Easy recipe for kathi roll with paneer

Paneer kathi roll recipe with an easy paneer masala filling, crunchy veggies and mango chutney. A healthy, delicious vegetarian paneer recipe from India!

paneer kathi rolls on a black plate with mango chutney and veggies

What is a paneer kathi roll?

Paneer kathi roll recipe or paneer Frankie is a popular Indian street food everyone loves. One of the lesser-known paneer recipes, these healthy 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 a flavorful mango chutney, the result is an amazing paneer kathi roll full of flavors. So HEALTHY, so TASTY!

These paneer kathi rolls are usually eaten as a snack, but they can be enjoyed as brunch or 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, the paneer rolls and mango chutney are inseparable!

Why this Kathi roll with paneer is unique

1. The original recipe uses paneer tikka, which requires paneer to be marinated before cooking. 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 roll recipe has just about 173 calories per serving.

3. I’ve replaced the green coriander chutney with the mango chutney ( if you 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 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 kathi rolls.

Another reason 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 kathi rolls on a black plate with mango chutney and veggies

Ingredient notes

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 10 minutes or the frozen ones for 30 minutes before using in any paneer recipe.

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!

Chaat masala

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.

If you already have chaat masala, try this simple Indian chickpea salad or the vibrant lentil salad with turmeric.


Any salad vegetable can be added- onion, carrot, capsicum/ bell pepper, cabbage and some coriander leaves for garnish.

Can the 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.

Step by step instructions

(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

closeup view of homemade mango chutney in a glass jar.

This simple homemade mango chutney is sweet, spicy and tangy, everything a chutney should be. 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 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 masala is cooking, prep the vegetables and warm up the tortillas. Once the mango chutney is ready, spread about 1 tablespoon 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.


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

paneer kathi rolls on a black plate with mango chutney and veggies

Recipe for Kathi Roll with Paneer

Paneer kathi roll recipe with an easy paneer masala filling, crunchy veggies and yummy mango chutney. A healthy, delicious paneer recipe that can be eaten as a snack, brunch or quick dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
assembling time 10 mins
Total Time 40 mins
Course brunch, dinner, Snack
Cuisine Indian
Servings 5 paneer rolls
Calories 173 kcal


green mango chutney – 5 tablespoons (note 1)

    paneer masala filling

    • 300 grams paneer
    • 1 tablespoon olive oil or ghee
    • 1/2 cup onions finely chopped
    • 2 teaspoons ginger-garlic paste
    • 1/2 cup tomato puree
    • 1 teaspoon chili powder
    • 1 teaspoon Kashmiri chili powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon salt (note 2)

    paneer kathi rolls

    • 1/4 cup onion thinly sliced
    • 1/4 cup carrot shredded
    • 1/4 cup cabbage shredded
    • 1/4 cup capsicum/bell pepper thinly sliced
    • 1/4 cup cilantro/coriander leaves chopped
    • 3 teaspoons chaat masala
    • 5 wholewheat tortillas/ rotis/chapatis (note 3)


    paneer masala filling

    • If using homemade paneer, no prep work is needed. If you're using store-bought paneer, soak in warm water for 10 minutes if it is fresh (from the refrigerator) or 30 minutes if it is frozen.
    • Heat oil/ ghee in a pan and saute the onions. Once the onions start to brown, add ginger garlic paste. Saute for 5 minutes, then add the tomato puree and the spices. Stir on medium heat until the mixture becomes thick and well browned.
    • Add the paneer and saute for about 10 minutes on low heat until the paneer is mixed well with the masala.


    • Shred and chop the vegetables.

    paneer kathi rolls

    • Heat the wholewheat tortilla wraps on a skillet.
    • Spread 1 tablespoon of mango chutney on each tortilla. Divide the paneer filling, vegetables and coriander leaves equally among the wraps.
    • sprinkle about 1/2 teaspoon chaat masala on each tortilla.
    • Roll up tight and tuck in one end of the roll. The mango chutney keeps the roll intact so it sticks together beautifully!



    1. The cooking time is calculated based on the assumption that you cook the mango chutney while you shred and chop the vegetables and get the paneer filling ready. (Or you have the mango chutney already made and stored)
    2. I’ve used only 1/2 teaspoon salt for the paneer masala filling since the chaat masala and mango chutney contain salt.
    3. Homemade roti or chapati (Indian wholewheat tortillas) can also be used.
    The nutrition facts for each paneer roll:
    Easy recipe for kathi roll with paneer
    Keyword easy paneer recipe, paneer kathi roll recipe, recipe for Kathi roll, recipe for paneer masala, vegetarian recipe from India

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    Thank you and happy cooking!

    – Sheeba.

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