Paneer Kathi Roll Recipe

Paneer Kathi Roll

Paneer Kathi Roll

Over the years, both kathi roll and frankie have become so popular throughout the world that many people consider them to be one and the same thing. You will be surprised to know that there is a slight difference between the two dishes which are based on sauces, filling, style of cooking and seasoning used.

My recipe is an amalgamation of both since I have chosen few elements of both the dishes. Easy-to-eat, loaded and ever-so-delightful, the paneer kathi roll is the perfect pick for those who are in a rush, as it is convenient and of course, yummy! 

Kathis and frankies have ruled Indian hearts much before the advent of burgers in the Indian food scene and continue to be a hit still. Paneer Kathi rolls are warm, layered wraps filled with paneer filling, salad and mint mayonnaise. Whether you make it for a quick weeknight meal or a leisurely gathering, these kathi rolls are sure to be a hit!  

I have had some of the best paneer kathi rolls on the streets of Mumbai, often way past midnight. A popular post-party food, these rolls never failed to delight. The delectable aroma wafting through the small carts selling these in the by lanes still lingers in my mind even to this day. My love for these paneer rolls has been passed on to my husband and children. They love the paneer kathi roll bursting with different spices and flavours, loaded with salad.

Paneer kathi roll is a perfect healthy lunch recipe, which you can easily prepare for children especially as it is high-protein recipe with fresh salad. The five a day can easily be accomplished with just one meal. Make these wraps fresh, and I bet your children will love this delectable surprise.

Other similar to recipes worth trying are Vegetable Frankie, Aloo Frankie, Vegetable Mughlai Paratha, Paneer Bread Roll, Aloo Bread Roll and Paneer Firecracker Rolls to name a few.


For Dough
1 cup plain flour
½ teaspoon salt
2 teaspoons oil
For Paneer Filling
1 cup diced paneer (1 cm cubes)
½ cup diced onions
½ cup diced green peppers
2 teaspoons ginger, chilli, garlic paste
1 teaspoon oil
1 teaspoon red chilli powder
½ teaspoon salt
1 teaspoon black salt
1 teaspoon chaat masala
1 teaspoon roasted cumin powder
1 teaspoon mixed Italian herb
½ teaspoon black pepper
½ teaspoon garam masala
1 finely sliced onion
1 finely sliced carrot
1 finely sliced green pepper
½ cup finely sliced cabbage
For Mint Mayonnaise Chutney
½ cup mayonnaise
2 tablespoons mint chutney



In a bowl mix flour and salt. Add oil and knead it to form a smooth dough using water.

Sprinkle little oil on the dough and cover the bowl using cling film or tea towel. Let the dough rest for around 30 minutes.


Heat oil in a pan and add garlic, ginger, green chilli paste and sauté for a minute. Add green pepper and onions and sauté for another minute.


Add all the spices (red chilli powder, salt, black salt, chaat masala, roasted cumin powder, mixed Italian herbs, black pepper and garam masala) to the paneer.

Add the paneer with the spices and herbs to the onion and pepper and sauté the paneer for a couple of minutes.

Turn the heat off and keep the paneer filling aside.


Mix the finely sliced onion, carrot, cabbage, and peppers in a bowl.

Mix 2-3 tablespoons mint chutney with mayonnaise to make mint mayonnaise


Once the dough has rested for at least 30 minutes knead the dough once again and divide it into 5 equal portions.

Dust some flour on the worktop and roll the dough balls into thin circles around 6-7 inch in diameter.


Heat a tawa/flat pan and place the rolled wrap on the hot tawa. Cook the wrap on medium heat by flipping it couple of times on each side. When it has golden spots that means it cooked. Store them in a lidded box while you cook the other wraps.


Take a cooked wrap and spread a teaspoon of mint mayonnaise evenly. Place paneer filling in the middle of the wrap (as shown in the pictures).

Top the salad over the paneer filling and roll the sides up to the middle. If you wish you can use a small toothpick to hold the wrap together. Wrap in parchment (Optional).

Serve it on its own or with any sauce of your liking.




Tips & Variations

  1. In this recipe I have used plain flour however If you want, you can use ¾ cup plain flour and ¼ cup whole wheat flour or even half and half of each flour.
  2. Kneading dough well is the key in making soft wraps. The dough can be made in food processor too, just make sure to add water slowly while kneading to get the dough of right consistency.
  3. The dough should be soft and pliable, not elastic and/or dry. While kneading the dough, remember that the quantity of water can be adjusted according to the amount of the flour. After kneading the dough, cover it with a wet cloth/cling film and allow it to rest.
  4. Always rest the dough for at least 30 min as it helps in gluten formation.
  5. If the dough is too sticky sprinkle some flour and mix it into the dough.
  6. You can also add red and yellow peppers.
  7. Instead of paneer you can also use tofu if you wish.
  8. If you do not like raw onions in salad, then you can leave it out and use lettuce or baby spinach.
  9. The mint chutney adds another flavour level to the dish hence I would highly recommend using it.
  10. I have not added any spices to the salad because as soon as you would add spices to salad, it will release water and make the salad soggy and soft. I like the crunchy texture that the salad provides in contrast to the soft paneer filling in this recipe.
  11. The wraps are cooked without any oil hence I would suggest using a nonstick pan while cooking it. I have added some oil while making the dough and that helps in making soft wraps.
  12. Do not overcook the wraps or else they will become quite hard and will be difficult to roll and also not taste as nice.
  13. Always keep the cooked wraps covered or they tend to go hard and brittle.
  14. You can prepare the wraps in advance and freeze them for about a month. When needed you just need to thaw them at room temperature.
  15. If you want to make spicy filling, then you can increase the amount of red chilli powder or add some finely chopped green chillies while making the filling.
  16. You can also use ready made wraps or leftover chapati/roti for making this delicious kathi roll.
  17. For parties I make the rolls without the salad and heat them in a preheated oven just before serving for 2-3 minutes. I serve them with the salad and mint mayonnaise on the side.
  18. To serve as appetizers, cut them into half and insert a toothpick to hold the wrap together.
  19. For mint chutney follow Mint Coriander Chutney/Green Chutney. 

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