Veg kathi rolls and some more variations of wraps have been requested by some readers. So I am sharing these recipes. Preparing kathi rolls from scratch takes time. If you have the atta dough ready, then these are more quick to prepare. I am sharing a simple recipe but very tasty. I have already shared two more delicious variations like:

Paneer kathi rollFrankie recipe

In this veg kathi rolls recipe, I have used whole wheat dough to make the rolls. The stuffing is made with mix veggies like cauliflower, green peas, carrots, french beans, capsicum and potatoes. You can add your choice of veggies also. Other veggies that can be added are broccoli, baby corn, sauteed spinach, beetroot and cooked corn. I have also added paneer, though you can skip it if you want. You can also use tofu or extra firm silken tofu instead. If you like mushrooms then you can add them as well. Do prepare the veg stuffing first. Then prepare rotis and place them in a roti basket or casserole. If preparing for tiffin, then wrap rotis in foil, paper towels or butter paper. Serve veg kathi roll plain or with some chutney or raita.

How to make Kathi Roll Recipe

Steaming veggies

  1. Rinse the veggies in fresh water. Then chop all veggies and take them in a pan or bowl that fits inside a 3 litre pressure cooker. You will need 1 cup chopped small cauliflower florets, ½ cup chopped carrot cubes, ½ cup chopped potato cubes, ⅓ cup green peas and ¼ cup chopped french beans. You can also add your choice of veggies.
  2. Now add 1.5 cups water in the pressure cooker. Place the pan in the cooker.
  3. Pressure cook for 2 to 3 whistles on medium heat or for 12 to 15 minutes. The veggies have to cook well, yet retain their shape. You can also steam veggies in a pan or an electric rice cooker. Cover and keep aside. Kneading dough
  4. In a mixing bowl or pan or a large tray, take 2 cups whole wheat flour and ½ teaspoon salt.
  5. Then add 1 tablespoon oil and 1 cup water in parts. First you can add ½ cup water and add the remaining required amount of water later.
  6. Begin to knead. Add water as required and knead to a smooth soft dough. Cover the dough and keep aside for it to rest for 30 minutes. Preparing marinated onions
  7. In a small bowl, take ⅓ cup thinly sliced onions, ½ teaspoon chaat masala powder, ¼ teaspoon Kashmiri red chili powder (OR a pinch of red chili powder) and ¾ teaspoon lemon juice or add as per taste.
  8. Mix very well. Cover and keep aside or you can refrigerate too.

Making Kathi Roll Stuffing

  1. Heat 2 tablespoons oil in a pan or kadai. You can use any neutral-flavored oil. Then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. Let them splutter.
  2. Then add ⅓ cup finely chopped onions
  3. Saute stirring often till the onions turn translucent.
  4. Add 1 teaspoon ginger-garlic paste.
  5. Stir and saute for a few seconds or till the raw aroma of both ginger and garlic goes away.
  6. Add ½ cup chopped tomatoes.
  7. Mix well and saute the tomatoes on a low to medium heat for 3 minutes or till they soften.
  8. Then add the following ground spices and mix very well.

¼ teaspoon turmeric powder½ teaspoon Kashmiri red chilli powder (If using regular red chili powder, then add ¼ teaspoon of it.)½ teaspoon coriander powder ½ teaspoon garam masala powder.

You can vary the amount of spices as per your taste buds. 9. Then add ⅓ cup chopped capsicum cubes. 10. Saute for two or three minutes. 11. Next add all the steamed veggies. If there is any water in the pan of the steamed veggies, then add this water too. Also add salt as per taste. 12. Mix very well. 13. On a low to medium heat saute for 4 to 5 minutes. Do make sure that the veg stuffing is dry. 14. Next add ¼ cup of chopped coriander leaves. Mix very well. 15. Lastly add ¼ cup grated or crumbled paneer. Paneer is optional and you can skip it. Check the taste and add more salt or chili powder if required. Mix very well and keep the veg stuffing aside.

Preparing Rotis

  1. After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
  2. Dust the dough ball with some flour. then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
  3. Place the roti on a hot tawa. Cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked.  Do note that the tawa should be hot. So cook on a medium-high to high heat. On a low heat, the rotis will become like papads.
  4. Then flip the roti.
  5. Spread some oil all over.
  6. Then flip again when the second side is ½ cooked. You will see light golden blisters on the roti.
  7. Spread some oil on this side too.
  8. Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.

Making veg kathi roll

  1. Now take a single roti.
  2. Place the mix veggie stuffing in the centre. if you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing.
  3. Sprinkle some chaat masala powder on top.
  4. Add the marinated onions on top of the veg stuffing. You can also add some grated cheddar cheese or paneer on top.
  5. Now roll both the sides of the roti
  6. You can wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. If you want you can even secure the wraps with a toothpick. You can even pack these in tiffin box. Skip adding onions if packing in tiffin box. Serve veg kathi rolls just plain as they taste good the way they are. Or you can accompany some chutney or tomato ketchup by the side. If you are looking for more Snacks recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kathi Roll post from the blog archives first published on December 2016 has been updated and republished on January 2023.

