It can be quite hard to come up with meal plans for vegetarians out there. However, if you’re a vegetarian who is on the lookout for healthy meal recipes, vegetable kathi rolls are a delicious option! Vegetable Kathi Rolls make for a perfect and filling meal any time of the day. These are delectable wraps that are stuffed with spicy vegetable stuffing. Here’s how you can prepare this nutritious meal!
1. For Steaming Vegetables
- 1 cup – chopped cauliflower florets
- ½ cup – chopped carrots
- ½ cup – chopped potatoes
- 1/3 cup – green peas
- 1.5 cups – water
2. For Making the Stuffing
- 2 tbsp – oil
- ¼ tsp – carom seeds
- ¼ tsp – cumin seeds
- 1 medium-sized onion – chopped
- 1 tsp – Ginger garlic paste
- ½ cup – chopped tomato cubes
- 1/3 cup – chopped bell pepper cubes
- ¼ tsp – turmeric powder
- ¼ tsp – chilli powder
- ½ tsp – coriander powder
- ½ tsp – garam masala powder
- ¼ cup – chopped coriander leaves
3. For Making Rotis
- 2 cups – 7 Star Whole Wheat Flour
- ½ tsp – salt
- 1 tbsp – oil
- 1 cup – water
- Oil for roasting rotis
4. Toppings for Veg Kathi Rolls
- 1/3 cup – thinly sliced onions
- ½ tsp – chaat masala
- 1 to 2 pinches – chilli powder
- ¾ tsp lemon juice
- Grated cheese (optional)
- Steam the vegetables on a medium flame for 12-15 minutes and keep them aside.
- In a mixing bowl, take 2 cups of 7-star wholemeal flour and mix it with ½ tsp salt.
- Next, begin kneading the dough by adding 1 cup of water and 1 tbsp of oil in parts as needed.
- Knead until the dough is smooth, after which it should be covered and left aside to rest for 30 minutes.
- Mix the ingredients needed for topping (marinated onion) in a small bowl. Cover it and refrigerate it until needed.
- To make the stuffing for Kathi rolls, heat 2 tbsp of oil in a pan and add carom seeds and cumin seeds. Wait for them to splutter.
- Then, add the finely chopped onions, and saute until the onions turn translucent.
- Next, add the garlic-ginger paste and stir until the aroma of garlic and ginger fades away.
- After that, add the chopped tomatoes, and saute them on low to medium heat until they soften.
- Then add the rest of the spices listed under ingredient list no. 2 and mix well.
- Now you can add the bell peppers and saute for 2-3 minutes, after which you can add the steamed veggies. Add salt to taste and mix very well.
- On a low to medium flame, saute the vegetable stuffing mixture until dry and add the chopped coriander leaves and mix well.
- Now, take the dough, divide it into small balls, and dust them with a bit of flour and roll them into thin rottis. These shouldn’t be thick.
- Place the rottis on a hot pan on medium to high flame (one at a time) and cook until you see bubbles appearing on their surface.
- Gently turn the roti over and spread oil all over it.
- Turn it over again once the second side is cooked as well. Spread oil on this side too.
- Flip one or two times again to evenly roast the roti.
- Once the rottis are out of the pan, take a single roti, place the vegetable stuffing in its centre, and sprinkle chaat masala powder on top of it.
- Add the marinated onion on top of the vegetable stuffing. Grated cheddar cheese can be added as well.
- Now roll the roti from both sides and secure the wraps with a toothpick (You can even wrap them in aluminium foil or butter paper for ease of eating).