Indo-Italian Paneer Kaththi Roll

669 reads

4.50 from 6 votes

About Indo-Italian Paneer Kaththi Roll

Experience the vibrant flavors of Kolkata's iconic street food, reimagined with BOSKET's innovative Indo-Italian twist. This Paneer Kaththi Roll wraps succulent paneer, creamy hung curd, and crisp onions in a soft tortilla for a fusion delight that bridges tradition and modern flair.
Perfect for breakfast, brunch, or dinner, each bite delivers a harmonious blend of classic Indian spices and continental influences. Whether you're craving comfort or something refreshingly new, this roll promises a satisfying, flavor-packed experience that's both nostalgic and novel.
Advertisement - continue reading below

Recipe Time & More

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Calories 475 kcal
Servings 4

Ingredients
 

Advertisement - continue reading below

Instructions
 

  • Cut Onion, all three bell peppers into julienne.
  • Heat Oil in a pan. Saute them for 1 minutes. Season with some salt and crushed black pepper. Take it in a bowl and put it aside.
  • In a bowl, Take hung curd and gram flour. Season it with Salt and crushed black pepper and beat it well till it becomes smooth. Add Paneer Julienne to it and mix it well. keep it aside for a while.
  • On a skillet, cook tortilla on both the sides for a while.
  • Take this tortilla on a flat plat. Apply butter and spread cheese to it. In the middle arrange sauted salad. On that, arrange paneer Julienne in a row. Season it with oregano, chilly flakes, and all sauces. Prepare all tortillas like this.
  • Roll each tortilla tightly. And serve it hot with your choice of Dip / Sauce. Enjoy !!!

Recipe Notes

Additional Tips

  • For a more pronounced Italian flair, add a smear of pesto or sun-dried tomato spread to the inside of the tortilla before filling and rolling.
  • If you prefer a smoky note, lightly char the tortilla directly over a gas flame or on a hot skillet for a few seconds on each side before assembling the roll.
  • To make the rolls ahead for brunch gatherings, assemble and wrap them tightly in parchment, then reheat in a preheated oven at 180°C (350°F) for 8-10 minutes just before serving.
  • For a vegan variation, substitute the paneer with firm tofu and use plant-based yogurt in place of hung curd for a creamy texture that still captures the dish's essence.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Explore Recipes by Tags paneer recipes

Please appreciate the author by voting!

4.50 from 6 votes

Recipe Nutrition

Calories: 475kcal | Carbohydrates: 14g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 855mg | Fiber: 1g | Sugar: 12g

Visit Our Store

Plattershare Shop
Thakkar Dhara Shah
Thakkar Dhara Shah
Articles: 17

6 Comments

4.50 from 6 votes

Leave a Reply