Vegetable kathi roll, also known as veg frankie or vegetable wrap, is a popular and delicious Indian street food. It is made using soft parathas which are filled with a spicy vegetable filling and rolled perfectly that you have any time of the day. It is also travel friendly in that you can simply wrap them in foil or butter paper to keep them fresh and mess – free.
Vegetable Egg Kathi Rolls
I love kathi rolls, they are so easy to make and so tasty to eat. This is a vegetable kathi rolls but it has eggs over the roti. If you want it entirely vegetarian, just skip the eggs and make it only with veggies. You can even add cheese over the veggies, roll it and just heat it on tawa till the cheese melts.
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In this version, I have added a protein rich and delicious twist by layering the roll with egg which makes the kathi roll even more flavourful, filling and indulgent. If you prefer non vegetarian variations, you can also try my chicken kathi roll recipe for a tasty meal.
About Vegetable Kathi Rolls
Kathi rolls are one of my go-to meals at home. Whenever my husband and I feel bored of cooking a full meal like rice and curry, we usually make these quick wraps instead. We love trying different variations like veg, paneer, chicken or eggs rolls and they are so simple, tasty and come together in minutes.
This veg egg kathi roll is a simple recipe that you can easily make at home. If you already have chapati, parotta or tortilla ready, then these rolls can be made very quickly. You can also use any vegetables of your choice like carrot, cabbage, capsicum, beans, peas, corn, potatoes or paneer.
To make these rolls, first prepare the vegetable filling. Then cook the paratha with egg, add the filling and roll it up. Serve hot on its own or along with green chutney, ketchup or mayonnaise for a comfort and delicious meal.
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Ingredients
- Rumali roti / Tortilla / Chapathi / Parotta : Flatbreads like roti, chapati, tortilla or parotta can be used as the base of the roll. You can use either store bought or homemade of your choice.
- Oil : Oil is used for cooking the paratha and the vegetables.
- Onion & tomato : Onion adds a slight crunch and sweetness, while tomatoes give a slight tangy taste. Together, they form the base of the vegetable filling.
- Vegetables : I have used carrot and cabbage for the filling. These add mild sweetness and crunchy taste to the roll. You can also add any vegetables of your choice like capsicum, corn, peas, potatoes and paneer to make the roll extra nutritious.
- Eggs : Eggs add protein, richness to the roll. It also give the classic street style taste and texture.
- Pav bhaji masala powder : This spice powder adds the perfect bold and street style flavour to the filling. It has a mix of spicy, tangy and aromatic taste in every bite.
- Lemon juice : Lemon juice adds a fresh tangy flavour to the filling and makes the roll even more refreshing.
- Coriander leaves : Coriander leaves add a burst of fresh flavour and aroma to the roll.
Step by Step Pictures
1)Start by making the filling. Heat oil in a kadai. Add in onions along with all veggies.
2)Season with some salt and toss well for 5 to 8 mins till the veggies are cooked.
3)Now the vegetables are cooked.
4)Add in pav bhaji masala powder.
5)Add in pav bhaji masala and mix well for a min.
6)Add in lemon juice.
7)Add in coriander leaves.
8)Now the vegetable filling is done.
9)Crack open eggs and beat them well. Set aside.
10)Heat a tawa, drizzle some oil over it.place a roti on the tawa.
11)pour some egg over it, spread it evenly.
12)flip over and cook till the eggs are done.
13)Cook few more minutes until eggs is cooked.
14)Now remove to a plate, spoon some filling over it.
15)Fold from both sides.
16)Start rolling.
17)Fold from other side.
18)Roll it tight.
19)Wrap it tight.
20)You can serve just like this. or heat it until the chapati is toasted.
21)Serve.
Expert Tips
- Cook the vegetables until they are soft but not mushy. They should be able to hold their shape and give a nice crunchy texture in every bite.
- Make sure the stuffing is dry. Any excess moisture can make the roll soggy.
- Always cook the paratha with egg on medium heat so it cooks evenly without burning and gives a soft texture and perfect taste.
- Don’t overfill the roll. Too much stuffing will make it difficult to roll and eat properly.
- You can add green chutney, sauces, mayonnaise, cheese or even Italian seasoning before placing the filling. This boosts extra flavour and makes the roll more indulgent.
Storage and Serving
Kathi rolls taste best when served fresh and hot. If needed, you can store the leftover filling and paratha separately in an airtight container. It stays well in the refrigerator for 2 to 3 days.
Serve the veg egg kathi roll hot on its own as a simple meal. You can also serve it along with green chutney, ketchup or mayonnaise on the side for extra taste.
These rolls are also great for lunch boxes, travel or quick snacks. Wrap them in foil or butter paper to hold them easily and keep them fresh.
FAQ
Q. Why is my roll breaking ?
This usually happens if the roti is thick or dry. Always use fresh, soft and thin rotis so that it will be easy to roll and the fillings will keep intact.
Q. Can I make it without eggs ?
Yes, you can easily make it eggless by skipping the eggs and making the kathi roll using only the vegetable stuffing to fill inside the chapati or parotta.
Q. Can I add cheese ?
Absolutely ! Adding grated cheese makes the roll richer and more tasty. You can also serve this for kids for the cheesy taste.
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Vegetable Egg Kathi Rolls Recipe (Veg Kathi Rolls)
Vegetable kathi roll, also known as veg frankie or vegetable wrap, is a popular and delicious Indian street food. It is made using soft parathas which are filled with a spicy vegetable filling and rolled perfectly that you have any time of the day. It is also travel friendly in that you can simply wrap them in foil or butter paper to keep them fresh and mess – free.
Nutrition
Nutrition Facts
Vegetable Egg Kathi Rolls Recipe (Veg Kathi Rolls)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
