• Home
  • All Day
  • Paneer Kulcha Roll | Paneer Wrap | Kathi Roll
0 0
Paneer Kulcha Roll | Paneer Wrap | Kathi Roll

Share it on your social network:

Or you can just copy and share this url

Paneer Kulcha Roll | Paneer Wrap | Kathi Roll

Easy kathi roll wrap for kids lunch

  • Suitable for vegetarian

Quick paneer wrap with soft eggless kulcha on tawa.

  • 60mins
  • Serves 2
  • Medium





For Kulcha Recipe

Maida (all purpose flour) – 1cup

Atta (whole wheat flour) – ½ cup

Salt – ½ tsp

Sugar – 2tsp

Baking powder – ¼ tsp

Baking soda – ½ tsp

Curd – ¼ cup

Milk – ¼ cup

Water – 2tbsp

Oil – 2tbsp


For Paneer Mixture

Oil – 2 tbsp

Butter – 2 tbsp

Cumin – 1½ tsp

Ginger Chopped – 2 tsp

Garlic Chopped – 2tsp

Green chilli chopped – 2tsp

Onion chopped – ¼ cup

Capsicum chopped – ¼ cup 

Red Capsicum chopped – ¼ cup 

Yellow Capsicum chopped – ¼ cup 

Tomato chopped – ½ cup

Turmeric – ½ tsp

Chilli powder – 1 tsp

Coriander powder – 1tbsp

Chaat masala – 1tsp

Kasoori methi powder – ½ tsp

Paneer – 250gms

Salt – to taste

Coriander chopped – handful


For Mint Mayo

Mayonnaise – ¾ cup

Mint chutney (thick) – ½ cup


For Roll

Onion sliced – handful

Tomato sliced – handful

Pickled vegetables – handful 

Butter paper 

Chole Matar Kulcha

Paneer Kathi Kebab



For Kulcha

Mix together maida, atta, salt, sugar, baking powder, baking soda, curd, milk and water to make a dough. For a sift kulcha the dough will be high on moisture and will be a bit sticky. Do not add dry flour instead start kneading ti for 3-4mins to make the dough soft.

Once done drizzle some oil and knead it lightly again and then keep the dough aside for resting for 30mins under a damp cloth.


For Paneer Mixture

Heat a pan and pour oiled butter. Once the butter starts to froth up add cumin. Once it crackles add ginger, garlic and green chillies. Give a quick stir on high heat and then add onions. Cook onions for a minute on high heat and then add the capsicum. Give it a quick toss and add the tomatoes.


Cook the tomatoes for another minute and then add turmeric, chilli powder, coriander powder, chaat masala and kasoori methi powder.
Stir and add crushed paneer and some salt. Cook the paneer for 3-4 mins on high heat and then sprinkle coriander and take it off heat.


For Mint Mayo

Mix together mint and thick mint chutney. Stir and keep aside.


For Rolls

Divide the dough into 4 equal sized balls. Roll it out flat like a chapati and place it on a hot tawa, turn over to cook on other side on high heat. Remove and place the kulcha on to a phulka grill and place it over live flame.

This will cause it to puff, once puffed turn over and cook on the other side as well till it gets a brown colour. Remove and keep it under a clean kitchen cloth. Placing them under a cloth keeps them soft and moist.


Repeat the same with the remaining dough balls. Place the ready kulcha on to a chopping board and put a generous help of the mint mayo and spread evenly. Sprinkle onion slice, tomato slice and place the warm paneer filling.

Add pickled vegetables on top and roll it up or just fold it in half moon shape. Wrap it in a butter paper and serve it hot or warm.

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.

Baked Gujiya
Thandai Gujiya | Baked Gujia
Jal Jeera recipe
Jaljeera (Jaljeera Masala & Cucumber Mint Jaljeera)
Baked Gujiya
Thandai Gujiya | Baked Gujia
Jal Jeera recipe
Jaljeera (Jaljeera Masala & Cucumber Mint Jaljeera)

Add Your Comment