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Megha's Teesi Paneer Kathi Roll

Friends experimenting with the Teesi chutney mix.

"The thing that drew me most prominently to Sundooq as a brand is its diversity. It was clear to me from the get-go that Virkein had done her research before launching these carefully selected aromatic and flavourful mixes. As a bi-cultural baby, I grew up in a household that was influenced by both Bihari and Punjabi cultures. Yet, growing up in North India, the Bihari cuisine I happily devoured at home was pretty much unheard of among my peers. I would often get quizzical looks and witness scrunched noses when I opened my tiffin in school. When I saw Sundooq's Teesi mix, I was pleasantly surprised. Even more surprised (with a hint of happy tears) when I tasted it for the first time and it took me back to my childhood. I instantly knew that I wanted to bring together my bi-cultural heritage through a recipe that will spark joy within the hearts of those who get the opportunity to try them out. A big part of this decision stemmed from the eagerness to share the delicious, healthy and versatile nature of Teesi."


For the Wrap

● 2 cups flour and a little extra for rolling the dough

● 2 tbsp ghee and a little extra for rolling the dough

● 1 tsp salt

● Warm water as required

● Rolling board and rolling pin

● Oil for greasing

For Stuffing

● 250 g paneer (cubed)

● 1 tsp mustard oil

● 1 tbsp Sundooq Teesi Spice Mix

● 1 tbsp Kashmiri red chilli powder

● 1⁄2 tsp garam masala

● 1 tsp ginger garlic paste

● 1⁄2 tsp lemon juice

● 1⁄4 cup hung curd

● 1 tbsp salt

● 1 thinly sliced capsicum (de-seeded)

● 1 thinly sliced tomato (de-seeded)

● 1 thinly sliced onion

● Oil for cooking

● Flat pan and spatula for cooking

For preparing the roll

● Raw, thinly sliced onion

● 2 tbsp chaat masala

● Chilli sauce

● Tomato ketchup



1. Add the dry ingredients to a large bowl and lightly mix ghee into them.

2. Add warm water and bring the dough together until you get a moist, slightly sticky

dough. Be careful not to make it too wet!

3. Once the dough is ready, take it out on a flat surface and knead it for at least 10

minutes. (Pro Tip: Use a timer to make sure that you’re doing it long enough!)

Stretch and fold your dough to knead it. This will allow the gluten to develop in it,

giving you a really soft and smooth dough.

4. When the dough is ready, lightly cover it with oil and cover it with a damp cloth. Let

it rest for 1 hour.

5. After an hour, roll out your dough and make 5 equal-sized balls. Lightly cover the

balls with oil, followed by the damp cloth, and let them rest for another 15 minutes.

6. For the next step, take a rolling board and rolling pin. Roll out the dough ball and

cover the surface with ghee. Sprinkle some flour on top of this and then start folding

the dough using the fan fold method. Once you’ve folded it completely, take one end

and roll the entire fan into a circle.

7. Press down the circle and roll it out like a chapati again.

8. Place a pan on medium-high heat and once it's hot, transfer the wrap onto it.

9. Press down the wrap with a cloth and cook it properly on both sides. Once it is

cooked, apply some oil of your choice on both sides and use a spatula to cook it

properly. This will allow the wrap to be golden and crispy on the outside and soft on

the inside.

10. Take it off the stove and follow the process for the remaining wraps.


1. In a large bowl, add mustard oil, red chilli powder, garam masala, salt, ginger-garlic

paste, lemon juice and hung curd. Mix it well.

2. Add paneer to this batter, carefully mix again and let it marinate for an hour.

3. After an hour, add 3-4 tbsp oil to a large pan and let it warm up.

4. Once the oil is hot, keep the stove on high heat and add the marinated paneer to it.

Continue to cook on high heat to get a crispy outer skin on the paneer. (Pro Tip: If the

pan is getting too charred and the marinade is sticking to the bottom, add a little oil

over it and mix it with a spatula).

5. Once the paneer is cooked, add the Teesi spice mix, capsicum, onion and tomatoes on

top and mix it with the spatula. Cook for another 5-10 minutes and take it off the


Preparing the roll

1. Take a wrap and spread some chilli sauce on it.

2. Add the prepared paneer mix in the middle of the roll. On top of this, add some

tomato ketchup and chilli sauce as desired, sprinkle some chaat masala and sliced raw


3. Fold the wrap into a roll and serve with desired sauces. Voila!

A soon to be full-time data analyst, Megha has a deeply woven love for all things writing and literature. Given her love for all things environment and sustainability, she's started The Sustainability Series and is currently training with UNEP, One Planet Network and WeGotThis to study the effects of climate change.

Some time, not too far off in the future, she hopes to own a small bakery and cafe in the mountains where she can spend her days baking, reading and writing.

Follow her work on @meghajhaa


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