Vegetarian kathi rolls stuffed with kadai paneer, layers of chutney, onions and wrought in whole chapati wheat. It makes a perfect set for lunch, healthy, filling and delicious.
From the cultural capital of India, Kolkata comes popular street food – Kathi / kati rolls. Kati rolls are said to originate in 1932 from a famous Nizam restaurant in Kolkata / Calcutta. Traditionally, kati rolls are served with a kebab wrapped in layered egg-covered paratha and make a perfect meal. But today I bring you my version of kathi rolls which is just as healthy and delicious.
Kadai paneer can be replaced by the recipe paneer tikka or achari paneer tikka. Kathi rolls are a popular snack among children. My toddler loves taking it to school (no chutney) in his hot lunchbox – he says it’s easy to eat, delicious, and no mess at all.
For this recipe, I made chapatis from scratch, but if you have any leftover rotis or tortillas it will cut your cooking time in half. Even store-bought frozen parathas will make up for the delicious flaky kati rolls.
If you have your rotis / parathas ready, the prep time and cooking time will be halved. Just before rolling the kathi rolls, heat everything up. Arrange a paratha / roti, layer it with green chutney, add any topping of your choice, add shredded lettuce, onion rings, more chutney and roll it up. The delicious and delicious Paneer Kathi rolls are ready. Eat them right away or they may get soggy and lose their taste.



  • 1 cup of wheat flour (Atta) (or 3 leftover chapatis / rotis)
  • 3/4 cup water (approximately)
  • teaspoon of oil to finish the dough


  • 1 cup of homemade cubed Paneer
  • 1 cup cubed Capsicum (1 small red Capsicum and 1 small green Capsicum)
  • 1 cup cubed onions
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon of ginger paste
  • 1.5 tablespoon of homemade tomato puree
  • 1 tablespoon of cream
  • 3/4 teaspoon coarsely crushed coriander seeds
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/4 teaspoon of Haldi (turmeric powder)
  • 1/2 teaspoon of cumin seeds
  • 1 tablespoon of Kastoori Methi
  • Salt to taste
  • 2 tablespoons of oil


  • 1/2 cup Chaat chutney
  • 1 cup of shredded lettuce
  • 1 small onion, cut into rings
  • 1/2 cup chopped cucumber
  • 1 small tomato, cut into circles
  • A pinch of Chaat Masala
  • A few drops of lemon juice – sprinkle on top



  1. Assemble all the ingredients and knead a soft and supple dough.
  2. Make balls of equal size with the dough. Sprinkle it with dry paste and.
  3. Using a rolling pin, roll it out like a large circle. Heat a hotplate / tawa.
  4. When the tawa is hot, transfer the unrolled roti to the hot tawa.
  5. Flip and cook until evenly cooked and browned on both sides.
  6. The fully cooked and puffed roast is ready. Remove it from the flame and apply ghee. Place it in a container and cover. Repeat the process with the rest of the dough.


  1. Assemble all the spices. Using a mortar and pestle, roughly crush the whole coriander seeds.
  2. Put all the ingredients together – cubed onions, tomato puree and cubed paneer.
  3. Wash and cut the pepper into cubes.
  4. Secret ingredient of this recipe – Kastoori Methi.
  5. Heat the oil in a kadai, add the whole peppers, cumin seeds and pepper cubes.
  6. Add the salt and mix well. Over medium heat, brown the pepper for 2 minutes. Add the cubed onions, ginger and garlic paste and sauté for another 2 minutes.
  7. Add the tomato puree and mix. Stir in all the remaining spices one at a time.
  8. Add 2 tablespoons of cream to the vegetables and stir well.
  9. Add paneer to the vegetables and mix them gently.
  10. Kadai Paneer is ready. Let it cool completely.


  1. Assemble the ingredients. Green chutney.
  2. Onions peeled, washed and cut into rings.
  3. Grated lettuce
  4. The Rotis are ready. Let’s start putting them together.
  5. Spread the green chutney on the roasts.
  6. Sprinkle lettuce in the center.
  7. Spread a spoonful of paneer in the center.
  8. Add onion rings.
  9. Generously spread a little more green chutney on top. Depending on your taste, add lemon juice or chaat masala on top.
  10. Start folding the roti.
  11. Secure the edges with a toothpick.
  12. Or wrap the kati roll in waxed paper.
  13. The hot kati rolls are ready.
  14. Enjoy it with hot tea or coffee.


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