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Turn everyday kitchen foods into something bold with these paneer kathi rolls. You’ll bite into juicy, spiced paneer wrapped in soft flatbreads, piled with crisp veggies and zingy chutney. It’s all punchy flavors and good crunch—right at home.
This dish first hit my table when I hosted meat-loving pals. Not only were their plates empty, but they wanted the how-to so they could throw their own paneer parties. With juicy paneer, seasoning that hits just right, and crunchy veggies—everyone dug in, no convincing needed.
Vibrant Ingredients
- Paneer Chunks: Homemade is awesome, but grab store paneer if that’s easier—the softer, the better
- Coating Mix: Greek yogurt or hung curd sticks to paneer and keeps it juicy in the pan
- Spice Crew: Cumin, garam masala, coriander—they’re what make it taste unmistakably Indian
- Kashmiri Chilli: Turns everything red and pretty, doesn’t bring much heat, so it’s nice for families
- Amchur: A sprinkle brings a tangy lift that cuts through the rich paneer
- Fresh Chutney: Mint and coriander make it cool and herby—huge flavor pop
- Green Chilli: It’s all up to you—add more or less for your spice level
- Hung Yogurt: Gives the chutney some creamy oomph and tames the bold herbs
- Toasty Cumin: Adds a subtle earthy touch that brings the chutney together
- Whole Wheat Wraps: Nutty, chewy, and way better homemade—plus, more wholesome than anything in a bag
- Oil: Keeps your dough bendy so wraps roll without splitting
- Veggie Layer: Grab cabbage, carrots, onions, peppers—whatever’s crispy
- Chaat Masala: A quick shake over veggies zings up the whole lot
Easy Steps
- Prep the Fillings:
- Toss sliced pepper, shredded cabbage, carrot, and onions in a big bowl, dust with chaat masala, red chilli powder, a squeeze of lemon, and salt—let it chill five minutes.
- Mix Dough:
- Stir together flour, oil, and a pinch of salt. Splash in water, knead until it feels smooth and bouncy. Drape a wet towel over it and let it sit about half an hour.
- Get the Paneer Ready:
- Whisk the yogurt, cumin, coriander, garam masala, amchur, and a hint of salt. Gently fold in the paneer cubes so every bit gets coated. Cover and marinate right on the counter for 30 minutes, or fridge it overnight if you want a head start.
- Blitz the Chutney:
- Dump mint, coriander, green chilli, ginger, garlic, cumin, and amchur in a blender. Chop it up rough, then add yogurt and blend again to make it smooth. Pop it in the fridge.
- Make Wraps:
- Break dough into sections, roll thin, and slap onto a hot pan. Flip when you see bubbles, brush with oil, and cook till you get golden spots.
- Sizzle the Paneer:
- Heat oil on low in a nonstick skillet. Slide in all the paneer with any leftover marinade. Cook about four minutes, carefully turning, so you don’t break the cubes. Don’t let them go rubbery.
- Build and Roll:
- Spread some chutney on a warm wrap, pile on the spiced veggies, then paneer. Fold the edges in and roll it snug. Wrap in some foil or parchment so you can eat with no mess.
These filled wraps are now a Friday favorite at our place, and we don't even order out anymore. The spicy smells from the kitchen mean the weekend is here. My kids were suspicious of the bold flavors at first, but now they’re wrapping their own, stuffing in more veggies and chutney every time.
Prep Ahead Genius
What’s great here? Every component stores well overnight—save time by making the chutney, prepping dough, and marinating paneer the day before. Keep them in separate containers in your fridge. Day of, just cook the wraps, sear the paneer, and stack it all up. Feels like it took all evening, but it’s quick when you prep ahead.
Switch-Ups and Easy Swaps
The usual way is just a jumping-off point. Go plant-based with tofu—leave it to soak in the marinade at least an hour. Toss in black beans or chickpeas for extra protein. Switch up veggies with what you have; use cucumber or broccoli slaw, even thin radishes. If you’re missing mint, loads of cilantro works, or make a tomato chutney for a change.
Tasty Ways to Serve
Let these rolls shine on the table with a cool raita, a simple lentil dish, and tall glasses of sweet-tangy nimbu pani (lemon water). If you’re hosting, set up a roll-making bar so everyone builds their own with all the toppings. They travel well too—just tuck in foil and pack for picnics or changing up your lunch routine outdoors.
A little kitchen prep and these kathi rolls land you bold, bright flavors at your table. Easy to tweak, great to pack, and always a crowd-pleaser.
Foire aux questions sur la recette
- → What can I swap for paneer?
Grab extra-firm tofu if you want a plant-based swap, or try halloumi or even feta if you’re cool with a slightly crumbly bite. Going non-veg? Chicken strips or a mild fish like cod soak up the marinade just fine!
- → How do you prep these ahead?
Make everything on its own and stash it cold. Let your rotis cool before stacking with paper between, toss the paneer, chutney, and salad in separate containers. Put the wrap together just before eating. If you’re packing lunch, skip the salad and chutney until it’s time to eat.
- → Is it okay to freeze these wraps?
You sure can—just leave out the salad. Wrap up your filled flatbreads tightly in foil and pop them in freezer bags. Defrost in the fridge overnight, warm them up, and add the fresh stuff after heating.
- → Got any swaps for green chutney?
No mint or coriander? Grab some yogurt raita, a spoonful of tamarind chutney, or a quick tomato sauce. Store-bought chutney works in a pinch, or stir some cumin and chaat masala into yogurt for something quick!
- → How do I make this all plant-based?
Go for tofu instead of paneer and pick a non-dairy yogurt for everything creamy. Double check your chaat masala is vegan, and use oil when you cook the wraps. It’ll still taste great, just totally dairy-free!
- → What should I serve on the side?
Cold raita is always good, or more green chutney. Try a kachumber salad: chopped cucumber, tomato, onion, a squeeze of lemon. Want something heavier? Masala chai or mango lassi is awesome with these.