Kathi Roll | How to make Veg Kathi Roll
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 or a portable meal on the go!
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:
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.
You can add your choice of veggies also. Other veggies that can be added are broccoli, baby corn, sauteed spinach, beetroot and cooked corn.
I have also added paneer, though you can skip it if you want. You can also use tofu or extra firm silken tofu instead. If you like mushrooms then you can add them as well.
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.
How to make Kathi Roll Recipe
Steaming veggies
1. Rinse the veggies in fresh water. Then 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 and ¼ cup chopped french beans.
You can also add your choice of veggies.
2. Now add 1.5 cups water in the pressure cooker. Place the pan in the cooker.
3. Pressure cook for 2 to 3 whistles on medium heat or for 12 to 15 minutes. The veggies have to cook 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 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 powder, 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 Kathi Roll Stuffing
1. Heat 2 tablespoons oil in a pan or kadai. You can use any neutral-flavored oil.
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 stirring often till the onions turn translucent.
4. Add 1 teaspoon ginger-garlic paste.
5. Stir and saute for a few seconds or 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 heat for 3 minutes or till they soften.
8. Then add the following ground spices and mix very well.
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chilli powder (If using regular red chili powder, then add ¼ teaspoon of it.)
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder.
You can vary the amount of spices as per your taste buds.
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 heat saute for 4 to 5 minutes. Do make sure that the veg stuffing is dry.
14. Next add ¼ cup of chopped coriander leaves. Mix very well.
15. 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
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 heat. On a low heat, the rotis will become like papads.
4. Then flip the 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.
If you are looking for more Snacks recipes then do check:
Step by Step Photo Guide Above
Ingredients
for steaming veggies
- 1 cup chopped small cauliflower florets
- ½ cup chopped carrot cubes
- ½ cup chopped potato cubes
- ⅓ cup green peas, fresh or frozen
- ¼ cup chopped french beans
- 1.5 cups water for steaming veggies
for making masala
- 2 tablespoons oil
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon cumin seeds
- 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)
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri Chilli Powder or ¼ teaspoon red chili powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- ¼ cup chopped coriander leaves
- ¼ cup Paneer grated or crumbled, optional
- salt as required
for making rotis
- 2 cups whole wheat flour
- 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 Chilli Powder or one to two pinches of red chili powder
- ¾ teaspoon lemon juice or add as per taste
- grated cheese – optional
Instructions
steaming veggies
- 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.
- Now add 1.5 cups water in the cooker. Place the pan in the cooker.
- 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
- In a mixing bowl or pan or a large tray, take atta (whole wheat flour), oil & salt.
- Then add 1 cup water in parts. First you can add ½ cup water and add the remaining required amount of water later.
- 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
- In a small bowl, take thinly sliced onions, chaat masala, kashmiri red chili powder or a pinch of red chili powder lemon juice.
- Mix very well. Cover and keep aside or you can refrigerate too.
making veg stuffing
- Heat 2 tablespoons oil in a pan or kadai. Then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. Let them splutter.
- Then add ⅓ cup finely chopped onions and saute till the onions turn translucent.
- Add 1 teaspoon ginger-garlic paste.
- Stir and saute till the raw aroma of both ginger and garlic goes away.
- Add ½ cup chopped tomatoes.
- Mix well and saute the tomatoes on a low to medium flame for 3 minutes or till they soften.
- 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.
- Then add ⅓ cup chopped capsicum cubes & saute for two or three minutes.
- 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.
- Mix very well.
- On a low to medium flame saute for 4 to 5 minutes. Do make sure that the veg stuffing is dry.
- 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.
making rotis for veg kathi roll
- 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.
- 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.
- 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.
- Then flip roti.
- Spread some oil all over.
- Then flip again when the second side is ½ cooked.
- Spread some oil on this side too. You will see golden blisters on the roti.
- 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
- 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.
- 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
- 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 roll just plain as they taste good the way they are. Or you can accompany some chutney or tomato ketchup by the side.
Nutrition
This Kathi Roll post from the blog archives first published on December 2016 has been updated and republished on January 2023.
Very good.
this was so delicious !!
thank you for such fantastic recipe
Most welcome and thanks for the feedback.
Thanks a lot Dassana. Being a vegetarian and most of the food that we prepare is sans onion garlic,your recipes have been a blessing. PS: My husband’s cooking interests have peaked thanks to your videos ???
