Kathi Roll 2 Ways

Quintessential Indian street food dish with two different variations for both vegetarian and non vegetarian people

Chase the flavors

Serves 2-3

Prep time 30 Minutes

Cooking time 10 Minutes


Oil - 100 ml

Cumin seeds - 1 tbsp

Ginger - 2 knots

Green chilli - 2

Onion - 2

Bell peppers - 1 each

Beans - Handful

Coriander powder - 2 tbsp

Red chilli powder - 2 tsp

Turmeric - 2 tsp

Paneer - 100 gms

Chicken thigh - 200 gms

Egg - 1

Curd - 100 ml

Flour - 1.5 cup


1) Start by making the roti dough for both the versions, by mixing refined flour, 30 ml oil, a spoon of salt and water in a bowl and knead into a soft dough, cover and let it rest for 30 mins

2) Moving onto the vegetarian version of the dish, in a pan heat 20 ml oil , and add in 1 tbsp of cumin seeds, chopped ginger, garlic and 1 green chilli. Saute for 10-15 seconds

3) Add in 1 sliced onion, half the bell peppers, sliced, blanched beans and paneer cut into batons

4) Add in the powdered spices - salt, coriander powder, turmeric powder, red chilli powder; 1 tsp of each

5) Saute till it is all combined, add a few drops of water as you go by

6) Now moving onto the non vegetarian version, heat 20 ml oil , add in chopped ginger, garlic and green chilli and saute for 10-12 seconds

7) Add in sliced onion and sliced bell peppers and sliced chicken thighs, roast the chicken for 2-3 minutes

8) Add in powdered spices - salt, red chilli, turmeric, red chilli powder, coriander powder and saute

9) Add in some water and the curd and let it simmer for 8-10 minutes

10) Make small dough balls, roll it into piranhas and cook them on a tawa, for the non vegetarian version, scramble an egg on the parantha

11) Place both the prepared stuffings on different cooked parathas and roll them

12) Slice into 2 pieces and serve with mint chutney

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