Savour the Sizzle: Crafting the Perfect Paneer Kathi Roll for a Flavourful Feast!

Prepare to embark on a culinary adventure as we unveil the secrets to creating the ultimate Paneer Kathi Roll. This iconic Indian street food, known for its tantalizing blend of spices, tender paneer, and flaky paratha, is a surefire way to impress your guests or simply treat yourself to an explosion of flavours.

Forget the takeout; crafting this delight at home is incredibly rewarding and surprisingly straightforward. Let's roll!

The Heart of the Roll: Flaky Parathas

The foundation of any great Kathi roll is its wrap. While many opt for a simple roti, a slightly richer, flakier paratha elevates the experience.

To begin, combine 2 cups of all-purpose flour (maida) with a pinch of salt and 2 tablespoons of oil or ghee. Gradually add water, kneading until you achieve a soft, pliable dough. Cover it with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for a tender, easy-to-roll paratha.

Once rested, divide the dough into equal portions.

Roll each portion into a thin disc, brush with a little oil, fold into a semi-circle, then again into a triangle, and roll out once more into a round or oval shape. Cook these on a hot tawa (griddle) with a little oil or ghee until golden brown and slightly crispy, ensuring they remain soft enough to roll.

The Star Attraction: Spiced Paneer Filling

Now for the pièce de résistance: the paneer filling.

Cut 200-250 grams of paneer into bite-sized cubes. In a bowl, prepare a marinade by mixing 2 tablespoons of thick yogurt, 1 tablespoon of ginger-garlic paste, 1 teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala, a squeeze of lemon juice, and salt to taste.

Toss the paneer cubes in this vibrant marinade and let them soak up the flavours for at least 20-30 minutes.

Heat 2 tablespoons of oil in a pan. Add one finely chopped onion and sauté until it turns translucent. Next, add one finely chopped capsicum and cook until slightly tender yet still retaining a slight crunch.

Introduce the marinated paneer into the pan and cook on medium heat, stirring gently, until the paneer is lightly browned and the masalas are well cooked and aromatic. Be careful not to overcook the paneer, as it can become rubbery. A sprinkle of fresh coriander leaves at the end adds a burst of freshness.

Assembling Your Masterpiece

With all your components ready, it's time for the grand assembly! Lay out a freshly cooked paratha.

Spread a layer of your favourite green chutney or a tangy tomato-chilli sauce evenly over it. Place a generous portion of the spiced paneer filling down the centre. For an added layer of texture and flavour, you can sprinkle some finely sliced onions, a few green chilli slivers (if you like extra heat), and a dash more fresh coriander.

Carefully roll up the paratha tightly, ensuring the filling stays secure.

Wrap the lower half of the roll in a piece of parchment paper or foil to make it easier to hold and eat. And there you have it – a magnificent, homemade Paneer Kathi Roll, bursting with authentic Indian flavours, ready to be devoured!

This Paneer Kathi Roll is not just a snack; it's a celebration in itself, perfect for a festive feast, a delightful weekend meal, or simply when you crave something truly special.

Enjoy every flavourful bite!