Thank you very much Deepti. Glad to know.
Tried this recipe and it was awesome. Received appreciation from my family. Thanks for such a wonderful recipe mam
Whatever recipe I try at home, I search in veg recipes of India only because the presentation will be in such a detailed way that author exactly knows where we beginners make mistake while trying the recipe. I almost learned all special dishes with this. There is a saying in kannada ‘varna mathram kalisidaatham guru’. The person who teaches single letter also becomes our guru.. Thank you Dasanna..
thank you dr sunayana k ????
i loved the kannada phrase and it is so true in our everyday life as well. thanks for sharing this rare gem of knowledge. pleased and happy. thanks again.
Thank you! It was perfect! Loved it and will be doing this again 🙂 i only made the roll for now, filled it with butter chicken… next time i will try some vegetables as well.
thanks for the review and feedback ana.
Hi dasanna
Just had a small query about the frankie. Will it not get soggy by 12:30pm when prepared by around 7am for children’s tiffin…
deepa i have already replied to your query. due to web cache the replies are not seen. if you refresh the browser then you can see my reply. since the sabzi filling is dry you can easily place it in the rolls. place the filling when its warm or at room temperature. also do not add onions as onions will release their juices and make the rolls moist and soggy.
Hi Dasanna
Just had a small query. If i prepare the roll at 7:00 in the morning won’t it become soggy by 12:30 (my kids lunch time)?
Plz help
Thanx.
skip onions and the chapatis rolls won’t be soggy. the vegetable stuffing is almost dry so from it there won’t be any sogginess. also place the veg stuffing once it becomes lukewarm. if you place in the roll when its hot and then fold, due to condensation from heat, the rolls will become moist and slightly soggy.
Kudos to the whole team for such a wonderful presentation of the recipes. 🙂
Thanks Vishwas
You have the loveliest blog ever!!Whenever I’m confused about any recipe U r there to help me out. I made this today for my uncle and aunt and they loved it! All thanks to you… keep posting such wonderful recipes n btw u r an awesome photographer along with being a chef.. love ur pics too… Thank you so much.
Welcome Zankhana. Thanks for your kind words and appreciation. Glad to know that you like the food photography and the recipes.
Very tasty recipe…….& healthy too i loved it…….
Thanks Jyoti
Very nice recipe, tried it was quite happy how it turned out.
Thanks Manojita for sharing positive feedback on veg kathi rolls.
I love all your recipes. But the process is too lengthy and a little cumbersome. You may consider re-formatting your presentation. I applaud your eye for detail though. Please disregard this feedback if irrelevant.
A well wisher
Warm regards
thanks kannan for the suggestion. i give the recipe in detail so that anyone can prepare the recipe. sometimes to a few tips here and there help to know about the right texture or consistency or color in the recipe. initially when i started i would keep everything short and simple, but i used to get many queries on these short and simple recipes. so i started writing in detail, so that its helpful even for a newbie to make a recipe.
Loved the above rolls..I am a novice in cooking but Ur instructions were soo good n clear..came out soo well.. thank u soo much
Welcome Alka. Glad to know that step by step recipe helped you.
Hi,yesterday I tried ur recipe it’s bcm so delicious thankiee mam thanks a lot
Welcome Fara. Glad to know this.
thank you
Welcome Dibya
Hi Dassana I made these today and they turned out very delicious. The only change I did was I added some green chillies while pounding ginger and garlic. The thing that draws me to your site is that your recipes can be made with easily available spices, your presentation of the recipes is simply adorable and always the dish becomes success. May God always bless you for the wonderful work you are doing. Thanks a lot.
thank you amita for the feedback on the recipe. green chilies can be added. i skipped green chilies to make these kathi rolls kid friendly.
also thanks for your lovely comment and kind wishes.
Hi, I made these yesterday and they turned out to be excellent. I have been following your recipes for while now and they have never let me down. Thank you for sharing them with us.
Regards
Yuga
welcome yuga. glad to know that all recipes are turning out good for you. happy cooking.
Dear Author,
What is the approximate servings with your measurements? I know it varies according to the size of chapatti but i am just interested in approximate serving.
Thanks,
Afoodlover
thanks. i had updated the servings, but looks like it has not got updated. its about 10 to 12 kathi rolls. it will depends on the size of the roti or chapati. i made large chapatis, so for this size, it will be 10 kathi rolls.