0 0
Paneer Kathi Kebab

Share it on your social network:

Or you can just copy and share this url

Paneer Kathi Kebab

  • Suitable for vegetarian
  • Serves 4
  • Medium




For the dough

  • Maida – 1½ cups
  • Atta – ½ cup
  • Salt
  • 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
  • Salt
  • 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
  • Salt
  • 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
  • Salt
  • Garam masala – a pinch
  • Bead crumbs – ¼ cup
  • Oil – to shallow fry

All DayAsianBasicsBreakfastCelebrationsCheeseChristmasDinner partyDiwali PartyIndianMain CourseMain DishMonsoonNew YearPaneerParty FoodRamzanRice and BreadsStarterSunday LunchVegetablesVegetarianWintersWorld Food



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.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Homemade Mango Jam
DIY tips for making Holi colours at home chemical free
Homemade Mango Jam
DIY tips for making Holi colours at home chemical free

Add Your Comment