We swapped hard-to-find parathas for flour tortillas in this riff on paneer kathi rolls. With a tangy yogurt sauce and filling veg, it's the ideal to-go lunch.
Whenever I was tight on time in college , you’d 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 pepper s, 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.
To recreate my favorite paneer kathi roll recipe at home, I had to sidestep the roti, which isn’t 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’t particularly hot, but it does bring a certain warmth—if you can’t find it, use paprika instead. Making the explosively flavorful paneer filling couldn’t be simpler: Toss the cheese and veggies in a mixing bowl with spiced yogurt, scrape the marinated paneer and friends into a sauté pan, and cook until the vegetables are tender. Pile onto tortillas with a garnish of chaat masala and fresh cilantro then—here’s the important part—sear the wrapped tortillas so they get golden and crispy on the outside. Serve with green chutney for dunking or spooning over each bite. If you want to take them to the park, the beach, or to your next class, wrap them first in parchment, then in foil to keep all the goodness tucked inside.
Snack Lunch Quick 30 Minutes Or Less Nut-Free Vegetarian Wrap Indian Paneer Bell Pepper Tortillas
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