If you love Indian street food, you need to try this Paneer Tikka Kathi Roll! It’s spicy, tangy, creamy, and smoky — everything you crave in a perfect vegetarian wrap.
This easy 30-minute recipe features juicy paneer tikka, fresh chutney, and buttery pan-fried roti for a mouthwatering meal that’s perfect for lunch, dinner, or even a party snack! It also goes perfectly with my masala fries recipe!
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What is Paneer?
Paneer is a fresh, firm cheese that’s a staple in Indian cooking. Unlike most cheeses, it doesn’t melt when heated — making it perfect for grilling, frying, or simmering in sauces. Think of it like a softer, creamier version of halloumi. Its mild flavor soaks up spices beautifully, and its tender, slightly chewy texture makes every bite incredibly satisfying. If you want to make it at home, tutorial to make paneer at home as well!
What are the Best Toppings for a Paneer Tikka kathi Roll?
In my opinion, spicy paneer isn’t enough. To make this dish complete you need the perfect toppings. I recommend adding: (1) instant pickled onions, (2) green chillies soaked in vinegar, (3) crispy red cabbage, (4) cilantro chutney, and then wrapping everything in a (5) spicy paratha.
Paneer Tikka – Ingredient Breakdown:
If you want to make the perfect paneer tikka marinade, make sure you have the following ingredients in stock.
- Paneer: The star of the show! Paneer holds its shape beautifully and soaks up all the flavors.
- Yogurt: Acts as the base for the marinade and keeps the paneer tender and juicy.
- Besan (Gram Flour): Adds a slight nutty flavor and helps the marinade stick to the paneer better.
- Spices: A blend of cumin, coriander, turmeric, garam masala, amchoor, fenugreek leaves, Kashmiri chili powder, and chaat masala gives this tikka deep, rich, tangy flavor.
- Chutney: Fresh cilantro, mint, yogurt, and a few warm spices blitzed together into a creamy, vibrant sauce that cuts through the richness of the paneer.
- Pickled Onions: Softened red onions tossed in lime juice and spices for that perfect tangy, spicy crunch.
How to Make the Paneer for a Paneer Tikka Roll
- Marinate the Paneer: Mix yogurt, besan, and spices in a bowl. Coat paneer slices generously.
- Cook the Paneer: Air fry at 350°F for 15 minutes or bake/pan-fry until golden.
- Make the Chutney: Blend all chutney ingredients until smooth.
- Pickle the Onions: Sauté red onions in oil, add lime juice and spices, cook until softened and tangy.
- Assemble the Rolls: Fry your roti/paratha/tortilla in butter + hot sauce. Spread chutney, add paneer tikka, pile on pickled onions, and wrap it up!
Serving Suggestions
Pair your Paneer Tikka Rolls with:
- Masala Fries (or air fryer fries!)
- Masala Chai for the ultimate street food vibe.
- Pistachio Kulfi for dessert!
Want more Indian street food recipes? Try my Frankie Roll, Aloo Tikki Burger and Chili Dumplings next!
There are many ways to cook paneer- for example, I have tried making this recipe with an airfryer, shallow frying it, and putting in an oven.
You may have overcooked it – this is especially easy to do when shallow frying.
Not only does chickpea flour enhance the flavor of the paneer, it also thickens the batter to provide a better texture to your marinade.
Paneer Tikka Kathi Roll
Equipment
- air fryer
Ingredients
Paneer Tikka
- ~230 g paneer
- 2 tbsp besan
- 5-6 tbsp yogurt
- 3/4 tsp cumin
- 1/2 tsp coriander powder
- 1/4 tsp turmeric
- 1/4 tsp chaat masala
- 1/4 tsp garam masala
- 1/2 tsp fenugreek leaves
- 1/4 tsp amchoor powder
- 1 tsp Kashmiri mirch
- 1/4 tsp salt
Chutney
- 3 tbsp cilantro (finely chopped and tightly packed)
- 1 tbsp mint (finely chopped and tightly packed)
- 4 tbsp yogurt
- 1/8 tsp cumin powder
- 1/8 tsp chaat masala
- 1/8 tsp mango powder
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 2 green chillies
- 1 tbsp Lemon juice (optional)
Pickled Onions
- 2-3 tsp oil
- 1/4 large red onion
- 1 lime
- 3/4 tsp chaat masala
- 3/4 tsp kashmiri red chili powder
Instructions
- Marinate the Paneer: In a bowl, mix yogurt, besan, cumin, coriander, turmeric, chaat masala, garam masala, fenugreek leaves, amchoor powder, Kashmiri mirch, and salt.
- Prepare the Paneer: Slice paneer into rectangles or cubes. Coat each piece thoroughly with the marinade.
- Cook the Paneer: Place the paneer in an air fryer at 350°F for about 15 minutes. Alternatively, bake in a preheated oven or pan-fry until lightly charred.
- Make the Chutney: In a food processor, blend cilantro, mint, yogurt, cumin powder, chaat masala, amchoor powder, garlic powder, salt, green chilies, and lemon juice until smooth.
- Pickle the Onions: Sauté sliced onions in oil until softened. Add lime juice and sauté for another 30 seconds – the color should turn bright pink! Then, sprinkle in chaat masala and Kashmiri chili powder and cook until the onions absorbs all of the lime juice.
- Assemble the Kathi Rolls: Pan-fry your tortilla, roti, or paratha with a mix of butter and hot sauce (1:1 ratio) for extra flavor. Spread chutney over the wrap, layer on paneer tikka, top with pickled onions, and roll it up tightly. Enjoy!
What did you think of this recipe?