Kolkata Style Kathi Roll with Mint Chutney

In a mixing bowl, combine 250 g flour, 1 tsp salt and 2 tbsp oil. Gradually add 120 ml warm water, kneading until a smooth, non‑sticky dough forms. Cover with a damp cloth and rest for 15 minutes.

While the dough rests, blend mint leaves, coriander leaves, green chili, lemon juice, sugar, 1 tsp salt and a splash of water to a smooth chutney. Transfer to a bowl and set aside.

Slice cabbage, carrot and capsicum thinly (julienne). If using soy strips, soak them in warm water for 5 minutes, then squeeze excess moisture.

Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a 20‑cm thin circle, applying gentle pressure to create visible layers.

Heat a tawa (flat griddle) on medium flame. Brush lightly with oil, place the rolled dough, and cook 1‑2 minutes until light golden spots appear. Flip, brush the other side, and press gently with a cloth to puff and create flaky layers. Repeat for all parathas. Keep cooked parathas wrapped in a clean kitchen towel to stay soft.

On the same tawa, heat 2 tsp oil on medium flame. Add 1 tsp cumin seeds; let them crackle and release a nutty aroma (≈10 seconds).

Add the sliced mixed vegetables (and soy strips if using). Sauté for 3‑4 minutes, stirring continuously, until they turn bright‑colored but retain crunch.

Season with 1 tsp coriander powder, 1/2 tsp garam masala, 1 tsp chaat masala, 1/2 tsp black salt, and regular salt to taste. Mix well and cook another 2 minutes on low flame, allowing the spices to coat the veggies uniformly.

Lay a cooked paratha on a clean surface. Spread a generous tablespoon of mint chutney over the center, then spoon the hot vegetable filling evenly. Sprinkle fresh coriander leaves and drizzle a few drops of oil for sheen.

Roll the paratha tightly into a cylindrical roll, tuck the ends, and press lightly. Allow the roll to rest covered for 2 minutes so the flavors meld.

Slice each roll diagonally, arrange on a serving plate, and garnish with a wedge of lemon and a small bowl of extra mint chutney. Serve hot, accompanied by crisp sev or roasted peanuts for added crunch.