Paneer Kathi Roll Wrap
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Tawa-spiced paneer, onion salad and chutney rolled in a warm roti — kathi-roll energy with a whole-wheat wrap.
A kathi roll at home is easier than it looks. Seasoned paneer, a quick onion salad and green chutney go into a warm roti, and you have a proper handheld meal in under 20 minutes.
Ingredients
How to Make It
Toss paneer in spices; cook on tawa until edged brown.
Warm roti; spread chutney; add paneer and salad.
Roll tight; wrap and serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Protein wrap with salad crunch. Whole-wheat roti beats oversized street maida parantha rolls.
Paneer brings protein, the roti brings carbohydrates, and the raw salad brings crunch and freshness, so the roll covers a full plate in one hand.
Pro Tips
- →Don’t overfill.
- →Serve immediately.
- →Pat paneer dry before spicing.
- →Marinate the paneer strips in the spices and a spoon of curd for 10 minutes before cooking.
- →Brown the paneer on a hot pan without moving it too much, so the edges char.
- →Warm the roti on the tawa and wrap in foil or paper so you can eat it without a mess.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Paneer: about 300 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Egg wash on roll exterior optional.
- 2Add capsicum.
- 3Swap paneer for soya chunks or boiled and spiced chickpeas for a different filling.
Frequently Asked Questions
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