Saucy Asian Vegetarian Kathi Roll | Healthy | Low Calorie Recipe

Losing 25 plus kilos in 12 months is no meagre task. While on a 1200 kCal diet , my dietician usually recommended Veg Kathi Roll for dinner around once a month. In my attempt to eat yummy yet healthy , I have a tried a few variations of the Kathi Roll .

Here is a saucy variation with Asian (Chinese- Japanese) condiments which is a welcome relief from the usual run of the mill health foods.

Do give it a try and consume it as a main meal for Lunch or Dinner .


Saucy Asian Vegetarian Kathi Roll

Prep Time: 10 minutes

Cooking Time: 25 minutes

Yield : 4 Kathi Rolls


For Filling

Oil : 1 tbsp

Cumin seeds : 1 tsp

Ginger chopped : 1 tbsp

Garlic chopped : 1/2 tbsp

Tomato chopped : 1 cup

Salt to taste

Turmeric powder : 1/4 tsp

Black pepper powder : 1 tsp

Coriander powder : 1/2 tbsp

Cumin powder : 1/2 tbsp

Carrots grated : 1 cup

Chopped capsicum : 3/4 cup

Chopped zuccini : 1 in no. (Optional)

Cabbage finely sliced : 3/4 cup

Stir fry sauce : 1.5 -2 tbsp (I use Veeba Teriyaki Stir Fry Sauce )

Tomato ketchup : 1.5 tbsp

Red chilli sauce : 1 tbsp

Green chilli sauce : 1/2 tbsp

Soya sauce : 0.5 tbsp

For Pickled Onions

Onion (finely sliced ) : 1 in no.

Red chilli powder to taste

Lemon Juice : 1 tbsp

For Wrapping

Whole wheat flour (aata) Chapati – 4 large sized

Oil : Few drops


For Filling :

Take oil in a frying pan and put it on medium heat . Add cumin seeds when oil is hot and cook for a minute. Add chopped ginger and garlic and sauté till the raw smell is gone.Add chopped tomatoes and cook until they turn soft and mushy.

Add dry spices (coriander powder, cumin powder, salt, turmeric powder and black pepper powder) in the tomato mush and sauté for a minute .

Add the carrots , capsicum , zucchini and cabbage and cook for 2-3 minutes.

Add the sauces (Stir fry sauce, tomato ketchup, red chilli sauce, green chilli sauce and soy sauce ) one by and one and keep stirring. You can tweak the quantity of sauces to your taste .

Sauté until vegetables are cooked with a little bite in them , do not over cook and make them soft .

Prepare Pickled onion is a separate bowl by mixing the onions, red chilli powder and lemon juice.

For the wrap:

Cook a large sized Chapati on a pan with a few drops of oil on both sides.

Place the filling in between the Chapati , top with picked onions and wrap the Chapati to make a roll.

Divide the Roll in between for ease of eating.

Serve hot . The Kathi Roll is saucy enough and doesn’t need accompaniments .

You may try our Tandoori Mint Chutney as a relish if you insist .

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