Paneer Kathi Rolls

Kathi Rolls came from a popular Indian restaurant called Nizams in Kolkata, West Bengal. Its name originates from “kati,” the skewer used to cook kebab meat traditionally found inside the roll. Before, the fillings consisted of grilled red meat and vegetables stuffed inside paratha or Indian flatbread. Kathi rolls are popular street foods in Delhi, Kolkata, and Mumbai. On the other hand, Paneer was first introduced to North India in the 16th century by Persian and Afghan rules. It comes from the word “peynir,” which means cheese.


  • Add the marinade ingredients to a large mixing bowl and stir well. Add a few Shuddh paneer cubes and toss the mixture well in the marinade. Then, refrigerate for about 10 minutes while you prepare and sauté the other ingredients.
  • In marinating the Shuddh Paneer, toss some thinly sliced onions with salt, red chilli, and lime juice before you set it aside for later.
  • Then, heat two tablespoons of oil in a wide skillet or pan over medium-high heat. Add the sliced onions and peppers and sauté for about three minutes until they begin to soften up a bit.
  • Next, add the marinated Shuddh Paneer and stir well. Continue to sauté and cook for 7 to 8 minutes, or up until the Shuddh paneer turns golden brown. Then, turn off the heat and stir in the chopped cilantro.
  • Heat a non-stick pan on medium-high heat. Then, drizzle one teaspoon of olive oil and place the tortilla in the pan. Keep rotating the wrap using a spatula and cook for two minutes on the first side until it turns light brown. Then, flip it to cook the other side for two to two minutes.
  • If you wish to, you can add an egg layer, spread about a tablespoon of the egg mixture on the browned side and flip it to cook for 30 seconds.
  • Spread one tablespoon of green chutney on the cooked wrap. Then, add about ½ cup of Shuddh Paneer filling across the middle. Top with pickled onions and cilantro.
  • To form a wrap, fold one side of the paratha towards the middle. Then, fold the other side over to overlap the first side. Wrap it in aluminium foil or insert toothpicks to secure it in place.

Trying this delightful recipe with Shuddh Paneer soon?