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paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll |

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Tarla Dalal • 08 June, 2022

Paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | | Tarla Dalal

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Table of Content

About Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll

Ingredients

Methods

Like paneer tikka kathi roll

What is paneer tikka kathi roll made of?

How to make paneer tikka stuffing

How to make malbar paratha

How to make lachha onion

How to assemble paneer kathi roll

Tips to make paneer kathi roll

Nutrient values

paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | Malabar paneer tikka roll | with 63 amazing images.

This Paneer Tikka Kathi Roll recipe is a creative and deeply satisfying take on a famous Indian street food, combining rich flavours with varied textures. The roll features an incredible interplay between the succulent, spiced Paneer Tikka filling and the flaky, multi-layered Malbar Paratha that wraps it. This classic preparation transforms simple ingredients into a complete and wholesome meal, making it perfect for busy weeknights, special occasions, or simply enjoying a quick, flavour-packed Indian Paneer Veg Kathi Roll.

To prepare the star of the dish, the Paneer Tikka Filling, paneer cubes are first coated in a robust marinade. This marinade is traditionally a blend of mustard oil, thick curds, and a host of aromatic spices including Kashmiri red chilli powder, garam masala, chaat masala, ginger-garlic paste, and a touch of besan and kasuri methi. The paneer is allowed to marinate for at least an hour to absorb the intense flavour. The marinated paneer is then sautéed until perfectly golden brown before sliced onions and capsicum are briefly mixed in.

A unique step in achieving an authentic, smoky flavour for the paneer is the Dhungar technique. After sautéing, the prepared paneer stuffing is placed in a plate around a small steel bowl containing a piece of hot charcoal. A spoon of ghee is poured over the charcoal, and the entire mix is quickly covered to trap the resulting smoke. This process, lasting just about three minutes, infuses the paneer filling with a signature smoky aroma that defines the best Laccha Paneer Tikka Rolls, reminiscent of those sold in the famous street stalls of Kolkata.

The final assembly of the Paneer Kathi Roll involves using the prepared Malbar Paratha, renowned for its flaky and crispy texture. On a clean surface, the paratha is spread with a generous layer of fresh green chutney, which adds a bright, tangy element. The smoky Paneer Tikka stuffing is placed strategically down the centre, followed by a sprinkle of fresh laccha onions and an extra dash of chaat masala to intensify the zesty taste. The paratha is then tightly rolled up to create the handheld, satisfying roll.

These Indian Paneer Veg Kathi Rolls are more than just a quick snack; they are designed to be enjoyed immediately for the best experience. The aromatic spices in the marination and the intense flavours are guaranteed to appeal to everyone, especially kids. For convenience, the recipe allows for using pre-made Malbar Parathas, or you can prepare the paratha spirals in advance and store them frozen for quick use later, significantly reducing preparation time when you are in a hurry.

To truly capture the restaurant-style flavour of the Kolkatta Paneer Kathi Roll, the key is freshness. Serving the roll hot off the pan ensures the perfect textural contrast between the flaky paratha and the soft filling. The addition of a vibrant, freshly made green chutney and the crisp laccha onions further complements the rich paneer, delivering a satisfyingly complex taste that elevates this simple street food to a memorable, wholesome meal option.

Tips to make paneer kathi roll. 1. You can also use readymade malbar parathas made in advance. 2. Once wrap is made. Make sure you serve it immediately. 3. Make sure you do not use malai paneer. 4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it.

Enjoy paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with step by step photos.

Ingredients

For Paneer Tikka Stuffing

2 cups big paneer (cottage cheese) cubes

2 tbsp mustard (rai / sarson) oil

1 tbsp Kashmiri red chilli powder

5 tbsp thick curd (dahi)

1 tsp garlic (lehsun) paste

1 tsp ginger (adrak) paste

1 tbsp besan (Bengal gram flour)

1/2 tsp turmeric powder (haldi)

1 1/2 tsp chilli powder

1 tsp garam masala

1 tsp chaat masala

1 tbsp besan (Bengal gram flour)

1 tsp dried fenugreek leaves (kasuri methi)

salt to taste

1 tbsp oil for cooking

3/4 cup thinly sliced onions

1 cup coloured capsicum juliennes

For Malbar Paratha

2 cups plain flour (maida)

2 tbsp ghee

1 tsp sugar

salt to taste

1 tsp oil for kneading

6 tsp oil for rolling

4 tsp ghee

plain flour (maida) for sprinkling

8 tbsp oil for cooking

To Be Mixed Into Laccha Onions

1 cup thinly sliced onions

1 tbsp finely chopped coriander (dhania)

2 tsp finely chopped green chillies

1 tsp lemon juice

salt to taste

Other Ingredients

1 medium sized charcoal

1 tbsp ghee

4 tbsp green chutney

chaat masala for sprinkling

Method

For malbar paratha

In a deep bowl add plain flour, add ghee, sugar and salt. Crumble the mixture and knead into a soft dough using enough water. Stretch the dough and knead well.
Grease the dough with oil then cover it with muslin cloth and keep aside for 1 hour.
Now divide the dough into 4 equal portions and cover with muslin cloth to avoid the dough from drying up.
Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling.
Apply 1 tsp ghee all over the paratha and dust some plain flour evenly over it.
Now make pleats by folding each layer on one another and roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Gently roll again into a 150 mm. (6”) diameter circle using ½ tsp of oil.
Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tbsp of oil, till golden brown spots appear on both the sides.
Repeat steps 4 to 8 to make 3 more malbar parathas.

For paneer tikka stuffing

In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk.
Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour.
Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly.
Add sliced onions and capsicum jullienes and sauté for minute and keep aside.
Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl.
Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in the steel bowl and immediately pour the ghee over it and cover the stuffing with a lid and keep aside for 3 minutes.
Then remove the steel bowl with the charcoal and keep stuffing aside.

