Paneer Kathi Rolls

Published On December 1, 2025
In Article
By Guest Author
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Prep Time
35 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING LACHHA PARATHA :
Whole Wheat Flour / Gehu Ka Aata - 1 Cup
All Purpose Flour / Maida - 1 Cup
Salt - As per taste
Onion Seeds / Kalonji - 1/2 tsp
Oil - 2 tbsp + As required
Water - As required
FOR STUFFING :
Oil - 1 tbsp
Onion / Pyaz - 1 Sliced
Tricolor Bell Peppers / Shimla Mirch - 1/2 Cup sliced
Salt - As per taste
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp + As required
Hung Curd - 1/2 Cup
Coriander Powder / Dhania Powder - 1/2 tsp
Turmeric Powder / Haldi Powder - 1/4 tsp
All Spice Mix Powder / Garam Masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Kashmiri Red Chilli Powder / Kashmiri Lal Mirch Powder - 1/2 tsp
Carom Seeds / Ajwain - 1/2 tsp
Ginger-Garlic Paste / Adrak-Lahsun Paste - 1/2 tsp
Gram Flour / Besan - 1 tsp
Mustard Oil / Sarso Ka Tel - 1 tbsp + As required
Cottage Cheese / Paneer - 1/2 Cup diced
FOR PREPARING PANEER KATHI ROLLS :
Green Chutney / Hari Chutney - As required
Tandoori Veg Mayonnaise - As required
Coriander Leaves / Hara Dhaniya - For garnishing
Lemon Juice / Nimbu Ka Ras - Of 1/4 Lemon
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING LACHHA PARATHA :
Take whole wheat flour in a mixing bowl. Add maida, salt, kalonji, and 1 tbsp of oil. Mix well.
Add water gradually to make a medium hard dough. Let it rest for 15 to 20 minutes.
Take the medium ball sized dough and make a round shaped circular peda from the dough. Dust it with flour and roll a peda to make a paratha.
Apply oil to it. Sprinkle whole wheat flour on it. Now, take one side of the paratha and fold it one upon another, as if folding to make a fan, then prepare a roll from it.
Then roll it over to make a circle and press it with your hands. Dust it with flour and roll it with light hands to make a paratha
Heat a tawa. Place the prepared paratha on the tawa. Cook on one side.
Flip it once it is slightly brown, apply ghee on both sides and cook it on a low to medium flame for 3 to 4 minutes. Press the paratha while cooking it to make it crispy.
Once done. Take it out to the serving plate.
FOR STUFFING :
Heat oil in a pan. Add onion and capsicum. Mix well. Add salt and 1/2 tsp of red chilli powder. Mix well.
Saute it for 2 minutes on high flame. Keep stirring occasionally. Once done, turn off the flame and take it out in a bowl. Keep it aside.
Take hung curd in a mixing bowl. Add salt, 1/2 tsp red chilli powder. coriander powder, turmeric powder, all spice mix powder, chaat masala, kashmiri red chilli powder, carom seeds, ginger-garlic paste, besan, and 1 tbsp of mustard seeds. Mix well.
Now add paneer pieces and coat them well. Keep it aside for 10 to 15 minutes for marination.
Heat 1 to 2 tbsp of mustard oil in a pan. Add marinated paneer mixture. Mix well. Saute them on high flame for 2 to 3 minutes.
Once done, turn off the flame and take it out in a bowl. Keep it aside.
FOR PREPARING PANEER KATHI ROLLS :
Take the prepared lachha paratha on the serving plate. Apply green chutney and tandoori veg mayonnaise on it.
Now add the sauteed capsicum mixture vertically. Then add 3 to 4 prepared paneer pieces on it. Garnish it with coriander leaves. Add lemon juice on it.
Roll the lachha paratha to make a complete roll. Secure it with a toothpick. Transfer it to a serving plate. Likewise prepare another roll.
'Paneer Kathi Rolls' are ready to be served.