Kebab prepared on wooden skewers, i.e. kathi, rolled in paratha along with assorted veggies make a delectable roll called kathi roll. These veg rolls come from Kolkata. The word kathi means wooden skewers. Kathi rolls recipe has seen many variations. This recipe of veg kathi roll uses kebabs made with paneer, along with bell peppers and onions. The kathi rolls have the sharpness of mustard oil, the pungency of garlic and ginger; all the flavors are very well balanced. Soft paneer along with the bite of sweet pepper and onions give contrasting textures in the mouth. This chapati roll recipe is simple to make and has unique flavors. The kathi rolls can be packed for lunch box or kids’ tiffin. These are also good for short distance journeys as well as for picnics. You can check the detailed recipe video of vegetarian rolls recipe as well as step by step pictures in this post.
Kathi rolls recipe calls for
Paneer: Paneer is the main ingredient used in this recipe of veg kathi rolls. Make sure that the paneer is not very crumbly; otherwise, it would break in the process of coating with the marinade.
Hung Curd, roasted gram flour and spices: These ingredients are used for the marinade to make the kathi kebabs which are used to make kathi rolls. Here you can find how to make hung curd at home? Further roasted gram flour (besan) helps t make the marinade coat able. To make besan, simple dry roast gram flour on low flame till it is aromatic. Few spices along with mustard oil and ginger and garlic are used to add flavors.
Bell Peppers and onions: I have used sweet pepper and onions in this chapati rolls recipe. The sliced bell peppers have been sautéed slightly and used while making kathi rolls. You can use cabbage, beetroot etc.
Paratha: The kathi kabab, as well as the veggies, are all rolled up in a paratha. I have prepared simple paratha as it works the best for the kathi rolls recipe.
Chutney: Coriander chutney of your choice can be used.
Basically kathi roll, as well as Frankie both, are rolls. The former is from Kolkata and the latter from Mumbai. The stuffing of kathi rolls is of paneer (or eggs, meat for non-veg versions), assorted vegetables etc. whereas the stuffing of frankie is of cutlet along with the seasoning of sauces etc. However with a lot of variations happening in the kathi roll recipe, the difference seem to be diminishing.
As already mentioned kathi rolls belong to Kolkata. The kebabs are prepared on bamboo sticks. These wooden skewers are called kathi in the Bengali language.
The best kathi roll has
And to make the best kathi roll the following should be kept in mind:
Pack kathi roll for kids’ tiffin.
1.This recipe makes 6-8 kathi rolls.
2.To make the marinade for Paneer: In a large bowl add 2 tbsp of roasted gram flour (besan).
3.Next add salt to taste.
4.Add in 1 tsp of red chili powder.
5.Followed by ½ tsp garam masala powder.
6.Also add ½ tsp powdered kasuri methi.
7.Add 1 tsp ginger and garlic paste.
8.Next add in 2 tbsp of hung curd.
9.Squeeze juice of 1 lemon into it.
10.Add 1 tbsp of mustard oil (sarson ka tel)
11.Mix everything properly. Check and adjust the seasoning and consistency. If required add more roasted gram flour.
12.To marinate Paneer: Add the paneer pieces into the marinade.
13.Coat the paneer properly with the marinade. Do it gently.
14.Leave the marinated paneer to rest for 30 minutes.
15.To make Kathi Kebab: After 30 minutes, put bamboo sticks or toothpicks or metallic skewers in the paneer pieces.
16.On the direct flame, cook the paneer.
17.Cook till black patches appear. Be very careful not the burn the bamboo stick or wooden toothpick while cooking. Control the heat and manage the angle.
18.Preparations for Kathi Rolls: Once the kathi kebabs cool down, remove the toothpick or stick.
19.Cut the paneer into smaller pieces. Keep aside for now.
20.Make parathas for kathi rolls.
21.Once the parathas are ready, pour 1 tbsp of oil on the hot skillet.
22.Add 1 cup sliced bell peppers.
23.Add a little salt.
24.Sauté the bell peppers. Keep aside.
25.To make Kathi Rolls: Apply green chutney on the paratha.
26.Put a few slices of onion.
27.Next put the sautéed bell peppers.
28.Put the pieces of paneer.
29.Roll the kathi roll tightly.
30.Secure it with a toothpick.
31.Serve. Bon appetite!
PREP TIME 15 minutes + 30 minutes rest time
COOK TIME 15 minutes
TOTAL TIME 30 minutes + 30 minutes passive time
Main Ingredient for Kathi Rolls:
To make Marinade:
Kathi Rolls Recipe:
To make the marinade for Paneer:
To marinate Paneer:
To make Kathi Kebab:
Preparations for Kathi Rolls:
To make Kathi Rolls:
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