This is a simplified recipe for Paneer Kathi Rolls with an easy paneer masala filling, fresh veggies and mango chutney. Learn the secret that makes these paneer rolls special!
What is a Paneer Kathi Roll?
Paneer Kathi Roll aka Paneer Frankie is a popular Indian street food everyone loves. One of the lesser-known paneer recipes, these vegetarian wraps made with a paneer and vegetable filling are delicious and made of entirely homemade, natural ingredients.
Who doesn’t love paneer? And when you add these spicy, flavored paneer cubes as filling on whole wheat rotis (Indian flour tortillas) with fresh crunchy veggies and flavorful mango chutney, the result is an amazing veg paneer roll full of flavors and nutrients. So HEALTHY, so TASTY!
Paneer wraps are usually eaten as a snack, but they can also be enjoyed as brunch or light Indian vegetarian dinner. You can even pack these rolls for lunch since they don’t get soggy like most other wraps. I make them whenever I get to see fresh green mangoes at the market. To me, paneer rolls and mango chutney are inseparable!
Why this Paneer Roll recipe is unique
1. The original recipe uses paneer tikka, which requires paneer to be marinated and pan-fried in batches. This quick and easy recipe for paneer filling is much easier, it just takes 15 minutes max. But no compromise in taste.
Less prep work = quick dinner (with same deliciousness!)
2. This paneer frankie has just about 173 calories per serving, since we use less oil to make the paneer filling than that used for paneer tikka.
3. I’ve replaced the green coriander/ mint chutney with the mango chutney. ( If you’ve already made the mango chutney from my previous post and stored it in your refrigerator, a big thumbs-up to you!)
If you haven’t, no problem. You just need about 5 ingredients and 20 to 25 minutes to make the mango chutney and most of it is hands-off cooking. So you can prep the vegetables and cook paneer filling while the chutney is cooking.
The sweet and spicy MANGO CHUTNEY gives an entirely refreshing flavor to the paneer wraps.
Another advantage is that the mango chutney with its sweet sticky texture keeps the paneer and all the veggies intact in the wrap. NO MESS, NO SPILLING! You won’t even need a toothpick or foil to keep the roll intact, it just sticks together like magic.
Paneer – homemade or store-bought?
Either is ok. My personal choice is always homemade paneer, though occasionally I use the store-bought ones when I’m lazy! Homemade paneer can be used as it is.
Store-bought paneer is either fresh (stored in the refrigerator) or frozen.
Soak the fresh store-bought paneer in warm (not too hot) water for 5 minutes or the frozen ones for 30 minutes before using in any paneer recipe.
- ginger-garlic paste
- tomato puree
- chili powder- I used both regular chili powder (for the heat) and Kashmiri chilli powder (for the bright color). You can choose either or both according to your preference.
- cumin powder
- garam masala
- turmeric powder
Wraps – homemade rotis or store-bought tortillas?
Again, I prefer the homemade ones, though today I used store-bought wholewheat tortillas. If you’re used to making roti/ chapati (homemade Indian flour tortilla) at home then, by all means, go ahead!
If you are not familiar with Indian spices, chaat masala is an Indian spice mix made of a whole lot of spices like coriander, cumin, dried ginger, mango powder and others. It is used to spice up chaats, salads and many other dishes, especially paneer recipes like paneer tikka.
It is a must-have spice in my kitchen since I use it as a key ingredient in many of my Indian and fusion recipes. So make sure you hunt for the chaat masala since I’ll be posting quite a few recipes with it.
Any salad vegetable can be added- onion, carrot, capsicum/ bell pepper, cabbage and some coriander leaves for garnish.
How to make paneer rolls- step by step
(You can find the exact measurements and instructions in the recipe card at the end of this page.)
This recipe might seem like a lot of steps, but once you make the chutney, it is actually quite quick and easy to make the filling and assemble the rolls.
1. Make the mango chutney
Click here for the 5-ingredient mango ginger chutney recipe. It can be made in advance and refrigerated or frozen.
2. Make the paneer filling
Saute onions in oil until browned, then add ginger-garlic paste. Fry for 5 minutes before adding the tomato puree. Add chili powder, coriander powder, Kashmiri chili powder, turmeric and cumin powder. Saute until the mixture comes together as a nice brown paste. (Skip this step by using the curry paste that can be made ahead and stored.) Add the paneer cubes and mix until well-combined.
3. Prepare the wraps
While the paneer is cooking, prep the vegetables and warm up the rotis/tortillas.
Spread about 1 tablespoon of the mango chutney on each tortilla. Place the paneer masala filling and the shredded vegetables as shown.
Sprinkle 1/2 teaspoon chaat masala and coriander leaves. Roll up tight and tuck in one end of the roti.
Can Paneer Kathi Rolls be made ahead?
The mango chutney can be made ahead and refrigerated for a couple of weeks (or frozen for a month). Refrigerate the shredded veggies and tortillas in separate containers. Warm up the tortillas and chutney and assemble everything just before serving.
Grab a printable copy of the curry paste mentioned above with 7 different curry recipes to cook with it:
Health benefits of paneer
- low-calorie source of protein which aids in weight-loss.
- rich in calcium and Vitamin D, promoting strong bones.
- potential source of probiotics which boosts gut health.
- great source of B-complex vitamins which improves heart health, metabolic and brain functions.
- rich in phosphorus which aids in digestion.
- rich in antioxidants reducing the risk of cancer.
- good source of magnesium and potassium which helps maintain blood sugar levels and relieve anxiety and stress.
More quick & easy dinners
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