Easy Paneer Frankie (Paneer Kathi Roll)
This Paneer Frankie Roll, also known as Paneer Kathi Rolls, is a popular Indian street food made with flaky flatbread, covered with egg, wrapped with spicy paneer and tangy toppings. Perfect to pack for a grab and go meal, or a special weeknight meal.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 cup All-purpose flour (maida) (or a combination of whole wheat and all-purpose flour)
- 1/4 tsp Salt
- 3 tbsp Oil (divided)
- 4 Eggs
- 2 tbsp Oil (I used avocado oil )
- 1 tsp Cumin seeds
- 1 Onion (medium, about 3/4 cup, thinly sliced)
- 2 clove Garlic (minced )
- 1/2 Yellow Bell Pepper (medium, thinly sliced)
- 1/2 Red Bell Pepper (medium, thinly sliced)
- 1/4 cup Tomato puree
- 1/2 cup Tomato (chopped)
- 9 oz Paneer (diced in small cubes)
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1 tsp Coriander powder (Dhaniya powder)
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Salt
- 2 tbsp Cilantro leaves (chopped)
- 1 cup Red Onion (chopped or thinly sliced )
- 1/4 cup Vinegar
- 6 Green Chili Pepper (deseeded and finely chopped )
- 1 tsp Black salt (Kala namak) (or regular salt )
- 1 tsp Kashmiri red chili powder
- 1 tsp Dry Mango powder (Amchur)
Instructions
- 1
Heat oil in a heavy bottom sauce pan on medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- 2
Add sliced onions, garlic and fry them for about 2-3 minutes.
- 3
Add all the spices and stir them with the onions for a further minute. Add a couple of tablespoons water if the spices stick to the pan.
- 4
Add the yellow and red bell peppers and mix with all the spices for about 5 minutes.
- 5
Add the chopped tomato and tomato puree and cook for about 2 minutes until the tomatoes mix well with the curry.
- 6
Add the paneer cubes and stir well. Cook for 2-3 minutes until the paneer softens. Garnish with cilantro and keep aside.
- 7
Mix flour, oil and salt in a medium sized bowl. Knead well to make a soft dough (see roti recipe). Divide equally into 8 balls and cover with a moist cloth.
- 8
Break the eggs and whisk them.
- 9
Take one ball of dough and using a rolling pin, roll out to a 6” thin round. This dough is stretchy, so it takes some effort to get a perfect thin roti.
- 10
Put a tawa or a griddle pan on medium heat and place the rolled out dough onto it. After about 1 minute, flip it onto the other side and continue to cook for an additional 1 minute.
- 11
Apply 1/2 tsp of oil on the roti. Flip it to the other side and add some more oil.
- 12
Now apply about 1/8th of the whisked eggs (1/2 an egg) on one side of the roti. Let it cook for about 15 seconds, then flip it over to cook the egg completely. It is okay if some spreads around.
- 13
Remove from heat and keep aside. Make all the roti's the same way.
- 14
Put the diced green chili pepper in the vinegar and set aside. Perfeably have this ready 30 minutes before you assemble the frankie.
- 15
Mix the black salt, red chili powder and dry mango powder in a small bowl.
- 16
Lay the flatbread roti on a plate. Place the paneer filling in a straight line at the center of the roti.
- 17
Then spread some onions on the filling.
- 18
With a spoon, spread some vinegar. Let some marinated green chilis roll in, if you like spicy food!
- 19
Sprinkle the frankie masala.
- 20
Roll the roti and wrap a parchment paper or foil around half of the roll, so the filling does not drop or come out. Enjoy you frankie roll!