Paneer Kathi Roll Recipe – A Flavorful and Easy Indian Street Food Delight

For the Paratha:

• 1 cup whole wheat flour
• ½ cup all-purpose flour (optional, for softness)
• ½ teaspoon salt
• 1 tablespoon oil
• Water as needed

For Assembling:

• 2 tablespoons green chutney
• 1 tablespoon mayonnaise or hung curd
• ½ teaspoon chaat masala
• Sliced onions and cabbage
• Fresh coriander leaves

For the Paneer Filling:

• 200g paneer, cut into strips
• 1 onion, thinly sliced
• 1 capsicum, sliced
• 2 tablespoons yogurt
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• Salt to taste
• 1 tablespoon oil
• 1 tablespoon lemon juice

1. Prepare the Paratha:

1. In a mixing bowl, combine whole wheat flour, all-purpose flour (if using), salt, and oil.
2. Add water gradually and knead into a smooth dough. Cover and let it rest for 15 minutes.
3. Roll out small portions of the dough into thin circles and cook on a hot tawa with a little oil until golden brown. Set aside.

2. Make the Paneer Filling:

1. Heat oil in a pan, add sliced onions and capsicum, and sauté until slightly soft.
2. Add ginger-garlic paste and sauté for a minute.
3. Stir in the cumin powder, coriander powder, turmeric, red chili powder, and salt. Mix well.
4. Add yogurt and paneer strips, gently mixing to coat everything in the spices.
5. Cook for 2-3 minutes, then sprinkle garam masala and lemon juice. Remove from heat.

3. Assemble the Kathi Roll:

1. Take a cooked paratha and spread a thin layer of green chutney and mayonnaise/hung curd.
2. Place a generous amount of the paneer filling in the center.
3. Top with sliced onions, cabbage, and fresh coriander.
4. Sprinkle chaat masala and roll it tightly.
5. Secure with parchment paper or foil and serve hot.