Whether you have any experience of Indian cooking, there are some dishes you definitely will have tried such as tandoori style or simple daal and rice. The lesser known but hugely popular street food item of Kathi roll is a crowd pleaser for everyone in the family. It’s tasty, versatile, jam packed with flavour of sweet, sour, chilli, cool and crispy. Plus it’s filling too!

Veganising it!… This has traditionally been made with Paneer (Indian cottage cheese), potato or chicken. Essentially it’s a stuffed roti and you can have any filling of your choice. It needs to be made with some kind of ‘sabji’ which means dry curried vegetables like aloo gobi (cauliflower and potato) etc.

I was craving this in London and could not find a decent vegan offering, so decided to make my own vegan friendly version. I found a great recipe on YouTube which I have slightly tweaked, and it’s great with my dad’s home made green mint and coriander chutney. Yummy 😊

Thank you to ‘Pravaj Kitchen’ for the video and written recipe that you can easily follow. You can read my tips and tweaks underneath, but If you want to get straight into it – Click on the below…

Tips & Tweaks:

Where do I find Indian spices?

Most supermarkets have a world foods section, but for things like chaat masala and pav bhaji masala, you have to go to an Indian shop or purchase this online, unless you have a friendly Indian neighbour!

Can I get green chutney ready made?

Yep – You can get it from Indian shops or online, but alternatively you can make this at home for a fresher and less chilly taste. Some are not always vegan as they may contain yoghurt. Check out this YouTube Video from ‘Masala Kitchen’ with a choice of 4 different types you can make. Be sure to adjust the chilli level to your taste buds. (Last one is my fav): https://www.youtube.com/watch?v=r97CicBWU7o

What do I use for the Roll?

If you want an easy life you can buy ready made rotis or even use naan bread (so long as soft and rollable). Otherwise make your own if you can. The real star of the show is the filling.

Tweaks I Made

You can never have enough chaat masala for this recipe! So add a good 1-2 tsp in the stuffing mix with all other dry ingredients and also add a sprinkle more when filling your roti. I also added 1 tsp of tandoori powder which helped with colouring and flavours.

IF using tofu, I preferred to air fry or you can panfry by making an 1/3 extra of the same dry ingredients as well as 1tbsp cornflour to make the tofu a bit crispy. Alternatively you can use mock chick’n strips which you panfry, again using 1/3 extra of the same dry ingredients.

If you want to mellow out the flavours a bit more, add a splash of ketchup on top of the filling inside as well as the green chutney.

Do not overfill your roti otherwise it will not roll. To make sure it sticks, once rolled (think burrito), on the inside flap of the roti, put a little green chutney down the line and press the outside roti layer on top of it to keep it closed like an envelope.

Have a go, and let us know was this a tasty hit or not your thing!

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