kathi roll recipe with step by step photos – delicious wraps or rolls stuffed with a spiced mix veg stuffing. these mix veg kathi roll make for a good brunch, lunch or tiffin box snack.

veg kathi rolls and some more variations of wraps have been requested by some readers. so i am sharing these recipes. preparing kathi rolls from scratch takes time. if you have the atta dough ready, then these are more quick to prepare. i am sharing a simple recipe but very tasty. i have already shared two more delicious variations like:

• paneer kathi roll
• frankie recipe

in this veg kathi rolls recipe, i have used whole wheat dough to make the rolls. the stuffing is made with mix veggies like cauliflower, green peas, carrots, french beans, capsicum and potatoes. i have also added paneer, though you can skip it if you want. you can also use tofu or extra firm silken tofu instead.

do prepare the veg stuffing first. then prepare rotis and place them in a roti basket or casserole. if preparing for tiffin, then wrap rotis in foil, paper towels or butter paper.

serve veg kathi roll plain or with some chutney or raita.

if you are looking for more snacks recipes then do check:

1. paneer bread roll
2. bread roll
3. veg spring roll
4. cheese bread roll

4.5 from 14 votes

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kathi roll recipe

veg kathi roll recipe - delicious wraps or rolls stuffed with a spiced mix veg stuffing. kathi rolls makes for a good brunch, lunch or tiffin box snack

course main course, snacks

cuisine indian street food

prep time 30 minutes

cook time 20 minutes

total time 50 minutes

servings 10 rolls

author dassana

ingredients (1 cup = 250 ml)

for steaming veggies

• 1 cup chopped small cauliflower florets (phool gobi)
• ½ cup chopped carrot cubes (gajar)
• ½ cup chopped potato cubes
• ⅓ cup green peas, fresh or frozen (matar)
• ¼ cup chopped french beans
• 1.5 cups water for steaming veggies

for making masala for kathi roll recipe

• 2 tablespoons oil
• ¼ teaspoon ajwain (carom seeds)
• ¼ teaspoon cumin seeds (jeera)
• ⅓ cup finely chopped onions OR 1 medium sized onion, chopped
• 1 teaspoon ginger-garlic paste
• 100 grams tomatoes OR 1 large tomato or ½ cup chopped 1 cm tomato cubes
• 1/3 cup chopped 1 cm capsicum cubes (bell pepper or shimla mirch)
• ¼ teaspoon turmeric powder
• ½ teaspoon kashmiri red chili powder OR ¼ teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala powder
• ¼ cup chopped coriander leaves
• ¼ cup grated or crumbled paneer, - OPTIONAL
• salt as required

for making rotis

• 2 cups whole wheat flour or atta
• ½ teaspoon salt or add as required
• 1 tablespoon oil
• 1 cup water or add as required
• oil or ghee as required for roasting rotis

toppings for veg kathi roll

• ⅓ cup thinly sliced onions OR 1 medium onion, thinly sliced
• ½ teaspoon chaat masala
• ¼ teaspoon kashmiri red chili powder OR a pinch of red chili powder
• ¾ teaspoon lemon juice or add as per taste
• grated cheese, - OPTIONAL

how to make kathi roll recipe

steaming veggies for veg kathi roll recipe

1. rinse and chop all veggies and take them in a pan or bowl that fits inside a 3 litre pressure cooker. you can also add your choice of veggies.

2. now add 1.5 cups water in the cooker. place the pan in the cooker.

3. pressure cook for 2 to 3 whistles on medium flame or for 12 to 15 minutes. the veggies have to cooked well, yet retain their shape. you can also steam veggies in a pan or an electric rice cooker. cover and keep aside.

kneading dough for kathi roll

1. in a mixing bowl or pan or a large tray, take atta (whole wheat flour), oil & salt.

2. then add 1 cup water in parts. first you can add ½ cup water and add the remaining required amount of water later.

3. begin to knead. add water as required and knead to a smooth soft dough.

4. cover the dough and keep aside for it to rest for 30 minutes.

preparing marinated onions

1. in a small bowl, take thinly sliced onions, chaat masala, kashmiri red chili powder OR a pinch of red chili powder lemon juice. 

2. mix very well. cover and keep aside or you can refrigerate too.

making veg stuffing for kathi roll recipe

1. heat 2 tablespoons oil in a pan or kadai. then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. let them splutter.

2. then add ⅓ cup finely chopped onions and saute till the onions turn translucent.

3. add 1 teaspoon ginger-garlic paste.

4. stir and saute till the raw aroma of both ginger and garlic goes away.

5. add ½ cup chopped tomatoes.

6. mix well and saute the tomatoes on a low to medium flame for 3 minutes or till they soften. 

7. then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder. mix very well. if using regular red chili powder, then add ¼ teaspoon of it.

8. then add ⅓ cup chopped capsicum cubes & saute for two or three minutes.

9. next add all the steamed veggies. if there is any water in the pan of the steamed veggies, then add this water too. also add salt as per taste.

10. mix very well.

11. on a low to medium flame saute for 4 to 5 minutes. do make sure that the veg stuffing is dry.

12. next add ¼ cup chopped coriander leaves. mix very well.

