The weekend is coming? and I don’t think that anyone wants to eat normal food during this time period. Especially the kids?, who are always craving for fast foods, but due to a strict environment at home, they have to satisfy their hunger from the routine meal and eagerly wait for the weekend. Now, to fulfil the special demand of them, mothers are always searching for the delicacies. Therefore, for this break, we are going to present a recipe of Paneer Kathi Roll that gives a huge smile?on your kids’ face.

It’s nothing, but tongue tickling spicy Paneer Tikka wrapped in Chapati or Paratha. And, it’s not only a unique way to enjoying this, but also a healthy, stomach filling food that can simply liven up your taste buds. However, preparing Paneer Kathi Roll at home involves many steps, but the ingredients that are used in them will surely be available in your kitchen pantry. So, let’s start with the recipe.

Make your kitchen ambience delightful by the aroma of Paneer Kathi Roll:

Serves: 4 servings

Ingredients that are used in stuffing

  • 1 cup of Paneer cubes
  • 1/2 cup of Green Capsicum (cut into small chunks)
  • 1/2 cup of Tomato (cut into small chunks)
  • 1 medium size Onion (cut into small chunks)
  • 1/4 cup of Thick Curd
  • 1/2 tsp of Ginger-Garlic paste
  • 1/4 tsp of Corn Flour
  • 1/2 tsp Of Red Chilli Powder
  • 1/8 tsp of Garam Masala powder
  • 1/2 tsp of Fenugreek Leaves (Kasuri Methi)
  • 1/4 tsp Coriander Powder
  • 1 tbsp of Oil
  • Salt according to taste
  • 1 tsp of lemon Juice

Ingredients for Chapati wrap

  • 1/2 cup of Whole Wheat Flour
  • 1/2 cup of All-Purpose Flour (Maida)
  • Milk or Water as required
  • Salt according to taste



  • For Paneer Tikka filling, add thick curd, ginger-garlic paste, corn flour, garam masala powder, red chilli powder, coriander powder, chaat masala powder and salt in a large bowl.
  • Mix properly all the ingredients to prepare a marinade.
  • Now add capsicum, paneer cubes, tomato and onion to this marinade.
  • Combine all of them well with marinade.
  • After doing that, cover the mixture with a plastic wrap or a lid and place in the refrigerator for around half an hour.
  • Heat oil in a non-stick griddle (Tawa) and saute marinated mixture for 5 to 6 minutes on the medium flame.
  • Now, switch off the gas, add lemon juice and stir well. Panner Tikka that will be used in stuffing is ready. Divide it into 4-5 portions.
  • Move to Chapati wrap, take maida, whole-wheat flour, 2 tbsp of oil and salt in a bowl.
  • Add milk or water as required and knead a smooth dough similar to Chapati or Paratha dough.
  • Cover it with a clean cloth and keep aside for 10-15 minutes.
  • Take out 4-5 equal portions from the dough and give them a shape of a ball.
  • Now with the help of rolling pin, roll out each portion on roti making board into thin circular Chapati.
  • Place it on a non-stick griddle and spread 1/2 tsp oil uniformly on each side. Flip and roast both sides of Chapati, till light brown spots appear.
  • Transfer it to a plate and repeat the same process for the remaining balls.
  • For Paneer Kathi Rolls, prepare coriander chutney by following the same process that you know.
  • Cut onion into thin slices and sprinkle a little bit of chaat masala powder over it.
  • Take one cooked Chapati and spread 1-2 tsp of green chutney evenly over it.
  • Now, put one portion of stuffing in the centre and spread it lengthwise.
  • Add some sliced onion and wrap the filling tightly with Chapati and make a roll.
  • You can wrap half of the roll with the aluminium foil at the serving time and offer it with the coriander chutney & vegetable salad.