Paneer Tikka Kathi Roll

About This Recipe

The Kathi Roll is one of India's most beloved street foods, originating in Kolkata's Nizam's restaurant in the early twentieth century. The original version — a skewer-roasted kebab wrapped in a flaky paratha — has since evolved into countless regional variations, but the core principle remains the same: tender spiced protein, bright chutneys, and pickled onions wrapped in soft flatbread.

This vegetarian version uses paneer tikka — cubes of Indian cottage cheese marinated in a spiced yogurt mixture and grilled until caramelised and smoky. Combined with cooling mint chutney, tangy pickled red onions, and a paper-thin fried egg spread across the paratha (the detail that defines a true Kathi Roll), this is one of the most flavourful wraps in our entire collection.

The Paneer Tikka Marinade

Cut the paneer into 3cm cubes and make the marinade: combine full-fat yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, Kashmiri chili powder (for colour and mild heat), turmeric, dried fenugreek leaves (kasuri methi — essential for authentic flavour), lemon juice, salt, and a tablespoon of neutral oil. Coat the paneer cubes thoroughly and marinate for at least 20 minutes at room temperature, or up to 2 hours in the fridge. The longer the marinade, the deeper the flavour penetration.

Grill the marinated paneer on a preheated griddle or under a hot grill, turning once, until the edges are deeply charred and caramelised — about 4 to 5 minutes per side. Finish with a squeeze of lemon juice and a pinch of chaat masala for the characteristic tangy, savoury finish.

The Mint Chutney

Blend fresh mint leaves, fresh cilantro, one green chili, a small piece of fresh ginger, a squeeze of lemon juice, and a pinch of salt until completely smooth. Add a tablespoon of water if needed to keep the blender moving. The chutney should be bright green, intensely aromatic, and balanced between fresh mint and tart lemon. It keeps for 3 to 4 days in the fridge and is extraordinary with grilled meats, as a sandwich spread, or stirred into yogurt.

Assembling the Kathi Roll

Heat a paratha or large flour tortilla in a dry pan. Once hot, crack one egg directly onto the paratha and spread it thin across the surface with a spatula — this is the defining technique of a Kathi Roll. Flip briefly to just set the egg. Place the egg side up. Layer with mint chutney, pickled red onions (thinly sliced red onion marinated in lemon juice and salt for 10 minutes), hot paneer tikka, and shredded cabbage. Roll tightly, wrap in parchment paper, and eat immediately.

Variations

• Chicken tikka version: Replace paneer with boneless chicken thigh pieces marinated and grilled using the same tikka marinade.
• Egg-free version: Skip the egg and use an extra layer of mint chutney and a spoonful of Greek yogurt to bind the wrap.
• Add achar: A small spoonful of mango pickle (achaar) alongside the chutney adds an intensely tangy, funky note that elevates the whole wrap.