Vegan Kathi Roll
This easy and delicious Indian street food made vegan and healthy is going to be your new favourite meal! Make it for a quick weeknight meal/ lunch box or serve at your next social gathering and they are sure to be a hit!
Prep Time 30 minutes mins
Cook Time 6 minutes mins
Total Time 36 minutes mins
Course Breakfast, Main Course
Cuisine Indian
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)
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.
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.
Keyword Indian street food, Kathi rolls, Street food, Vegan Kathi roll