Chili Paneer Kathi Rolls
Growing up in New Jersey (the best Indian Food in the States), I was spoiled with delicious Indo-Chinese food all the time. Even though tagging along to go to Edison with my mom meant going to too many stores, I knew it ended with delicious street food. Chili Paneer is a classic Indo-Chinese starter that is spicy, tangy and so satisfying.
My Chili Paneer Kathi Rolls are a combination of 2 delicious appetizers that are bursting with all the flavors and textures. In this recipe the spicy Chili Paneer is wrapped up in a flaky, buttery Malaysian Paratha and topped with pickled veggies. You’re definitely in for a party in your mouth with this recipe.
The beauty of these chili paneer kathi rolls is you can totally eat these in a paratha or by itself. You can also easily serve these up at party by individually wrapping them up in foil and re-heating them in the oven when time to eat!
Chili Paneer Ingredients
- Paneer: If you’ve never had paneer before, it is a fresh non melting cheese from India. It has a mild flavor, so you can season it however you like. I get my paneer from my local Indian grocery store, but I’ve seen it in all of the traditional grocery stores as well!
- Sauce: Indo-Chinese recipes typically call for a combination of Indian and Chinese spices/sauces. For this recipe, my main sauces were soy sauce, chili garlic (Sambal), and ketchup! I also added honey for a bit of balance in flavors.
- Veggies: The classic veggies include bell peppers, onions and scallions. If you want to make this a but more veggie heavy, you can add shredded cabbage, broccoli or carrots to the chili paneer. Of course, I didn’t forget the holy trinity of ginger, garlic and green chili!
- Paratha: I am OBSESSED with Malaysian Paratha, which is a flakey, buttery flatbread. This is the one I use! I have also used a tandoori roti in the past for a lighter dish.
- Toppings: I am a pickle girl through and through. For this recipe, I made a quick jalapeño and onion pickle. I just added equal parts water and vinegar, then seasoned with salt and sugar. I usually like to pickle these overnight, but for a few hours works great too!
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Chili Paneer Kathi Rolls
DifficultyMedium
Servings4
Prep time30 minutes
Cook time30 minutes
Total time1 hour
Chili Paneer Kathi Rolls are a delicious fusion of Indian and Indo-Chinese flavors, perfect for a quick snack or light meal. Soft paneer cubes are stir-fried with onions, bell peppers, and a spicy chili-garlic sauce, creating a flavorful filling. This is then wrapped in a warm paratha, along with a smear of green chutney and sliced onions for added crunch. These rolls are spicy, tangy, and packed with flavor—an ideal street food-style dish for any time of the day!
Ingredients
For the Paneer
- 1 Block Paneer
- 3 Tbsp Soy Sauce
- 2 Tbsp Ketchup
- 2 Tbsp Chilli-Garlic Sauce
- 1 Tsp Dark Soy Sauce
- 1 Tsp Honey
- 1 Small Red Onion, Chopped
- 1 Large Bell Pepper, Chopped
- 2 Scallions , Minced
- 1 Tsp Grated Garlic
- 1/2 Tsp Grated Ginger
- 1/2 Tsp Grated Green Chili
- 2 Tbsp Avocado Oil
For the Kathi Roll
- 4 Malaysian Parathas
- Shredded Cabbage
- Pickled Jalapeños and Onions
- Cilantro
Instructions
For the Paneer
- 1
Cut the paneer into 1 inch cubes and coat with 1 tbsp of oil. Bake or Airfry at 375 for 5-7 minutes.
- 2
In a bowl, combine the soy sauce, ketchup, chili garlic sauce, dark soy sauce and honey.
- 3
In a wok, heat the remaining oil. Add in the garlic, ginger, green chili and saute for 1 minute on high.
- 4
Add in the chopped onion, bell pepper and half of the green onion. Sauté on high for 3-4 minutes or until slightly charred.
- 5
Toss in the baked paneer and add the sauce. Stir well to combine.
- 6
In a cooked Malaysian Paratha add the chili paneer, pickled jalapeño and onion, cilantro, cabbage, and a squeeze of lime.
- 7
Enjoy hot!
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