These vegan paneer Kathi rolls are inspired by a popular Indian street-food. They are wraps/rolls made with layered parathas (I used oiled roti here) spread with mint-coriander chutney, filled with spicy tofu cube and a fresh veggie salad for crunch. Make it for a quick weeknight meal/ lunch box or serve at your next social gathering and they are sure to be a hit!
What is Kathi roll?
Kathi Roll is one of the most popular grab-and-go street food in India. The word Kathi roughly translates to stick. These were traditionally made with meat based kebabs in skewers (hence the word Kathi). The rolls are essentially layered wraps made with spicy sauces, fresh veggies for crunch and the soft meat kebabs.
In India, with a major vegetarian crowd, paneer Kathi rolls are very popular. Being vegan, paneer Kathi rolls are so easy to veganize. I just replaced the paneers with tofu and it tastes EXACTLY like the real vegetarian deal. Trust me!
Ingredients to make Vegan Kathi Rolls:
- Vegan Paneer – I used tofu, but you can sub with chickpeas or rehydrated soy chunks (TVP).
- Veggie salad -I used carrots, bell pepper and red onions, with juiced lemon. You can add or sub with tomatoes, cucumbers, shredded cabbage etc.
- Spices and aromatics- I used cumin, coriander powder, chaat masala, kala namak (black salt),Kashmiri red chili powder, ginger garlic paste (ground ginger and garlic, garam masala, turmeric. You can also add kasoori methi, pepper and salt.
- Roti/Parathas: You can buy frozen layered parathas and use those instead (cooked according to instructions on the pack) or make rotis from scratch and add a bit of oil to it while cooking. Whatever you prefer.
- Mint coriander Chutney – Here is the recipe (you can skip the slice of bread in this recipe)
If you try out this Vegan Kathi Roll recipe, then I would love to know! Ping me on Instagram or comment down below!
Try other snacks and street food inspired recipes from the blog:
- Vegan Yoghurt Toast – Spicy
- Baked Aloo Tikki – Crispy and Healthy
- Tofu masala sandwich
Vegan Kathi Roll
Ingredients1x2x3x
For the marinated tofu:
- 1 block Tofu 400 g
- 1 Lemon juiced
- 1/4 cup of Vegan yoghurt
- ¼ tsp ajwain carom seeds
- 1 tsp Ginger-Garlic Paste minced ginger and garlic)
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Garam Masala Powder
- ½ tsp Chaat Masala
- ½ tsp Kala namak Black salt
Salad filling:
- 1 Bell pepper
- 1 Carrot
- 1 Red onion
- ½ tsp chaat masala
- ¼ tsp kashmiri red chili powder or red chili powder
- 1 tsp lemon juice
For Assembly:
- 4 Rotis/layered Parathas
- 1 cup Green mint coriander chutney (recipe on the blog)
Instructions
Vegan paneer tikka:
- In a bowl mix all the ingredients for the marination except the tofu. Taste and add salt to taste.
- Chop tofu in cubes and add it to the marination.
- Gently mix let the marination coat the paneer cubes evenly. Cover and keep aside for at least 30 minutes or more in the refrigerator.
Veggie Salad Filling:
- Thinly slice onion, carrots and bell peppers.
- Add them all to a bowl. Add all the seasonings for the veggie salad.
- Mix well and set aside.
Roti:
- Make roti following the recipe on the blog and add a few drops of oil on the roti
- You can also use frozen paratha from the store
Making the vegan paneer tikka:
- Heat 2 tablespoons oil in a pan.
- Bring to low or medium-low and add the marinated tofu cubes. Add the entire marination.
- Cook all sides until its brown and crispy
- Remove from the pan and set aside.
Assembly:
- Spread 1-2 tbsp of the mint-coriander chutney on a roti.
- Then line the tofu tikka cubes in the center.
- Top with the veggie salad.
- Bring the sides of the roti and make a roll/wrap.
- Secure it tight with wrapping paper and serve or store in a lunch box if prepping it.
- Serve it with some tomato ketchup or vegan cheese.
Vegetable Upma recipe with easy-to-follow instructions. Rava upma is a simple Indian breakfast dish made with semolina, spices, roasted nuts and lentils. Many like to add vegetables to it to make it wholesome and that’s how I like it too. This recipe is going to be a staple in your home if you make it! By using rice rava or polenta, it also can turn gluten-free!
What is Upma?
