Veg Roll / Kathi Roll Recipe by Priya Nagpal
Veg Roll / Kathi Roll Cooking Instructions 30-35 minutes 1 First, make the roll wrappers. In a large bowl, combine the all-purpose flour, cornstarch, 2 tablespoons oil, and salt. Mix well until there are no lumps. 2 Add water as needed and knead into a soft dough. 3 Rub a little oil on the dough and let it rest for 15 minutes. 4 Take a non-stick skillet and lightly grease it with oil. 5 Heat the skillet over medium heat. Roll out thin flatbreads and cook them on the skillet. 6 Now, take a wok and heat 2 tablespoons oil over high heat. 7 Add all the vegetables and stir-fry them lightly. Do not cook them completely; keep them a bit crunchy. 8 Finally, add salt, soy sauce, and black pepper. Mix well and cook the vegetable mixture for 2 minutes. 9 Remove the wok from the heat and transfer the mixture to a plate to cool. 10 Place the roll wrappers on a flat surface. Spread tomato ketchup and mayonnaise on one side, then add the vegetable mixture on top. 11 Roll up from both sides. 12 Repeat this process for all the veg rolls. 13 Place the veg rolls on a serving plate. Serve with chili sauce or tomato ketchup. 14 Tip: You can also sprinkle chaat masala on the rolls when adding mayonnaise and sauce. 15 Note: When cooking the wrappers, make sure they stay soft and not too crisp, so the rolls are easy to assemble. 1 First, make the roll wrappers. In a large bowl, combine the all-purpose flour, cornstarch, 2 tablespoons oil, and salt. Mix well until there are no lumps. 1 First, make the roll wrappers. In a large bowl, combine the all-purpose flour, cornstarch, 2 tablespoons oil, and salt. Mix well until there are no lumps. 2 Add water as needed and knead into a soft dough. 2 Add water as needed and knead into a soft dough. 3 Rub a little oil on the dough and let it rest for 15 minutes. 3 Rub a little oil on the dough and let it rest for 15 minutes. 4 Take a non-stick skillet and lightly grease it with oil. 4 Take a non-stick skillet and lightly grease it with oil. 5 Heat the skillet over medium heat. Roll out thin flatbreads and cook them on the skillet. 5 Heat the skillet over medium heat. Roll out thin flatbreads and cook them on the skillet. 6 Now, take a wok and heat 2 tablespoons oil over high heat. 6 Now, take a wok and heat 2 tablespoons oil over high heat. 7 Add all the vegetables and stir-fry them lightly. Do not cook them completely; keep them a bit crunchy. 7 Add all the vegetables and stir-fry them lightly. Do not cook them completely; keep them a bit crunchy. 8 Finally, add salt, soy sauce, and black pepper. Mix well and cook the vegetable mixture for 2 minutes. 8 Finally, add salt, soy sauce, and black pepper. Mix well and cook the vegetable mixture for 2 minutes. 9 Remove the wok from the heat and transfer the mixture to a plate to cool. 9 Remove the wok from the heat and transfer the mixture to a plate to cool. 10 Place the roll wrappers on a flat surface. Spread tomato ketchup and mayonnaise on one side, then add the vegetable mixture on top. 10 Place the roll wrappers on a flat surface. Spread tomato ketchup and mayonnaise on one side, then add the vegetable mixture on top. 11 Roll up from both sides. 11 Roll up from both sides. 12 Repeat this process for all the veg rolls. 12 Repeat this process for all the veg rolls. 13 Place the veg rolls on a serving plate. Serve with chili sauce or tomato ketchup. 13 Place the veg rolls on a serving plate. Serve with chili sauce or tomato ketchup. 14 Tip: You can also sprinkle chaat masala on the rolls when adding mayonnaise and sauce. 14 Tip: You can also sprinkle chaat masala on the rolls when adding mayonnaise and sauce. 15 Note: When cooking the wrappers, make sure they stay soft and not too crisp, so the rolls are easy to assemble. 15 Note: When cooking the wrappers, make sure they stay soft and not too crisp, so the rolls are easy to assemble. 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