{"id":1145,"date":"2024-05-27T11:35:48","date_gmt":"2024-05-27T11:35:48","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/paneer-kathi-rolls\/"},"modified":"2024-07-30T06:32:07","modified_gmt":"2024-07-30T06:32:07","slug":"paneer-kathi-rolls-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/paneer-kathi-rolls-2\/","title":{"rendered":"Paneer Kathi Rolls"},"content":{"rendered":"

Whenever I was tight on time in college (but plenty hungry), you\u2019d likely find me at a nearby street vendor, awaiting my turn at one of their paneer kathi rolls. Despite the plethora of options, this popular Indian street food, also known as Paneer Frankie, was always my go-to: Creamy paneer cubes, bell peppers, and sliced onions, draped in a tangy, spiced yogurt marinade, and stuffed into flaky paratha, ready to eat streetside or cart along to my next lecture.<\/p>\n

To recreate my favorite paneer kathi roll recipe at home, I had to sidestep the roti, which isn\u2019t available in my local grocer; large flour tortillas make a worthwhile stand-in, but if you can find frozen parathas, feel free to use them. Other than the change in flatbread, these kathi rolls are quite traditional. Kashmiri is a bright red chili powder used frequently in India to add color to dishes. It isn\u2019t particularly hot, but it does bring a certain warmth\u2014if you can\u2019t find it, use paprika instead.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

1<\/p>\n

medium onion, cut into 1\u00bd” pieces<\/div>\n

1<\/p>\n

medium green bell pepper, halved, ribs and seeds removed, cut into 1\u00bd” pieces<\/div>\n

2<\/p>\n

6-oz. packages whole-milk paneer, cut into 1″ cubes<\/div>\n

\u00bd<\/p>\n

cup plain whole-milk yogurt (not Greek)<\/div>\n

5<\/p>\n

garlic cloves, finely grated<\/div>\n

1<\/p>\n

2″ piece ginger, peeled, finely grated<\/div>\n

1<\/p>\n

Tbsp. fresh lime juice<\/div>\n

1<\/p>\n

Tbsp. Kashmiri chile powder or paprika<\/div>\n

2<\/p>\n

tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt<\/div>\n

1<\/p>\n

tsp. sugar<\/div>\n

1<\/p>\n

tsp. garam masala<\/div>\n

\u00bd<\/p>\n

tsp. cumin seeds<\/div>\n

\u00bd<\/p>\n

tsp. ground turmeric<\/div>\n

3<\/p>\n

Tbsp. vegetable oil<\/div>\n

3<\/p>\n

Tbsp. coarsely chopped cilantro<\/div>\n

4<\/p>\n

10″-diameter flour tortillas<\/div>\n
Chaat masala (for sprinkling; optional)<\/div>\n
Green chutney and hot sauce (for serving; optional)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Gently toss 1 medium onion, cut into 1\u00bd” pieces<\/strong>, 1 medium green bell pepper, halved, ribs and seeds removed, cut into 1\u00bd” pieces<\/strong>, and two 6-oz. packages whole-milk paneer, cut into 1″ cubes<\/strong>, in a medium bowl to combine; set aside. Whisk \u00bd cup plain whole-milk yogurt (not Greek)<\/strong>, 5 garlic cloves, finely grated<\/strong>, one 2″ piece ginger, peeled, finely grated<\/strong>, 1 Tbsp. fresh lime juice<\/strong>, 1 Tbsp. Kashmiri chile powder or paprika<\/strong>, 2 tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt<\/strong>, 1 tsp. sugar<\/strong>, 1 tsp. garam masala<\/strong>, \u00bd tsp. cumin seeds<\/strong>, and \u00bd tsp. ground turmeric<\/strong> in a small bowl to combine. Scrape into bowl with onion mixture and toss gently until vegetables and paneer are coated.<\/p>\n

    Step 2<\/h4>\n

    Heat 3 Tbsp. vegetable oil<\/strong> in a large nonstick skillet over medium. Add vegetable and paneer mixture, making sure to scrape in any sauce left in bowl, and cook, stirring occasionally, until tender, 8\u201310 minutes. Remove from heat; mix 3 Tbsp. coarsely chopped cilantro<\/strong> into filling.<\/p>\n

    Step 3<\/h4>\n

    Working one at a time, place four 10″-diameter flour tortillas<\/strong> on a surface and spoon \u00bd cup filling down the centers, leaving a 1″ border on left and right sides. Sprinkle with a pinch of chaat masala<\/strong> if desired. Fold left sides of tortillas up and over filling, then roll up to create tubes (ends will be open).<\/p>\n

    Step 4<\/h4>\n

    Working in 2 batches, cook kathi rolls, seam side down, in a clean dry large nonstick skillet over medium heat until golden underneath and sealed shut, about 2 minutes. Turn over and cook until golden on other side, about 2 minutes. Wrap in parchment, then foil, tucking in ends. Serve with green chutney<\/strong> and hot sauce<\/strong> if desired.<\/p>\n

    Do Ahead:<\/strong> Kathi rolls can be made 3 hours ahead. Store at room temperature.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Whenever I was tight on time in college (but plenty hungry), you\u2019d likely find me at a nearby street vendor, awaiting my turn at one of their paneer kathi rolls. Despite the plethora of options, this popular Indian street food, also known as Paneer Frankie, was always my go-to: Creamy paneer cubes, bell peppers, and […]<\/p>\n","protected":false},"author":2,"featured_media":1146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1145"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1145\/revisions"}],"predecessor-version":[{"id":5201,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1145\/revisions\/5201"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1146"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}