Indo-Italian Paneer Kaththi Roll
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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.
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Recipe Time & More
Ingredients
- 4 Tortillas (nos)
- 250 gm cottage cheese (Paneer, cottage cheese: 250 grams)
- 100 gm Hung Curd
- 1 gm Flour (tbspn)
- 1 Onion (medium)
- 1/2 Green Bell Pepper (nos)
- 1/2 Yellow Bell Pepper (nos)
- 1/2 Red Bell Pepper (nos)
- 1/2 cup Cheese Spread
- 1/4 cup Mayonnaise (or mint mint)
- 4 Butter (tbspn)
- 1/4 cup Honey (or onion, or sauce onion sauce)
- 1 Sauce (mustered tbspn)
- 1 Red Chilli Sauce (tbspn)
- 1 Sauce (tobasco tspn)
- 1.5 tsp Salt (or as per taste)
- 2 Olive Oil (olive oli tbspn)
- 1/2 Black Pepper (freshly crushed tspn)
- 2 Oregano Flakes (tspn)
- 1 Chilli Flakes (tspn)
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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!
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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
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Thakkar Dhara Shah
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What a flavorful dish! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
This looks fantastic! Appreciate the share.
This looks incredible! Thank you.
This looks so good! Appreciate the share.
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