Vegetarian kathi rolls that are stuffed with kadai paneer, layered with chutney, onions and rolled up in whole wheat chapati. It makes up for a perfect lunch time snack that is healthy, filling and delicious.
From the cultural capital of India, Kolkata comes a popular street food – Kathi/kati rolls. Kati rolls have said to be originated back in 1932 from a famous Nizam restaurant in Kolkata/Calcutta. Traditionally, kati rolls are served with kebab rolled up in layered paratha that are coated with egg and it makes a perfect meal. But today I bring you my version of kathi rolls which is equally healthy and yummy.
Kadai paneer can be substituted with paneer tikka or achari paneer tikka recipe. Kathi rolls is a popular snack among the kids. My little one loves to take it to school (without chutney) in his hot lunch box – he says it’s easy to eat, yummy and no mess at all. 🙂
For this recipe I have prepared chapatis from scratch but if you have leftover rotis or tortillas then it will reduce your cooking time in half. Even store bought frozen parathas will make up for flaky and yummy kati rolls.
If you have your rotis/parathas ready then prep time and cooking time will reduced in half. Just before rolling the kathi rolls, warm up everything. Lay out a paratha/roti, layer it with green chutney, add filling of your choice, toss in some shredded lettuce, some onion rings, more chutney and roll it up. Scrumptious and yummy Paneer Kathi rolls are ready. Eat them right away or they may get soggy and loose their taste.