Upma is a fragrant, savoury South Indian breakfast made from rava/sooji or cream of wheat aka semolina. You can also make this with rice lava or polenta to make it gluten-free. It is dry roasted rava in water that has been flavored by mustard seeds, curry leaves, chana dal (husked chickpeas), cashews, peanuts, urad dal (lentils), onion, ginger, green chilli peppers and garnished with herbs. It tastes savoury and nutty and is also nutritious!
To make it more wholesome, we can also add vegetables, the way I did. Usually, you can add carrots and peas, finely chopped potatoes, finely chopped green beans, chopped bell pepper, etc.
Tips and Tricks to make amazing Vegetable Upma
- Roasting rava: Toast/roast your rava by stirring often on a low or medium-low heat in a pan. Keep a look out for a change of colour accompanied by a toasted aroma, but be careful not to burn it.
- Oil/vegan ghee : Vegetable upma can be made with coconut oil or vegan ghee (if you have access to it). If you have neither, you can also use any cooking oil.
- Rava to water ratio: For a softer rava upma, you can use the proportion of 1:2.5 or 3 for rava and water respectively. Which means that for 1 cup of fine rava you can add 2 cups water.
- Addition of rava to water: Add the toasted rava to the hot water in installments. Stir in the rava to the water, then add the next batch. This ensures even mixing, texture of the upma.
- Serving suggestions: Serve it hot or warm. I love serving mine with a generous garnish of coriander leaves and some of this Indian snack called sev. You can also serve vegetable upma with coconut chutney, Indian pickle or chutney podi.
- Storing Vegetable Upma: Make the quantity you need by doubling, tripling or halving the ingredient quantity. Refrigerate leftover vegetable upma for 2-3 days. You can also freeze it in a freeze-safe container.
Let me know if you try this easy Vegetable Upma recipe and I would love to see what you paired it up with. Tag @beextravegant on Instagram .
Try other breakfast/snack items from the blog:
- Khaman dhokla recipe
- Paniyaram recipe- shallow fried, spiced rice and lentil balls
- Vegan Yoghurt Toast – Spicy
- Tofu masala sandwich
- Baked Aloo Tikki – Crispy and Healthy
Vegetable Upma Recipe
Ingredients1x2x3x
- 1 cup coarse semolina/Rava/Sooji polenta could work too
- 1½ tbsp coconut oil or vegan ghee
- 2 tsp mustard Seeds
- 7-9 curry leaves use a sprig of leaves if you have that
- 1 tbsp chana daal
- 1 tbsp peanuts
- 1 tbsp cashews
- 1 medium onion finely chopped
- 1 medium carrot finely chopped, brunoise
- 1/3 cup green peas
- Salt to taste
- 2 cups water water to semolina ratio 2:1
- fresh coriander/cilantro leaves to garnish
Instructions
- Dry roast semolina, on medium heat, until golden. About 5-7 minutes and set aside.
- Add oil/vegan ghee to the pan on medium heat. Fry mustard seeds, chana daal and peanuts until the peanuts turn golden and everything is fragrant.
- Add cashews and curry leaves and toast for another 2 minutes.
- Add the chopped onions and cook until it turns translucent.
- Then add the chopped carrots and peas and salt. Then cover and cook until soft.
- Then add water and bring to boil, and reduce the heat.
- Slowly incorporate the roasted semolina in parts while whisking with a spatula.
- Add water if necessary. You want all the water to be soaked by the semolina.
- Cover for 2-5 minutes and serve hot with some fresh chopped coriander (cilantro) leaves.
This masala beans sandwich was inspired by Indian street food shops. It comes in under 10 minutes and is great for a quick lunch or dinner. I used a mix of pinto beans and chickpeas for this recipe. You can use any kind of beans you have at home, a lot of spices and seasonings, vegan yoghurt for a tang and some fresh veggies like bell pepper and red onions. It’s perfect as a cold or warm sandwich filling.
HOW TO MAKE BEANS MASALA SANDWICH – INGREDIENTS AND SUBS
- If using a mint coriander chutney , make it first and keep ready. You can choose to omit the slice of bread in the chutney and store in the fridge: Blend coriander leaves, some vegan yoghurt, salt, lemon juice, a knob of fresh ginger, 1-2 green chilies in a blender with just enough water to blend it well. Make sure it has a thick consistency.
- Spices: I used turmeric powder, ground cumin, kashmiri red chilli powder, ground coriander, Garam Masala, and Chaat masala. You can choose to add or remove any of these according to availability.
