Indian street food called Tandoori Veg Kathi Roll is quick to make, tastes great, and is full of fresh spices. In this simple dish, vegetables are marinated and then cooked to perfection. They are then wrapped in a soft, warm paratha or flatbread.
You can eat the Tandoori Veg Kathi Roll for lunch, dinner, or as a fun snack. It has savoury, smoky flavours and a crispy texture.
Ingredients:
- For the Tandoori Marinade:
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 tablespoon ginger-garlic paste
- Salt to taste
Instructions:
Step 1: Put the vegetables in a marinade.
Put the yoghurt, tandoori masala, red chilli powder, turmeric, cumin, ginger-garlic paste, lemon juice, and salt in a big bowl.
Mix well. Put the cubed paneer or any vegetables you like into the spice mix. Toss them gently to cover them all. Let it sit for at least 30 minutes so the flavours can soak in, or put it in the fridge overnight for the best results.
Step 2: Get the vegetables ready to eat.
Place a standard or grill pan over medium-low heat. Put in a tablespoon of oil. When the oil is hot, add the veggies that have been marinated.
Cook for 6 to 8 minutes, stirring every now and then, until the vegetables are soft and lightly charred. If you use paneer, cook it until the ends are golden and crispy. Take it off the heat.
Step 3: Get the parathas warm.
Warm the parathas in a separate skillet over medium heat for one to two minutes on each side, until they are soft and bendable. Do this while the veggies are cooking. You can also buy flatbreads or tacos and use those instead.
Step 4: Put the Kathi Rolls together.
Lay out each warm paratha on a flat surface. Put a lot of the cooked tandoori vegetables in the middle. If you want, you can add green chutney, cut onions, tomatoes, fresh cilantro, and green chutney on top. Squeeze some lime juice over the filling to make it taste even better.
Step 5: Cut and serve
Make sure the filling is well wrapped by folding the sides of the paratha in and rolling it up tightly. Warm up your Tandoori Veg Kathi Rolls and serve them with extra sauce or yoghurt to dip them in.
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 40g |
| Protein | 10g |
| Fat | 12g |
| Fiber | 4g |
| Sugars | 5g |
| Sodium | 250mg |
| Calcium | 150mg |
| Iron | 3mg |
Could I fill it with any vegetable?
Yes! You can use different kinds of veggies, like mushrooms, bell peppers, carrots, cauliflower, or zucchini. Just make sure to cook them well and cut them into small pieces.
Is it possible to make this dish vegan?
Of course! You can use tofu or more veggies instead of the paneer. If you don’t want to use dairy, you can simply use yoghurt instead.
Is it possible to make the Tandoori Veg Kathi Roll hot?
If you want more heat, you can add more green chillies or red chilli powder to the sauce. You can also add more spice to the green salsa.
How do I make the roti at home?
To make parathas at home, make a dough out of whole wheat flour, salt, water, and oil. Make flat discs out of the dough and cook them on a hot pan with a little oil until both sides are golden brown.
How do I keep food that I don’t eat?
Kathi Rolls that are left over can be kept in the fridge for up to two days if they are tightly wrapped in foil or parchment paper. Before serving, heat them up again in a skillet or the oven.