Vegetarian Paneer Tikka Kathi Roll

About this recipe

The Paneer Tikka Kathi Roll is a Kolkata street food staple, a handheld package of charred paneer, tangy chutneys, and crisp vegetables wrapped in a soft roti. This is the kind of food you buy from a street cart and eat as you walk, but it's equally at home on a weeknight dinner table when you want something satisfying without fuss. Tandoori spices coat the paneer thickly so that when grilled, the cheese chars at the edges while staying creamy inside—a contrast that transforms mild paneer into something more interesting. The marinade must be thick enough to coat the paneer slices completely, ensuring that every surface develops flavor and char. Kasuri methi (dried fenugreek leaves) adds an unexpected herbaceous note that's distinctly Indian, while the ginger-garlic paste provides depth and warmth. Mustard oil heated until it just smokes, then cooled, carries these flavors into the cheese while the char adds smokiness that would be impossible to achieve without proper heat. The paneer should stay creamy inside even as the exterior develops dark spots. The technique is straightforward but demands attention: preheat your tawa or skillet until it's properly hot, then work quickly so the paneer develops char rather than simply cooking through. Pan-grilling works better than oven-baking for this application, as the direct heat creates the char that's essential to the flavor. Cut the cooked paneer into batons so they nestle easily into the roti. Warm the parathas just until supple, spread with mint-yogurt chutney, then fill with paneer, onion-cucumber julienne, and fresh coriander. Dust with chaat masala and roll tight. These rolls are best eaten immediately, though leftover cooked paneer can be refrigerated and reheated gently before assembly. Serve with extra chutney on the side.