Kathi rolls are a common street food in many parts of India. They initially originated in the streets of Kolkata and were made of grilled meat rolled in paratha. There are so many version of this dish available throughout our city today. Kathi rolls are similar to wraps but these rolls use the Indian roti/paratha. You can easily make this at home and alter the recipe to suit your taste. Here, I have given the recipe for the basic version made with mixed vegetables. You can use only potatoes, paneer, any other veggies or leafy greens of your choice.
Ingredients for the kathi rolls
- 1 large cup of atta or whole wheat flour
- 1/3 cup of water (you can also use warm water or buttermilk)
- 1 tsp of oil
- Salt (optional)
Ingredients for the filling
- 1 large potato, cut up
- 1 cup of veggies – capsicum, peas, cauliflower, carrot, etc
- ½ tbsp of ginger garlic paste
- 1 onion, sliced thinly
- ½ tbsp red chilli powder
- 1 tbsp of oil
- ½ tsp of cumin
- ½ tsp of mustard seeds
- A pinch of turmeric
- ½ tsp of garam masala
- ½ tsp of coriander powder
- A pinch of hing/asafetida
- Salt to taste
- A handful of chopped coriander leaves
- 2 or 3 tbsp of green chutney (if you prefer, any other chutney will also do)
Kathi Rolls Preparation
- Put the atta in a mixing bowl and sprinkle some salt.
- Add 1 tsp of oil and 1/3 cup of water and mix it into dough.
- Knead it well until it looks soft and pliable. Then cover and set aside.
- Now heat oil in a pan. Add cumin and mustard seeds. When they begin to crackle, add hing.
- Add the onions and salt. Sauté for a minute, then add the ginger garlic paste.
- Sauté until the onions turn golden brown.
- Then add all the vegetables in the pan.
- Add turmeric, red chilli powder, garam masala and coriander powder.
- Mix well and sauté the mixture for 2 minutes.
- Then cover the pan and let it cook on a low flame for 2-3 minutes, until cooked.
- Then take it off the flame and let it cool. Using hot stuffing will break the roti quickly.
- Now take the dough and divide it into 4 or 5 equal balls.
- Dust the rolling board with flour and flatten each of the dough into a round shaped layer each.
- Fry the roti on a tawa or a pan. Glaze a little oil or ghee if necessary.
- Once the rotis are prepared, it’s time to make the kathi rolls.
- Smear the green chutney as much as you like on the roti. Make sure the chutney is smeared thick, so that it doesn’t become soggy and break.
- Add the cooked veggies as stuffing.
- Fold one edge of the roti towards the inner side and start rolling the roti vertically, tightly. You can use a toothpick to hold the roll in place.
- You can also wrap them in foil until you are ready to eat them.
- Delicious kathi roti is now ready to be devoured.
Try out the recipe and let me know how it goes!