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Paneer Tikka Kathi Roll

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Paneer Tikka Kathi Roll
  • Cook Time:
  • Juicy paneer tikkas topped with green chutney and onions and wrapped in egg parantha made with a fresh dough.


  • 2 cups maida (refined flour)
  • 1 tsp salt yogurt - to knead the dough
  • Dry flour to help rolling
  • Ghee for frying the paranthas
  • 4 eggs-slightly beaten
  • Paneer tikkas for filling.
    (You can also saute paneer cubes with some spices for filling)
  • 1/2 cup finely chopped onions
  • Green chillies to taste, chopped
  • Salt to taste
  • 2 tsp lemon juice
  • Green chutney


  1. Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.
  2. Cover and keep aside for 2-3 hours.
  3. Mix the onions, green chillies, salt and lemon juice and keep aside.
  4. Place a tawa over the burner, and heat it over high heat.
  5. While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.
  6. Keeping the heat high, place the dough round over the tawa.
  7. When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.
  8. When brown on the underside, flip over for just a few seconds.
  9. Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.

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