Kathi roll recipe – delicious wraps or buns stuffed with a vegetarian spice filling. These mixed vegetable kathi rolls make a great brunch, lunch, or tiffin snack.

Rolls of Veg kathi and other variations of wraps have been requested by some readers. So I share these recipes. Preparing kathi rolls from scratch takes time. If you have the atta dough ready, it is faster to prepare. I share a simple but very tasty recipe.

In this veg kathi roll recipe, I used whole wheat dough to make the rolls. The stuffing is made with a mixture of vegetables like cauliflower, green peas, carrots, green beans, bell pepper and potatoes. I also added the paneer, although you can skip it if you want. You can also use tofu or instead extra firm silken tofu.

First prepare the vegetable stuffing. then prepare the rotis and place them in a roasting basket or casserole dish. If you’re making for the tiffin, wrap the rotis in foil, paper towels or butter paper.

Serve the veg kathi roll plain or with chutney or raita.

How to roll kathi

Steamed vegetables

1. Rinse and chop all the vegetables and put them in a pot or bowl that will fit in a 3-liter pressure cooker. You will need 1 cup of chopped small cauliflower florets, ½ cup of chopped carrot cubes, ½ cup of chopped potato cubes, ⅓ cup of green peas, ¼ cup of chopped green beans. You can also add your choice of vegetables.

2. Now add 1.5 cups of water to the stove. Place the pan on the stove.

3. Pressure cook 2 to 3 whistles over medium heat or 12 to 15 minutes. The vegetables should cook well while retaining their shape. You can also steam vegetables in a saucepan or electric rice cooker. Cover and keep aside.

Knead the dough

1. In a mixing bowl, saucepan or large platter, take 2 cups of atta (whole wheat flour) and ½ teaspoon of salt.

2. Then add 1 tablespoon of oil and 1 cup of water in portions. First, you can add ½ cup of water and add the remaining required amount of water later.

3. Start kneading. Add water as needed and knead to obtain a smooth, soft dough. cover the dough and for 30 minutes set aside to rest.

Prepare pickled onions

1. In a small bowl, take ⅓ cup of chopped onions, ½ teaspoon of chaat masala, ¼ teaspoon of Kashmiri chili powder (OR a pinch of red chili powder) and ¾ teaspoon of lemon juice or add to taste.

2. Mix very well. Cover and set aside or you can also refrigerate.

Make stuffing for the kathi roll

1. Heat 2 tablespoons of oil in a pan or kadai. Then add ¼ teaspoon of ajwain (carambola seeds) and ¼ teaspoon of cumin seeds. Let them stammer.

2. Then add ⅓ cup finely chopped onions

3. Sauté until the onions become translucent.

4. Add 1 teaspoon of ginger garlic paste.

5. Stir and sauté until the raw aroma of ginger and garlic is gone.

6. Add ½ cup of chopped tomatoes.

7. Mix well and sauté tomatoes over low to medium heat for 3 minutes or until softened.

8. Then add ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmir red pepper powder, ½ teaspoon of coriander powder and ½ teaspoon of garam masala powder. mix very well. If you are using regular red pepper powder, add ¼ teaspoon of it.

9. Then add ⅓ cup of chopped pepper cubes.

10. Sauté for two or three minutes.

11. Then add all the steamed vegetables. If there is water in the pot of steamed vegetables, add this water as well. Also add salt to taste.

12. Mix very well.

13. Over low to medium heat, sauté for 4 to 5 minutes. Make sure the veggie stuffing is dry.

14. Then add ¼ cup chopped coriander leaves. Mix very well.

Finally add ¼ cup of grated or crumbled paneer. Paneer is optional and you can ignore it. Check the taste and add more salt or chili powder if needed. Mix very well and keep the vegetable stuffing aside.

Preparation of rotis for the kathi roll

1. After 30 minutes, divide the dough into small or medium balls. It depends on the size of the envelopes you want to make. You can also make mini wraps.

2. Sprinkle the dough ball with a little flour. then roll gently for thin roasts. The roti should not be thick. If necessary during rolling, you can add a little more flour.

3. Place the roti on a hot tawa. cook the base until you can see bubbles appearing on the rotis or the roti is half done. note that the tawa must be hot. So cook over medium-high to high heat. Over low heat, the rotis will turn like papads.

4. Then turn roasted.

5. Spread oil all over.

6. Then flip again when the second side is half done. You will see slight golden blisters on the roti.

7. Spread oil on this side as well.

8. Turn once or twice more for even roasting. Remove and store the roti in a roasting basket or in a hot casserole dish. Prepare all rotis this way.

Make a kathi veg roll

1. Now take a single roti.

2. Place the veggie stuffing mixture in the center. you can also spread some mint and cilantro chutney on the rotis, before placing the vegetable stuffing.

3. Sprinkle chaat masala powder on top.

4. Add the pickled onions to the vegetable stuffing. You can also add grated cheddar cheese or paneer on top.

5. Now roll both sides of the roti

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

Serve the veg kathi rolls simply because they taste great the way they are. Or you can serve chutney or tomato ketchup on the side.