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  • J. Lohr Estates Falcon's Perch Pinot Noir Paired With Masala Paneer Kathi Rolls

    Masala Paneer Kathi Rolls

    Food & Wine
    May 2020

    When you buy a kathi roll — usu­al­ly a kebab in a fresh flat­bread — at a mar­ket in Mum­bai, it’s wrapped in foil and meant to be eat­en on the go: a true street food. The best part about a kathi roll is the con­trast in tex­tures, which are high­light­ed in my veg­e­tar­i­an ver­sion. There’s soft, warmed cheese in a spiced yogurt mari­nade, charred bell pep­pers and onion, and a cool, crunchy, tangy cab­bage sal­ad. It’s all held togeth­er by the wrap: a flaky, chewy, still-toasty-from-the-oven partha flatbread.” 

    Masala Paneer Kathi Rolls

    Recipe: Food & Wine and Maneet Chauhan
    Pho­tog­ra­phy: Vic­tor Protasio 

    Fresh cab­bage sal­ad adds a sharp, acidic crunch to these warm­ly spiced, veg­etable-filled rolls. These rolls can be served filled or on an assem­bly line for guests to make their own.



    • 34 cup plain whole-milk yogurt
    • 1 table­spoon fine­ly chopped garlic
    • 1 table­spoon fine­ly chopped peeled fresh ginger 
    • 2 tea­spoons garam masala (such as MDH)
    • 2 tea­spoons fresh lemon juice 
    • 1 tea­spoon chaat masala (such as MDH Chunky Chat Masala) 
    • 12 tea­spoon ground turmeric
    • 1 medi­um-size red onion, sliced
    • 1 medi­um-size red bell pep­per, sliced 
    • 8 ounces paneer (fresh Indi­an cheese) or firm tofu, cut into 1/​2‑inch cubes 
    • 1 tea­spoon kosher salt

    Cab­bage salad:

    • 1 cup very thin­ly sliced red onion 
    • 1 cup very thin­ly sliced green cabbage
    • 2 table­spoons fresh lime juice
    • 1 tea­spoon jag­gery pow­der or dark brown sugar
    • 12 tea­spoon kosher salt
    • 14 tea­spoon black pepper

    Addi­tion­al ingredients:

    • 6 (6‑inch) frozen parathas, whole-wheat flour tor­tillas, or white pita rounds
    • 6 table­spoons Spicy Man­go-Mint Chutney 
    • Chaat masala, for serving

    How to Make It

    Step 1

    Make the fill­ing. Stir togeth­er yogurt, gar­lic, gin­ger, garam masala, lemon juice, chaat masala, and turmer­ic in a medi­um bowl until com­bined; mea­sure 14 cup yogurt mari­nade into a sep­a­rate small bowl. Add onion and bell pep­per to remain­ing mari­nade in medi­um bowl; toss to coat. Add paneer to 14 cup mari­nade in small bowl; toss to coat. Cov­er each bowl; refrig­er­ate at least 30 min­utes or up to 8 hours.

    Step 2

    Pre­heat oven to 500°F with oven rack 6 inch­es from heat source. Spread mar­i­nat­ed veg­etable mix­ture in an even lay­er on a rimmed bak­ing sheet lined with alu­minum foil. Roast in pre­heat­ed oven until mix­ture is just charred in spots, about 12 min­utes, stir­ring once halfway through cook time. Remove from oven. Increase oven tem­per­a­ture to broil. Stir mar­i­nat­ed paneer into veg­etable mix­ture on bak­ing sheet. Return to oven, and broil until paneer is cooked through and veg­eta­bles are crisp-ten­der, 6 to 8 min­utes. Trans­fer mix­ture to a medi­um bowl; toss with salt. Cov­er to keep warm; set aside. Reduce oven tem­per­a­ture to 200°F.

    Step 3

    Make the cab­bage sal­ad. Rinse onion under cold water; drain. Stir togeth­er onion, cab­bage, lime juice, jag­gery, salt, and pep­per in a medi­um bowl. Set aside.

    Step 4

    Cook parathas accord­ing to pack­age direc­tions. Trans­fer parathas to a bak­ing sheet; place in pre­heat­ed oven to keep warm.

    Step 5

    Assem­ble the rolls. Remove 1 paratha from bak­ing sheet. Place an 8‑inch square piece of alu­minum foil on a work sur­face; place paratha on foil so that paratha is half on foil and half on work sur­face. Spread 1 table­spoon spicy man­go-mint chut­ney even­ly over paratha. Spread 13 cup cab­bage sal­ad in cen­ter of paratha; top with about 13 cup fill­ing. Sprin­kle light­ly with chaat masala. Roll up paratha bur­ri­to-style, fold­ing bot­tom up and sides in toward cen­ter, using foil to secure. Repeat process using remain­ing parathas, chut­ney, cab­bage sal­ad, fill­ing, and chaat masala.

    Sug­gest­ed Pairing

    Fruit-for­ward, juicy Pinot Noir: 2018 J. Lohr Estates Falcon’s Perch Pinot Noir


    Look for parathas in the freez­er sec­tion at your local Indi­an or Asian market.

    Full arti­cle avail­able here.

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