kathi roll recipe

Kathi Roll Recipe | How to Make Kathi Roll

Veg Kathi Rolls

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 – Ingredients:

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.

What is the difference between Kathi Rolls and Frankie?

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.

What is the meaning of “kathi” in kathi roll?

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.

How to make the best Kathi Roll?

The best kathi roll has

  • The balance of flavors in the stuffing.
  • Flaky yet soft paratha.
  • The correct quantity of assorted vegetables.

And to make the best kathi roll the following should be kept in mind:

  • Use soft yet firm paneer.
  • Check the seasoning of the marinade. Adjust the same if required.
  • Check the consistency of the marinade. If required add more roasted gram flour to it.
  • The parathas should be cooked on a medium flame so that they remain soft.
  • Parathas should be soft and flaky.
  • Do not overcook the assorted vegetables. There should be a bite in the veggies.

Recipes similar to recipe of veg kathi roll:

Rolls are very convenient to carry and eat. And therefore we have a number of rolls and wraps on the blog. You might like aloo frankie, soya keema roll, veg roll etc.

How to serve Kathi Roll?

Pack kathi roll for kids’ tiffin.

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Kathi Rolls Recipe

1.This recipe makes 6-8 kathi rolls.

kathi roll recipe

2.To make the marinade for Paneer: In a large bowl add 2 tbsp of roasted gram flour (besan).

kathi roll recipe

3.Next add salt to taste.

kathi roll recipe

4.Add in 1 tsp of red chili powder.

kathi roll recipe

5.Followed by ½ tsp garam masala powder.

kathi roll recipe

6.Also add ½ tsp powdered kasuri methi.

kathi roll recipe

7.Add 1 tsp ginger and garlic paste.

kathi roll recipe

8.Next add in 2 tbsp of hung curd.

kathi roll recipe

9.Squeeze juice of 1 lemon into it.

kathi roll recipe

10.Add 1 tbsp of mustard oil (sarson ka tel)

kathi roll recipe

11.Mix everything properly. Check and adjust the seasoning and consistency. If required add more roasted gram flour.

kathi roll recipe

12.To marinate Paneer: Add the paneer pieces into the marinade.

kathi roll recipe

13.Coat the paneer properly with the marinade. Do it gently.

kathi roll recipe

14.Leave the marinated paneer to rest for 30 minutes.

kathi roll recipe

15.To make Kathi Kebab: After 30 minutes, put bamboo sticks or toothpicks or metallic skewers in the paneer pieces.

kathi roll recipe

16.On the direct flame, cook the paneer.

kathi roll recipe

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.

kathi roll recipe

18.Preparations for Kathi Rolls: Once the kathi kebabs cool down, remove the toothpick or stick.

kathi roll recipe

19.Cut the paneer into smaller pieces. Keep aside for now.

kathi roll recipe

20.Make parathas for kathi rolls.

kathi roll recipe

21.Once the parathas are ready, pour 1 tbsp of oil on the hot skillet.

kathi roll recipe

22.Add 1 cup sliced bell peppers.

kathi roll recipe

23.Add a little salt.

kathi roll recipe

24.Sauté the bell peppers. Keep aside.

kathi roll recipe

25.To make Kathi Rolls: Apply green chutney on the paratha.

kathi roll recipe

26.Put a few slices of onion.

kathi roll recipe

27.Next put the sautéed bell peppers.

kathi roll recipe

28.Put the pieces of paneer.

kathi roll recipe

29.Roll the kathi roll tightly.

kathi roll recipe

30.Secure it with a toothpick.

kathi roll recipe

31.Serve. Bon appetite!

kathi roll recipe

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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