Indian kati roll

Name: Indian kati roll
Ingredients: 175 g plant-based chicken alternative; 400 g butter beans; 200 g red onion (finely diced); 2 tomatoes (diced); 1 tbsp tomato paste; 2 cloves garlic (grated); 1 tsp ginger (grated); 5 tbsp sunflower oil; 1 tsp red chili powder; ¼ tsp turmeric; 1 tsp garam masala; 3 tsp achari powder; 250 ml hot water; Salt and black pepper (to taste); 640 g medium wheat flour; 450 g cold water; 50 g plant-based butter (softened); Sunflower oil (for greasing); 500 g plant-based yoghurt; 1 lemon (juice); 50 g fresh coriander; 1 red onion (sliced ); Chilies and lemon juice ((for garnish))

Two grilled wraps filled with shredded vegetables and sauce are served on a plate next to a fresh green salad.

Growing up, my family loved kati rolls—they were central to every celebration. The name roughly translates to 'stick,' describing the roll's shape. Originating in Kolkata in the late 19th century, it was created as a quick, portable snack for workers. This plant-based version replicates the exact flavor my mum used to make!

Ingredients

The Filling

175 g

plant-based chicken alternative
400 g

butter beans
200 g

red onion finely diced
2

tomatoes diced
1 tbsp

tomato paste
2 cloves

garlic grated
1 tsp

ginger grated
5 tbsp

sunflower oil
1 tsp

red chili powder
¼ tsp

turmeric
1 tsp

garam masala
3 tsp

achari powder
250 ml

hot water
Salt and black pepper to taste

The Parathas (Flatbreads):

640 g

medium wheat flour
450 g

cold water
50 g

plant-based butter softened
Sunflower oil for greasing

Finishing & Yogurt Sauce:

500 g

plant-based yogurt
1

lemon juice
50 g

fresh coriander
1

red onion sliced
Chilies and lemon juice (for garnish)

Instructions

Make the Filling:

Heat oil in a pan and sauté the onions for 10 minutes until caramelized. Add garlic and ginger; cook for 2 minutes.
Stir in tomatoes and tomato paste until they break down into a chunky sauce.
Add all spices, salt, and pepper. Cook the masala base for 10 minutes.
Add the chicken alternative and butter beans. Stir well and cook for another 10 minutes.
Pour in the hot water, cover, and simmer for 25 minutes until the liquid is absorbed and the beans are soft.

Make the Parathas:

Mix the flour and water by hand for 5 minutes until you have a sticky dough. Rest for 1 hour.
Divide into 8 balls. Rest for another 20 minutes.
Roll a ball into a circle, spread with butter, roll into a “sausage,” then spiral it back into a disk. Roll out again into a 20cm circle.
Fry on a greased pan for 30 seconds per side until puffy with golden-brown spots. Keep warm in foil.

The Yogurt Sauce:

Blend the coriander, lemon juice, and a few spoonfuls of yogurt until smooth. Stir this green mix back into the remaining plain yogurt.

Assemble:

Place the filling on a paratha, top with sliced onions, chilies, and lemon juice. Roll up tightly and enjoy!

Notes

Craving more plant-powered dishes?

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