Traditionally made with skewered kebob filling, I love this quick and easy vegetarian version served with the crispy Kawan parathas that take it up a notch for a surefire winner amongst kids and adults alike. Paneer is a staple ingredient in my kitchen for quick and easy meals such as Paneer Jalfrezi, Palak Paneer, and Paneer Makhani which are all ready in under 30 minutes and make for a good source of protein. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
30 Minute Vegetarian Meal
Although Kathi rolls are usually made with a meat filling, I love this quick vegetarian version using zesty paneer cubes (cottage cheese) as the main ingredient. Bursting with an interesting mix of spices and flavors, this super easy-to-make dish is ready in under 30 minutes. And if you love Indian street food, you have to try my Mumbai Pav Bhaji recipe as well as the Gobi Manchurian recipe. They are family favorites and a great way to enjoy lots of veggies. I’ve had some of the best Kathi rolls on the streets of Mumbai, often way past midnight including Chicken Kathi Rolls and Kolkatta Egg Rolls. A popular post-party food, these rolls never failed to delight even at that hour. The delectable aroma wafting through the bylanes lingers in my mind even to this day.
Best Parathas for Kathi Rolls
I often turn to my freezer for Plain Kawan Parathas when I am making Kathi rolls. Kawan Parathas are pre-rolled to perfect thickness with layers of buttery dough. When cooked for just 2 to 3 minutes on a heated griddle, they turn into these flaky, crisp parathas filling your kitchen with wonderful aromas. And the best part… you do not need any additional oil or butter while cooking them. These delicious golden brown parathas can be rolled up with a layer of chutney, paneer and vegetable filling, and pickled onions. Place the roll on parchment paper and they become a perfect on-the-go meal. For parties, I place the rolls on a baking tray and then reheat them in the oven just before serving. To serve as appetizers, cut them in half and they are sure to be a hit.
Ingredients
How to Make Paneer Kathi Rolls
Mix all the marinade ingredients in a bowl. Add paneer and mix well (photos 1 - 2).
Heat 2 tablespoons of oil in a pan. Add onions, peppers, and ½ teaspoon of salt and cook for 3 to 4 minutes. Add marinated paneer and mix well. Cook for another 3 to 4 minutes. Turn the heat off and garnish with cilantro (photos 3 - 6).
Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, a little at a time (photos 7 - 8).
Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 1-½ minutes on each side or until both sides are golden brown, pressing gently with a spatula (photos 9 - 10).
How to Serve Kathi Rolls
Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add a few sliced onions and cilantro on top. Love spicy? Add a few slices of pickled jalapenos. Roll the sides up to the middle. You can use small toothpicks to hold them together (photos 11 - 14).
Recipe
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest. The chutney can also be made ahead. I recommend freezing any leftovers in small silicone ice cube trays. They can be quickly thawed as needed.
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