Vegetable Kati Roll

Name: Vegetable Kati Roll
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 oz paneer, cut into strips; 4 store-bought frozen paratha (or flour tortillas); 2 tbsp vegetable oil; 2 cups mixed bell peppers, thinly sliced; 1 medium yellow onion (for filling), thinly sliced; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp chili powder; 1/2 tsp garam masala; 1 tsp salt; 2 tbsp fresh lemon juice; 6 tbsp store-bought green mint chutney; 1 small red onion, thinly sliced; 1/2 tsp chaat masala

Spiced paneer and crisp vegetables wrapped in a warm, flaky paratha flatbread with tangy chutney and crunchy onions. A classic Kolkata street snack that is quick to assemble and endlessly satisfying.

40 minEasyServes 4390 cal/serving

IndianLunchStovetopVegetarianNut-FreePork-Free

Ingredients

8 oz paneer, cut into strips
4 store-bought frozen paratha (or flour tortillas)
2 tbsp vegetable oil
2 cups mixed bell peppers, thinly sliced
1 medium yellow onion (for filling), thinly sliced
4 garlic cloves, minced
1 tsp fresh ginger, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/2 tsp garam masala
1 tsp salt
2 tbsp fresh lemon juice
6 tbsp store-bought green mint chutney
1 small red onion, thinly sliced
1/2 tsp chaat masala

Instructions

1

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium thinly sliced yellow onion (for filling) and 2 cups thinly sliced mixed bell peppers and cook until just tender and lightly charred, about 5 minutes.
2

Add 4 minced garlic cloves and 1 tsp grated fresh ginger and cook 1 minute. Stir in 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp chili powder, 1/2 tsp garam masala, and 1 tsp salt.
3

Add 8 oz cut into strips paneer to the pan. Toss gently and cook until golden on the edges, about 3 to 4 minutes. Add 2 tbsp fresh lemon juice, toss, and remove from heat.
4

Warm 4 store-bought frozen paratha (or flour tortillas) in a dry skillet over medium heat, about 1 minute per side.
5

Spread 6 tbsp store-bought green mint chutney over each flatbread. Pile the paneer and vegetable filling down the center. Scatter 1 small thinly sliced red onion over and dust with 1/2 tsp chaat masala.
6

Roll the flatbread tightly around the filling. Wrap the bottom half in foil and serve immediately.

Questions

Can I make Vegetable Kati Roll dairy-free?

Not cleanly. Here the dairy (8 oz paneer, cut into strips) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free lunch collection instead.

Can I make Vegetable Kati Roll gluten-free?

Yes. The gluten in this entry is 4 store-bought frozen paratha (or flour tortillas). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Vegetable Kati Roll keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Vegetable Kati Roll?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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