Indian
Avocado Chaat
Chaat masala and lime do to avocado exactly what they do to boiled potato. Assemble it at the table, not before.
15 minServes 4Easy
Avocado Paneer Kathi Roll
Street kathi rolls usually get their richness from mayonnaise or a lot of oil. Sliced avocado does the same job with more flavour and fewer additions.
Paneer needs high heat and a short time in the pan. Long, slow cooking is what makes it squeaky and dry.
MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026
Prep
12 min
Cook
13 min
Total
25 min
Servings
4
Difficulty
Medium
Cuisine
Indian
- Vegetarian
- High protein
Ingredients
Masala paneer
To assemble
Instructions
- 1
Mix the curd, ginger-garlic paste, turmeric, chilli powder, garam masala and salt, and turn the paneer through it. Leave for 10 minutes.
- 2
Heat the oil in a pan over high heat and cook the paneer for 2 minutes a side, until browned in patches. Take it off the heat immediately.
- 3
Warm the parathas one at a time in a dry pan until pliable and lightly blistered.
- 4
Spread each with green chutney, then lay paneer, avocado slices, drained onion and coriander down the lower third.
- 5
Sprinkle with chaat masala, squeeze over lemon, then roll tightly and wrap the bottom half in paper.
Recipe tips
- High heat, short time. Paneer left in the pan turns rubbery within a couple of minutes.
- Soak the sliced onion in cold water for five minutes and it loses the harshness while keeping the crunch.
- Add the avocado after the paneer, not before — it sits away from the hottest part of the filling that way.
- For a vegan version, swap paneer for firm tofu pressed for 20 minutes and use a dairy-free chutney.
Nutrition (approximate)
Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.
- Calories
- 600 kcal
- Protein
- 21 g
- Carbs
- 48 g
- Fat
- 36 g
- Fibre
- 8 g
Storage
Eat fresh. The paneer keeps two days cooked and refrigerated, so you can reheat it and roll a fresh wrap the next day.
Frequently asked questions
Can I make this with tofu?
Yes. Press firm tofu for 20 minutes to remove water, then marinate and cook exactly as for paneer.
Why is my paneer rubbery?
It was cooked too long. Two minutes a side over high heat is enough; after that it tightens and squeaks.
Roti or paratha?
Paratha holds up better to a wet filling and tastes richer. Roti works and is lighter — use two per person if they are small.
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