Paneer Tikka Kathi Rolls
Charred paneer tikka, crunchy onions and a squeeze of lime rolled in warm flatbreads, in the style of Kolkata street food.
Made with Pickled red onions (cebollas encurtidas) and Flour tortillas and Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins plus marinating
- LevelMedium
- Costabout £1.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade, flour tortillas and pickled red onions first (see the base recipes). Stir the paneer, pepper and onion through 150 g of the marinade. Cover and chill for 1 to 4 hours.
- 2
Heat the oil in a large frying pan or griddle over a high heat. Fry the paneer and vegetables in two batches for 4 to 5 minutes, turning, until charred in places.
5 min - 3
Warm each flour tortilla in a dry pan for 20 to 30 seconds per side until soft and lightly blistered. Keep them wrapped in a clean tea towel.
- 4
Lay the warm tortillas flat. Pile on the paneer and vegetables, then add the cucumber sticks, pickled red onions and coriander.
- 5
Squeeze over lime juice, roll up tightly and serve straight away, with the base of the roll wrapped in paper or foil for holding.
Tips
- Do not stir the paneer too often. Let it sit on the hot pan so it picks up colour.
- Pat the paneer dry before marinating so the marinade clings.
- For a more traditional roll, brush a beaten egg onto the warm pan first and press the tortilla on top. Skip it if you need these egg free.
Storing and freezing
Best eaten fresh. Cooked paneer and vegetables keep in the fridge for up to 2 days. Reheat until steaming hot and assemble in fresh warm tortillas.
Questions
Can I use tofu instead of paneer?
Yes, use firm tofu pressed for 20 minutes. Tofu absorbs less flavour, so marinate it for a couple of hours and fry it until the edges are crisp.
Are these gluten free?
Not with flour tortillas. For a gluten free roll, use your own corn tortillas or a gluten free wrap, which will be more fragile and may need warming gently.
Can I make the filling ahead?
Yes. Marinate the paneer the day before and fry it fresh. Cooked filling also reheats well in a hot pan within 2 days.
More made with pickled red onions (cebollas encurtidas)
Tacos de Hongos al Pastor (King Oyster Mushroom Pastor Tacos)
DFEFNFTortas de Pollo con Mole y Frijoles (Chicken Mole Sandwiches)
EFDFNFPulpo Adobado a la Parrilla (Grilled Adobo Octopus)
DFEFNFLamb Shawarma Wraps with Tahini Sauce and Pickled Red Onions
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.