I love making kathi rolls, especially when I’m hosting a large crowd. They’re so easy to serve and eat. Since half of my friends prefer vegetarian food, I adapted my Chicken Kathi Roll recipe to make a vegetarian roll, and Paneer was the obvious choice!
This recipe is inspired by Nizam’s Kathi Kebab in CP (Connaught Place, New Delhi), a restaurant I remember fondly from when I was growing up in India. This version captures the same marinated, creamy-spicy flavors in a buttery paratha, but the chicken has been swapped out for cheesy paneer. These paneer rolls are perfect for an easy weeknight dinner, or for making a stack of them along with the chicken version for a party or potluck. Be ready with the recipe though, your guests will surely ask for it before they leave! Fun Fact: Paneer was first introduced to North India in the 16th century by Persian and Afghan rules. The word “paneer” comes from the word “peynir,” which translates to cheese.
What Is Paneer Kathi Roll?
A kathi or kati roll originates from a popular restaurant called Nizam’s, in Kolkata, West Bengal, India. It gets its name from a “kati”, or the skewer used to cook the kebab meat traditionally found inside the roll. The fillings were traditionally grilled red meat and vegetables, stuffed inside paratha (Indian flatbread). Kathi rolls are popular street foods in Delhi, Kolkata, and Mumbai.
What is a Frankie? Who Invented it?
Paneer Frankie is another popular vegetable and cheese stuffed wrap that is unique to Mumbai. The credit for inventing Bombay Frankie goes to Amarjit Singh Tibb, a national-level hockey player, and pharmacist, who took inspiration from a Lebanese pita wrap and created this iconic roll in 1969. This Paneer Kathi Roll, or Paneer Frankie, combines the juicy flavors of the Frankie with the crisp flavors of a traditional kathi roll.
Ingredients- Notes & Substitutions
If you are a fan of making Indian food at home, you probably already have most of the ingredients for your Paneer Frankie!
For the Marinade and Paneer:
Plain yogurt: You can also use Greek plain yogurt. For a vegan or dairy-free roll, use coconut cream or cashew yogurt. Indian spices: Turmeric: This gives an earthy flavor to the yogurt, as well as a bright color. Kashmiri red chili powder: This red chili powder is mildly spicy and can be found online or in Indian grocery stores. You can substitute it with an equal quantity of regular paprika with a pinch of cayenne. (Skip the cayenne if you prefer it mild.) Garam masala: I prefer to use homemade, but you can also use a good quality brand, like 24 Mantra or Everest. Kasoori methi: Made of dried fenugreek leaves, this spice can be found at both grocery stores and online. Paneer: Paneer is a fresh, unaged, non-melting soft cheese popular in Indian cuisine. I usually make it at home using this easy homemade paneer recipe or buy it in blocks at Indian food markets, Whole Foods, or my local Costco, from the dairy or frozen section. I prefer the brands Verka, Haldiram or Desi Paneer. (Note: If frozen, defrost in the fridge overnight or place it in a bowl of cool water on the countertop for 1-2 hours.) For a vegan kathi roll, substitute the paneer with extra-firm Tofu, cut in bite-size pieces.
For the Filling:
Olive oil: A neutral oil like avocado will also work. Red and green peppers: A combination of sweet red bell peppers and green bell peppers with a bit more of a bite makes a great combination of flavors. Make sure you use green, but if you can’t find red, use orange as they are the closest in flavor. Onion: Use either red or white, thinly sliced.
For the Kathi Roll:
Paratha: You can use frozen Indian parathas or flour tortillas. I prefer to use Kawan frozen paratha or Malabar Paratha from Trader Joe’s. Green chutney: Make your own using this Cilantro or Mint Chutney Recipe for an authentic Indian flavor. Optional Egg Layer: Mix a large egg with seasoning and beat it well. You’ll need about a tablespoon for each paratha. When making this for a crowd, I skip the egg since some of my vegetarian friends don’t eat eggs.
Step by Step Instructions:
Marinate paneer: In a large mixing bowl, add the marinade ingredients and stir well. Add paneer cubes and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 10 minutes. You can marinate the paneer up to 2 hours. (pic 1) Onion Relish: Toss thinly sliced onions with salt, red chili and lime juice and set aside for later. (pic 2) Saute peppers & Onions: Heat 2 tablespoons oil in a wide skillet or pan, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit. (pic 3) Cook Paneer: Add marinated paneer and stir well. Continue to saute and cook for 7 to 8 minutes, until the paneer turns golden brown. Turn off the heat and stir in chopped cilantro. (pic 4)
Cook Paratha: Heat a non-stick pan on medium-high heat. If making frozen Indian paratha, cook according to package instructions. For the tortilla, drizzle 1 teaspoon of olive oil and place the tortilla in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another 1½-2 minutes. (pic 5) If adding an egg layer, spread about a tablespoon and cook it for a minute until the egg cooks through. Assemble kathi roll: Spread 1 tablespoon (or less) of green chutney on the cooked wrap. Add about ½ cup of paneer filling across the middle. (pic 6) Onion Relish: Top with pickled onions and cilantro. (pic 7) Fold Wrap: To form a wrap, fold over one side of the paratha towards the middle. Fold over the other side, overlapping on the first side. To secure it in place, wrap it in aluminum foil or insert toothpicks. (pic 8)
Recipe Tips & Notes
Paneer: To maximize flavor, cut paneer into ½-¾ inch pieces. Marination time: Paneer can be marinated anywhere between 10 minutes to 2 hours. However, if marinating longer than 15 minutes, it is best to refrigerate it. Make it Vegan & dairy-free: Instead of regular yogurt use cashew yogurt or coconut cream, and substitute paneer with extra-firm Tofu, cut into bite-size pieces. Onion relish: An optional but highly recommended step that takes only 5 minutes. The heat of the filling mellows the pickled onions, making them slightly sweet and tangy. To add an egg layer: Mix a large egg with seasoning and beat it well. You’ll need about a tablespoon for each paratha you make. Green chutney: For the most authentic taste, make your own using this Cilantro or Mint Chutney Recipe. Kathi Roll options: For best results, I prefer to use store-bought flour tortillas or frozen Indian parathas, like Kawan paratha or Malabar paratha from Trader Joe’s.
More Paneer Recipes From My Kitchen
Paneer Tikka: Tandoori-spiced crisp paneer and crunchy veggies with a zing, prepared in the Air Fryer, Oven or Grill. Paneer Naan Pizza: A colorful fusion of flavorful pizza toppings with flatbread topped with marinated paneer and veggies. Achari Paneer Biryani in Instant Pot: This biryani features nutty basmati rice cooked with soft paneer, seasoned with tangy Indian pickling spices. Matar Paneer Recipe: A quick and easy recipe featuring spongy paneer cubes and tender green peas simmered in a richly spiced tomato-onion sauce. Chilli Paneer: This stir-fry recipe combines crisp pan-fried paneer cubes with onions, peppers and whole red chiles in a lip-smacking umami-packed sauce. Instant Pot Vegetable & Paneer Biryani: A classic rice dish made with a medley of vegetables and aromatic basmati rice, flavored with fresh herbs and saffron. Palak Paneer / Saag Paneer: A popular north-Indian curry made by simmering soft paneer cubes (Indian cottage cheese), in a flavorful spinach gravy.
📖 Recipe