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title: “Kathi Roll How To Make Veg Kathi Roll " ShowToc: true date: “2024-10-25” author: “John Haydock”

Veg kathi rolls and some more variations of wraps have been requested by some readers. So I am sharing these recipes. Preparing kathi rolls from scratch takes time. If you have the atta dough ready, then these are more quick to prepare. I am sharing a simple recipe but very tasty. I have already shared two more delicious variations like:

Paneer kathi rollFrankie recipe

In this veg kathi rolls recipe, I have used whole wheat dough to make the rolls. The stuffing is made with mix veggies like cauliflower, green peas, carrots, french beans, capsicum and potatoes. You can add your choice of veggies also. Other veggies that can be added are broccoli, baby corn, sauteed spinach, beetroot and cooked corn. I have also added paneer, though you can skip it if you want. You can also use tofu or extra firm silken tofu instead. If you like mushrooms then you can add them as well. Do prepare the veg stuffing first. Then prepare rotis and place them in a roti basket or casserole. If preparing for tiffin, then wrap rotis in foil, paper towels or butter paper. Serve veg kathi roll plain or with some chutney or raita.

How to make Kathi Roll Recipe

Steaming veggies

  1. Rinse the veggies in fresh water. Then chop all veggies and take them in a pan or bowl that fits inside a 3 litre pressure cooker. You will need 1 cup chopped small cauliflower florets, ½ cup chopped carrot cubes, ½ cup chopped potato cubes, ⅓ cup green peas and ¼ cup chopped french beans. You can also add your choice of veggies.
  2. Now add 1.5 cups water in the pressure cooker. Place the pan in the cooker.
  3. Pressure cook for 2 to 3 whistles on medium heat or for 12 to 15 minutes. The veggies have to cook well, yet retain their shape. You can also steam veggies in a pan or an electric rice cooker. Cover and keep aside. Kneading dough
  4. In a mixing bowl or pan or a large tray, take 2 cups whole wheat flour and ½ teaspoon salt.
  5. Then add 1 tablespoon oil and 1 cup water in parts. First you can add ½ cup water and add the remaining required amount of water later.
  6. Begin to knead. Add water as required and knead to a smooth soft dough. Cover the dough and keep aside for it to rest for 30 minutes. Preparing marinated onions
  7. In a small bowl, take ⅓ cup thinly sliced onions, ½ teaspoon chaat masala powder, ¼ teaspoon Kashmiri red chili powder (OR a pinch of red chili powder) and ¾ teaspoon lemon juice or add as per taste.
  8. Mix very well. Cover and keep aside or you can refrigerate too.

Making Kathi Roll Stuffing

  1. Heat 2 tablespoons oil in a pan or kadai. You can use any neutral-flavored oil. Then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. Let them splutter.
  2. Then add ⅓ cup finely chopped onions
  3. Saute stirring often till the onions turn translucent.
  4. Add 1 teaspoon ginger-garlic paste.
  5. Stir and saute for a few seconds or till the raw aroma of both ginger and garlic goes away.
  6. Add ½ cup chopped tomatoes.
  7. Mix well and saute the tomatoes on a low to medium heat for 3 minutes or till they soften.
  8. Then add the following ground spices and mix very well.

¼ teaspoon turmeric powder½ teaspoon Kashmiri red chilli powder (If using regular red chili powder, then add ¼ teaspoon of it.)½ teaspoon coriander powder ½ teaspoon garam masala powder.

You can vary the amount of spices as per your taste buds. 9. Then add ⅓ cup chopped capsicum cubes. 10. Saute for two or three minutes. 11. Next add all the steamed veggies. If there is any water in the pan of the steamed veggies, then add this water too. Also add salt as per taste. 12. Mix very well. 13. On a low to medium heat saute for 4 to 5 minutes. Do make sure that the veg stuffing is dry. 14. Next add ¼ cup of chopped coriander leaves. Mix very well. 15. Lastly add ¼ cup grated or crumbled paneer. Paneer is optional and you can skip it. Check the taste and add more salt or chili powder if required. Mix very well and keep the veg stuffing aside.

Preparing Rotis

  1. After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
  2. Dust the dough ball with some flour. then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
  3. Place the roti on a hot tawa. Cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked.  Do note that the tawa should be hot. So cook on a medium-high to high heat. On a low heat, the rotis will become like papads.
  4. Then flip the roti.
  5. Spread some oil all over.
  6. Then flip again when the second side is ½ cooked. You will see light golden blisters on the roti.
  7. Spread some oil on this side too.
  8. Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.

Making veg kathi roll

  1. Now take a single roti.
  2. Place the mix veggie stuffing in the centre. if you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing.
  3. Sprinkle some chaat masala powder on top.
  4. Add the marinated onions on top of the veg stuffing. You can also add some grated cheddar cheese or paneer on top.
  5. Now roll both the sides of the roti
  6. You can wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. If you want you can even secure the wraps with a toothpick. You can even pack these in tiffin box. Skip adding onions if packing in tiffin box. Serve veg kathi rolls just plain as they taste good the way they are. Or you can accompany some chutney or tomato ketchup by the side. If you are looking for more Snacks recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kathi Roll post from the blog archives first published on December 2016 has been updated and republished on January 2023.

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