Snacks & street food · Kolkata

Paneer Tikka Kathi Roll

Charred, smoky paneer tikka and peppers wrapped in a warm roti with spicy makhani gravy, crisp lettuce, vinegar onions and mint chutney.

Paneer Tikka Kathi Roll

Prep 20 min · Cook 25 min · Total 45 min + 30 min marinade · Serves 4

Ingredients

Paneer tikka

  • 400 g Paneer, cut into 2 cm cubes
  • ½ cup Thick yogurt
  • 1 tbsp Ginger-garlic paste
  • 1 ½ tsp Kashmiri red chilli powder
  • ¼ tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Kasuri methi, crushed
  • 1 tbsp Mustard oil
  • 1 tbsp Lemon juice
  • 1 tsp Salt
  • 1 Green capsicum, in 2 cm squares
  • 1 Red capsicum, in 2 cm squares

Spicy makhani gravy

  • 2 tbsp Butter
  • 1 cup Tomato purée
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp Garam masala
  • ½ tsp Sugar
  • 2 tbsp Fresh cream

To roll

  • 4 Whole-wheat rotis or large tortillas
  • 1 tbsp Ghee
  • 4 tbsp Mint chutney
  • 1 cup Lettuce, shredded
  • 1 Red onion, thinly sliced
  • ¼ cup Coriander leaves
  • 1 tsp Chaat masala

Method

  1. Marinate the paneer. Whisk the yogurt with the ginger-garlic paste, spices, kasuri methi, mustard oil, lemon juice and salt. Fold in the paneer and peppers gently so the cubes stay whole. Rest 30 minutes.
  2. Char the tikka. Heat a cast-iron pan or grill until smoking. Sear the paneer and peppers in a single layer, turning every 2 minutes, until the edges blacken in spots. Don't crowd the pan or the paneer will steam.
  3. Make the gravy. Melt the butter, add the tomato purée, chilli powder, garam masala, sugar and a pinch of salt. Simmer until thick and glossy, about 6 minutes, then stir in the cream.
  4. Warm the rotis. Cook each roti on a hot tawa for 30 seconds a side and brush with ghee so it stays soft enough to roll.
  5. Fill and roll. Spread a spoon of mint chutney down the middle of each roti. Add lettuce, a quarter of the paneer and peppers, a spoon of gravy, the onions and coriander. Dust with chaat masala, fold in the bottom and roll tightly.
  6. Serve. Wrap the lower half in baking paper and twist the end. Eat straight away while the paneer is hot.

Tips

Use full-fat paneer, and pat it dry before marinating so the tikka chars instead of weeping. The rolls hold for 20 minutes wrapped in foil.