Breads & Bakingbonappetit5.0
Paneer Kathi Rolls
We swapped hard-to-find parathas for flour tortillas in this riff on paneer kathi rolls. With a tangy yogurt sauce and filling veg, it's the ideal to-go lunch.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Gently toss 1 medium onion, cut into 1½" pieces, 1 medium green bell pepper, halved, ribs and seeds removed, cut into 1½" pieces, and two 6-oz. packages whole-milk paneer, cut into 1" cubes, in a medium bowl to combine; set aside. Whisk ½ cup plain whole-milk yogurt (not Greek), 5 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, 1 Tbsp. fresh lime juice, 1 Tbsp. Kashmiri chile powder or paprika, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. sugar, 1 tsp. garam masala, ½ tsp. cumin seeds, and ½ tsp. ground turmeric in a small bowl to combine. Scrape into bowl with onion mixture and toss gently until vegetables and paneer are coated.
medium onion, cut into 1½" pieces1medium green bell pepper, halved, ribs and seeds removed, cut into 1½" pieces16-oz. packages whole-milk paneer, cut into 1" cubes22" piece ginger, peeled, finely grated1. fresh lime juice1 Tbsp. Kashmiri chile powder or paprika1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. sugar1 tsp. garam masala1 tsp
2
Heat 3 Tbsp. vegetable oil in a large nonstick skillet over medium. Add vegetable and paneer mixture, making sure to scrape in any sauce left in bowl, and cook, stirring occasionally, until tender, 8–⏱️ 10 minutes. Remove from heat; mix 3 Tbsp. coarsely chopped cilantro into filling.
. vegetable oil3 Tbsp. coarsely chopped cilantro3 Tbsp
3
Working one at a time, place four 10"-diameter flour tortillas on a surface and spoon ½ cup filling down the centers, leaving a 1" border on left and right sides. Sprinkle with a pinch of chaat masala if desired. Fold left sides of tortillas up and over filling, then roll up to create tubes (ends will be open).
10"-diameter flour tortillas4Chaat masala (for sprinkling; optional)
4
Working in 2 batches, cook kathi rolls, seam side down, in a clean dry large nonstick skillet over medium heat until golden underneath and sealed shut, about ⏱️ 2 minutes. Turn over and cook until golden on other side, about ⏱️ 2 minutes. Wrap in parchment, then foil, tucking in ends. Serve with green chutney and hot sauce if desired. Do Ahead: Kathi rolls can be made ⏱️ 3 hours ahead. Store at room temperature.
Green chutney and hot sauce (for serving; optional)
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