Maria .Recipes Keto Enthusiast, Indian Food Lover

Keto Paneer Kathi Roll

If you like Indian Streetfood like I do, you are in for a real treat. This Kathi Roll will not disappoint you one bit. And for a vegan version, simply substitute the Paneer for Tofu or Tempeh (and add a bit more oil when cooking it).

For more Indian Streetfood, check out my Keto Momo recipe!

  • Four servings of Paneer Tikka
  • 2 tbsp coconut oil, for cooking the paneer
  • Four Flax Roti
  • 4 tsp coconut oil, one for each flax roti
  • 2 tbsp yogurt (10% fat)
  • 1 cup of fresh coriander
  • 1 clove of garlic
  • 1/2 tsp ginger paste
  • 1/8 tsp cumin powder
  • 1/4 tsp chaat masala (can sub with a good pinch of salt)
  • 1/3 cup shredded cabbage (35g)
  • 1/4 small red onion, sliced thinly (15g)
  • 1/3 green pepper, sliced thinly (40g)
  • 1 green chili, deseeded, thinly sliced (chili to taste)
  • 1 tsp lemon juice
  • 1/4 tsp red chili powder or to taste
  • 3/4 tsp chaat masala (can sub with 1/4 tsp salt)
  • Process
    1. Make the paneer tikka in a pan, using 2 tbsp coconut oil in total; it is best to cook it in two batches.
    2. Grind the yogurt, coriander, garlic and ginger with the 1/8 tsp cumin and the 1/4 tsp chaat masala to make the Green chutney.
    3. Make the flax roti, adding 1 tsp of oil to the pan when you cook them.
    4. Mix the vegetables with the rest of the spices and the lemon juice.
    5. Make your rolls: take one flax roti, spread a good amount of chutney, add 1/4 of the Paneer Tikka, top with 1/4 of the vegetable mix and close it. Done!
  • Nutritional information, per Kathi roll
    • 519 kCal
    • 18.1 g total carbs
      • 6 g net carbs
      • 12.1 g fiber
    • 17.6 g protein
    • 44.9 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.