Paneer Kathi Roll  Recipe

Paneer Kathi Roll Recipe

15 mins
2-3 people
20 mins



Hey there, fellow food enthusiasts! Chef Ajay here, excited to share one of my all-time favorite recipes - Paneer Kathi Roll. Let me take you on a journey through the origins and flavors of this iconic Indian street food delight.


I remember the first time I encountered Paneer Kathi Roll - it was during one of my culinary expeditions through the bustling streets of Kolkata. The aroma of sizzling paneer and aromatic spices filled the air, drawing me towards a roadside stall where a skilled vendor expertly prepared these mouthwatering rolls. With each bite, I was captivated by the perfect balance of flavors and textures, and since that moment, Paneer Kathi Roll has held a special place in my heart.




Recipe of Paneer Kathi Roll




For Crispy Paneer:

  • 1 bowl diced Paneer
  • Salt to taste
  • Some Corn Flour
  • Refined Oil to fry

For Tempura Batter:

  • 2 tbsp Refined Flour / Maida
  • 2 tbsp Rice Flour
  • 2 tbsp Corn Flour
  • Salt to taste
  • A pinch of Baking Powder
  • Water as required

For Crispy Chilli Paneer:

  • 1 tbsp Oil
  • 1 tbsp chopped Garlic
  • 4-5 Dried Red Chillies – cut into diamonds
  • 2-3 Green Chillies – cut into halves
  • 1 cup diced Yellow Peppers
  • 1 cup diced Red Peppers
  • 1 cup diced Onions
  • 1 tsp chopped Ginger
  • 1 tsp crushed Black Pepper
  • 1/2 cup white portion of Spring Onions
  • 1 tsp Seasoning Powder
  • 2 tbsp Red Chilli Paste
  • 1 tbsp Synthetic Vinegar
  • 2 tbsp Dark Soya Sauce
  • 1 tbsp Red Chilli Sauce
  • Water as required
  • Salt to taste
  • Small amount of Cornflour Slurry






  1. Take a bowl full of diced paneer and add salt to remove excess moisture.
  2. Coat the paneer with cornflour to absorb any remaining moisture.

For Tempura Batter:

  1. In a bowl, mix equal parts of refined flour, rice flour, and cornflour along with salt and a pinch of baking powder.
  2. Add water gradually to make a smooth batter. Whisk everything well until there are no lumps. Set aside.

Crispy Paneer Making:

  1. Dip the cornflour-coated paneer in the prepared tempura batter.
  2. Heat oil in a pan and deep fry the paneer until golden brown and crispy. Drain excess oil and set aside.

For Crispy Chilli Paneer:

  1. Heat oil in a wok and add chopped garlic, dried red chilies, green chilies, diced yellow and red peppers, diced onions, and chopped ginger. Stir-fry until fragrant.
  2. Add crushed black pepper and the white portion of spring onions. Mix well.
  3. Now, add the crispy paneer to the wok and season it with seasoning powder, red chili paste, synthetic vinegar, dark soya sauce, red chili sauce, salt, and water. Toss and mix everything well.
  4. Cook until the paneer is coated evenly with the sauce and the vegetables are tender.

Assembling Paneer Kathi Roll:

  1. Warm up a roti or paratha.
  2. Place a portion of the crispy chili paneer mixture on the center of the roti.
  3. Roll it up tightly, securing the filling inside.
  4. Serve hot, garnished with spring onions and coriander leaves.
  5. Enjoy the delicious Indo-Chinese Paneer Kathi Roll!




About the Recipe:


Paneer Kathi Roll, also known as Paneer Frankie or Paneer Wrap, is a popular Indian street food originating from Kolkata, West Bengal. It consists of a flavorful filling of paneer, onions, bell peppers, and spices, wrapped in a soft, thin paratha or roti. The roll is then typically served with tangy chutneys and crunchy salad, making it a satisfying and portable meal option.



Cooking Tips:


  1. Marinate Paneer: Marinate the paneer with spices and yogurt for at least 30 minutes to enhance its flavor.
  2. Use Fresh Ingredients: Use fresh paneer and vegetables for the best taste and texture.
  3. Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of green chilies or red chili powder.
  4. Wrap Carefully: When assembling the rolls, ensure to tightly wrap the filling in the paratha or roti to prevent it from falling apart.
  5. Grill or Pan-fry: Grill or pan-fry the wrapped rolls until golden brown and crispy for extra flavor and texture.



Pairing Guide:


Paneer Kathi Roll pairs perfectly with mint chutney, tamarind chutney, or spicy tomato ketchup. Serve it alongside a refreshing cucumber raita or a glass of chilled lemonade for a complete meal experience.




Frequently Asked Questions about Paneer Kathi Roll:


  1. What is Paneer Kathi Roll?

    • Paneer Kathi Roll is a popular Indian street food consisting of a spicy paneer filling wrapped in a soft paratha or roti.
  2. How do you make Paneer Kathi Roll?

    • To make Paneer Kathi Roll, marinate paneer with spices, sauté with onions and bell peppers, assemble the filling in a paratha or roti, and roll it tightly.
  3. What is the origin of Paneer Kathi Roll?

    • Paneer Kathi Roll originated in Kolkata, West Bengal, and gained popularity as a quick and flavorful street food option.
  4. Can I make Paneer Kathi Roll ahead of time?

    • Yes, you can prepare the filling in advance and assemble the rolls just before serving for a convenient meal option.
  5. Can I use different vegetables in Paneer Kathi Roll?

    • Yes, you can customize the filling by adding vegetables like carrots, cabbage, or mushrooms according to your preference.
  6. Is Paneer Kathi Roll vegetarian?

    • Yes, Paneer Kathi Roll is a vegetarian dish made with paneer, vegetables, and spices.
  7. What can I serve with Paneer Kathi Roll?

    • Paneer Kathi Roll is typically served with chutneys like mint chutney or tamarind chutney, along with a side of salad or raita.
  8. Can I make Paneer Kathi Roll with whole wheat flour?

    • Yes, you can use whole wheat flour to make the paratha or roti for a healthier version of Paneer Kathi Roll.
  9. Is Paneer Kathi Roll spicy?

    • The spice level of Paneer Kathi Roll can be adjusted according to personal preference by controlling the amount of green chilies or chili powder used in the filling.
  10. Can I freeze Paneer Kathi Roll?

    • While it's best enjoyed fresh, you can freeze the assembled rolls for up to a month and reheat them in a pan or oven before serving.