Paneer Tikka Roll | Paneer Kathi in Malabar Parantha
Paneer Tikka Roll and Paneer Kathi in Malabar Parantha are flavorful Indian wraps that combine soft flatbreads with spiced paneer fillings. The Paneer Tikka Roll features marinated and grilled paneer cubes wrapped in a soft roti or paratha, often served with onions, chutneys, and spices—making it a popular street food and meal-on-the-go. Paneer Kathi in Malabar Parantha elevates the experience by using a flaky, buttery Malabar paratha, adding a rich, South Indian twist to the traditional North Indian-style paneer filling. Both are satisfying, vegetarian options ideal for snacks or light meals.
Ingredients
For 1st Marinade
- Paneer (पनीर)– 400 gms
- Salt (नमक) – 1 tsp
- Chilli Powder (लाल मिर्च पाउडर) – 2 tsp
- Chaat Masala (चाट मसाला) – 1 tbsp
For 2nd Marinade
- Mustard Oil (सरसों तेल) – ¼ cup
- Green Chilli, Slit (हरि मिर्च) – 2 nos
- Turmeric (हल्दी) – ¾ tsp
- Hung Curd (गाढ़ी दही) – 1 cup
- Salt (नमक) – to taste
- Garam Masala (गरम मसाला) – ½ tsp
- Coriander, Chopped (ताज़ा धनिया) – handful
- Ginger Garlic Paste (अदरक लहसुन पेस्ट) – 2 tsp
- Lemon (नींबू) – 1 no
- Onion, Diced (प्याज़) – ½ cup
- Bell Pepper, Diced (शिमला मिर्च) – 1 cup
- Oil (तेल) – a dash
For Assembling
- ID Malabar Parotta (मालाबार पारोटा) – 5 nos
- Ghee (घी) – as required
- Mint chutney (पुदीना चटनी) – ½ cup
- Masala Onion (मसाला प्याज़) – handful
- Coriander, chopped (ताज़ा धनिया) – handful
- Chaat masala (चाट मसाला) – generous pinch
Instructions
- For the first marination, cut the paneer into dices and sprinkle salt, chilli powder, and chaat masala, then keep them aside.For the second marination, In a hot pan, drizzle mustard oil, green chillies slit and turmeric powder. Turn off the heat and transfer to a bowl. Now, add hung curd, salt, garam masala, coriander leaves, ginger garlic paste, and lemon juice to the bowl, then whisk well. The marinade is ready.
- Apply the marinade on the paneer and coat evenly. Marinate the bell peppers and onions as well.Heat a tawa or a griddle, Drizzle some oil and gently place the paneer tikkas on it. Cook both sides till golden brown in colour. Grill the bell peppers and onions also, following the same way.
- For paratha, on a hot tawa, drizzle some ghee and place the paratha on it. Apply some ghee to the paratha and flip it. Cook on both sides till golden brown and flaky.Spread some mint chutney on the paratha, and place some lachha pyaaz, and paneer tikka along with bell peppers and onions.Carefully fold the sides of the roti over the filling and roll it up tightly, like a burrito. Serve and enjoy!
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