Kati Rolls (Kathi Rolls)
Kati Rolls are famous street food from India. Parathas rolled up with tandoori style paneer, bell peppers and onions on top of cilantro chutney.
Great for parties or quick meal. Besides, the recipe for paneer Kathi roll is so easy and comes around together in 20-30 minutes on a busy weeknight. What’s more not to like about it? Paneer marinated and grilled or cooked along with crispy bell peppers and onions, wrapped inside a paratha slathered with green cilantro chutney.
The history of Kati Roll can be read Kati roll. The original name is Kati Roll, likewise lot of people call it Kathi Rolls.
Nizams brought Kati roll to Kolkatta, India. They are an adaptation of skewered meat kebabs wrapped inside sometime type of flat bread. You can find similar foods in middle eastern food where meat cooked on grills served with a flat bread and onions, dips or sauces on the side.
Moreover, this is a quick vegetarian fix For those who do not eat meat, this is a quick vegetarian fix. I am not sure where Paneer Kati Rolls became famous from. Kati Rolls are so versatile, because you can have it for a snack, or light lunch. I usually make it for a simple quick stress-free dinner too. Not only, that additionally they make great potluck and party food. You can cut the wrap into half or three portions and serve it as an appetizer.
How is Kati Roll prepared?
In this recipe, paneer is marinated in a yogurt and spice marinade. Moreover, this technique was used for meat which makes meat juicy and soft on grilling. Instead of meat, ours uses paneer.
Additionally, I call this quick recipe, considering that I either prepare other components of the recipe in advance or use store-bought ingredients. No shame in my game, in using store-bought parathas or chutney and using them. I make chutney at home especially, when I have time .
Furthermore, I use frozen paratha to make my life easier while making Kati Rolls. The green Kawan Paratha packet from frozen aisles of Indian grocery store works best for this recipe. You just must cook the paratha on a tawa/griddle on both sides until they become flaky and have light golden color to them.
Green Cilantro Chutney – Moreover, you can make chutney at home, try this recipe without mango. You can freeze leftover chutney too. I also like to keep a pack of frozen chutney at home.
Variations
Moerover, there are various ways to make Kati Roll. Kolkatta style Kati Rolls are made with an egg omlette wrapped inside the paratha and then topped with meat filling, usually and stuffed along with onions and cucumbers etc.
Similarly, we have tried Paneer Kati Roll with an egg, but I prefer it without egg. If you want to add extra protein, go for one with egg.
Undoubtedly, there are lot ways you can make a Kati Roll. I will share few.
- With or without egg
- To make it vegan, use tofu and vegan yogurt for marinade
- Cheese can be added
- Add extra salad mix like shredded cabbage, carrots, bell peppers and onions.
- Add spring mix or arugula or some type of greens
Absolutely, Kati Rolls are such a good drunk people food (not that I want you to be drunk to eat these) or late-night snack. Equally important, serve them with chilled beer, cold coke, or mango lassi to make it more filling.
Kati Rolls (Kathi Rolls)
Ingredients
- 150 grams paneer cut into big cubes
- 1 small green bell pepper sliced
- 1 small red bell pepper sliced
- 1 medium red onion sliced
- 1 tbsp oil
Marinade
- ¼ cup thick Greek style yogurt
- 1/2 tbsp chickpea flour optional
- 1 tsp green chili and ginger paste optional
- 1 tsp tandoori masala or garam masala
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp kasuri methi optional
- Salt to taste
Garnish / Toppings
- 4-5 Parathas
- Pickled or raw chopped onions
- Jalapenos chopped if you like spicy
- Cilantro
- Chaat masala for sprinkling
- Lemon wedges optional
Instructions
Marinade
- If you are using store bought paneer, thaw it few hours at room temperature. Ideally, I put the whole block of paneer in some warm water. It not only softens it up but speeds up the process. Slice all the vegetables. I use cubed malai paneer, submerge whole pack in warm water.
- Mix all the ingredients of the marinade in a bowl. Use bigger bowl than you might need as we will add in the paneer, and vegetables to it.
- Take cubed paneer, add them to the marinade. Let it sit for at least 20 minutes.
Filling
- Take 1 tbsp oil, let it heat up and add onions and bell peppers. Sauté them for 2 minutes. Add marinated paneer and let it cook for a couple of minutes. You do not want any liquid, so cook and let extra juices evaporate.
- Once paneer filling is cooked, let it cool down slightly.
- Cook the parathas on medium heat until they are flaky and lightly golden on both sides. Do not use any oil or butter.
Assemble the rolls
- If you are making more than one at a time, then use a huge chopping board to assemble. Place the paratha on the board, spread the cilantro chutney all over it. Take some of the paneer filling and place it right in the center of the paratha. Add some pickled or raw onions, cilantro, jalapenos (if you like spicy), and add sprinkle of chaat masala or squeeze some lemon wedge.
- Bring the sides of the paratha in the center and form a wrap. You can use parchment paper or foil to keep roll intact. I like to use some fancy wooden skewers too sometimes to keep rolls wrapped. (If you are serving them appetizer, than cut them in half)
Notes
- You can marinade them overnight.
- You can easily veganize it, by using vegan yogurt and tofu instead of paneer.
- If you are serving it later, use less chutney or keep everything ready and assemble it closer to time. Always cool your filling, before making it into wrap or placing it on with greens.
- You can use tortilla too to make Kati Rolls. I have done that. I prefer parathas but tortillas work fine too.
- Best way to serve them is wrapped in parchment paper or foil, or you can also insert those wooden skewers to hold the wrap in place.