Warm, golden-brown paneer in a thin paratha, with raw onion, coriander and lemon: this vegetarian kathi roll has a spicy filling with fresh, crunchy contrasts.
A kathi roll is a handy paratha filled with a spiced filling. Kolkata-style rolls are often made with meat or egg; paneer is a vegetarian option here, not the only traditional version. Paneer stays firm when cooked and absorbs the flavours of yogurt, ginger, garlic and spices well. That makes it suitable for a quick filling that stays juicy without falling apart. The thin paratha holds everything together, while onion and lemon balance the rich, warm flavours.
The marinade combines yogurt with ground cumin, coriander, turmeric and garam masala. Yogurt forms a thin coating around the cheese and helps the spices cling to it; a short marinating time is enough to add flavour. Don’t leave the paneer in the marinade for hours: its firm texture means the marinade won’t penetrate deeply. Pan-fry the cubes in a very hot skillet and give them room. This lets excess moisture evaporate and the edges brown, rather than leaving the paneer to stew in yogurt.
For best results, use plain paneer, available at many Indian shops and increasingly at larger supermarkets. If you can’t find it, firm halloumi is a practical but saltier substitute; use salt sparingly and expect a different, more elastic bite. Greek yogurt can replace regular yogurt, but stir in a teaspoon of water if the marinade is very thick. Ready-made, uncooked paratha makes this an easy lunch; cook each one according to the package instructions and use a thin wheat tortilla only as an alternative, with a less flaky texture.
Slice the onion thinly just before serving so it stays crunchy. Coriander and lemon offer a light, fresh contrast to the spiced cheese, so add them at the end. Fill the paratha while it’s warm and pliable, then roll it up tightly. Serve straight away, with extra lemon at the table if you like. To prepare ahead, store the cooked paneer and paratha separately, covered, in the fridge and use within two days. Reheat the paneer thoroughly and warm the paratha briefly in a dry skillet; add the onion, coriander and lemon only after that.
Mix the yogurt, ginger, garlic, cumin, coriander, turmeric, garam masala and salt in a bowl. Gently fold in the paneer and leave to marinate for 15 minutes.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. Lift the paneer out of the marinade and pan-fry the cubes in a single layer, in two batches if needed, for 6–8 minutes until golden brown all over. Turn them regularly. Set aside.
Cook the parathas one at a time in a dry skillet, or prepare them according to the package instructions. Keep them warm under a clean tea towel.
Divide the paneer among the warm parathas. Top with the red onion and coriander, then squeeze lemon over them. Roll each paratha up tightly and serve immediately.
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