Kolkata Paneer Roll
A taste of Kolkata's street food! Soft, flaky parathas wrapped around a spicy, tangy paneer filling with crunchy onions and a zesty sauce. A perfect quick meal or snack.
For 4 servings
Prepare the Paratha Dough
- In a large mixing bowl, combine the maida, sugar, 1/2 tsp of salt, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles breadcrumbs.
- Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is crucial for soft parathas.
Marinate the Paneer
- While the dough rests, prepare the marinade. In a separate bowl, combine the paneer cubes, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, garam masala, 1 tsp chaat masala, crushed kasuri methi, and 1 tsp of salt.
- Gently mix until the paneer cubes are evenly coated. Be careful not to break the paneer.
- Set aside to marinate for at least 20 minutes.
Cook the Paneer Filling
- Heat 2 tbsp of oil in a non-stick pan over medium heat.
- Add the marinated paneer mixture to the pan. Cook for 7-8 minutes, stirring occasionally.
- Continue cooking until the moisture from the curd evaporates, the marinade clings to the paneer, and the cubes are lightly golden brown. Remove from heat and set aside.
Prepare the Onion Salad (Lachha Pyaaz)
- In a small bowl, combine the thinly sliced onion rings, chopped green chilies, and lemon juice.
- Add a pinch of salt and toss well. Set aside. This will be used as a crunchy topping.
Cook the Parathas
- Divide the rested dough into 4 equal portions and roll them into smooth balls.
- Lightly flour a clean surface and roll one dough ball into a thin 7-inch circle.
- Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot tawa.
- Cook for about 30 seconds until small bubbles appear, then flip. Drizzle 1 tsp of oil on and around the paratha.
- Press gently with a spatula and cook for another minute until golden brown spots appear. Flip again, drizzle another tsp of oil, and cook the other side until crisp and golden.
- Repeat for the remaining dough balls, keeping the cooked parathas warm in a covered container.
Assemble the Rolls
- Place a warm paratha on a plate or parchment paper.
- Arrange a quarter of the cooked paneer filling in a line down the center.
- Top the paneer with a generous amount of the prepared onion salad.
- Drizzle with tomato ketchup if desired.
- Sprinkle with the remaining 1/2 tsp of chaat masala and some chopped coriander leaves.
- Fold the bottom edge of the paratha up by about an inch, then roll it tightly from one side to the other to form a secure wrap.
- Wrap the bottom half with parchment paper or aluminum foil for easy handling.
Serve Immediately
- Serve the Kolkata Paneer Rolls immediately while they are hot and the parathas are still crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flaky parathas, you can use the lamination technique: roll the dough, brush with oil, sprinkle with flour, fold, and re-roll.
- 2Do not overcook the paneer, as it can become chewy and hard.
- 3Resting the dough is a non-negotiable step for achieving soft, pliable parathas that don't tear while rolling.
- 4For a richer, more authentic flavor, fry the parathas in ghee instead of oil.
- 5Assemble the rolls just before serving to prevent the parathas from becoming soggy from the filling and sauces.
- 6You can add thinly sliced bell peppers (capsicum) along with the paneer for extra crunch and nutrition.
Adapt it for your goals.
Healthier Version
Use whole wheat flour (atta) instead of maida, or a 50/50 mix. Pan-sear the paneer with minimal oil and use a yogurt-based mint chutney instead of ketchup.
Vegan VersionVegan Version
Substitute paneer with firm tofu and use a plant-based yogurt (like coconut or soy) for the marinade. Ensure the paratha is made with oil, not ghee.
Spicier VersionSpicier Version
Increase the amount of red chili powder and green chilies. You can also add a dash of black pepper to the paneer marinade for extra heat.
Cheesy Paneer RollCheesy Paneer Roll
Sprinkle some grated mozzarella or cheddar cheese over the paneer filling before rolling for a gooey, cheesy twist.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality dairy protein, which is essential for muscle repair, building new tissue, and overall body function.
Source of Calcium
Both paneer and curd are rich in calcium, which is vital for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Aids Digestion
Spices like ginger, turmeric, and garam masala are known for their digestive properties. Ginger can help soothe the stomach, while other spices can stimulate digestive enzymes.
Frequently asked questions
It can be a balanced meal, providing protein from paneer and carbohydrates from the paratha. To make it healthier, use whole wheat flour for the paratha, limit the amount of oil, and load up on the fresh onion salad. It is moderately high in calories, so portion control is key.