Kathi roll recipe with step-by-step pictures. Scrumptious wraps or rolls filled with a spiced combine veg stuffing. These combine veg kathi roll make for a superb brunch, lunch or tiffin field snack or a transportable meal on the go!
Veg kathi rolls and a few extra variations of wraps have been requested by some readers. So I’m sharing these recipes.
Getting ready kathi rolls from scratch takes time. When you’ve got the atta dough prepared, then these are extra fast to arrange. I’m sharing a easy recipe however very tasty. I’ve already shared two extra scrumptious variations like:
On this veg kathi rolls recipe, I’ve used entire wheat dough to make the rolls. The stuffing is made with combine veggies like cauliflower, inexperienced peas, carrots, french beans, capsicum and potatoes.
You’ll be able to add your alternative of veggies additionally. Different veggies that may be added are broccoli, child corn, sauteed spinach, beetroot and cooked corn.
I’ve additionally added paneer, although you’ll be able to skip it if you would like. You can too use tofu or further agency silken tofu as a substitute. In case you like mushrooms then you’ll be able to add them as nicely.
Do put together the veg stuffing first. Then put together rotis and place them in a roti basket or casserole. If getting ready for tiffin, then wrap rotis in foil, paper towels or butter paper.
Serve veg kathi roll plain or with some chutney or raita.
Step-by-Step Information
Tips on how to make Kathi Roll
Steaming veggies
1. Rinse the veggies in recent water. Then chop all veggies and take them in a pan or bowl that matches inside a 3 litre strain cooker.
You will want 1 cup chopped small cauliflower florets, ½ cup chopped carrot cubes, ½ cup chopped potato cubes, ⅓ cup inexperienced peas and ¼ cup chopped french beans.
You can too add your alternative of veggies.
2. Now add 1.5 cups water within the strain cooker. Place the pan within the cooker.
3. Strain cook dinner for two to three whistles on medium warmth or for 12 to fifteen minutes. The veggies must cook dinner nicely, but retain their form. You can too steam veggies in a pan or an electrical rice cooker. Cowl and maintain apart.
Kneading dough
1. In a mixing bowl or pan or a big tray, take 2 cups entire wheat flour and ½ teaspoon salt.
2. Then add 1 tablespoon oil and 1 cup water in components. First you’ll be able to add ½ cup water and add the remaining required quantity of water later.
3. Start to knead. Add water as required and knead to a easy mushy dough. Cowl the dough and maintain apart for it to relaxation for half-hour.
Getting ready marinated onions
1. In a small bowl, take ⅓ cup thinly sliced onions, ½ teaspoon chaat masala powder, ¼ teaspoon Kashmiri pink chili powder (OR a pinch of pink chili powder) and ¾ teaspoon lemon juice or add as per style.
2. Combine very nicely. Cowl and maintain apart or you’ll be able to refrigerate too.
Making stuffing
1. Warmth 2 tablespoons oil in a pan or kadai. You should utilize any neutral-flavored oil.
Then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. Allow them to splutter.
2. Then add ⅓ cup finely chopped onions
3. Saute stirring usually until the onions flip translucent.
4. Add 1 teaspoon ginger-garlic paste.
5. Stir and saute for a couple of seconds or until the uncooked aroma of each ginger and garlic goes away.
6. Add ½ cup chopped tomatoes.
7. Combine nicely and saute the tomatoes on a low to medium warmth for 3 minutes or until they soften.
8. Then add the next floor spices and blend very nicely.
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri pink chilli powder (If utilizing common pink chili powder, then add ¼ teaspoon of it.)
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder.
9. Then add ⅓ cup chopped capsicum cubes.
10. Saute for two or three minutes.
11. Subsequent add all of the steamed veggies. If there may be any water within the pan of the steamed veggies, then add this water too. Additionally add salt as per style.
12. Combine very nicely.
13. On a low to medium warmth saute for 4 to five minutes. Do make it possible for the veg stuffing is dry.
14. Subsequent add ¼ cup of chopped coriander leaves. Combine very nicely.
15. Lastly add ¼ cup grated or crumbled paneer. Paneer is elective and you may skip it. Test the style and add extra salt or chili powder if required. Combine very nicely and maintain the veg stuffing apart.
Getting ready Rotis
1. After half-hour, divide the dough into small or medium sized balls. This depends upon the dimensions of the wraps you need to make. You can too make mini wraps.
2. Mud the dough ball with some flour. then gently roll to skinny roti. The roti shouldn’t be thick. If required whereas rolling, you’ll be able to add some extra flour.
3. Place the roti on a scorching tawa. Prepare dinner the bottom until you see bubbles showing on the rotis or the roti is ¼th cooked.
Do word that the tawa must be scorching. So cook dinner on a medium-high to excessive warmth. On a low warmth, the rotis will change into like papads.
4. Then flip roti.
5. Unfold some oil throughout.
6. Then flip once more when the second aspect is ½ cooked. You will note gentle golden blisters on the roti.
7. Unfold some oil on this aspect too.
8. Flip a couple of times extra for even roasting. Take away and maintain the roti in a roti basket or in a heat casserole. Put together all rotis this manner.
Making veg kathi roll
1. Now take a single roti.
2. Place the combine veggie stuffing within the centre. in case you have mint coriander chutney, you can too unfold some chutney on the rotis, earlier than putting the veg stuffing.
3. Sprinkle some chaat masala powder on prime.
4. Add the marinated onions on prime of the veg stuffing. You can too add some grated cheddar cheese or paneer on prime.
5. Now roll each the perimeters of the roti
6. You’ll be able to wrap them in butter paper or aluminium foil from the bottom, in order that whereas consuming the stuffing doesn’t fall down. If you would like you’ll be able to even safe the wraps with a toothpick. You’ll be able to even pack these in tiffin field.
