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Paneer Vegetable Khati Roll

Paneer Vegetable Kathi Roll

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Prep Time 30 mins
Cook Time 20 mins
Course lunch
Cuisine North Indian


  • 1 tbsp olive oil
  • 1 large potato, boiled and mashed
  • 1/2 cup carrots, grated
  • 1/2 cup zucchini
  • 1/4 cup paneer, grated
  • 1/4 cup besan (or use bread crumbs) plus more if needed
  • 1/4 cup rice flour (or use bread crumbs) plus more if needed
  • 1 tbsp garam masala
  • 1 tbsp ginger-garlic paste
  • 2 tbsp cilantro, finely chopped
  • Salt to taste
  • Oil to fry


For the croquettes / cutlet

  • In a large mixing bowl, add mashed potaot, carrots, zucchini and mix them well to combine. Set aside.
  • Heat oil in a large cooking pan. Once hot, add the above made┬ávegetable mixture and cook them for 10-15 minutes. They leave loose the moisture and vegetables will roll into a single mass. Remove and let it cool.
  • Add paneer, besan, rice flour or bread crumbs, garam masala, ginger-garlic paste, cilantro and salt to the potato mixture. Combine them to form a soft dough. It should be easy to pinch a small amount of dough and roll it into a ball. That should be the consistency of the vegetable mixture.
  • Heat oil in a deep dish pan.
  • Pinch a small amount of the vegetable mixture and roll them to form small cylinder (as seen in the picture). Store them in a baking dish.
  • Once it heats up to 375F, fry these croquettes until golden brown. Remove and continue to cook them in batches. Once you have fried them all, re-fry it again for 5-8 minutes until they turn brown and crunchy. Remove and set aside.
Keyword Paneer Vegetable Khati Roll
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