How to proceed

To make laccha paneer tikka roll, place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly.
Place ¼ th of the paneer tikka stuffing in the centre and spread it lightly.
Place ¼ th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly.
Repeat steps 1 to 3 to make 3 more paneer kathi rolls.
Serve immediately.

paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | Malabar paneer tikka roll | Video by Tarla Dalal

Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll recipe with step by step photos

like paneer tikka kathi roll

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what is paneer tikka kathi roll made of?

1. For Paneer Tikka stuffing 2 cups big paneer (cottage cheese) cubes, 2 tbsp mustard (rai / sarson) oil, 1 tbsp kashmiri red chilli powder, 5 tbsp thick curd (dahi), 1 tsp garlic (lehsun) paste, 1 tsp ginger (adrak) paste, 1 tbsp besan (bengal gram flour), 1/2 tsp turmeric powder (haldi), 1 1/2 tsp chilli powder, 1 tsp garam masala, 1 tsp chaat masala, 1 tbsp besan (bengal gram flour), 1 tsp dried fenugreek leaves (kasuri methi), salt to taste, 1 tbsp oil for cooking, 3/4 cup thinly sliced onions and1 cup coloured capsicum juliennes.
2. For Malbar Paratha 2 cups plain flour (maida), 2 tbsp ghee, 1 tsp sugar, salt to taste, 1 tsp oil for kneading, 6 tsp oil for rolling, 4 tsp ghee, plain flour (maida) for sprinkling and 8 tbsp oil for cooking.
3. To Be Mixed Into Laccha Onions 1 cup thinly sliced onions, 1 tbsp finely chopped coriander (dhania), 2 tsp finely chopped green chillies, 1 tsp lemon juice and salt to taste.

how to make paneer tikka stuffing

1. In a deep bowl, 2 tbsp mustard (rai / sarson) oil. You can also use any other oil but mustard oil gives best results for tikkas.
2. Add 1 tbsp kashmiri red chilli powder. It is less spicy but gives nice colour.
3. Add 5 tbsp thick curd (dahi). It is important to use thick curd otherwise the marination will become watery.
4. Add 1 tsp garlic (lehsun) paste.
5. Add 1 tsp ginger (adrak) paste.
6. Add 1/2 tsp turmeric powder (haldi).
7. Add 1 1/2 tsp chilli powder.
8. Add 1 tsp garam masala.
9. Add 1 tsp chaat masala.
10. Add 1 tbsp besan (bengal gram flour).
11. Add 1 tsp dried fenugreek leaves (kasuri methi).
12. Add salt to taste.
13. Mix the marinade well using whisk.
14. Add 2 cups big paneer (cottage cheese) cubes.
15. Gently mix and coat paneer cubes using spatula.
16. Cover and marinate for 1 hour.
17. Heat 1 tbsp oil for cooking in a broad non-stick pan.
18. Add marinated paneer.
19. Sauté on medium flame for 10 mins till it evenly turns golden brown.
20. Add 3/4 cup thinly sliced onions. Sauté for 1 minute.
21. Add 1 cup coloured capsicum juliennes.
22. Sauté for 1 minute. To maintain the crunchiness of the vegetables. Keep aside.
23. Transfer the stuffing into a big plate and push it towards the sides of the plate.
24. In the centre place the steel bowl.
25. Meanwhile heat the charcoal on an open flame till well burnt.
26. Put it in the steel bowl and immediately put the ghee and close the plate with a lid and keep it aside for 3 minutes.
27. Once done, remove the steel bowl and the charcoal and keep the stuffing aside.

how to make malbar paratha

1. In a deep bowl, add 2 cups plain flour (maida).
2. Add 2 tbsp ghee.
3. Add 1 tsp sugar.
4. Add salt to taste.
5. Stretch and knead a soft dough.
6. Grease the dough with little oil so the surface doesn’t dry out.
7. Cover with a damp muslin cloth and keep aside for 1 hour.
8. Now divide the dough into 4 equal portions.
9. Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling.
10. Apply 1 tsp ghee all over the paratha.
11. Dust some plain flour.
12. Now make pleats by folding each layer on one another.
13. Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
14. Gently roll into a 150 mm. (6”) diameter circle using a little oil.
15. Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tbsp of oil, till golden brown spots appear on both the sides.
16. Repeat above steps to make 3 more malbar parathas.

how to make lachha onion

1. In a bowl, add 1 cup thinly sliced onions.
2. Add 1 tbsp finely chopped coriander (dhania).
3. Add 2 tsp finely chopped green chillies.
4. Add 1 tsp lemon juice.
5. Salt to taste.
6. Mix well and keep aside.

how to assemble paneer kathi roll

1. Place the butter paper on a clean, dry surface.
2. Apply 1 tbsp green chutney in the centre of the paratha and spread it evenly.
3. Apply ¼ th of the paneer tikka stuffing in the centre and spread it evenly.
  
  $Step 56 – Apply ¼ th of the paneer tikka stuffing in the centre and spread it evenly. $
4. Place ¼ th of the laccha onions.
  
  $Step 57 – Place ¼ th of the laccha onions. $
5. Sprinkle little chaat masala for sprinkling evenly over it.
6. Roll it up tightly.
7. Twists the below extra paper like a candy.
8. Now press it inside the lower part of the wrap as show in the image.
9. Repeat above steps to make 3 more kathi rolls.
10. Serve paneer tikka kathi roll recipe | malbar paneer tikka roll immediately.

tips to make paneer kathi roll

1. You can also use readymade malbar parathas made in advance.
2. Once wrap is made. Make sure you serve it immediately.
3. Make sure you do not use malai paneer.
4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it.