Ingredients
Paneer Marinade
- 2 cups paneer (cut into 1 inch cubes)
- ¼ cup plain yogurt
- 1 teaspoon grated ginger
- 1 teaspoon pressed garlic
- 1 teaspoon Kashmiri red chili powder (use 2 teaspoons for spicier version)
- 1 teaspoon garam masala
- ¼ teaspoon ground turmeric
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- 1 teaspoon kosher salt
Vegetables for Filling
- 1 small red pepper (thinly sliced)
- 1 small green pepper (thinly sliced)
- 1 medium red onion (thinly sliced)
- 1 medium yellow onion (thinly sliced)
- ½ cup cilantro (chopped)
Chutney Ingredients
- ½ cup cilantro
- ¼ cup mint leaves
- 2 tablespoons unsweetened frozen or dry coconut
- 1 garlic clove
- ½ teaspoon cumin seeds
- 1 to 2 small green chiles
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons water (adjust as needed)
Others
- 6 to 8 kawan parathas (cook as per package instructions)
- 2 tablespoons oil (for cooking filling)
Instructions
- Marinate the Paneer: In a mixing bowl, combine the plain yogurt, grated ginger, pressed garlic, Kashmiri red chili powder, garam masala, ground turmeric, kasoori methi, and kosher salt. Add the paneer cubes to this marinade and toss gently to coat evenly. Set aside for a few minutes to absorb flavors.
- Prepare the Filling: Heat 2 tablespoons of oil in a pan over medium heat. Add the thinly sliced yellow onion, red and green peppers, and ½ teaspoon of kosher salt. Sauté for 3 to 4 minutes until the vegetables soften slightly. Add the marinated paneer and mix well. Cook for an additional 3 to 4 minutes until the paneer is lightly browned and cooked through. Turn off the heat and stir in the chopped cilantro.
- Make the Chutney: In a blender, add cilantro, mint leaves, unsweetened coconut, garlic clove, cumin seeds, green chiles, lemon juice, kosher salt, sugar, and 2 tablespoons of water. Blend until smooth, adding more water little by little if necessary, to achieve a saucy consistency.
- Cook the Parathas: Heat a non-stick griddle pan over medium-high heat. Remove the kawan paratha from its packaging and place it on the hot griddle. Cook for about 1 to 1½ minutes on each side, flipping carefully, until both sides are golden brown and lightly crisp. Use a spatula to press gently while cooking. Keep warm.
- Assemble the Kathi Rolls: Spread approximately 2 teaspoons of the prepared chutney onto each cooked paratha. Spoon 2 to 3 spoonfuls of the paneer and vegetable filling onto the center. Top with a few slices of raw onion and a sprinkle of fresh cilantro. Fold the sides of the paratha towards the middle to form a roll. Optionally, secure with a toothpick. Serve immediately and enjoy!
Notes
- For an extra spicy roll, increase Kashmiri red chili powder in the marinade from 1 teaspoon to 2 teaspoons.
- Kasoori methi adds a unique aroma; if unavailable, you can substitute with dried fenugreek leaves or omit.
- The kawan parathas can be replaced with any whole wheat or plain parathas or soft tortillas.
- Adjust the green chiles in chutney based on your heat preference.
- To keep rolls warm, wrap in foil after assembling.
- Use fresh paneer for best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
