Veg kathi roll

kathi roll

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kati roll is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread.(Source : Wikipedia)
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Serves
Ingredients
For marination
  • 1 cup Baby potato / potato cubes
  • 1 cup Soya chunks
  • 1/2 cup Besan (gram flour)
  • 2 tbsp Sesame seeds(til) powder
  • 1 tsp Ginger-garlic paste
  • 1 tsp Red chili powder or red chili paste
  • 1/2 tsp Garam masala
  • to taste Salt
  • 1/2 tsp Black salt
  • 1 tsp Coriander powder
  • 1 tsp Mint powder or chopped mint leaves
  • 1/2 cup curd
  • 3 tbsp Oil
For dough
  • 2 cup Maida(plain flour)
  • 1/2 tsp Carom seeds (ajwain)
  • to taste Salt
  • 1 tsp Oil
  • Water as required
For besan paste
  • 2 tbsp Besan (gram flour)
  • to taste Salt
  • pinch Plain soda
  • 1 tbsp Maida
Other ingredients
  • 1 medium Onion (sliced)
  • 1/2 cup Capsicum slices
  • for roaste Oil
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Serves
Ingredients
For marination
  • 1 cup Baby potato / potato cubes
  • 1 cup Soya chunks
  • 1/2 cup Besan (gram flour)
  • 2 tbsp Sesame seeds(til) powder
  • 1 tsp Ginger-garlic paste
  • 1 tsp Red chili powder or red chili paste
  • 1/2 tsp Garam masala
  • to taste Salt
  • 1/2 tsp Black salt
  • 1 tsp Coriander powder
  • 1 tsp Mint powder or chopped mint leaves
  • 1/2 cup curd
  • 3 tbsp Oil
For dough
  • 2 cup Maida(plain flour)
  • 1/2 tsp Carom seeds (ajwain)
  • to taste Salt
  • 1 tsp Oil
  • Water as required
For besan paste
  • 2 tbsp Besan (gram flour)
  • to taste Salt
  • pinch Plain soda
  • 1 tbsp Maida
Other ingredients
  • 1 medium Onion (sliced)
  • 1/2 cup Capsicum slices
  • for roaste Oil
Instructions
For marination
  1. Firstly, boil the potato and put soya chunks in a hot water for 15 minutes, then keep aside.
  2. After that, place besan flour in a pan and roast for few seconds.
  3. Take a mixing bowl and add roast besan, sesame powder, ginger-garlic paste, red chili powder, garam masala, salt, black salt, coriander powder, chopped mint and curd.
  4. Mix everything really well so, you get thick paste. Add oil in a paste. Mix it well.
  5. Also add soya chunks and boiled potato cubes in a marination. Keep aside for 30 minutes.
For dough
  1. Mix all the ingredients in a mixing bowl and knead a soft dough.
  2. Cover and keep aside for 15 minutes.
For besan paste
  1. Mix all the ingredients in a bowl and make a thing puree.
Assemble
  1. Divide dough into small balls and make a round shape chapati.
  2. Now spread some oil and duste some flour over it. then turn and flip a chapati and make a further round shape.
  3. More dust some flour and make lachha paratha.
  4. Heat tava and put paratha over it for few seconds or till gets some light spots over it.
  5. Flip paratha and pour 2 tbsp besan puree over it and cook on low flame till besan puree turns slight thick.
  6. Flip again and spread oil to the edges and cook till both parts turns light golden.
  7. Transfer to a plate and keep aside.
  8. Now take a marination bowl. Take a stick and strive marination soya chunk and potato over it and then roast on tawa for 1 minute.
  9. After that, roast them on to open flame till it turns light burns.
  10. Transfer to a marination bowl. Also take onion slice and capsicum slice on hot tawa with 2 tsp oil and roast till onion turns light pink.
  11. Also transfer to a marination bowl. Mix everything well.
  12. Take a paratha and top with marination.
  13. Cover with butter paper. Serve hot with catch-up.

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