Paneer Bhurji Kati Roll

  • Time
    30 mins
  • Servings
  • Nutrition
    300 Per Wrap

Kati rolls are one of the most popular street foods in India. They may originate in Kolkatta, but you can find them on street corners across India and even all over the world now.


These wraps usually consist of morsels of barbecued meat, cheese, or vegetables rolled up in Indian flatbread such as a roti or parata.


In our version, a spicy scramble of paneer and vegetables and a tangy chutney are all wrapped up in a thin flaky roti. Enjoy them dining in or as a quick meal on the go!

Kitchen Tools

  • Saute Pan
  • Oil/Ghee
  • Salt



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In a large saute pan over medium-high heat, add 1 teaspoon oil. Add the onions, ginger-garlic paste and green chili and saute for 5 minutes until it begins to brown. Add 1 teaspoon of salt.

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Stir in the cumin, coriander, turmeric, and garam masala powders. Add the chili powder to your spice preference and cook for a minute until the oil absorbs all the spices and it is fragrant.

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Add ¾ a cup of the crushed tomatoes and the green peppers and cook for 3 to 4 minutes until the sauce thickens slightly.

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Stir in the grated paneer and incorporate into the masala base. Cook while stirring for 4 to 5 minutes until the mixture resembles soft scrambled eggs. Add a little water if it begins to look very dry.

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Remove from heat and stir in the chopped cilantro. Toast the rotis with a ½ teaspoon of oil on each in a pan or a toaster oven.

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Place a hot roti on your bread and smear a teaspoon of the chutney in the center third. Fill the center with two scoops of the paneer burji filling. Fold the bottom and top thirds over the filling and roll the roti into a tight burrito. Serve immediately and enjoy!

Tips from Chef's