Delicious Street Style Paneer Kathi Roll Recipe

Have you ever tried making a street-style paneer wrap at home, only to find that the paneer turns out dry, rubbery, or lacking in flavor? This is a common challenge for many home cooks. Fortunately, this delicious vegetarian version takes care of those issues and helps you achieve a soft, juicy, and flavorful filling every time.

The key to this recipe is a simple double-marination process that allows the paneer to absorb spices and seasonings deeply. As a result, every bite is packed with flavor and delivers a restaurant-style experience right from your kitchen. Get ready to create a wrap that is both satisfying and easy to prepare.

Inspired by the iconic flavors of Kolkata’s bustling streets, this recipe uses fresh ingredients and a special technique to elevate the taste. Unlike many traditional recipes, it includes an easy smoking method that gives the paneer a rich, smoky aroma without the need for a tandoor. The result is an authentic, mouthwatering wrap that is perfect for a memorable lunch or dinner.

Ingredients

For the Paneer Marinade

250 g paneer, cut into strips
3 tbsp thick curd
1 tsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
1 tsp lemon juice
Salt to taste
1 tbsp mustard oil

For the Rolls

4 parathas or roomali rotis
1 large onion, thinly sliced
1 capsicum, thinly sliced
2 tbsp tomato ketchup
2 tbsp green chutney
1 tsp chaat masala
Fresh coriander leaves, chopped
Optional Smoking Method
1 small piece of charcoal
½ tsp ghee

Method

Step 1: Marinate the Paneer

In a bowl, combine curd, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, mustard oil, and salt. Add paneer strips and coat them well. Let the paneer marinate for at least 20 minutes.

Step 2: Add a Smoky Flavor (Optional)

Heat a piece of charcoal until red hot. Place a small steel bowl in the marinated paneer. Put the charcoal in the bowl, pour ghee over it, and immediately cover the container. Let it smoke for 5 minutes.

Step 3: Cook the Filling

Heat a pan and cook the marinated paneer on medium heat for 5–7 minutes. Add sliced onions and capsicum and sauté until slightly tender but still crunchy.

Step 4: Prepare the Parathas

Cook the parathas on a hot tawa until golden and crisp on both sides.

Step 5: Assemble the Kathi Rolls

Spread green chutney and tomato ketchup over each paratha. Place a generous amount of paneer filling in the center. Sprinkle chaat masala and chopped coriander leaves on top.

Step 6: Roll and Serve

Fold the sides and roll tightly. Wrap the bottom with butter paper or foil for easy handling. Serve hot with extra chutney and onion rings.