightly spiced and perfectly balanced with fresh, crunchy veggies. The mint coriander chutney adds that fresh, tangy kick that really brings everything together.
What makes this recipe special is how it gives you that street food taste without needing anything complicated. No deep frying, no fancy steps—just simple ingredients coming together beautifully. It’s also a great high protein option, so it works well for a quick lunch, dinner, or even meal prep.
If you’ve never made kathi rolls at home before, this is a great place to start. Once you try it, you’ll see how easy and satisfying it is and you might not feel like ordering takeout again.
Mix curd with spices, lemon juice, and oil until smooth
Add paneer cubes and coat well, let it rest for 15 minutes so flavours absorb
Rub a drop of ghee all over the dough and cover dough and let it rest for 15 minutes so it becomes soft
Slice onion, capsicum, and tomato evenlyHeat a pan, add marinated paneer with marinade and cook gently
Add sliced onion, capsicum, and tomato and cook till slightly crunchy
Roll dough and fold it into pleats for layered roti
Drizzle more chutney and roll tightly
Serve hot and enjoy immediatelyServings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Love our recipes? Follow us for more delicious cooking inspiration, tips, and behindthescenes fun!
I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
