Kolkata paneer kathi roll recipe

Name: Kolkata paneer kathi roll recipe
Prep time: 1h:5m
Cook time: 50m
Yield: 1 roll
Cuisine: Bengali

A cottage cheese version for vegetarians

Hricha Saraf, Special to Gulf News

Cuisine:Bengali

Cook time:50m

Prep time:1h:5m

Servings:1 roll

1 Paratha (can be store bought also)

100 gms paneer tikka, cubed

50 gms cucumber, diced

50 gms onion, sliced

2 gms green chilli

20 gms Kasundi or mustard sauce (can be store bought also)

5 gms coriander, chopped

15 gms tomato ketchup

Chaat masala, to sprinkle

For the paneer tikka:

250 gms paneer, cubed

6 tbsp greek yogurt

1 capsicum, quartered

½ tsp red chilli powder

½ tsp turmeric powder

½ tsp chaat masala

1 onion, quartered

For the paratha:

2 cups whole wheat flour (atta) 

1 to 2 tsp oil or ghee (clarified butter)

½ tsp salt or add as required

½ cup water or add as required

Oil or ghee add as required, for toasting

For the kasundi sauce:

1 cup yellow mustard

1 cup black mustard

2 tbsp coriander powder

1 tbsp red chilli powder

1 tbsp turmeric powder

1 cup raw mango, chopped

1 tbsp ginger, finely chopped

1 tbsp green chillies, finely chopped

3 tbsp powdered sugar

Water, as required

1 tbsp cumin seeds

3 tbsp oil

Email this grocery list

Ingredient Substitution Guide

1. For the paneer tikka, marinate the paneer cubes with a marinade made with greek yogurt, red chilli powder, turmeric powder and chaat masala. Allow to marinate for an hour.

2. Next, using a skewer, stack the marinated paneer cubes with quartered capsicum and onions. Grill until charred. You can also pan fry the marinated paneer with the vegetables. Once cooked, keep aside.

3. For the paratha, combine the flour with salt, water and ghee (clarified butter) until you get a stiff but pliable dough. Cover it with cling film for 30 minutes, before rolling them into balls and flattening them out into thin circular sheets.

4. For the kasundi sauce, combine all the ingredients in a blender and make a fine paste. Next, heat oil in a pan and add cumin seeds. Add the paste into the pan and mix well for five minutes. Keep aside.

5. Heat the paratha on a griddle or tawa, after adding a spoon of oil or ghee (clarified butter) on the tawa.

6. To the paratha, add paneer tikka with cucumber, onion, green chilli and chopped coriander. Drizzle kasundi sauce and tomato ketchup.

7. Sprinkle a little chaat masala.

8. Roll the paratha. Serve and enjoy it with kasundi sauce.

Hricha Saraf

Dubai-based Indian expatriate from Bengal and the owner of Bol Gappa restaurant in Al Karama

Share your recipes with us on food@gulfnews.com

Tell us more about your favourite dishes or recipes at food@gulfnews.com

Get the latest news and updates straight to your inbox