Chinese Style Paneer Kathi Roll

Ingredients

• 1 mediumonion, chopped
• 1 tablespoonvinegar
• 1/2 teaspoonsalt
• 2 tablespoonsoil
• 1 tablespoongarlic, finely chopped
• 1/2 tablespoonginger, finely chopped
• 1 mediumonion, sliced
• 1green chilli, finely chopped
• 1capsicum, sliced
• 1 tablespoonsoy sauce
• 1 teaspoonvinegar
• 2 tablespoonsketchup
• 2 teaspoonschilli sauce
• 200 gpaneer, diced
• 4cooked Malabar parathas

Instructions

1. 1

   Pickle the onion

   Combine the chopped onion with 1 tablespoon vinegar and 1/2 teaspoon salt in a bowl. Set aside while you prepare the filling.

2. 2

   Cook the filling

   Heat 2 tablespoons oil in a pan or kadai over medium heat. When hot, add the garlic and ginger and sauté until fragrant. Add the sliced onion and green chilli, then cook until the onion is translucent. Add the capsicum and sauté for 1 minute. Stir in the soy sauce, 1 teaspoon vinegar, ketchup and chilli sauce. Add the paneer and sauté for 2–3 minutes, until soft and tender and coated with the sauce and vegetables. If the mixture sticks to the pan, add 1 teaspoon water.

3. 3

   Assemble the rolls

   Spread some pickled onion down the middle of a hot paratha, then top with some paneer filling. Sprinkle with fried noodles, roll tightly from one end to enclose the filling, and serve hot with ketchup or mint chutney.

What is a kathi roll?

A kathi roll is an Indian street-food wrap, typically made by rolling a filling inside a paratha. This version pairs paneer and vegetables in a tangy, chilli-forward sauce.

The contrast is what makes the roll work: rich paneer and crisp-edged paratha meet sharp pickled onion. The recipe is quick to put together, with the onion pickling while the filling cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 10g protein, 24g carbs, 23g fat.

The parathas and sauces provide much of the carbohydrates, while oil and paneer contribute fat; paneer also supplies protein. Pair a roll with fresh vegetables or salad for a more balanced plate.

Pickling the onion

Quick pickle: The chopped onion sits with vinegar and salt while you prepare the rest. This gives it a punchy, tart flavour to cut through the paneer and sauce.

Building the filling

Aromatics: Cook the garlic and ginger until fragrant, then add the onion and chilli. Let the onion turn translucent before adding the capsicum.

Sauce: Soy sauce, vinegar, ketchup and chilli sauce bring savoury, tangy and spicy notes. Stir them together before adding paneer so the pieces can be coated evenly.

Getting the paneer right

Gentle cooking: The paneer needs only 2–3 minutes in the sauce to become soft and tender. Keep it moving gently so the cubes stay intact and pick up the sauce.

Pan check: If the mixture starts sticking, add the recipe’s teaspoon of water. Use just enough to loosen the sauce around the paneer and vegetables.

Keeping the roll crisp

Hot parathas: Assemble the rolls while the cooked parathas are hot, as directed, and serve them straight away. A warm, crisp paratha makes a better contrast with the saucy filling than one left to cool.

Tight wrap: Place the onion and filling in a line down the middle, then roll from one end to keep the contents enclosed. The method also mentions fried noodles, though they are not included in the ingredient list.

Serving ideas

Serve the rolls hot with ketchup or mint chutney, as suggested in the method. A simple salad or fresh vegetables alongside can add a crisp, fresh contrast to the rich paratha and paneer.

Recipe notes & tips

• Chop the pickling onion and prepare the other vegetables before heating the pan.
• Let the garlic and ginger become fragrant, but avoid browning them heavily.
• Cut the paneer into evenly sized cubes so they warm through together.
• Stir gently once the paneer goes in to help keep the cubes whole.
• Assemble the rolls just before serving to preserve the parathas' crispness.

Variations

• Adjust the heat: Use less green chilli or chilli sauce for a milder filling.
• Extra tang: Add more of the prepared pickled onion to each roll.
• More vegetables: Increase the capsicum and onion in the filling.
• Chutney finish: Serve with mint chutney for a fresh, herby contrast.
• Noodle crunch: Add fried noodles as the method suggests, noting they are not listed among the ingredients.

Common mistakes to avoid

• Skipping the pickle: Set the onion aside with vinegar and salt while preparing the filling so it has time to take on flavour.
• Adding capsicum too early: Cook the onion until translucent first, then add the capsicum for its one-minute sauté.
• Overcooking paneer: Stop after 2–3 minutes, once it is soft and tender.
• Letting the sauce stick: Stir the filling and add 1 teaspoon water if it catches on the pan.
• Filling a cold paratha: Assemble on a hot paratha and serve promptly for the best contrast.

How to store

Store leftover filling and pickled onion separately in covered containers in the fridge and use within 2 days. Reheat the filling in a pan until hot, then assemble in freshly heated parathas; assembled rolls are best eaten straight away.

Frequently asked questions