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Paneer Wrap Kathi Roll
Lavanya

Quick Spiced Paneer Kathi Roll

A delicious, high-protein North Indian style Kathi Roll stuffed with spiced paneer, crisp veggies, and tangy chutneys. Perfect for school or office lunch boxes as it stays soft, flavorful, and incredibly tasty even without reheating!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 rolls
Course: Lunch / Lunch Box
Cuisine: North Indian
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Paneer Stuffing:
  • Paneer Cottage Cheese: 150g (cut into small cubes or strips)
  • Onion: 1 medium thinly sliced
  • Bell Peppers Capsicum: 1/2 cup (sliced into strips)
  • Oil / Butter: 1 tbsp
  • Ginger-Garlic Paste: 1/2 tsp
  • Kashmiri Red Chili Powder: 1/2 tsp
  • Turmeric Powder: 1/4 tsp
  • Garam Masala: 1/4 tsp
  • Chaat Masala: 1/2 tsp
  • Salt: to taste
  • Lemon Juice: 1 tsp
For the Roll & Assembling:
  • Whole Wheat Rotis / Chapathis: 2 cooked and soft
  • Green Mint-Coriander Chutney: 2 tbsp
  • Mayonnaise or Butter: 1 tbsp acts as a moisture barrier
  • Chaat Masala: for sprinkling

Method
 

  1. Sauté the Veggies: Heat oil or butter in a pan. Add ginger-garlic paste and sliced onions. Sauté for a minute until translucent, keeping them slightly crunchy.
  2. Add Spices & Paneer: Toss in the sliced bell peppers, red chili powder, turmeric, garam masala, and salt. Stir well on medium heat. Add the paneer cubes and gently mix so the spices coat the paneer well. Cook for 3–4 minutes.
  3. Finish the Filling: Turn off the heat, add lemon juice and chaat masala. Mix gently and let the filling cool down completely before rolling (this prevents the roll from becoming soggy).
  4. Prepare the Roti Base: Take a soft wheat roti. Spread a thin layer of mayonnaise or butter first (this creates a barrier so the chutney won't make the roti soggy by lunchtime). Top it with green chutney.
  5. Assemble and Roll: Place a generous portion of the spiced paneer filling in the center. Sprinkle some fresh onions and chaat masala if desired.
  6. Pack Securely: Fold the bottom edge of the roti inward, then roll it tightly from the sides. Wrap the bottom half firmly in parchment/butter paper to lock the wrap in place.

Notes

  • Prevent Sogginess: Spread a thin layer of butter or mayonnaise on the roti before applying chutney. This creates a moisture barrier so the roll doesn't get mushy by lunchtime.
  • Cool Before Rolling: Let the paneer filling cool completely to room temperature before assembling. Packing it hot creates steam inside the lunch box, making the roti soggy.
  • Keep Rotis Soft: Knead the roti dough with warm water and a splash of oil or milk. Cook them quickly on a medium-high flame so they retain moisture and stay soft cold.
  • Smart Wrapping: Wrap the roll firmly in parchment paper or butter paper instead of aluminum foil. It keeps the roll tightly intact and fresh until lunch.