Indian · serves 2

Kathi Roll

Uses leftover sabzi or chicken. Wrap it and it becomes a different dinner.

30 min Some work Vegetarian

Ingredients

  • 4 rotis or parathas
  • 250g paneer or leftover chicken
  • 2 onions, sliced
  • 1 capsicum, sliced
  • 2 tbsp curd
  • 1 tsp chaat masala
  • 1 tsp red chilli powder
  • Green chutney
  • 1 egg per roll (optional)

Method

  1. Marinate paneer in curd, chilli powder, salt for 10 minutes, then char it on a hot pan.
  2. Sauté onion and capsicum on high — just until they soften at the edges.
  3. For egg rolls: beat an egg, pour on the tawa, press a roti onto it, flip after a minute.
  4. Spread green chutney, add filling in a line down the middle.
  5. Chaat masala, lemon, roll tight, wrap the bottom in foil or paper.

Questions people ask about Kathi Roll

How long does Kathi Roll take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of paneer in Kathi Roll?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Kathi Roll ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Kathi Roll vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Kathi Roll?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

More ideas by ingredient

If you liked this