Corn Spinach Kathi Roll / Wrap | How To Make Corn Spinach Kathi Roll

Corn Spinach Kathi Roll / Wrap

Use your leftover chapatis or flat bread to make this super delicious, easy to make Corn Spinach Kathi Roll / Wrap.

  • 2 chapatis (preferably 5-6 inches in diameter)
  • ½ cup mashed potatoes
  • ⅓ cup boiled corns
  • ¼ cup blanched spinach
  • 1 tbsp peanut or coconut chutney
  • ½ tsp red chilli flakes
  • 1 tsp oil
  • 1 onion (sliced)
  • Salt to taste
  • ¼ tsp red chilli powder
  • ½ tsp garam masala
  • ½ tsp coriander or dhaniyapowder
  • ¼ tsp black pepper powder
  1. First, lightly toast the prepared chapati or roti with oil on a pan or tawa.

  2. Meanwhile, mix mashed potatoes, sweet corn and spinach to make a filling. Add salt, red chilli powder, garam masala, coriander powder. Mix it all.

  3. Also, in another pan, add oil and sauté sliced onion adding in salt and red chilli powder until golden brown.

  4. Then, take the chapati off the pan and put the filling on the middle of it.

  5. On the top, add coconut peanut chutney. Then top with some sautéed onions.

  6. Next, sprinkle black pepper powder, red chilli flakes.

  7. Finally, distribute all filling ingredients evenly and roll it so that all the filing is locked in the Corn Spinach Kathi Roll.

To start with, I love those creamy, cheesy corn spinach sandwiches that are generally served in many restaurants or cafes in India. The other day, I was having one when I was out with friends and the idea of converting and recreating a version of that sandwich into a Corn Spinach Kathi Roll came to my mind. Moreover, I wanted to make it a little different by staying away from mayonnaise, processed cheese or ketchup, at the same time, still wanting it to be creamy and flavourful.

So evidently, now after a bit of hit and trial, I created this delicious, healthier recipe that will definitely make your taste buds thank me. With that in mind, let me brief you on the kind of ingredient and element added to this Corn Spinach Kathi Roll. Specifically, I’d like to point out the use of the rich coconut peanut chutney instead of cream, mayo or cheese just adds a lot of texture, flavour and smoothness to the Corn Spinach Kathi Roll. Further, the base is just plain old whole wheat chapati, the filling is mashed potatoes, corn and spinach. Then, just sprinkled some sautéed onions for crunch and red chilli flaked for that extra spice and pop of colour.

Additionally, do give this a try and tag me on Instagram (@life_is_delicious_) so that I can see your wonderful creation. And finally, if you like this Corn Spinach Kathi Roll recipe, I am sure you’ll also love this Raw Veggie Wrap recipe on my blog.

Corn Spinach Kathi Roll / Wrap

Use your leftover chapatis or flat bread to make this super delicious, easy to make Corn Spinach Kathi Roll / Wrap.

  • 2 chapatis (preferably 5-6 inches in diameter)
  • ½ cup mashed potatoes
  • ⅓ cup boiled corns
  • ¼ cup blanched spinach
  • 1 tbsp peanut or coconut chutney
  • ½ tsp red chilli flakes
  • 1 tsp oil
  • 1 onion (sliced)
  • Salt to taste
  • ¼ tsp red chilli powder
  • ½ tsp garam masala
  • ½ tsp coriander or dhaniyapowder
  • ¼ tsp black pepper powder
  1. First, lightly toast the prepared chapati or roti with oil on a pan or tawa.

  2. Meanwhile, mix mashed potatoes, sweet corn and spinach to make a filling. Add salt, red chilli powder, garam masala, coriander powder. Mix it all.

  3. Also, in another pan, add oil and sauté sliced onion adding in salt and red chilli powder until golden brown.

  4. Then, take the chapati off the pan and put the filling on the middle of it.

  5. On the top, add coconut peanut chutney. Then top with some sautéed onions.

  6. Next, sprinkle black pepper powder, red chilli flakes.

  7. Finally, distribute all filling ingredients evenly and roll it so that all the filing is locked in the Corn Spinach Kathi Roll.



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