Date posted: 19/09/2018

Delhi paneer kati roll

  • Serves 10
Votes: 1 Average: 5


Greek style yoghurt 100g
Knorr Professional ginger purée 10g
Chopped garlic in oil 10g
Everyday Favourites garam masala 5g
Everyday Favourites ground cumin 5g
Fresh lemon zest 5g
Everyday Favourites ground turmeric 5g
Everyday Favourites tomato purée 10g
Everyday Favourites table salt 5g
Diced paneer 250g
Pistachio kernels 25g
Arco Sicilian lemon juice 10ml
Water 4 tbsp
Fresh mint 20g
Fresh coriander 20g
Finished Delhi paneer kati roll
Pure olive oil P.E.T. 20g
Fresh red onion 1
Fresh red pepper 1
Chopped garlic in oil 10g
Santa Maria tortilla wrap 6” 10


Although a traditional Indian dish this Kati roll is also reminiscent of the Mexican taco making it a great recognisable dish that is ideal on a street food inspired menu. This paneer version is a vegetarian option but you could also create a meat version with chicken. The wrap itself is light in spice and fresh tasting with the addition of the yoghurt marinade and fresh mint and coriander pistachio chutney. This dish originated in Kolkata (eastern India) and as time has gone by the dish has been taken and turned into multiple variations across India and is now a staple street food offering.
  1. Blend all the marinade ingredients except the paneer together then add the paneer which you have cut into fingers.
  2. Blend all the chutney ingredients together.
  3. To finish making the kati roll thinly slice onion and pepper and stir fry along with the garlic in the oil for 2 minutes. Add the marinated paneer and cook out for about 6 minutes, you may need to add a splash of water and reduce till water has gone.
  4. Spoon into the mini tortillas add the chutney.
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