Roasted Vegetables and Spinach Kathi Rolls

Roasted Vegetables and Spinach Kathi Rolls veg


Prep: 45 minutes


Cook: 15 minutes


Method: Easy


Course: Snack


Type: Indian

A popular street-food of Kolkata, made healthy with nutritious vegetables


  • Paranthas
  • Whole wheat flour 2 cups + for dusting
  • Salt to taste
  • Refined flour (maida) ¼ cup
  • Milk as required
  • Olive oil 1 tsp + to cook chapattis
  • Stuffing
  • Mixed vegetables (carrot, green capsicum, boiled potatoes, French beans, spinach), cut into small pieces 2 to 3 cups
  • Olive oil 1 tbsp
  • Medium onion, finely sliced 1
  • Ginger-green chilii paste 1 tsp
  • Turmeric powder 1 pinch
  • Garam masala powder ½ tsp
  • Salt to taste
  • Lemon juice 1 tsp
  • Green chutney as required


  • To make the dough of the paranthas, take whole wheat flour in a large mixing bowl, add salt and refined flour and mix well. Add milk gradually and knead into a soft dough. Drizzle 1 tsp olive oil over the dough and knead lightly. Cover the dough with damp cloth and let it rest for some time.
  • To make the stuffing, heat oil in a non-stick pan, add onion and saute until golden brown. Add ginger-green chilli paste and saute for 1 minute. Add all the mixed vegetables, saute for 3 minutes or till just cooked.
  • Add turmeric powder, garam masala powder and lemon juice and mix well. Cook, covered, for 2 more minutes and switch off heat. Set aside to cool.
  • To make each roll, divide the dough into equal portions. Dust each portion with some dry flour and roll out into chapattis.
  • Heat a non-stick tawa, keep each chapatti on it and cook, turning sides, till both sides are evenly cooked.
  • At the time of serving, toast each chapatti with little oil. Spread ½ tbsp green chutney on one side, place a heaped tbsp of stuffing in the centre, then roll it tightly, taking care that the vegetables do not fall out.
  • Then wrap the lower part of the rolls with aluminium foil and serve.