Jump to Recipe Print Recipe

spicy Kathi rolls

Spicy and flavourful

Skip to video

Kathi rolls are a Bengali street food now popular across a large part of South Asia. They pack well and make for a great lunch or mid-day snack. This version is made with seasoned tofu, masala onions, and a spicy chutney. Pro tip: most frozen paranthas at the grocery store are accidentally plant-based, just make sure to check the ingredients. The parantha can also be substituted for a plain tortilla.  

This recipe is:

  • Great lunch
  • Spicy
  • Meal prep
  • Street food

If you love these kathi rolls, try our Roasted Vegetable Pesto Sandwich next.

Recipes like this

Kathi Rolls

No ratings yet
Print Recipe
Total Time 30 minutes
Servings 2

Ingredients
  

  • 1/2 block tofu, cut into small cubes
  • 1 tbsp cornstarch
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 2 tsp chaat masala, divided (optional)
  • 1/2 tsp salt, divided
  • 1/2 red onion, thinly sliced
  • 2 tsp neutral oil, divided
  • red cabbage, thinly sliced
  • frozen parantha or tortilla

Cilantro Chutney

  • 1 cup cilantro
  • juice of 1 lime, divided
  • 1 jalapeno, deseeded
  • 1 tsp maple syrup
  • 1/4 cup water

Instructions
 

  • Preheat oven to 375F. 
  • To the tofu, add 1 tsp oil, cornstarch, black pepper, turmeric, paprika, 1 tsp chaat masala if using, and ¼ tsp salt. 
  • Mix well and transfer to a lined baking sheet. 
  • Bake for 20 mins, flipping halfway through. 
  • While the tofu bakes, make the chutney by combining cilantro, juice of half a lime, jalapeño, maple syrup, and water.  
  • Blend to a thin sauce, set aside.  
  • To a nonstick pan, add 1 tsp oil and onions.  
  • When the onions begin to sweat, add the chaat masala (if using) followed by the juice of half a lime.  
  • Once the lime juice has evaporated, remove the onions from the heat and set aside.  
  • Using the same skillet, heat the parantha (or tortilla) until lightly browned.  
  • To assemble, layer the spiced tofu, sauteed onions, cilantro chutney, and cabbage in the center of the parantha and wrap it up.  
  • The components can all be kept separately in the fridge for up to 4 days and assembled up to one night ahead of time, making kathi rolls a great lunch prep option.  

Notes

Recipe Cost Breakdown

Ingredients
 
 Servings: 2
Quantity Measure Cost
Tofu 1/2 block 1.85
Cornstarch 1 tbsp 0.07
Black Pepper 1 tsp 0.06
Turmeric 1/2 tsp 0.02
Paprika 1 tsp 0.03
Chaat Masala 2 tsp 0.05
Salt 1/2 tsp 0.01
Red Onion 1/2   1.22
Neutral Oil 2 tbsp 0.47
Red Cabbage     1.28
Frozen Parantha or Tortilla 2   1.18
Cilantro 1 Cup 0.85
Lime 1   0.99
Jalapeno 1   0.28
Maple Syrup 1 tsp 0.08
Total cost/recipe     8.44
Total cost/serving     4.22
Tried this recipe?Let us know how it was!

You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!

Subscribe to weekly recipes

Watch Ishtmeet make ‘Kathi Rolls’

More recipes for you
More recipes for institutions