How To Make Kolkatta Kathi Rolls - Paneer Wraps

How To Make Kolkatta Kathi Rolls - Paneer Wraps Recipe

Ready to eat: 50 min
Nia Bennett | Dec, 29 2018

Kathi rolls are one of those sinfully delicious street foods found all over India especially Mumbai, Delhi and Calcutta. A good kathi roll is all about flavours, quick assembly and it needs to be served hot. This vegetarian paneer kathi roll has crunch, flakiness with no chewy texture and with the filling distributed evenly so with every bite comes the flavour, it’s all tucked in ready to be eaten on the go with no leakage.

I have fond memories of strolling through Mumbai streets with my friends especially during street fairs and arts and music festivals and at the end of a long worn out day craving for one of the most sought-after street foods - kathi rolls just makes the day a little bit better, a little perkier regardless of where you are in the world.

Kathi rolls are are such a popular delicacy that they can be found in every street corner so if you are in India and if you haven’t tried it then this is my cue to you friend, try it and you’ll just keep coming back for more. Follow this step by step recipe to make a foolproof kathi and download the ebook for hints to a few sauces that will bring India to you and make your kathi extra special.

So what makes kathi rolls so special? Kathis are crispy, fried, crunchy and loaded with sauces, vegetables and grilled meat if you are opting for a chicken or lamb kathi. It is everything you need from your food. Kathis have exceptional flavours and so many of them in your mouth that you could even have some sense of regret especially if you’ve never had them before so one more recipe to try them today.

Kolkatta kathis are so famous that it might even make you forget hamburgers! Yes, these babies are something else. To the bystander, this might look like an ordinary wrap but don’t be mistaken these are so entwined in the culture of India and especially in the Kolkatta region and practically available in a gamut of flavours. If you are visiting India during Durja pooja, kathis are found in abundance around stalls and comes in a variety of flavours with speciality sauces which makes them special. Every city adds its uniqueness into this rolls and that my friend is why Kathi rolls are something magical.


Serves: 6

  • All purpose flour - 1.5 cup
  • Salt - ½ tsp
  • Sugar 1 tsp
  • Oil - 1 tbsp
  • Ghee - 1 tbsp or dalda
  • Water - ½ cup to knead the dough
  • Yoghurt - ½ cup (for marination)
  • Turmeric powder -¼ tsp turmeric (for marination)
  • Kashmiri chili powder or paprika - 1 tsp (for marination)
  • Cumin powder - ½ tsp (for marination)
  • Coriander powder - ½ tsp (for marination)
  • Gram flour - 1 tbsp (for marination)
  • Dry mango powder -¼ tsp (for marination)
  • Kasuri Methi - 1 tsp (for marination)
  • Ginger Garlic paste - 1 tsp (for marination)
  • Onion - 1 cubed (for marination)
  • Peppers/Capsicum - 1 cubed (for marination)
  • 150g cubed paneer (for marination)
  • 2 tbsp oil for frying (for marination


Prep: 30 min > Cook: 20 min > Ready to eat: 50 min

  1. Start by adding the marinade into a bowl, add paneer, stir it well and let this soak in the yoghurt spice blend for 30 minutes.
  2. Once the paneer is resting in the yoghurt sauce start T start by making the dough to make your lacha paratha. To do this, add all the dry ingredients listed above and add water slowly and only add enough till it becomes a soft smooth dough. Keep kneading it for two to three minutes and then cover it with a moist lint-free cloth for 20 minutes.
  3. Now heat a pan, add oil and gently fry the marinade till the sauce completely disappears, make sure you keep an eye on the pan so the paneer doesn’t burn. This will take 10-12 minutes on a medium setting.
  4. Back to the dough: once it has rested, divide it into 120 g portions. To form layers in the paratha form a ball and roll it out to a small disc. Apply a thin layer of oil on the surface and sprinkle some dry flour. Cut one side of the round and roll it in the shape of a cone. Press down to flatten. Rest the dough for a couple of minutes after which roll it again to medium tortilla size.
  5. Throw 3-4 tsp oil in a flat frying pan or skillet. Add the lachha paratha and fry it on both sides until golden. Rotate the paratha, flipping often, for a sustained crust. Make sure the sides of the paratha are crisp too. To make an egg paratha spread one beaten egg over it. Before it settles, flip and fry the side of the paratha with the egg. Transfer it to assemble.
  6. Make thin and long slices of onions and pickle them by squeezing some lime juice over it and a sprinkle of salt.
  7. Lay the paratha, toss the paneer and layer it with pickled onions and wrap it tightly. Enclose it with a paper or food wrapping foil around two-thirds of the roll and tuck the excess at the bottom.

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