13. lastly add ¼ cup grated or crumbled paneer. paneer is optional and you can skip it. check the taste and add more salt or chili powder if required. mix very well and keep the veg stuffing aside.

making rotis for veg kathi roll

1. after 30 minutes, divide the dough into small or medium sized balls. this depends on the size of the wraps you want to make. you can also make mini wraps.

2. dust the dough ball with some flour. then gently roll to thin roti. the roti should not be thick. if required while rolling, you can add some more flour.

3. place the roti on a hot tawa. cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked. do note that the tawa should be hot. so cook on a medium-high to high flame. on a low flame, the rotis will become like papads.

4. then flip roti.

5. spread some oil all over.

6. then flip again when the second side is ½ cooked.

7. spread some oil on this side too. you will see golden blisters on the roti.

8. flip once or twice more for even roasting. remove and keep the roti in a roti basket or in a warm casserole. prepare all rotis this way.

making kathi roll recipe

1. now take a single roti. place the mix veggie stuffing in the centre. if you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing.

2. sprinkle some chaat masala powder on top. add the marinated onions on top of the veg stuffing. you can also add some grated cheddar cheese or paneer on top. now roll both the sides of the roti

3. you can wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. if you want you can even secure the wraps with a toothpick. you can even pack these in tiffin box. skip adding onions if packing in tiffin box.

4. serve veg kathi roll just plain as they taste good the way they are. or you can accompany some chutney or tomato ketchup by the side.

recipe notes

• you can add less or more spice powders.
• you can add your choice of veggies. also greens like palak or methi leaves can be added in the stuffing. 

 

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how to make kathi roll recipe

steaming veggies

1. rinse and chop all veggies and take them in a pan or bowl that fits inside a 3 litre pressure cooker. you will need 1 cup chopped small cauliflower florets, ½ cup chopped carrot cubes, ½ cup chopped potato cubes, ⅓ cup green peas, ¼ cup chopped french beans. you can also add your choice of veggies.

2. now add 1.5 cups water in the cooker. place the pan in the cooker.

3. pressure cook for 2 to 3 whistles on medium flame or for 12 to 15 minutes. the veggies have to cooked well, yet retain their shape. you can also steam veggies in a pan or an electric rice cooker. cover and keep aside.

kneading dough

1. in a mixing bowl or pan or a large tray, take 2 cups atta (whole wheat flour) and ½ teaspoon salt.

2. then add 1 tablespoon oil and 1 cup water in parts. first you can add ½ cup water and add the remaining required amount of water later.

3. begin to knead. add water as required and knead to a smooth soft dough. cover the dough and keep aside for it to rest for 30 minutes.

preparing marinated onions

1. in a small bowl, take ⅓ cup thinly sliced onions, ½ teaspoon chaat masala, ¼ teaspoon kashmiri red chili powder (OR a pinch of red chili powder) and ¾ teaspoon lemon juice or add as per taste.

2. mix very well. cover and keep aside or you can refrigerate too.

making stuffing for kathi roll

1. heat 2 tablespoons oil in a pan or kadai. then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. let them splutter.

2. then add ⅓ cup finely chopped onions

3. saute till the onions turn translucent.

4. add 1 teaspoon ginger-garlic paste.

5. stir and saute till the raw aroma of both ginger and garlic goes away.

6. add ½ cup chopped tomatoes.

7. mix well and saute the tomatoes on a low to medium flame for 3 minutes or till they soften.

8. then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder. mix very well. if using regular red chili powder, then add ¼ teaspoon of it.

9. then add ⅓ cup chopped capsicum cubes.

10. saute for two or three minutes.

11. next add all the steamed veggies. if there is any water in the pan of the steamed veggies, then add this water too. also add salt as per taste.

12. mix very well.

13. on a low to medium flame saute for 4 to 5 minutes. do make sure that the veg stuffing is dry.

14. next add ¼ cup chopped coriander leaves. mix very well.

lastly add ¼ cup grated or crumbled paneer. paneer is optional and you can skip it. check the taste and add more salt or chili powder if required. mix very well and keep the veg stuffing aside.

preparing rotis for kathi roll

1. after 30 minutes, divide the dough into small or medium sized balls. this depends on the size of the wraps you want to make. you can also make mini wraps.

2. dust the dough ball with some flour. then gently roll to thin roti. the roti should not be thick. if required while rolling, you can add some more flour.

3. place the roti on a hot tawa. cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked. do note that the tawa should be hot. so cook on a medium-high to high flame. on a low flame, the rotis will become like papads.

4. then flip roti.

5. spread some oil all over.

6. then flip again when the second side is ½ cooked. you will see light golden blisters on the roti.

7. spread some oil on this side too.

8. flip once or twice more for even roasting. remove and keep the roti in a roti basket or in a warm casserole. prepare all rotis this way.

making veg kathi roll

1. now take a single roti.

2. place the mix veggie stuffing in the centre. if you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing.

3. sprinkle some chaat masala powder on top.

4. add the marinated onions on top of the veg stuffing. you can also add some grated cheddar cheese or paneer on top.

5. now roll both the sides of the roti

6. you can wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. if you want you can even secure the wraps with a toothpick. you can even pack these in tiffin box. skip adding onions if packing in tiffin box.

serve veg kathi rolls just plain as they taste good the way they are. or you can accompany some chutney or tomato ketchup by the side.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.