Kathi rolls recipe – Healthy lunch, brunch or breakfast recipe. Kati rolls are a common street food in many parts of India. We can find these in fast food chains, restaurants and even on the streets stalls. Kathi rolls originated from the streets of kolkota and were made of grilled meat kababs rolled in paratha. Over the years these have become so popular that one can find many versions of the filling like mixed vegetables, paneer and even noodles. These are similar to the wraps but are made in the Indian style using roti/ paratha.
Kathi rolls are made often at home for the kids school lunch box and sometimes even for their evening meal. I am sharing a most common version made with mixed vegetables, you can alter the recipe to suit your kids taste.
I do not use much potatoes in my kids’ diet & prefer other veggies like carrots, cabbage, cauliflower, bell peppers etc. I make these kathi rolls most of the times without potatoes. You can also make these using only potatoes or paneer or any other vegetables & leafy greens of your choice.
In this post I have shared the stuffing recipe using potatoes, green peas and capsicum. You can also get creative and try out with any of the following dry sabzi recipes. All these have been tried and loved by my kids.
Raw banana dry curry
Paneer fry with mix veggies
Broccoli corn stir fry
Carrot stir fry
Baby corn stir fry
Mushroom pepper fry
You can also check more recipes for kids here.
Kathi rolls recipe below
Kathi rolls recipe | How to make veg kati roll | Kids Recipes
Ingredients (240 ml cup used)
For the roti / wraps
- 1 heaped cup atta / whole wheat flour
- salt little (optional)
- 1/3 cup water (can use warm water/ buttermilk)( adjust as needed)
- 1 tsp oil (optional)
For the filling
- 1 medium potato cubed (replace with any veggie)
- 1 cup veggies of your choice (capsicum, peas, cauliflower, carrot etc)
- 1 tbsp oil
- ½ tsp cumin
- ½ tsp mustard (optional)
- Pinch of hing / asafoetida
- 1 onion thinly sliced
- ½ to ¾ tsp ginger garlic paste or grated ginger or minced garlic
- ¼ to ½ tsp garam masala
- ½ to ¾ tsp coriander powder
- ¼ to ½ tsp red chili powder (adjust as needed)
- Generous pinch of turmeric (prefer organic)
- salt as needed
- Few coriander leaves chopped
- 2 to 3 tbsps Green chutney (link in step by step method) or any chutney
How to make the recipe
Steam or boil potato until just done without making mushy.
Make a soft dough using flour, salt, oil and water. Knead well until it becomes soft and pliable.
Cover and set aside till the filling is ready.
Heat a pan with oil. Allow mustard and cumin to crackle.
Add hing, onions and salt. Saute until onions turn golden.
Fry ginger garlic paste until the raw smell goes off.
Add all the veggies. Add turmeric, chili powder, coriander powder and garam masala.
Saute for 1 to 2 mins. Cover and cook on a low flame until the veggies are cooked. Set this aside to cool.
Divide the dough to 4 to 5 equal parts.
Lightly sprinkle the rolling area and dough ball with flour.
Roll the ball evenly to a round layer.
Heat a pan / griddle or tawa on a medium high heat. Gently transfer the roti to the tawa.
When you see tiny bubbles, flip it and press down gently with a spatula.
Cook on both the sides flipping until both the sides are cooked with golden to brown spots. Add ghee or oil now.
Spread a kitchen cloth or tissue over a plate. Transfer the roti to it. Make all the rotis and stack them in the plate.
Making kati rolls
Smear chutney over the roti. Add a sufficient amount of cooked veggies to one side of the roti. Begin to roll it tightly and prick a tooth pick to hold in shape.
How to make kathi rolls recipe
1. Steam or boil potatoes. I used 1 large potato, washed, peeled and cubed. I steamed in pressure cooker until just done.
2. If you know how to make roti, you may skip the first few steps of making them. Add 1 cup atta to a mixing bowl. Sprinkle little salt. I usually do not use salt.
3. Add 1 tsp oil and little less than 1/3 cup water. Oil is optional. You can also use buttermilk to make the dough.
4. Mix it to a dough. Knead well until it looks soft and pliable. Cover and set aside until the filling is ready.
5. Heat a pan with oil. Add cumin and mustard (optional). When they begin to crackle, add hing.
6. Add sliced onion and sprinkle salt. Saute until they slightly discolor.
7. Add ginger garlic paste.
8. Saute until the raw smell goes off.
9. Add the mixed veggies. I used aloo, green peas and capsicum. If using leafy greens like palak or methi, you can add them too now.
10. Add turmeric, red chili powder, garam masala and coriander powder. For the kids’ I generally use less garam masala and more coriander powder and saunf powder.
11. Mix everything well and saute for a minute.
12. Cover and cook on a very low heat for 2 to 3 mins until the capsicum partially cooks. Set this aside. While these cook, I finish making the fresh green chutney. You can find the recipe of green chutney here. Sometimes I skip making the green chutney and use the chutney I make for my idli dosa.
13. Allow this to cool. Using hot filling to make kathi rolls will break the roti quickly.
14. Divide the dough to 4 to 5 equal parts. Shape them to round balls.
15. Dust the rolling board with flour. Flatten a ball and sprinkle flour over it on both the sides.
16. Begin to roll it evenly to a round shaped layer. Set this aside and continue to make the rest while you fry them.
17. Heat a tawa / griddle. When it is hot enough, transfer the roti to the pan.
18. When you begin to see the bubbles, flip it and press down gently.
19. Flip it and cook on both the sides until golden to brown spots appear. You can add ghee or oil at this stage. Spread a kitchen cloth or tissue over a plate. Transfer the cooked roti to the plate and stack them.
20. Smear the chutney as much as you like. Make sure the chutney is thick else the roti will turn soggy and break. You can also use fresh veggies like shredded cabbage, onions and carrots.
21. Fold one edge of the roti towards the inner side. Begin to roll it tightly. Use a tooth pick to hold the kati roll in shape. You can also use a foil to wrap one end of the rolls.
Keep them covered until used.