The mere mention of a Paneer Kathi Roll is enough to make your mouth water! Whether young or old, everyone is crazy about this famous street food; however, when given an 'Achari' (pickled) twist, its flavor is elevated to a whole new level. With its tangy, zesty, and exquisite taste, the Achari Paneer Kathi Roll is sure to double your culinary delight.

If you are craving something spicy and restaurant-style to enjoy in the comfort of your home, this recipe is the perfect choice for you. Let's discover the simple method to prepare it.

**Ingredients**
**For the Paneer Marinade:**
Paneer (Indian Cottage Cheese) – 250 grams (cut into long cubes)
Yogurt (Curd) – 3 tablespoons
Achari Masala (Pickle Spice Mix) – 1 tablespoon (use the spice mix from mango or chili pickles)
Ginger-Garlic Paste – 1 teaspoon
Red Chili Powder, Turmeric Powder, and Salt (to taste)
**For the Rolls:**
All-purpose Flour (Maida) or Whole Wheat Flour – 2 cups
Oil/Ghee (Clarified Butter) – As required
Salt – A pinch
**For the Stuffing and Toppings:**
Onion – 1 (sliced lengthwise)
Capsicum (Bell Pepper) – 1 (sliced lengthwise)
Green Chutney, Mayonnaise, and Chaat Masala

**Preparation Method**
First, take a large mixing bowl and add the yogurt. To this, add the ginger-garlic paste, red chili powder, turmeric powder, salt, and—most importantly—the Achari Masala. Whisk this mixture thoroughly until well combined. Now, add the paneer cubes to the bowl and mix gently with light hands, ensuring the marinade coats the paneer pieces evenly. Let it rest for 20–30 minutes.

Next, in a separate bowl, combine the flour, salt, and a little oil, then knead it into a soft dough. After letting the dough rest for 10 minutes, divide it into small balls (loiyas) and roll them out thinly into flatbreads. Heat a griddle (tawa), apply some oil or ghee, and cook the flatbreads on both sides until they turn golden brown. The paratha should be slightly crispy.

Finally, heat a little oil in a pan. Add the marinated paneer to the pan. Cook over medium heat until the moisture from the yogurt evaporates and the spices form a nice, thick coating over the paneer. Now, add the chopped bell peppers and onions. Keep in mind that the vegetables should not be cooked until completely soft; they should retain their crunch.

Now, take a prepared paratha. Spread some green mint chutney and a little mayonnaise in the center. Place the prepared Achari Paneer filling along one edge of the paratha. Sprinkle some raw onion rings, a little chaat masala, and lemon juice over the top.

Roll the paratha up tightly and wrap the bottom section with aluminum foil or tissue paper to prevent the filling from spilling out.

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