Paneer Tikka Kathi Roll (Under 30 mins!)

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Paneer Tikka Kathi Roll (Under 30 mins!)

These Paneer Tikka Kathi Rolls are the perfect grab-and-go meal: tender marinated paneer and spicy pickled onions onions wrapped in a warm paratha with a tangy green chutney.

Prep Time15

Cook Time20

Course: Main Course, Side Dish, Snack

Cuisine: Indian

Servings:

Author: Shreya Walia

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!

Notes

(1) I also highly recommend adding green chilies soaked in white vinegar into this roll. I slice mine up, and soak them for at least 20 minutes before serving. I like to use jalapenos, serrano chilies, or thai chillies for this.

(2) For the wrap itself you can use a roti, paratha, or tortilla. Fry it in some butter and hot sauce for some extra flavor. I use a 1:1 ratio of earth balance butter and tapatio hot sauce and coat each side of my tortilla evenly before frying.

Nutrition