About the Recipe
Paneer Kathi Roll is a popular Indian street-style wrap made with flaky Laccha Paratha and a flavourful paneer filling. The paneer is marinated with aromatic spices, curd, mustard oil and lemon juice, then cooked until well done. It is assembled with sautéed onion and capsicum, garlic mayo, green chutney and pickled green chilli for a delicious combination of creamy, spicy and tangy flavours.
Ingredients
LACCHA PARATHA
Maida: 500 g
Salt: 8 g
Sugar: 5 g
Oil/Ghee: 30 g
Lukewarm Water: 300 g
PANEER FILLING
Lemon Juice: 1 pc
Kashmiri Chilli Powder: 1 tbsp
Coriander Powder: 1 tbsp
Cumin Powder: 1 tsp
Turmeric Powder: ½ tsp
Garam Masala: 1 tsp
Kasuri Methi: 1 tsp
Chaat Masala: 1 tsp
Black Pepper: To taste
Salt: To taste
Curd: ½ cup
Mustard Oil: 2 tbsp
Black Salt: 1 tsp
Paneer: 200 g slab
Oil: 1 tbsp
FINAL ASSEMBLY
Laccha Paratha
Paneer Filling
Sliced Onion and Capsicum tossed in oil
Garlic Mayo
Green Chutney
Pickled Green Chilli
Preparation
LACCHA PARATHA
Step 1
Mix flour, salt and sugar. Add ghee and mix.
Step 2
Slowly add warm water and form a dough. Knead well until it passes the windowpane test.
Step 3
Rest for 30 minutes.
Step 4
Divide into 100 g balls. Rest again for 10 minutes.
Step 5
Roll a ball flat and thin. Apply melted ghee throughout and sprinkle some flour.
Step 6
Fold it like a fan, then roll it into itself. Repeat with all the dough balls.
Step 7
Rest for 10 minutes.
Step 8
Roll flat before cooking. Don’t roll too thin; we need layers. Cook on moderate heat. Use oil/ghee while cooking. Your Laccha Paratha is ready.
PANEER FILLING
Step 1
Add lemon juice, Kashmiri chilli, coriander, cumin, turmeric, garam masala, Kasuri methi, chaat masala, black pepper, salt, curd, mustard oil and black salt to a bowl. Mix everything well and your marinade is ready.
Step 2
Cut the paneer into cubes, make slits and coat well with the prepared marinade.
Step 3
Heat a pan and add 1 tbsp oil.
Step 4
Add the marinated paneer and cook the paneer well. Your filling is ready.
FINAL ASSEMBLY
Step 1
Take a prepared Laccha Paratha.
Step 2
Add the prepared paneer filling.
Step 3
Add sliced onion and capsicum tossed in oil.
Step 4
Add garlic mayo, green chutney and pickled green chilli.
Step 5
Roll the paratha tightly to form the Kathi Roll.
Step 6
Serve immediately and enjoy.
Tips and Tricks:
Knead the Laccha Paratha dough well until it passes the windowpane test for a soft and layered paratha.
Do not roll the paratha too thin, as the layers need to remain intact.
Rest the dough and shaped balls as mentioned to develop better texture and layers.
Make sure the paneer is coated evenly with the marinade so that every piece is flavourful.
Serve the Kathi Roll immediately after assembly for the best texture and flavour.