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

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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.

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Questions

What should Vegetable Kati Roll look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until golden on the edges.

Is there a substitute for paneer in Vegetable Kati Roll?

The entry for Vegetable Kati Roll calls for 8 oz paneer, cut into strips. In its place: Halloumi, rinsed of some of its salt, or extra-firm tofu pressed dry stands in well.

Is Vegetable Kati Roll spicy?

Only mildly. The heat in Vegetable Kati Roll comes from 1/2 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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 Vegetable Kati Roll 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 many calories are in Vegetable Kati Roll?

One serving (the recipe makes 4) is about 390 calories, with 16 g protein, 38 g carbohydrate and 14 g fat, plus 4 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

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