Skip including onions if packing in tiffin field.
Serve veg kathi rolls simply plain as they style good the best way they’re. Or you’ll be able to accompany some chutney or tomato ketchup by the aspect.
In case you are searching for extra Snacks recipes then do verify:
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Kathi Roll
Veg kathi roll is a scrumptious wraps or rolls filled with a spiced combine veg stuffing. Kathi rolls makes for a superb brunch, lunch or tiffin field snack
Prep Time 30 minutes
Prepare dinner Time 20 minutes
Complete Time 50 minutes
toppings for veg kathi roll
Forestall your display from going darkish whereas making the recipe
steaming veggies
Rinse and chop all veggies and take them in a pan or bowl that matches inside a 3 litre strain cooker. You can too add your alternative of veggies.
Now add 1.5 cups water within the cooker. Place the pan within the cooker.
Strain cook dinner for two to three whistles on medium flame or for 12 to fifteen minutes. The veggies must cooked nicely, but retain their form. You can too steam veggies in a pan or an electrical rice cooker. Cowl and maintain apart.
kneading dough
In a mixing bowl or pan or a big tray, take atta (entire wheat flour), oil & salt.
Then add 1 cup water in components. First you’ll be able to add ½ cup water and add the remaining required quantity of water later.
Start to knead. Add water as required and knead to a easy mushy dough.
Cowl the dough and maintain apart for it to relaxation for half-hour.
getting ready marinated onions
In a small bowl, take thinly sliced onions, chaat masala, kashmiri pink chili powder or a pinch of pink chili powder lemon juice.
Combine very nicely. Cowl and maintain apart or you’ll be able to refrigerate too.
making veg stuffing
Warmth 2 tablespoons oil in a pan or kadai. Then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. Allow them to splutter.
Then add ⅓ cup finely chopped onions and saute until the onions flip translucent.
Add 1 teaspoon ginger-garlic paste.
Stir and saute until the uncooked aroma of each ginger and garlic goes away.
Add ½ cup chopped tomatoes.
Combine nicely and saute the tomatoes on a low to medium flame for 3 minutes or until they soften.
Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri pink chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder. Combine very nicely. If utilizing common pink chili powder, then add ¼ teaspoon of it.
Then add ⅓ cup chopped capsicum cubes & saute for 2 or three minutes.
Subsequent add all of the steamed veggies. If there may be any water within the pan of the steamed veggies, then add this water too. Additionally add salt as per style.
Combine very nicely.
On a low to medium flame saute for 4 to five minutes. Do make it possible for the veg stuffing is dry.
Subsequent add ¼ cup chopped coriander leaves. Combine very nicely.
Lastly add ¼ cup grated or crumbled paneer. Paneer is elective and you may skip it. Test the style and add extra salt or chili powder if required. Combine very nicely and maintain the veg stuffing apart.
making rotis for veg kathi roll
After half-hour, divide the dough into small or medium sized balls. This depends upon the dimensions of the wraps you need to make. You can too make mini wraps.
Mud the dough ball with some flour. Then gently roll to skinny roti. The roti shouldn’t be thick. If required whereas rolling, you’ll be able to add some extra flour.
Place the roti on a scorching tawa. Prepare dinner the bottom until you see bubbles showing on the rotis or the roti is ¼th cooked. Do word that the tawa must be scorching. So cook dinner on a medium-high to excessive flame. On a low flame, the rotis will change into like papads.
Then flip roti.
Unfold some oil throughout.
Then flip once more when the second aspect is ½ cooked.
Unfold some oil on this aspect too. You will note golden blisters on the roti.
Flip a couple of times extra for even roasting. Take away and maintain the roti in a roti basket or in a heat casserole. Put together all rotis this manner.
making kathi roll
Now take a single roti. Place the combination veggie stuffing within the centre. When you’ve got mint coriander chutney, you can too unfold some chutney on the rotis, earlier than putting the veg stuffing.
Sprinkle some chaat masala powder on prime. Add the marinated onions on prime of the veg stuffing. You can too add some grated cheddar cheese or paneer on prime. Now roll each the perimeters of the roti
You’ll be able to wrap them in butter paper or aluminium foil from the bottom, in order that whereas consuming the stuffing doesn’t fall down. If you would like you’ll be able to even safe the wraps with a toothpick. You’ll be able to even pack these in tiffin field. Skip including onions if packing in tiffin field.
Serve veg kathi roll simply plain as they style good the best way they’re. Or you’ll be able to accompany some chutney or tomato ketchup by the aspect.
- You’ll be able to add much less or extra spice powders.
- You’ll be able to add your alternative of veggies. Additionally greens like palak or methi leaves could be added within the stuffing.
Diet Info
Kathi Roll
Quantity Per Serving
Energy 200 Energy from Fats 99
% Each day Worth*
Fats 11g17%
Saturated Fats 2g13%
Trans Fats 1g
Ldl cholesterol 4mg1%
Sodium 254mg11%
Potassium 247mg7%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 2g2%
Protein 5g10%
Vitamin A 1298IU26%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 16mg19%
Vitamin E 4mg27%
Vitamin Ok 8µg8%
Calcium 47mg5%
Vitamin B9 (Folate) 27µg7%
Iron 3mg17%
Magnesium 43mg11%
Phosphorus 110mg11%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie weight-reduction plan.
This Kathi Roll publish from the weblog archives first revealed on December 2016 has been up to date and republished on December 2022.
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