flavors of North India with our Veg Kathi Roll recipe. Packed with colorful veggies, and aromatic spices, and wrapped in a soft roti, these street-style delights are a perfect blend of savory and satisfying. Follow our easy steps to recreate this popular dish at home, bringing the vibrant essence of Indian street food right to your kitchen. Cooking North Indian street-style veg kathi rolls is a delightful culinary adventure! Here’s a step-by-step guide to make delicious veg kathi rolls:
Ingredients:
For the filling:
- 2 cups mixed vegetables (such as bell peppers, onions, carrots, cabbage, etc.), thinly sliced
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped
- Paneer cubes (optional)
For the roti (flatbread):
- 1 cup whole wheat flour
- Water, as needed
- Salt to taste
- Oil or ghee, for cooking
For assembling:
- Mint chutney
- Tamarind chutney
- Sliced onions
- Sliced tomatoes
- Chopped coriander leaves
- Lemon wedges
- Chaat masala (optional)
Instructions:
Preparing the filling:
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Add the sliced vegetables and paneer cubes (if using). Stir-fry on high heat for 5-7 minutes.
- Add garam masala, red chili powder, turmeric powder, and salt. Mix well.
- Cook until the vegetables are tender but still have a slight crunch. Sprinkle chopped coriander leaves and set aside.
Making the roti:
- In a bowl, mix whole wheat flour, salt, and water to form a soft dough.
- Divide the dough into equal-sized balls.
- Roll out each ball into a thin roti (flatbread) using a rolling pin.
- Cook the rotis on a hot griddle or tawa, flipping sides until both sides are lightly browned. Brush with oil or ghee while cooking.
Assembling the Kathi Rolls:
- Take a cooked roti and place it on a flat surface.
- Spread some mint chutney and tamarind chutney over the roti.
- Place a portion of the prepared vegetable filling in the center of the roti.
- Add some sliced onions, tomatoes, and chopped coriander leaves on top of the filling.
- Sprinkle a pinch of chaat masala (optional) and squeeze some lemon juice over the filling.
- Roll the roti tightly around the filling to form a roll.
- Secure the ends with a toothpick if needed.
- Serve the veg kathi rolls hot with extra chutneys on the side.
Enjoy your North Indian street-style veg kathi rolls!