Easy Paneer Kathi Roll Wrap Recipe

If you love street-style Indian wraps but want something easy and doable at home, these paneer kathi rolls are your new weeknight best friend. Tender marinated paneer, lightly charred peppers and onions, tangy green chutney, and a smear of spiced yogurt all tucked into soft rotis or parathas—every bite hits that perfect combo of creamy, spicy, and crunchy.

I make these when I crave bold flavor without babysitting a pot. You’ll marinate the paneer, sauté everything in one pan, and assemble like a pro in minutes. They pack well for lunch, taste amazing hot or room temp, and feel special without any fuss.

Why This Paneer Kathi Roll Recipe Works

• Simple prep, big flavor: A quick marinade infuses the paneer with spices in under 15 minutes.
• Balanced textures: Crisp veggies, soft paneer, and creamy sauces keep every bite exciting.
• Weeknight-friendly: Uses common pantry spices and cooks in about 25 minutes.
• Customizable heat: Adjust chilies and chutney to make it kid-friendly or fiery.
• Meal-prep approved: Make the filling and sauces ahead; assemble fresh in minutes.

Ingredients

For the Paneer Marinade

• 400 g paneer, cut into 1/2-inch strips or cubes
• 1/3 cup plain yogurt (thick, not watery)
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder (or paprika for mild heat)
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon salt, or to taste
• 1 tablespoon oil

For the Veggies

• 1 medium red onion, thinly sliced
• 1 green bell pepper, thin strips
• 1 red or yellow bell pepper, thin strips
• 1–2 green chilies, slit (optional)
• 1 tablespoon oil
• Pinch of salt

For Assembly

• 6 rotis, parathas, or store-bought tortillas
• Green chutney (cilantro-mint)
• Spiced yogurt or mayo (yogurt + pinch chaat masala + salt)
• Pickled onions (quick pickle with lemon juice, salt, and a pinch of sugar)
• Fresh cilantro, chopped
• Chaat masala, to finish
• Butter or ghee, for toasting

How to Make These Paneer Kathi Rolls

1) Marinate the Paneer

1. Whisk yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, salt, and oil.
2. Coat paneer gently. Let it sit for 15–30 minutes while you prep everything else.

2) Sauté the Veggies

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Add onions, bell peppers, and chilies. Sprinkle a pinch of salt.
3. Stir-fry until edges char slightly but veggies stay crisp, about 4–5 minutes. Remove to a plate.

3) Cook the Paneer

1. In the same pan, add a drizzle of oil if needed.
2. Add marinated paneer in a single layer. Cook on medium-high, flipping once, until lightly golden and caramelized at the edges, about 5–6 minutes.
3. Return veggies to the pan. Toss together. Taste and adjust salt or lemon.

4) Warm the Wraps

1. Heat rotis or parathas on a tawa or skillet with a little butter or ghee until soft and pliable.

5) Assemble the Rolls

1. Spread a thin layer of green chutney over each wrap.
2. Add a spoon of spiced yogurt or mayo.
3. Pile on the paneer-veggie mixture.
4. Top with pickled onions, cilantro, and a sprinkle of chaat masala.
5. Roll tightly, tucking in the sides. Toast seam-side down for 30–60 seconds for extra hold.

How to Store Paneer Kathi Roll Wraps

• Filling: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet to revive texture.
• Chutney and yogurt sauce: Keep in separate jars for 3–4 days. Stir before using.
• Parathas/rotis: Wrap in foil and refrigerate 2–3 days or freeze up to 1 month. Reheat on a hot pan.
• Assembled rolls: Best eaten fresh. If packing for lunch, keep sauces separate and assemble just before eating to avoid sogginess.

Benefits of Making Paneer Kathi Rolls at Home

• Control the heat and salt: Make them mild for kids or fiery for spice lovers.
• Better texture: Freshly sautéed paneer stays tender and never rubbery.
• Budget-friendly: Way cheaper than takeout, especially for families.
• Nutritious and satisfying: Protein-rich paneer with colorful veggies keeps you full.
• Flexible for diets: Swap the wrap to fit whole wheat, gluten-free, or high-fiber needs.

