Air fryer recipe · Snacks
Veg Kathi Roll
A smoky street-style roll bursting with charred peppers and a tangy egg-laced paratha hug.
- 22 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 25kcal
- 1.2 gprotein
- 5.3 gcarbs
- 0.3 gfat
- 1.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat paratha2 large
- Mixed bell peppers, sliced1 cup
- Onion, thinly sliced1 medium
- Chaat masala1 tsp
- Green chutney3 tbsp
Method
Marinate the veg
Toss the sliced peppers and onion with chaat masala, a pinch of salt and a teaspoon of oil in a bowl. Let them rest for ten minutes so the spices cling to every slice and season the vegetables through before they cook.
Warm the paratha
Lightly brush both parathas with oil and set them aside on a plate. The oil and gentle warmth keep the bread soft and pliable, so it rolls around the filling later without cracking or splitting at the folds.
Crisp the filling
Spread the marinated peppers and onion in the air fryer basket in a single layer. A quick blast of heat softens them while keeping a slight bite and a smoky, charred edge, which is exactly what a good kathi roll needs.
Assemble the rolls
Lay each paratha flat, smear it with green chutney, then pile the charred veg down the centre. Roll it tightly and tuck one end in so the filling stays put and does not slide out while the roll crisps in the basket.
Air-fry to finish
Place the rolled kathi rolls seam-side down and air-fry at 190°C for 12 min, turning once halfway. Cooking seam down first seals the join. Pull them out when the paratha is golden and crisp at the edges.
