Kathi rolls | veg kati roll
Embrace the hidden foodie inside you and try your hand at making this delicious Kathi rolls by parveen. Perfect for 2 people, the lovely flavours of this Kathi rolls will make everyone’s taste buds extremely happy and will always leave people asking for more. Food lovers drool over the Kathi rolls because the first bite of the Kathi rolls leads to an explosion of wonderful flavours in the mouth. The irresistible combination of freshness and tastiness, coupled with the various health benefits associated with Kathi rolls. Create this Kathi rolls by following the step-by-step instructions given by parveen and don’t forget to share this recipe for Kathi rolls with all your near and dear ones-eating and sharing are two of the most important things that we do these days. Simple, easy and quick to make-the Kathi rolls is comfort food at its best!
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
For the roti / wraps
- 1 heaped cup atta / whole wheat flour
- salt little (optional)
- 1/3 cup water (can use warm water/ buttermilk)( adjust as needed)
- 1 tsp oil (optional)
For the filling
- 1 medium potato cubed (replace with any veggie)
- 1 cup veggies of your choice (capsicum, peas, cauliflower, carrot etc)
- 1 tbsp oil
- ½ tsp cumin
- ½ tsp mustard (optional)
- Pinch of hing / asafoetida
- 1 onion thinly sliced
- ½ to ¾ tsp ginger garlic paste or grated ginger or minced garlic
- ¼ to ½ tsp garam masala
- ½ to ¾ tsp coriander powder
- ¼ to ½ tsp red chili powder (adjust as needed)
- Generous pinch of turmeric (prefer organic)
- salt as needed
- Few coriander leaves chopped
- 2 to 3 tbsps Green chutney (link in step by step method) or any chutney
How to make the recipe
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Steam or boil potato until just done without making mushy.
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Make a soft dough using flour, salt, oil and water. Knead well until it becomes soft and pliable.
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Cover and set aside till the filling is ready.
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Heat a pan with oil. Allow mustard and cumin to crackle.
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Add hing, onions and salt. Saute until onions turn golden.
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Fry ginger garlic paste until the raw smell goes off.
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Add all the veggies. Add turmeric, chili powder, coriander powder and garam masala.
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Saute for 1 to 2 mins. Cover and cook on a low flame until the veggies are cooked. Set this aside to cool.
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Divide the dough to 4 to 5 equal parts.
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Lightly sprinkle the rolling area and dough ball with flour.
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Roll the ball evenly to a round layer.
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Heat a pan / griddle or tawa on a medium high heat. Gently transfer the roti to the tawa.
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When you see tiny bubbles, flip it and press down gently with a spatula.
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Cook on both the sides flipping until both the sides are cooked with golden to brown spots. Add ghee or oil now.
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Spread a kitchen cloth or tissue over a plate. Transfer the roti to it. Make all the rotis and stack them in the plate.
Making kati rolls
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Smear chutney over the roti. Add a sufficient amount of cooked veggies to one side of the roti. Begin to roll it tightly and prick a tooth pick to hold in shape.
