Prepare the Dough:

• In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a soft dough.
• Add a teaspoon of oil and knead again. Cover and let it rest for 20 minutes.

Cook the Vegetable Filling:

• Heat oil in a pan and add cumin seeds. Let them splutter.
• Add ginger-garlic paste and sauté until fragrant.
• Stir in the onions and cook until translucent.
• Add the julienned vegetables and cook for 4-5 minutes on medium heat.
• Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Stir in the chopped tomato and tomato ketchup. Cook until the vegetables are tender and the mixture is well-combined.
• Garnish with chopped coriander leaves and set aside.

Roll and Cook the Parathas:

• Divide the dough into equal portions and roll them into thin circles.
• Heat a tawa (flat pan) and cook each paratha until golden spots appear on both sides. Keep them soft and pliable.

Assemble the Rolls:

• Spread a layer of mint-coriander chutney and yogurt/mayonnaise on each paratha.
• Place the prepared vegetable filling in the center.
• Top with sliced onions and sprinkle a pinch of chaat masala.
• Roll the paratha tightly and secure it with foil or parchment paper.

Serving Suggestions

Serve the Veg Kathi Rolls hot with extra mint chutney or ketchup on the side. They pair wonderfully with a chilled glass of masala chaas (buttermilk).

Pro Tips

• Add grated paneer or tofu to the filling for extra protein.
• You can use store-bought tortillas or rotis if you’re short on time.
• For a spicier version, add green chilies or chili flakes to the filling.