Paneer Kathi Rolls
Prep time
Cook time
Total time
Your next to-go meal: Indian flatbread lined with a thin layer of egg, rolled up and stuffed with flavorful paneer!
Serves: 4 Kathi Rolls
  • 4 rotis
  • 4 eggs, divided and lightly whisked
  • 10 oz paneer, cut into cubes
  • ½ an onion, diced
  • 1 teaspoon ginger-garlic paste
  • 1 tomato diced
  • 2 green chilis
  • ½ teaspoon garam masala
  • ½ teaspoon red chili powder
  • 1 small green bell pepper, diced
  • 2 tablespoons fresh coriander, chopped
  • 6 teaspoons canola or vegetable oil, divided
  • 1 teaspoon chat masala
  • 3 tablespoons yogurt
  • salt to taste
  • Optional: coriander chutney (if you can find it), lemons, and extra sliced onions for serving.
  1. Prepare the paneer stuffing first, as it's more time consuming than prepping the rotis. Place 2 teaspoons of oil in a large saucepan. Once heated, add the ginger-garlic paste, onion, green chilis, red chili powder, and garam masala. Mix all together for about 2 minutes, careful not to burn the spices
  2. Then add the tomato and bell peppers and cook for another 4-5 minutes until the tomatoes have softened.
  3. Finally add the cubed paneer and chat masala and mix all together. Cover and cook for another 5 minutes, add the fresh coriander, and keep warm.
  4. Now for the rotis! Cook the rotis if they are not already cooked through.
  5. Then, in the same pan you heated the rotis, place 1 teaspoon of oil.
  6. When heated, pour 1 whisked egg as if you're going to make an omelette.
  7. Wait just 2 seconds and then place one roti right on top of the egg mixture, which should still be wet.
  8. Wait another 5 seconds and flip the roti. Cook for another 10-15 seconds.
  9. Now to assemble the rolls, simply place about 4 tablespoons of the paneer mixture in the center of the roti. Roll it up and stick a toothpick to hold it together. Serve with fresh lemons and onions.
Recipe by Cooking with Aparna at