Veg Kathi Roll Recipe – Street Style Vegetable Kathi Roll

The Veg Kathi Roll is one of the most popular Indian street food snacks originating from Kolkata, West Bengal. A Kathi Roll typically consists of a soft paratha or roti stuffed with a spicy vegetable mixture, tangy chutneys, and fresh salad. Over the years, Kathi Rolls have become a beloved snack all across India, available in street stalls, restaurants, and even home kitchens.

In this recipe, we’ll make Street-Style Veg Kathi Rolls from scratch — complete with soft flaky parathas, flavorful vegetable filling, mint chutney, and onion salad. This step-by-step guide will help you make crispy, tangy, and spicy Kathi Rolls that taste just like the ones from your favorite food cart.

Ingredients for Veg Kathi Roll

For the Paratha (Outer Wrap)

• 1 ½ cups whole wheat flour

• ½ cup all-purpose flour (maida)

• 2 tbsp oil or ghee

• ½ tsp salt

• Water – as needed to knead dough

For the Vegetable Filling

• 1 cup capsicum (thinly sliced)

• 1 cup carrot (thinly sliced)

• 1 cup cabbage (shredded)

• ½ cup onion (thinly sliced)

• ½ cup paneer or tofu (thin strips) – optional

• 2 tbsp oil

• 1 tsp cumin seeds

• 1 tsp ginger-garlic paste

• 1-2 green chilies (finely chopped)

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp garam masala

• 2 tbsp tomato ketchup

• Salt – to taste

For Green Chutney

• 1 cup fresh coriander leaves

• ½ cup fresh mint leaves

• 2-3 green chilies

• 1 tsp lemon juice

• 1 tsp sugar

• Salt – to taste

• Water – as needed

For Salad Garnish

• 1 cup onion slices

• ½ cup cucumber strips

• ½ cup tomato slices (optional)

• ½ tsp chaat masala

• ½ tsp lemon juice

Step-by-Step Method for Veg Kathi Roll

Step 1: Preparing the Dough for Paratha

1. In a large mixing bowl, add whole wheat flour, maida, salt, and oil.

2. Gradually add water and knead into a soft, pliable dough.

3. Cover with a damp cloth and rest for 20–30 minutes.

Step 2: Making the Green Chutney

1. Add coriander leaves, mint leaves, green chilies, lemon juice, sugar, and salt to a blender.

2. Add a little water and blend until smooth.

3. Transfer to a bowl and refrigerate until needed.

Step 3: Preparing the Vegetable Filling

1. Heat oil in a pan, add cumin seeds and let them crackle.

2. Add ginger-garlic paste and green chilies. Sauté for 1 minute.

3. Add capsicum, carrot, cabbage, and onions. Stir-fry for 2–3 minutes on high heat.

4. Add turmeric powder, red chili powder, coriander powder, and garam masala.

5. Add salt and tomato ketchup. Mix well and cook for another 2–3 minutes.

6. Add paneer/tofu (optional) and mix. Keep aside.

Step 4: Preparing the Salad Garnish

1. Mix onion slices, cucumber strips, and tomato slices in a bowl.

2. Sprinkle chaat masala and lemon juice. Toss well.

Step 5: Cooking the Parathas

1. Divide the dough into equal balls.

2. Roll each ball into a thin, round paratha.

3. Heat a tawa or skillet and cook the parathas on both sides with a little oil or ghee until golden spots appear.

4. Keep warm in a covered plate.

Step 6: Assembling the Veg Kathi Roll

1. Place a cooked paratha on a plate.

2. Spread 1–2 tsp of green chutney evenly.

3. Add vegetable filling in the center.

4. Top with salad garnish.

5. Roll the paratha tightly and wrap one end with butter paper or foil for easy eating.

Step 7: Serving

• Serve the Veg Kathi Roll immediately with extra green chutney or tomato ketchup on the side.

Nutrition Facts (Per Veg Kathi Roll – Approximate)

Interesting Facts about Veg Kathi Roll

1. The Kathi Roll was invented in Kolkata in the 1930s at Nizam’s Restaurant as a quick grab-and-go meal.

2. “Kathi” means skewer in Bengali, as the original rolls were made with skewered kebabs.

3. Veg Kathi Rolls are now a popular vegetarian street food in every part of India.

4. They can be easily customized with different fillings and sauces.

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