Kathi rolls recipe – Healthy lunch, brunch or breakfast recipe. Kati rolls are a common street food in many parts of India. We can find these in fast food chains, restaurants and even on the streets stalls. Kathi rolls originated from the streets of kolkota and were made of grilled meat kababs rolled in paratha. Over the years these have become so popular that one can find many versions of the filling like mixed vegetables, paneer and even noodles. These are similar to the wraps but are made in the Indian style using roti/ paratha.
Kathi rolls are Indian style wraps made with veggie filling and green chutney.
For the roti / wraps
- 1heaped cup atta / whole wheat flour
- salt little (optional)
- 1/3cup water (can use warm water/ buttermilk) (adjust as needed)
- 1tsp oil (optional)
For the filling
- 1medium potato cubed (replace with any veggie)
- 1cup veggies of your choice (capsicum, peas, cauliflower, carrot etc)
- 1tbsp oil
- ½tsp cumin
- ½tsp mustard (optional)
- Pinchof hing / asafoetida
- 1onion thinly sliced
- ½ to ¾tsp ginger garlic paste or grated ginger or minced garlic
- ¼ to ½tsp garam masala
- ½ to ¾tsp coriander powder
- ¼ to ½tsp red chili powder (adjust as needed)
- Generous pinch of turmeric (prefer organic)
- salt as needed
- Few coriander leaves chopped
- 2 to 3tbsps Green chutney (link in step by step method) or any chutney
- Steam or boil potato until just done without making mushy.
- Make a soft dough using flour, salt, oil and water. Knead well until it becomes soft and pliable.
- Cover and set aside till the filling is ready.
- Heat a pan with oil. Allow mustard and cumin to crackle.
- Add hing, onions and salt. Saute until onions turn golden.
- Fry ginger garlic paste until the raw smell goes off.
- Add all the veggies. Add turmeric, chili powder, coriander powder and garam masala.
- Saute for 1 to 2 mins. Cover and cook on a low flame until the veggies are cooked. Set this aside to cool.
- Divide the dough to 4 to 5 equal parts.
- Lightly sprinkle the rolling area and dough ball with flour.
- Roll the ball evenly to a round layer.
- Heat a pan / griddle or tawa on a medium high heat. Gently transfer the roti to the tawa.
- When you see tiny bubbles, flip it and press down gently with a spatula.
- Cook on both the sides flipping until both the sides are cooked with golden to brown spots. Add ghee or oil now.
- 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
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.