Kati rolls

These paneer-filled rolls make a great lunch or light dinner when served with other Indian accompaniments.


For the pickled red onion

  • 100g/3½oz red onion, thinly sliced
  • 3 tsp vinegar (red wine, white wine and cider vinegar all work well)
  • ½ tsp salt

For the paneer

  • 200g/7oz paneer, cut into cubes
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 2 tsp tomato ketchup, plus extra to serve
  • 1 tsp finely grated fresh root ginger
  • handful fresh coriander, chopped
  • 1 tsp cornflour
  • 4 tsp sunflower oil
  • 4 garlic cloves, thinly sliced
  • 100g/3½oz red onion, thinly sliced
  • 1 tsp salt
  • 4 tsp soy sauce
  • 2–3 green chillies (bird’s eye or similar), chopped, seeds in
  • 1 tsp honey
  • 2 tsp tomato purée, diluted with 1½ tbsp water

For the potato paratha

  • 150g/5½oz Maris Piper or other floury potatoes, peeled and cut into chunks
  • 125g/4½oz plain flour, plus extra for dusting
  • 2 tsp sunflower oil, plus extra for frying
Kati rolls

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