Paneer Kathi Roll

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 cups Whole Wheat Flour (sifted)
• 1 tsp Salt (regular table salt)
• 2 tbsp Vegetable Oil (for dough)
• 1.75 cups Hot Water (boiling, used for dough)
• 400 g Paneer (firm, cut into bite‑size cubes)
• 2 tbsp Mustard Oil (for frying paneer)
• 1 tbsp Kashmiri Red Chili Powder (for color and mild heat)
• 1 tsp Garam Masala
• 0.5 tsp Chaat Masala
• 1 tsp Coriander Powder
• 1 tsp Mint Powder
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 medium Onion (thinly sliced)
• 2 medium Tomato (cut into long strips)
• 1 large Green Bell Pepper (julienned)
• 5 g Ginger (peeled, finely chopped)
• 0.5 cup Plain Yogurt (full‑fat, for the gravy)
• 1 tbsp Gram Flour (Besan) (helps thicken the gravy)
• 0.5 cup Cilantro (Coriander Leaves) (loosely packed, for chutney)
• 0.5 cup Fresh Mint Leaves (loosely packed, for chutney)
• 1 piece Green Chili (seeds removed, for chutney)
• 1 tsp Cumin Seeds (roasted and ground)
• 0.5 tsp Black Salt (Kala Namak)
• 2 tbsp Oil for Cooking Rotis (vegetable oil)

Instructions

1. Prepare the Soft Roti Dough

   In a large mixing bowl combine 2 cups all‑purpose flour, 2 cups whole wheat flour, 1 tsp salt and 2 tbsp oil. Gradually add 1 ¾ cups boiling water while stirring with a wooden spoon until a shaggy dough forms.

   Time: PT10M

2. Knead and Rest the Dough

   Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15–20 minutes.

   Time: PT20M

3. Boil the Paneer

   Bring 2 cups water to a boil, add a pinch of salt, then add the 400 g paneer cubes. Simmer for 5 minutes, then drain and set aside.

   Time: PT10M

   Temperature: 100°C

4. Prepare the Spiced Paneer Gravy

   Heat 2 tbsp mustard oil in a grill pan over medium flame. Add the boiled paneer and stir for 2 minutes. Sprinkle 1 tbsp Kashmiri red chili powder, 1 tsp garam masala, ½ tsp chaat masala, 1 tsp coriander powder, 1 tsp mint powder, and salt to taste. Add 2 sliced onions, 2 tomato strips, 1 julienned green bell pepper, and 5 g chopped ginger. Cook, stirring continuously, for 5 minutes.

   Time: PT7M

   Temperature: Medium flame

5. Finish the Gravy with Yogurt and Besan

   Lower the heat, add ½ cup plain yogurt, 1 tbsp besan and 1 tbsp lemon juice. Mix well and cook for another 3 minutes until the gravy thickens and the paneer is glossy.

   Time: PT5M

   Temperature: Low flame

6. Blend the Cilantro‑Mint Chutney

   In a blender combine ½ cup cilantro, ½ cup fresh mint leaves, 1 green chili (seeds removed), 1 tsp roasted cumin powder, ½ tsp black salt, 1 tsp lemon juice, ¼ cup plain yogurt, a pinch of regular salt and 2‑3 tbsp water. Blend to a smooth consistency.

   Time: PT5M

7. Divide and Roll the Rotis

   Portion the rested dough into 12 equal balls (~75 g each). Lightly dust each ball with flour, roll into 9‑inch circles using a rolling pin. Heat the tawa on high, brush lightly with oil, and cook each roti for about 30 seconds on each side until puffed and lightly browned.

   Time: PT12M

   Temperature: High heat

8. Assemble the Kathi Rolls

   Lay a warm roti on a flat surface, spread 1‑2 tbsp cilantro‑mint chutney, place a generous spoonful of the spiced paneer mixture, add a few strips of bell pepper and onion if desired, then roll tightly. Wrap each roll in parchment or a kitchen towel to retain heat.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Whole Wheat Flour: Spelt Flour
• Instead of Salt: Kosher Salt
• Instead of Vegetable Oil: Canola Oil
• Instead of Paneer: Tofu (firm)
• Instead of Mustard Oil: Vegetable Oil
• Instead of Kashmiri Red Chili Powder: Paprika + regular chili powder
• Instead of Mint Powder: Dried mint leaves, ground
• Instead of Lemon Juice: Lime juice
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Green Bell Pepper: Red bell pepper
• Instead of Plain Yogurt: Greek yogurt (thin)
• Instead of Gram Flour (Besan): All‑purpose flour
• Instead of Cilantro (Coriander Leaves): Parsley
• Instead of Green Chili: Jalapeño
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Oil for Cooking Rotis: Ghee

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Tawa (Flat Griddle)
• Grill Pan (optional)
• Blender or Food Processor
• Knife
• Cutting Board
• Spatula
• Cloth (clean kitchen towel)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Using boiling water for the dough to ensure soft rotis
• Kneading the dough for 8‑10 minutes
• Boiling paneer briefly to keep it soft
• Evenly coating paneer with spices and yogurt to avoid curdling
• Rolling rotis to uniform 9‑inch size and cooking on high heat

Chef Tips from the Video

• Hot water in the dough creates a ‘soft‑stay’ roti that remains pliable for hours.
• Resting the dough for at least 15 minutes prevents shrinkage while rolling.
• Temper the yogurt with a spoonful of hot gravy before adding it to avoid curdling.
• For extra smoky flavor, finish the paneer in a tawa with a quick sear after the gravy is done.

Troubleshooting

Storage

Refrigerator: Store the paneer filling in an airtight container for up to 3 days. Keep rolled kathi rolls wrapped in parchment and then foil for 2‑3 days.

Freezer: Not recommended for the soft roti; it becomes chewy after thawing.

Room temperature: Consume within 2 hours if kept at room temperature.

Make-Ahead Tips

• Dough can be prepared a day ahead and refrigerated; bring to room temperature before rolling.
• Paneer filling stays flavorful for up to 3 days; reheat gently before assembling.
• Cilantro‑mint chutney can be made 2 days ahead; store in a sealed jar.

Frequently Asked Questions