Paneer Kathi Roll Street Style
Kolkata's famous kathi roll — paratha (layered flatbread) cooked with egg, filled with paneer tikka (cottage cheese marinated in spiced yoghurt and griddled), sliced onion, green chilli chutney and a squeeze of lime. India's greatest street food wrap, invented at Nizam's restaurant in Kolkata in 1932.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix marinade: yoghurt, besan, spices, ginger-garlic paste, oil and salt. Coat paneer; marinate 30 min. Griddle or grill on high heat until charred in spots.
About 5 min
Egg paratha: heat each paratha in a pan; pour a beaten egg on one side, flip paratha onto the egg, press and cook until the egg sets. The egg sticks to the paratha.
About 14 min
Toss sliced onion with chaat masala, lime juice and a pinch of salt.
About 14 min
Lay each egg-side-up paratha flat. Spread green chutney across the centre.
About 14 min
Place paneer tikka pieces in a line. Add onion, squeeze of lime and a dusting of chaat masala. Roll tightly; wrap the bottom in foil for street-food eating.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 26 g
- Carbs
- 44 g
- Fat
- 24 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 820 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.