Veg Kathi Rolls

Makes: 4 Rolls

Serving Size: 1 roll per person (for a light meal) or 2 rolls per person (for a filling meal)

Preparation Time: 20-25 minutes

Cooking Time: 15-20 minutes

 

Ingredients 

For the Paratha (Flatbread) 

• 1 cup Whole wheat flour 

• 1/2 cup All-purpose flour 

• 1/2 tsp Salt 

• Water as needed to knead 

• Oil or butter for pan frying paranthas 

For the Filling 

• 200g Paneer (or tofu) , cut into thin strips 

• 1 cup Bell peppers , thinly sliced (you can use red, yellow, or green) 

• 1 medium Onion , sliced 

• 1 medium Carrot, julienned (optional) 

• 1 tsp each Ginger-garlic paste or chopped finely 

• 1/2 tsp Coriander powder 

• 1/2 tsp Coriander seeds, coarsely crushed 

• 1/2 tsp Garam masala 

• 1/2 tsp Chaat masala 

• 1/2 tsp Red chili powder (optional, for extra spice) 

• Salt to taste 

• 1 tbsp Oil 

For the Sauce - Option 1 

• 1/2 cup Yogurt 

• 2 tbsp Mint chutney or green chutney 

• Salt to taste 

Combine everything together to make a spread 

For the Sauce- Option 2 

• 4tsp Mayonnaise ( you can use eggless mayonnaise) 

• 2 tbsp Mint chutney 

• Salt to taste 

Combine everything together to make a spread 

For Assembly 

• Green chilies, finely chopped (optional) 

• Fresh cilantro leaves, chopped 

• Lemon wedges 

Instructions 

Make the Dough and Parathas 

• Combine the whole wheat flour, all-purpose flour, and salt in a bowl. Gradually add water and knead until a soft dough forms. 

• Let the dough rest for 15 minutes, then divide it into four balls. 

• Roll each ball into a thin, round paratha. Heat a pan, brush it lightly with oil, and cook each paratha until golden spots appear on both sides. Set aside. 

Prepare the Filling 

• Heat oil in a pan over medium heat. Add lightly crushed coriander seeds. Once starts to crackle, add ginger-garlic and sauté for a few seconds until fragrant. 

• Add onions, bell peppers, and any other vegetables of your choice(optional). Cook until they soften slightly but still have a crunch. 

• Add paneer strips, coriander powder, garam masala, chaat masala, red chili powder, and salt. Stir and cook for 2-3 minutes until well combined. Remove from heat. 

Make the Sauce 

• Mix the yogurt or mayonnaise with mint chutney and salt. Adjust seasoning if needed. Set aside. 

Assemble the Rolls 

• Place a paratha on a plate, spread a spoonful of the sauce down the center. 

• Add a portion of the filling along the sauce line. Sprinkle with chopped green chilies and cilantro, and squeeze a bit of lemon juice (optional). 

• Roll the paratha tightly around the filling. Wrap in parchment paper if desired, making it easier to hold and enjoy. 

Tips 

• Customize the Filling-  Add other veggies like carrots, green beans, cabbage, mushrooms, zucchini, or spinach for a nutrient boost. 

• Spice it Up- Increase or reduce chili powder based on your spice preference. 

• Keep it Fresh- Serve with fresh lemon wedges to add zest and brightness. 

• For a Healthier Option-  Use whole wheat parathas or try baking instead of pan-frying. 

You can also use frozen malaysian paranthas or flour tortillas to skip the step of cooking paranthas 

• I used eggless mayonnaise to this to keep it vegetarian and less calories