What to Avoid for Best Results

• Don’t over-marinate in yogurt overnight: Paneer can turn tangy and crumbly. Keep it under 2 hours.
• Don’t overcrowd the pan: You want a quick char, not steamed paneer.
• Don’t skip the sauces: Chutney and spiced yogurt add moisture and brightness.
• Don’t use cold wraps: Warm breads roll better and taste fresher.
• Don’t drown the filling: Too much sauce makes soggy rolls. Use thin layers.

Variations You Can Try

• Tikka-style paneer: Add 1 tablespoon tandoori masala to the marinade and a knob of butter while finishing.
• Egg wrap: Brush the hot pan with oil, pour beaten egg, and lay the roti on top to stick—classic street-cart flair.
• Cheese melt: Sprinkle shredded mozzarella or cheddar over the filling before rolling.
• Extra crunch: Add shredded cabbage, cucumber matchsticks, or lettuce.
• Gluten-free: Use gluten-free tortillas or chickpea flour socca-style wraps.
• Vegan twist: Swap paneer for extra-firm tofu and use vegan yogurt and mayo.
• Herb upgrade: Add fresh mint and a squeeze of lime just before rolling.

FAQ

Can I bake the paneer instead of sautéing?

Yes. Spread marinated paneer on a lined tray and bake at 425°F (220°C) for 10–12 minutes, broiling the last minute for char. Toss with sautéed veggies afterward.

What’s the best bread for kathi rolls?

Parathas taste the most authentic. Rotis work great for a lighter wrap. Tortillas are convenient and fold easily—choose flour tortillas for softness.

How do I keep paneer soft?

Use thick yogurt in the marinade, cook on medium-high heat, and avoid overcooking. A final squeeze of lemon helps keep it tender.

Is green chutney necessary?

It boosts freshness and flavor. If you don’t have it, mix cilantro, mint, lemon, green chili, salt, and a splash of yogurt in a blender for a quick version.

Can I make this spicy?

Increase chili powder, add finely chopped green chilies, or drizzle with hot-and-sour chili sauce before rolling.

How do I pack these for lunch?

Layer chutney and yogurt sparingly, cool the filling slightly, roll tightly in foil, and carry extra chutney on the side.

Conclusion

These paneer kathi roll wraps bring street-style flavor to your kitchen with minimal effort. Marinate, sauté, assemble, and dig in—no fancy gear needed. Keep a batch of chutney in the fridge, stash some parathas in the freezer, and you can whip up crave-worthy rolls anytime. Once you make them at home, you’ll skip the takeout line and still get that bold, satisfying bite every time.

Easy Paneer Kathi Roll Wrap Recipe

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Ingredients

  

Ingredients

Instructions

 

Instructions

• Whisk yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, salt, and oil.
• Coat paneer gently. Let it sit for 15–30 minutes while you prep everything else.
• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Add onions, bell peppers, and chilies. Sprinkle a pinch of salt.
• Stir-fry until edges char slightly but veggies stay crisp, about 4–5 minutes. Remove to a plate.
• In the same pan, add a drizzle of oil if needed.
• Add marinated paneer in a single layer. Cook on medium-high, flipping once, until lightly golden and caramelized at the edges, about 5–6 minutes.
• Return veggies to the pan. Toss together. Taste and adjust salt or lemon.
• Heat rotis or parathas on a tawa or skillet with a little butter or ghee until soft and pliable.
• Spread a thin layer of green chutney over each wrap.
• Add a spoon of spiced yogurt or mayo.
• Pile on the paneer-veggie mixture.
• Top with pickled onions, cilantro, and a sprinkle of chaat masala.
• Roll tightly, tucking in the sides. Toast seam-side down for 30–60 seconds for extra hold.