Kathi Rolls, also known as a Frankies or wraps are perfect for an evening snack, lunch box menu or for your any-time hunger cravings, and it’s very healthy too.
This snack is filling and tasty and is perfect to eat when you are on the go. Spread green chutney or tomato ketchup on roti/chapatti/paratha, put your favourite stuffing, top it up with veggies, roll and serve. Sounds tempting, isn’t it?
So lets make these yummy, healthy and tempting rolls. We are sharing the recipe for an all-time favourite – Mix veggie kathi roll. We have tried to add as many veggies as possible to make this roll more healthy and nutritious.
More Breakfast/Snacks Recipes –
Homemade Granola Bars
Gujarati Patra Recipe
Vermicelli Pulao
Moong Dal Paratha
Indian Style Masala Pasta
Onion Rava Paniyaram
Veggie Kathi Rolls
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Ingredients (1 cup = 240 ml)
For the Roti
- ½ cup of all purpose flour/Maida
- ½ cup whole wheat flour
- ¼ teaspoon salt
- 1 tablespoon oil
- water for kneading
For the stuffing
- 2 potatoes boiled, peeled and mashed
- ¼ cup boiled peas and corn
- 1 teaspoon oil
- ½ tsp cumin seeds/jeera
- 1 green chili cut into 2 pieces/finely chopped
- an inch piece of ginger grated
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon chaat masala
- salt to taste
For the salad mix
- 1 small onion thinly sliced
- ½ capsicum sliced
- ½ carrot grated
- ¼ teaspoon pepper powder
- ¼ teaspoon chaat masala
- few drops of lime juice
Other Ingredients
- Butter as required
- Tomato ketchup as required
- 1/3 cup grated processed cheese
Instructions
For the Roti
- In a wide bowl mix whole wheat flour, maida/all purpose flour, salt and oil. Add water gradually to make firm and smooth dough, adjust the water as needed.
- Cover the dough and keep aside for about 15 minutes.
- Knead the dough again using few drops of oil. Dough should not be sticky.
- Divide into 4 equal parts.
- Roll out each portion of the dough into a medium thick roti using a little flour.
- Heat a flat pan/tava. Place roti on tava. Flip it over after a minute. Cook till it turns light golden in colour from both sides.
- Cook all the rotis and keep aside in a casserole.
For the stuffing
- Heat oil in a non-stick pan over medium high heat and add cumin seeds.
- Once it splutters, add the ginger, green chili and boiled peas and corn, and stir for a few seconds.
- Add mashed potatoes and all the spice powders - cumin seeds/jeera powder, coriander/dhaniya powder, chaat masala, garam masala powder and salt. Mix well.
- Reduce the heat and cook for 1-2 minutes. Make sure that the potato mixture gets blended well with all the spices.
- Remove from flame and set aside.
For the salad mix
- In a bowl, combine onions, carrots and capsicum, pepper powder, chaat masala and few drops of lime juice.
- If you are preparing salad in advance, then keep it refrigerated.
Assembling Kathi Roll
- Kathi rolls tastes best when served hot. So, before assembling reheat the cooked rotis.
- After reheating, put it over a flat surface. Apply butter and spread tomato ketchup on it.
- Applying butter will prevent our rolls from getting soggy.
- Put prepared stuffing in the centre.
- Top it up with our salad mix and grated cheese.
- Seal it from the bottom and then roll it tightly from both ends.
- Repeat the same steps to make more kathi rolls.
- Serve with green chutney or tomato ketchup.
Notes
Nutrition
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