A must-try homemade Paneer Kathi Roll Recipe! With this easy recipe, creating delicious paneer wrap is a breeze. It gets ready in under 1 hour, these paneer rolls taste just like the ones you’d find on the streets!

2 paneer kathi roll in a plate with napkin under it.

What Is Kathi Roll?

Kathi roll (sometimes spelled as Kati Roll) is a popular street food from Kolkata, India. It consists of meat, egg, paneer, or veggie fillings along with sliced onions, chilies, and sauces wrapped in paratha (flatbread) to form a roll.

The name “Kati roll” is believed to have originated from the “Kati kabab,” which refers to skewered pieces of grilled meat. In the Bengali language, wooden skewers (or sticks) are indeed referred to as “Kati”.

While the traditional Kathi roll may have originated with skewered meats as fillings, modern variations now include a wide range of ingredients such as paneer, chickpeas, potatoes, and various vegetables.

Kathi rolls are usually served as a convenient and portable snack or meal, perfect for on-the-go eating.

❤️ You’ll Love This Paneer Kathi Roll

Under 1 hour required: Yes. that is true!

20 minutes to prep paneer filling
20 minutes to make chutney and onion lachha
10 minutes to cook ready-made paratha and assemble paneer rolls.

Bursting with flavors: The spiced paneer, onions, chutneys, and wrapped in paratha provide sweet, savory, and spicy flavors in each bite.

Street Food Experience at Home: Enjoy the authentic flavors of Kolkata street food in the comfort of your own home with this homemade paneer kathi roll recipe.

🧾 Ingredient Notes

Paneer filling ingredients in bowls and spoons for paneer kathi roll with labels.

For Paneer Filling:

Mustard oil: It adds a nice smokey and pungent flavor. Adding oil to the marinade helps to enhance the color of the spices like turmeric and red chili powder.
- In the USA, mustard oil is often labeled for “external use only” due to regulations. However, the oil found in Indian grocery stores is safe for consumption, despite the labeling.
Yogurt: Use fresh plain yogurt (aka dahi or curd). Do not use sour yogurt.
Ginger Garlic Paste: Provides aromatic flavor to the filling. You can use freshly minced ginger and garlic if preferred.
Kashmiri Red Chili Powder: Adds vibrant color and mild heat to the filling.
Black Salt: Also known as kala namak, adds a unique savory flavor to the filling.
Other spice powders: Cumin powder, Turmeric powder, and Garam masala are used.
Kasoori Methi: Crush them between your palms before adding them to release their flavor and aroma.
Paneer: It is available in the refrigerator section (Sometimes in the freezer section) in Indian grocery stores. Occasionally I make homemade paneer, but for convenience, I mostly use store-bought.
Onion & Peppers: These are thickly sliced and cooked along with paneer.

For Onion Lachha:

Red Onion: Thinly sliced to create lachha or ribbon-like strands. Adds crunch and flavor to the paneer roll.
Green Chilies: Finely chopped to add a spicy kick. For milder flavor, remove the seeds before chopping.
Chaat Masala: A tangy spice blend that adds zing to the onion lachha.
Lime Juice: Adds acidity and brightness to the onion lachha.

Remaining Ingredients:

Kawan Paratha: I recommend using frozen Kawan paratha for its flakiness. However, you can opt for any flaky paratha of your choice like Malabar paratha.
- If you prefer homemade, check out my detailed Frankie recipe, which includes instructions for making paratha suitable for this paneer kathi roll.
Cilantro chutney & Mayonnaise: Both are mixed together to create a creamy, spicy sauce.
Maggi’s Hot & Sweet Tomato Chili Sauce: Provides a balance of sweet, tangy, and spicy flavors to the roll. Avoid substituting with ketchup. Trust me, it makes a huge difference in taste.

👩‍🍳 How To Make Paneer Kathi Roll? (Pics)

Make Paneer Filling:

1, 2) In a large bowl, combine yogurt, mustard oil, and ginger garlic paste.

3, 4) Add spices (kashmiri chili powder, turmeric powder, cumin powder, garam masala, black salt, and kasoori methi). Squeeze in fresh lime juice and mix thoroughly.

5, 6) Add paneer cubes to the marinade and coat them well. If time permits, allow the paneer to marinate; otherwise, proceed without marinating.

Collage of 6 images showing making paneer marinade.

7, 8) Heat oil in a pan over medium heat. Add sliced onions and peppers, sprinkle with salt, and cook for 2-3 minutes until they begin to soften yet remain crunchy.

9, 10) Add the marinated paneer along with the marinade to the pan. Cook for 3-4 minutes until the sauce thickens and coats the veggies and paneer. Remove from heat and set aside.

Collage of 4 images showing cooking onion, peppers and paneer.

Prep Onion Lachha & Chutney, Sauce:

1, 2) In a bowl, mix thinly sliced onions, chopped green chilies, and cilantro with chaat masala and freshly squeezed lime juice. Set aside.

Collage of 2 images showing making onion lachha.

3, 4) In another bowl, combine mayonnaise and green chutney until well combined.

5, 6) Transfer to a squeeze bottle or ziplock bag for easy drizzling. I prefer placing my ziplock bag in a small glass to make filling mess-free.

Collage of 4 images showing mixing green chutney and mayo and pouring into ziplock for easy drizzle.

5, 6) Similarly, prepare tomato chili sauce for drizzling.

Collage of 2 images showing pouring tomato chili sauce in a ziplock bag.

Make Paneer Kathi Roll:

1, 2) Cook Kawan paratha on a tawa over medium heat until golden brown and cooked on both sides.

Collage of 2 images showing cooking kawan paratha on tawa.

3) Place the cooked paratha on a piece of parchment paper. Spread the prepared paneer filling in the center of the paratha. Optionally, cut the paneer pieces in half.

4) Top it with onion lachha

5, 6) Drizzle generously with green chutney-mayo and chili tomato sauce.

7, 8) Roll both sides toward the center, wrap the parchment paper around to secure, and tuck the bottom paper into the roll. Enjoy your delicious Paneer Roll right away!

Collage of 6 images showing assembling paneer kathi roll and wrapping in parchment paper.

💭 Expert Tips

Do not use ketchup. Trust me on this, try Maggi’s Hot & Sweet Tomato Chili Sauce. It makes a huge difference in taste.
Experiment with Sauces: Add variety to your paneer wrap by experimenting with different sauces like schezwan sauce or sriracha hot sauce for unique flavor combinations.
Thinly Slice Onions for topping: It not only provides a pleasant crunch but also helps to mellow out the pungent flavor of raw onions, enhancing the overall taste of the paneer wrap.

🥣 Storage Instructions

Assembled paneer kathi roll should be served immediately to enjoy their freshness and texture.
However, you can store the individual components (e.g. paneer filling, green chutney-mayo mixture, onion lachha) separately in the refrigerator in an airtight container for up to 2-3 days.
When ready to serve, Cook the parathas on a tawa, and reheat the paneer filling in the microwave until warm. Assemble the paneer roll and enjoy!

Holding one paneer wrap aka paneer kathi roll in a hand.

Check Out Other Street Food Recipes

Did you try this paneer kathi roll (Paneer wrap)? I’d love to hear about it! Leave a review in the comment section below.