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Vegan Paneer Kathi Rolls

From BeExtravegant


For the marinated tofu:

  • 1 block tofu, 400 g

  • 1 lemon juiced

  • 1/4 cup of vegan yoghurt

  • ¼ tsp ajwain carom seeds

  • 1 tsp ginger-garlic paste 

  • ¼ tsp turmeric powder

  • ½ tsp red chili powder

  • ½ tsp coriander powder

  • ½ tsp cumin powder

  • ½ tsp garam masala powder

  • ½ tsp chaat masala

  • Salt to taste

Salad filling:

  • 1 bell pepper

  • 1 carrot

  • 1 red onion

  • ½ tsp chaat masala

  • ¼ tsp kashmiri red chili powder or red chili powder

  • 1 tsp lemon juice

For Assembly:

  • 4 rotis/layered parathas

  • 1 cup green mint coriander chutney


Vegan paneer tikka:

  • In a bowl mix all the ingredients for the marination except the tofu. Taste and add salt to taste.

  • Chop tofu in cubes and add it to the marination.

  • Gently mix and let the marination coat the paneer cubes evenly. Cover and keep refrigerated for at least 30 minutes.

Veggie Salad Filling:

  • Thinly slice onion, carrots and bell peppers and add to a bowl.

  • Add all the seasonings for the veggie salad.

  • Mix well and set aside.


  • Make roti following the recipe on the BeExtravegant blog and add a few drops of oil on the roti

  • You can also use frozen paratha from the store

Making the vegan paneer tikka:

  • Heat 2 tablespoons oil in a pan.

  • Bring to low or medium-low and add the marinated tofu cubes and marination.

  • Cook all sides until its brown and crispy

  • Remove from the pan and set aside.


  • Spread 1-2 tbsp of the mint-coriander chutney on a roti.

  • Then line the tofu tikka cubes in the center.

  • Top with the veggie salad.

  • Bring the sides of the roti and make a roll/wrap.

  • Secure it tight with wrapping paper and serve or store in a lunch box if prepping it.

  • Serve with some tomato ketchup or vegan cheese.

WÜSTHOF Vegan Paneer Kathi

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