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–+ servings

Paneer Kulcha Roll | Paneer Wrap | Kathi Roll

Paneer Kulcha Roll is a delicious fusion of soft kulchas, or wraps stuffed with spicy marinated paneer, crunchy veggies, and tangy chutneys. Inspired by classic Kathi rolls, this dish blends North Indian flavors with street food style convenience. Perfect for lunchboxes, quick dinners, or evening snacks, it's a satisfying, portable meal packed with protein and flavor in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course, Snack
Cuisine Fusion, Indian, Indian Street Food
Servings 2

Ingredients
  

For Kulcha Recipe

  • Maida (all purpose flour) – 1cup
  • Atta (whole wheat flour) – ½ cup
  • Salt – ½ tsp
  • Sugar – 2tsp
  • Baking powder – ¼ tsp
  • Baking soda – ½ tsp
  • Curd – ¼ cup
  • Milk – ¼ cup
  • Water – 2tbsp
  • Oil – 2tbsp

For Paneer Mixture

  • Oil – 2 tbsp
  • Butter – 2 tbsp
  • Cumin – 1½ tsp
  • Ginger Chopped – 2 tsp
  • Garlic Chopped – 2tsp
  • Green chilli chopped – 2tsp
  • Onion chopped – ¼ cup
  • Capsicum chopped – ¼ cup 
  • Red Capsicum chopped – ¼ cup 
  • Yellow Capsicum chopped – ¼ cup 
  • Tomato chopped – ½ cup
  • Turmeric – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1tbsp
  • Chaat masala – 1tsp
  • Kasoori Methi powder – ½ tsp
  • Paneer – 250gms
  • Salt – to taste
  • Coriander chopped – handful

For Mint Mayo

  • Mayonnaise – ¾ cup
  • Mint chutney (thick) – ½ cup

For Roll

  • Onion sliced – handful
  • Tomato sliced – handful
  • Pickled vegetables – handful 
  • Butter paper 

Instructions
 

For Kulcha

  • Mix together Maida, atta, salt, sugar, baking powder, baking soda, curd, milk and water to make a dough. For a sift kulcha the dough will be high on moisture and will be a bit sticky. Do not add dry flour instead start kneading ti for 3-4mins to make the dough soft.
    Once done drizzle some oil and knead it lightly again and then keep the dough aside for resting for 30mins under a damp cloth.
  • Heat a pan and pour oiled butter. Once the butter starts to froth up add cumin. Once it crackles add ginger, garlic and green chillies. Give a quick stir on high heat and then add onions. Cook onions for a minute on high heat and then add the capsicum. Give it a quick toss and add the tomatoes.
  • Cook the tomatoes for another minute and then add turmeric, chilli powder, coriander powder, chaat masala and Kasoori Methi powder.
    Stir and add crushed paneer and some salt. Cook the paneer for 3-4 mins on high heat and then sprinkle coriander and take it off heat.

For Mint Mayo

  • Mix together mint and thick mint chutney. Stir and keep aside.

For Rolls

  • Divide the dough into 4 equal sized balls. Roll it out flat like a chapati and place it on a hot tawa, turn over to cook on other side on high heat. Remove and place the kulcha on to a Phulka grill and place it over live flame.
    This will cause it to puff, once puffed turn over and cook on the other side as well till it gets a brown colour. Remove and keep it under a clean kitchen cloth. Placing them under a cloth keeps them soft and moist.
  • Repeat the same with the remaining dough balls. Place the ready kulcha on to a chopping board and put a generous help of the mint mayo and spread evenly. Sprinkle onion slice, tomato slice and place the warm paneer filling.
    Add pickled vegetables on top and roll it up or just fold it in half-moon shape. Wrap it in a butter paper and serve it hot or warm.
Keyword Paneer Kulcha Roll | Paneer Wrap | Kathi Roll
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