A Kathi Roll is a type of street cuisine that originated in Kolkata, West Bengal. It is a skewer-roasted kebab wrapped in a paratha bread in its original form, but numerous varieties have emerged over the years, all of which now go by the general term of Kathi roll. Today, a Kathi roll is a wrap that contains a filling and is wrapped in an Indian flatbread (roti). In Bengal, however, the delicacy is simply referred to as “roll.” Kathi Rolls are often made with coriander chutney, egg, and chicken, although the exact ingredients vary. Kathi roll has become a popular fast food item at Indian take-out restaurants across the world, particularly in areas of Canada and the United States.



1. Rinse and cut all vegetables, then place them in a pan or dish large enough to fit inside a 3-liter pressure cooker. 1 cup chopped tiny cauliflower florets, 12 cup chopped carrot cubes, 12 cup chopped potato cubes, 13 cup green peas, and 14 cup chopped french beans are required. You may also add whatever veggies you like.

2. Fill the cooker with 1.5 cups of water. Insert the pan into the cooker.

3. Cook for 2 to 3 whistles on medium heat or 12 to 15 minutes. The vegetables must be cooked thoroughly while maintaining their form. Vegetables can also be steamed in a pan or an electric rice cooker. Keep covered and set away.


1. Combine 2 cups atta (whole wheat flour) and 12 teaspoon salt in a mixing basin, skillet, or big tray.

2. Next, alternately add 1 tablespoon oil and 1 cup water. You can start with 12 cups of water and then add the remaining quantity of water afterward.

3. Begin kneading. Knead the dough until it is smooth and soft, adding water as needed. Cover the dough with plastic wrap and leave it aside for 30 minutes to rest.


1. Combine 13 cup thinly sliced onions, 12 teaspoon chaat masala, 14 teaspoons Kashmiri red chili powder (OR a sprinkle of red chili powder), and 34 teaspoon lemon juice (or more to taste) in a small dish.

2. Combine well. Cover and set aside; you may even refrigerate it.


1. In a pan or Kadai, heat 2 tablespoons of oil. 14 teaspoon ajwain (carom seeds) and 14 teaspoon cumin seeds Allow them to sputter.

2. Then stir in 13 cups finely chopped onions.

3. Cook until the onions are transparent.

4. Stir in 1 teaspoon of ginger-garlic paste.

5. Continue to stir and sauté until the raw aromas of the ginger and garlic have faded.

6. Stir in 12 cups diced tomatoes.

7. Stir well and cook the tomatoes for 3 minutes on low to medium heat, or until softened.

8. Finally, stir in 14 teaspoon turmeric powder, 12 teaspoons Kashmiri red chili powder, 12 teaspoon coriander powder, and 12 teaspoon garam masala powder. Mix thoroughly. If you’re using normal red chili powder, use 14 teaspoons.

9. Stir in 13 cup chopped capsicum cubes.

10. Cook for around two or three minutes.

11. Next, add all of the steamed vegetables. If there is any water in the pan with steamed vegetables, add it as well. Season with salt to taste.

12. Combine well.

13. Sauté for 4 to 5 minutes on low to medium heat. Make sure the veg filling is completely dry.

14 Add 14 cup chopped coriander leaves next. Mix thoroughly. Finally, stir in 14 cups of grated or crumbled paneer. Paneer is optional and can be omitted. Taste and adjust with additional salt or chili powder if necessary. Mix thoroughly and set aside the veg stuffing.


1. After 30 minutes, separate the dough into tiny or medium-sized balls. This is determined by the size of the wraps you wish to create. Mini wraps can also be made.

2. Lightly flour the dough ball. then roll lightly to make thin roti The roti should be thin. You can add extra flour as needed when rolling.

3. On a heated Tawa, place the roti. Cook the base until bubbles emerge on the rotis, or until the roti is 14th done. Please keep in mind that the Tawa should be hot. Cook over medium-high to high heat. On low heat, the rotis will transform into papads.

4. Finally, turn the roti.

5. Apply a thin layer of oil all over.

6. Flip once more when the second side is 12 cooked. The roti will have light golden blisters.

7. Apply some oil to this side as well.

8. Repeat the flipping process once or twice more for even roasting. Remove the roti and place it in a roti basket or a heated casserole. Prepare all rotis in this manner.


1. Begin with a single roti.

2. Arrange the mixed veggie filling in the center of the pan. If you have mint coriander chutney, spread some of it on the rotis before adding the veg filling.

3. Garnish with chaat masala powder.

4. Arrange the veg filling on top of the marinated onions. You may also top with shredded cheddar cheese or paneer.

5. Roll the roti on all sides.

6. Wrap them with butter paper or aluminum foil from the bottom up so the filling doesn’t come out while eating. You may even use a toothpick to fasten the wrapping if desired. These can also be packed in a tiffin box. If packaging in a tiffin box, leave out the onions.

Serve the veg Kathi rolls simply since they are delicious as is. You may also serve some chutney or tomato ketchup on the side.