- Onions and bell pepper: You can use red onions or shallots. I suggest you not to use yellow onions as they are more pungent. I used Sliced bell pepper but you can also use shredded cabbage or carrots etc.
- Cooked beans: I used a mix of leftover pinto beans, chickpeas and some black beans. You can use whatever you have in hand like, white beans, kidney beans, chickpeas, even lentils. You can also sub with boiled and mashed potatoes.
- Bread: I used a vegan white bread (I say this since I get a lot comments from people telling me sandwich breads aren’t vegan. Well I can read a label missy 😅). You can choose to use whole wheat, whole grain or even sourdough bread.
- Making the sandwich: I chose to use a classic sandwich maker (that gives a waffle apparently) but if you don’t have one, just use a greased grill or a skillet. Press each side down until golden brown and crispy on each side.
Try other quick, easy and healthy lunche from the blog:
- Baked Aloo Tikki – Crispy and Healthy
- Tofu Masala Sandwich
- Vegan Yoghurt Toast – Spicy
Beans Masala Sandwich – Quick Vegan Lunch
Ingredients1x2x3x
Spicy beans filling:
- 300 grams cooked legumes: pinto beans chickpeas, black beans, white beans etc
- 2 tbsp soy yogurt
- 1/4 tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp kashmiri red chilli powder
- ½ tsp ground coriander
- ½ tsp Garam Masala
- ½ teaspoon Chaat masala sub with anchor powder
- salt to taste
Other Ingredients:
- 4 slices bread
- Vegan butter optional
- 1 onion medium-sized- thinly sliced in rounds
- 1 red bell pepper small to medium-sized – thinly sliced
- chaat masala extra to sprinkle on top
- Mint coriander chutney or ketchup or sriracha or vegan mayo
Instructions
Spicy Beans Filling:
- Take all the ingredients for the filling in a bowl and mix and mash (with a masher or fork) until everything is well combined but still leaving a few chunks of beans for texture.
Assembly:
- Take the bread slices and spread some vegan butter (If using) on them.
- Spread mint coriander chutney/ketchup/sriracha on the slices.
- Spread the bean filling one side and spread evenly.
- Then place some thinly sliced onion and thinly sliced bell pepper
- Sprinkle some chaat masala on top and close with the other slice.
- Place the beans sandwiches in a preheated sandwich maker (or grill) and cook until golden and crispy
- Serve with a side salad or just enjoy by itself with more chutney/ketchup or vegan mayo.
Vegan Kathi Roll
Ingredients1x2x3x
For the marinated tofu:
- 1 block Tofu 400 g
- 1 Lemon juiced
- 1/4 cup of Vegan yoghurt
- ¼ tsp ajwain carom seeds
- 1 tsp Ginger-Garlic Paste minced ginger and garlic)
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Garam Masala Powder
- ½ tsp Chaat Masala
- ½ tsp Kala namak Black salt
Salad filling:
- 1 Bell pepper
- 1 Carrot
- 1 Red onion
- ½ tsp chaat masala
- ¼ tsp kashmiri red chili powder or red chili powder
- 1 tsp lemon juice
For Assembly:
- 4 Rotis/layered Parathas
- 1 cup Green mint coriander chutney (recipe on the blog)
Instructions
Vegan paneer tikka:
- In a bowl mix all the ingredients for the marination except the tofu. Taste and add salt to taste.
- Chop tofu in cubes and add it to the marination.
- Gently mix let the marination coat the paneer cubes evenly. Cover and keep aside for at least 30 minutes or more in the refrigerator.
Veggie Salad Filling:
- Thinly slice onion, carrots and bell peppers.
- Add them all to a bowl. Add all the seasonings for the veggie salad.
- Mix well and set aside.
Roti:
- Make roti following the recipe on the blog and add a few drops of oil on the roti
- You can also use frozen paratha from the store
Making the vegan paneer tikka:
- Heat 2 tablespoons oil in a pan.
- Bring to low or medium-low and add the marinated tofu cubes. Add the entire marination.
- Cook all sides until its brown and crispy
- Remove from the pan and set aside.
Assembly:
- Spread 1-2 tbsp of the mint-coriander chutney on a roti.
- Then line the tofu tikka cubes in the center.
- Top with the veggie salad.
- Bring the sides of the roti and make a roll/wrap.
- Secure it tight with wrapping paper and serve or store in a lunch box if prepping it.
- Serve it with some tomato ketchup or vegan cheese.
