Vegetarian Paneer Kathi Roll Recipe: Ready in 35 Minutes! (Makes 9 Rolls)
Craving a taste of the streets of India? Look no further than this delicious Vegetarian Paneer Kathi Roll recipe! Packed with flavorful paneer (Indian cottage cheese), fresh vegetables, and creamy chutneys, all wrapped up in a warm and crispy roti (flatbread), this vegetarian delight is sure to satisfy your taste buds. This recipe is easy to follow and requires minimal prep time, making it perfect for a quick and satisfying 35-minute meal (15 minutes prep, 20 minutes cooking).
Here’s what makes this recipe special:
- Flavorful Paneer: Marinated in a blend of aromatic spices, the paneer takes center stage with its melt-in-your-mouth texture.
- Customizable Fillings: Add your favorite vegetables like onions, peppers, and tomatoes for a burst of freshness.
- Creamy Chutneys: Cilantro chutney and mint chutney add a touch of tanginess and coolness to balance the savory flavors.
- Crispy Roti: Learn how to make soft and fluffy rotis that fold perfectly around the filling.
Ready to experience the magic of vegetarian kathi rolls? Let’s get cooking!
Vegetarian Paneer Kathi Roll Recipe
Whip up a taste of India with this easy Vegetarian Paneer Kathi Roll recipe! Marinated paneer, fresh veggies, and creamy chutneys wrapped in a warm roti create a flavorful and satisfying meal.
Ingredients
For the Paneer Filling (Makes 9 portions):
- 1 cup low-fat paneer cubed
- ½ cup tomatoes deseeded and diced
- ½ cup capsicum bell pepper, diced
- 1 teaspoon oil
For the Marinade:
- ¼ cup low-fat curds beaten
- 1 teaspoon chili powder
- ¼ teaspoon turmeric powder haldi
- ½ teaspoon ginger paste
- ¼ teaspoon garlic paste
- ¼ teaspoon Bengal gram flour besan
- ½ teaspoon chaat masala
- ½ teaspoon kasuri methi dried fenugreek leaves
- ½ teaspoon garam masala
- Salt to taste
For the Chapatis (Makes 9):
- 1 cup whole wheat flour gehun ka atta
- 1 cup low-fat milk
- Salt to taste
Instructions
- Marinate the Paneer (10 minutes): In a bowl, combine all the marinade ingredients (curds, spices, etc.). Add the paneer and tomatoes and toss to coat them evenly. Set aside to marinate for 10 minutes.1 cup low-fat paneer, ¼ cup low-fat curds, 1 teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon ginger paste, ¼ teaspoon garlic paste, ¼ teaspoon Bengal gram flour, ½ teaspoon chaat masala, ½ teaspoon kasuri methi, ½ teaspoon garam masala, Salt to taste, ½ cup tomatoes
- Cook the Paneer Filling (10 minutes): Heat oil in a non-stick pan. Add the capsicum and sauté for 2 minutes. Add the marinated paneer mixture and cook over medium-high heat for 4-5 minutes, stirring occasionally, until the paneer is golden brown.½ cup capsicum, 1 teaspoon oil, 1 cup low-fat paneer
- Make the Chapatis (10 minutes): Combine the flour, milk, and salt in a bowl. Knead into a soft dough. Divide the dough into 9 equal portions. Roll each portion into a thin chapati. Cook each chapati lightly on a hot griddle (tava) on both sides.1 cup whole wheat flour, 1 cup low-fat milk, Salt to taste
- Assemble the Rolls (5 minutes): Divide the cooked paneer filling into 9 equal portions. Spread one portion in the center of each chapati. Roll up tightly.
- Serving and Tips (optional): For a warm and crispy roll, toast the assembled rolls on a hot griddle for a few seconds before serving. Cut each roll into 2-inch pieces.
Notes
Tips:
- Wrap each roll in a lettuce leaf for a fresh and healthy touch.
- You can also use a scooped carrot slice to hold the roll together for a fun and creative presentation.
- Serve the rolls with your favorite chutneys, like mint chutney and cilantro chutney, for an extra burst of flavor.
