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Paneer Kathi Roll (Paneer Frankie) Recipe

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4.2 from 11 reviews

Paneer Kathi Roll, also known as Paneer Frankie, is a flavorful Indian wrap featuring marinated and sautéed paneer cubes with bell peppers and onions, all wrapped in a warm flour tortilla or Indian paratha. This vegetarian recipe combines a tangy yogurt-based marinade, aromatic spices, and a fresh green chutney to create a delicious and satisfying street food experience that’s perfect for a quick meal or snack.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Wraps & Sandwiches
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Marinade and Paneer

  • 2 tablespoons plain yogurt (or 1 tablespoon Greek plain yogurt)
  • 2 teaspoons minced ginger (½-inch piece)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 teaspoon salt
  • ¼ teaspoon turmeric
  • 1 teaspoon Kashmiri red chili powder (or paprika for mild)
  • 2 teaspoons garam masala
  • 1 tablespoon kasoori methi
  • 1 tablespoon fresh lime juice (½ lime)
  • 14-16 oz paneer, cut into bite-sized pieces (about 2 cups)

Vegetables and Saute

  • 2 tablespoons olive oil
  • 1 cup bell pepper (red and green), thinly sliced (½ red + ½ green)
  • 1 cup medium onion (red or white), thinly sliced
  • ½ small red onion, thinly sliced
  • 1 teaspoon lime juice
  • ¼ teaspoon salt
  • ½ teaspoon Kashmiri red chili powder (or paprika)

Wrap and Toppings

  • 8 flour tortillas or frozen Indian paratha (see notes)
  • ½ cup green chutney (cilantro chutney or mint chutney)
  • ½ cup chopped cilantro
  • 1 teaspoon chaat masala (see notes for substitution)

Egg Mixture for Optional Layer

  • 1 large egg, whisked with seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon red chili powder

Instructions

  1. Marinate paneer: In a large mixing bowl, combine plain yogurt, minced ginger, minced garlic, salt, turmeric, Kashmiri red chili powder, garam masala, kasoori methi, and fresh lime juice. Stir well to form the marinade.
  2. Prepare paneer: Add the paneer cubes into the marinade and toss them thoroughly to coat. Refrigerate this mixture for about 10 minutes while preparing other ingredients. For deeper flavor, you can marinate for up to 2 hours.
  3. Make instant onion relish: In a separate bowl, toss thinly sliced red onions with salt, red chili powder, and lime juice. Set aside to develop flavors.
  4. Sauté onions and peppers: Heat 2 tablespoons olive oil in a wide skillet or pan over medium-high heat. Add the thinly sliced bell peppers and onions. Sauté for about 3 minutes, until they begin to soften slightly.
  5. Add marinated paneer: Add the marinated paneer cubes to the skillet and stir well. Continue to sauté for 7 to 8 minutes until the paneer turns golden brown on the edges. Turn off the heat and mix in the chopped cilantro.
  6. Prepare the base (paratha or tortilla): Heat a non-stick pan on medium-high heat. For frozen Indian paratha, cook according to package instructions. For flour tortillas, drizzle 1 teaspoon olive oil in the pan, place the tortilla, and cook for 2 minutes on the first side until lightly browned, then flip and cook for another 1½ to 2 minutes.
  7. Add optional egg layer: Spread about a tablespoon of the whisked egg mixture on the browned side of the tortilla or paratha, flip, and cook for 30 seconds until the egg is cooked through.
  8. Assemble the wrap: Spread about 1 tablespoon of green chutney evenly on the cooked wrap. Add approximately ½ cup of the paneer filling in the center. Top with the prepared pickled onions and extra chopped cilantro.
  9. Roll the kathi roll: Fold one side of the paratha or tortilla toward the middle, then fold the opposite side overlapping the first. Secure the wrap by wrapping in aluminum foil or using toothpicks to keep it closed.

Notes

  • You can use frozen Indian paratha or regular flour tortillas depending on your preference.
  • If chaat masala is unavailable, a mix of ground cumin, dried mango powder (amchur), and salt can be used as a substitute.
  • The egg layer is optional and adds extra protein and texture; skip to keep the roll vegetarian.
  • Kasoori methi (dried fenugreek leaves) adds a unique flavor but can be omitted if unavailable.
  • Marinating paneer longer enhances flavor but 10 minutes is sufficient for a quick prep.

Find it online: https://cheftinaskitchen.com/paneer-kathi-roll-paneer-frankie-recipe/