Chandigarh, August 22: The Achari Paneer Kathi Roll is one of those snacks that perfectly balances comfort and spice, offering a burst of flavors in every bite. Originating from the streets of Kolkata and later becoming a favorite across India, Kathi rolls are versatile. When stuffed with achari paneer, they transform into a zesty vegetarian treat that can be whipped up quickly, making them ideal for lunch, dinner, or even a late-night craving.
At its heart, the recipe is simple: chunks of paneer are marinated in a mix of pickle-inspired spices and curd, sautéed until golden, and wrapped in a soft paratha or roti. The result is a roll that’s smoky, spicy, tangy, and deeply satisfying.
Ingredients You’ll Need:
- 250 g paneer (cut into cubes)
- ½ cup thick curd (yogurt)
- 2 tbsp mixed pickle masala (achari masala)
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- 1 tsp roasted cumin powder
- 2 tbsp mustard oil (for that authentic achari punch)
- Salt to taste
- 1 large onion, sliced
- 1 capsicum, sliced (optional, for crunch)
- 4 parathas or rotis
- Green chutney and sliced onions for garnish
Method of Preparation:
- Marinate the Paneer
Start by preparing the marinade. In a mixing bowl, combine curd, pickle masala, ginger-garlic paste, turmeric, chili powder, garam masala, cumin powder, salt, and mustard oil. Whisk until smooth. Add the paneer cubes and coat them well. Let this rest for at least 20 minutes — the longer it sits, the deeper the flavors soak in. - Cook the Filling
Heat a pan with a little oil. Add sliced onions (and capsicum, if using) and sauté until slightly caramelized. Add the marinated paneer and cook on medium heat, stirring gently to avoid breaking the cubes. Allow the paneer to brown lightly while absorbing the achari flavors. This should take about 6–7 minutes. - Prepare the Base
While the paneer is cooking, heat parathas or rotis on a tawa. They should be slightly crisp but soft enough to roll. - Assemble the Roll
Place a warm paratha on a flat surface. Spread a thin layer of green chutney over it. Add a generous portion of the achari paneer filling in the center. Top with sliced onions for crunch. Roll it tightly, securing it with butter paper or foil if serving on the go. - Serve Hot
Your Achari Paneer Kathi Roll is ready to be enjoyed. Serve with mint chutney, ketchup, or even extra pickle on the side.
The secret lies in the achari masala. Pickle spices — usually a blend of mustard seeds, fenugreek, fennel, and red chili — give the paneer a tangy, spicy kick that sets it apart from regular paneer rolls. The use of mustard oil deepens the rustic flavor, bringing an authentic North Indian street-food vibe.
Quick to prepare, rich in protein, and packed with bold flavors, the Achari Paneer Kathi Roll is perfect for busy evenings or when you want to impress guests with minimal effort. Each bite captures the smoky charm of the tawa, the tang of pickles, and the creamy bite of paneer — a true celebration of Indian flavors wrapped in a roll.
