The kathi roll is a popular street food originating from Kolkata, India, known for its versatility and delightful taste. Traditionally, it consists of skewered meat wrapped in a paratha, but over time, numerous vegetarian variations have emerged. Among these, the cheesy veg kathi roll has gained immense popularity due to its wholesome ingredients and irresistible flavours.
With an outer layer of flaky paratha a filling of fresh vegetables like bell peppers, onions, carrots, and cabbage, and the addition of oozing Britannia The Laughing Cow Cheese Block for a rich, creamy element that perfectly complements the vegetables and adds a delightful gooey texture when melted.
Cheesy Veg Kathi Recipe – Serves 4
Prep Time: 20 minutes, Cooking Time: 20 minutes
Whether you’re hosting a casual get-together or looking for a convenient meal option, these cheesy veg kathi rolls are sure to impress.
Ingredients
| Quantity | Ingredients |
| 4 | Parathas (homemade or store-bought) |
| 1 cup | Britannia The Laughing Cow Cheese Block, grated |
| 1 cup | Mixed bell peppers, thinly sliced |
| 1 | Onion, thinly sliced |
| 1 | Carrot, grated |
| 1 cup | Cabbage, thinly sliced |
| 2 tbsp | Oil |
| 1 tsp | Cumin seeds |
| 1 tbsp | Garam masala |
| 1 tsp | Chaat masala |
| to taste | Salt |
| as needed | Fresh coriander leaves, chopped (for garnish) |
| as needed | Mint chutney or tamarind sauce (for serving) |
Method
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add sliced onions and sauté until they turn translucent. Add bell peppers, carrots, and cabbage. Sauté for 5-7 minutes until the vegetables are tender yet slightly crisp.
- Season with garam masala, chaat masala, and salt. Mix well and cook for another 2 minutes.
- Remove from heat and set aside.
- Heat a paratha on a skillet until both sides are golden brown and slightly crisp.
- Place a generous amount of vegetable filling in the centre of the paratha.
- Sprinkle grated Britannia The Laughing Cow Cheese Block, over the filling.
- Fold the paratha from both sides to enclose the filling and form a roll.
- Cook the roll on the skillet for another 2-3 minutes, allowing the cheese to melt.
- Cut the roll into halves if desired.
- Garnish with fresh coriander leaves.
- Serve hot with mint chutney or tamarind sauce on the side.