Kati Rolls (Kathi Rolls)
Kati Rolls are famous street food from India. Parathas rolled up with tandoori style paneer, bell peppers and onionson top of cilantro chutney. Great for parties or quick meal.
Servings: 4 servings
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.