Paneer Kathi Roll

Serves 4


For the dough

Maida – 1½ cups

Atta – ½ cup


Oil – 1tbsp

Water – as required

Butter – for basting


For the filling

Oil – 3 tbsp

Cumin – 1tsp

Coriander seeds – 2tsp

Ginger chopped – 1tsp

Garlic chopped – 1tsp

Green chilli chopped – 1tsp

Butter – 1tbsp

Turmeric – ½ tsp

Chilli powder – 1 tsp

Coriander powder – 1 tbsp

Tomato puree – ¼ cup


Onion diced – ½ cup

Capsicum diced – ¼ cup

Yellow capsicum diced – ¼ cup

Red capsicum diced – ¼ cup

Water – a dash

Paneer diced – 1 cup

Kasoori methi powder – ½ tsp

Coriander chopped – handful

Cheese slices – 4nos

Mozzarella cheese grated – ½ cup

Salad leaves – handful



Onion Chopped – ½ cup

Tomato chopped – ½ cup

Coriander chopped – handful


Pepper Powder

Lemon juice – 2tbsp

Green chilli chopped – 1tsp

For extra shots

Paneer Tikki

Leftover Paneer Mixture – ½ cup

Potato Boiled & mashed – ½ cup

Coriander chopped – handful


Garam masala – a pinch

Bead crumbs – ¼ cup

Oil – to shallow fry


For the dough mix all the ingredients except butter & oil, and make a stiff dough for the parantha. Let is rest for 10mins and then divide it into 4. Using dry flour roll them out thin. Melt butter and lightly baste them on the top.

Sprinkle dry flour and fold them like a fan and then in a circular motion wind them to make a dough with layers. Give another 10min rest. No roll them out flat and cook on a hot tawa with oil. Once cooked remove and keep aside.

For the filling heat a pan with oil and butter. Add pounded cumin and coriander seeds. Drop in ginger, garlic and green chilli. Give it a light stir and add turmeric, chilli powder and coriander powder. Add tomato puree and cook till the oil oozes.

Saute and add onions, peppers and toss them together for 2 mins. Add diced tomato and paneer along with salt, kasoori methi and chopped coriander. Remove and keep aside.

Place the parantha and add cheese slices & grated mozzarella on top. Place the salad leaves, paneer mixture and sprinkle chaat masala.

For the salad mix all the ingredients and add a generous helping on top of the paneer filling. Carefully roll up the parantha, wrap it up in a butter paper and serve with remaining salad.