Panner Tikka Roll Recipe

Panner Tikka Roll is a most famous Indian street food. Indian cottage cheese and tasty veggies are marinated in curd mixture and wrapped in Indian roti.Paneer Tikka Roll

Preparation time: 20 minutes
Cooking time: 30-40 minutes
Servings: 6-8


For the marination you will need:

  • 1 cup fresh curd (yogrut / dahi)
  • 1 tsp ginger-garlic paste
  • Salt as per taste
  • 2 green chillies chopped
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp crushed kasuri methi
  • 1 tbsp bengal gram flour (besan)
  • 1/2 tsp dry mango powder
  • 1/2 tsp garam masala powder

For making the roll or wraps you will need:

  • 1-1/2 cups all-purpose flour (maida)
  • 1/2 tsp ajwain (carom seeds)
  • 1/2 cup milk
  • Salt to taste

Other Ingredients:

  • 100 g paneer (Indian cottage cheese) cubed
  • 1 capsicum diced
  • 1 onion diced
  • 2 small tomatoes diced
  • Oil for cooking

For serving you will need:

  • 2 tbsp butter
  • 1 small bowl coriander chutney
  • 1 onion sliced
  • 1 carrot (peeled and sliced)
  • 1 cup cabbage sliced
  • Chaat masala to sprinkle

How to make Paneer Tikka Kathi Roll:

  1. Mix all the ingredients of making roll.
  2. With the help of water, knead a soft and smooth dough.
  3. Cover and keep aside.
  4. For making the stuffing, combine all the ingredients of the marination and add cubes of paneer in it
  5. Heat 1 tbsp of oil and saute the diced capsicum and onion for few minutes.
  6. Add the mixture of paneer and saute again for few more minutes by stirring occasionally.
  7. Add diced tomatoes and adjust with some salt, if required.
  8. Stir in for 2 more minutes and keep aside.
  9. Now make the small size balls from the prepared dough and roll out each into a thin roti.
  10. Heat a non-stick griddle and drizzle some oil.
  11. Place the rolled out roti on hot griddle and cook until 3/4th roti is done.
  12. Make sure the roti must not get cooked fully, else while making the roll it will get dry.
  13. Make all the roti’s in the same way and keep aside.
  14. Now place the prepared roti either on a chopping board or on the clean surface of the kitchen, spread some butter and coriander chutney all over the on the roti.
  15. Put the prepared stuffing mixture evenly on the center of the roti, sprinkle some sliced onion, carrot and cabbage.
  16. Finally sprinkle some chaat masala powder and fold the roti horizontally from the lower side first and then vertically from the sides.
  17. Fix the sides with the help of toothpicks and make sure that no stuffing is coming out or falling down.
  18. For the serving you can either heat this roll on hot griddle or in preheated oven for 2 minutes and serve piping hot.
  19. You can wrap each roll in an aluminum foil, cut diagonally into two pieces and serve with the dip/sauce or chutney of your choice.

Chef Tips:

  1. Whole wheat flour can be used instead of all-purpose flour.
  2. Low fat curd is the best option for the marination purpose.
  3. Paneer can be substituted with low fat paneer, if required.


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