Kathi Roll is a famous street food from Kolkata. However, it has now gained popularity across India and is enjoyed with great relish. A filling of spiced vegetables and chutney is wrapped inside a crispy paratha, creating a delicious flavor. You can easily make this street food at home. Let’s look at an easy recipe for making Kathi Rolls.

Kathi Roll Recipe

Total Time: 30 mins
Preparation Time: 10 mins
Cooking Time: 20 mins
Course: Snacks
Calories: 1600
Servings: 2 people
Cuisine: Indian

Ingredients for Kathi Roll:
All-purpose flour (Maida) - 1.5 cups
Oil - 1 tablespoon
Salt - to taste
Water - as required
Paneer (Cottage cheese) - 200 grams
Capsicum and onion - 1/2 cup
Ginger-garlic paste - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Red chili powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Yogurt (Curd) - 2 tablespoons
Oil - 1 to 2 tablespoons
Green chutney
Tomato ketchup or Schezwan sauce
Finely chopped fresh coriander
Lemon juice
Sliced ​​onions (lachhedar/julienned)

Method for making Kathi Roll:

First, combine the all-purpose flour, salt, and one tablespoon of oil in a large bowl; gradually add water and knead into a soft dough.

Cover the dough and let it rest for 15-20 minutes.

Meanwhile, in a bowl, mix the yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, chaat masala, and salt. Add the paneer pieces to this mixture and let them marinate for 10 minutes.

Now, heat oil in a pan, add the chopped capsicum and onion, and sauté over high heat for 1- 2 minutes so that they retain their crunch. Now, add the marinated paneer to the pan and cook over medium heat for 4–5 minutes. Finally, add a little lemon juice and turn off the heat.

Next, divide the kneaded dough into equal-sized balls and roll them out into thin, round rotis.

Heat a tawa (griddle) and cook the paratha, applying a little oil or ghee on both sides, until it is lightly crisp.

Place the cooked paratha on a clean plate or a sheet of butter paper, and spread a spoonful of green chutney and tomato sauce over it.

Then, place a line of the prepared paneer and vegetable stuffing down the center of the paratha, and sprinkle with thinly sliced ​​raw onions, a little chaat masala, and finely chopped fresh coriander.

Wrap the bottom of the roll in butter paper or foil. Your piping-hot Paneer Kathi Roll is ready.

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