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    Home » wrap

    Chickpea Kathi Rolls – Chickpea Chutney Wraps

    Published: Oct 6, 2022 by Richa 7 Comments

    Jump to Recipe   Print Recipe

    These easy Chickpea Kathi Rolls filled with Indian spiced chickpeas and fresh cilantro mint chutney are the perfect easy lunch or weeknight dinner! Nutfree Soyfree Oilfree Gluten-free option

    close-up of three chickpea kathi rolls with chutney, tomatoes and onions

    For an easy lunch or weeknight dinner or a mid meal snack, look no further than these chickpea wraps! Kathi rolls are a popular wrap that originated in eastern India. It originally was made with kebabs but got adapted all over the country for variations witb fillings and styles. One of the popular snack stalls around our neighborhood in India had all these veggie kathi rolls with options like brown chickpeas, veggies, Paneer cheese, soya chaap(vegan meat) and more. Some of those were simple wraps put together with a warmed fresh Paratha or thick roti, quick spiced up chickpeas or paneer and topped with tomato onion or cucumber tossed with a fresh cilantro mint chutney and sprinkled with chaat masala or garam masala. They flavors and textures together were fantastic!

    For todays versions I made these with white chickpeas as they are easily available. But if you have access to brown chickpeas, try these with some cooked brown chickpeas(desi chickpeas- kala chana)!

    They are savory, spicy, hearty and there is  crunch from added lettuce and veggies. I like the tender chew you get from the chickpeas and the Indian spice mix we simmer the chickpeas in take these wraps to the next level.

    With a short prep time of under 20 minutes, this is a quick, protein- and fiber-filled meal to go that is perfect any day of the week.

    three Chana kathi rolls on a black plate

    The chickpeas are flavored with Chaat masala, a tangy and sweet Indian spice blend that you can get in your Indian store or online.It’s spelled as C-H-A-A-T.

    You can also make this recipe with cooked brown chickpeas white chickpeas or any other beans of choice. If you want, add in some cooked potato cubes as well to make this extra substantial . To add some sweetness to this all-over quite savory wrap, add some mango chutney or date tamarind chutney.

    You can use gluten-free wraps or serve this in lettuce leaves for gluten-free or if you want to cut down on the carbs. This recipe is nut free as is. You’ve got to try these Chana Kathi rolls!

    three Indian spiced chickpea wraps filled with tomtoes and lettuce

    More easy lunch wrap recipes:

    Samosa Wraps- Spiced Potato Chickpea Chutney Burrito

    Korean BBQ Soy Curls Crunchwrap

    Gobi Aloo Wrap -Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap

    Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps

    Vegan Wrap Recipe with Tempeh Scramble, Jalapeno Popper Dip  Broccoli

    Sweet and Sour Lentils and Mango Lettuce Wraps. Vegan Glutenfree Recipe

    Print Recipe
    5 from 4 votes

    Chana Kathi Roll Chickpea Chutney Wraps

    These easy Chickpea Chutney Wraps aka Chickpea Kathi Rolls are the perfect easy lunch or weeknight dinner! Quick spiced chickpeas, topped with crunchy veggies tossed in chutney, all in a warm paratha or tortilla! Nutfree Soyfree. Oilfree Glutenfree option
    Prep Time15 mins
    Cook Time15 mins
    Mixing time5 mins
    Total Time35 mins
    Course: Appetizer
    Cuisine: Indian
    Keyword: chickpea wraps
    Servings: 3
    Calories: 325kcal
    Author: Vegan Richa

    Ingredients

    For the spicy chickpeas:

    • 15 oz (425.24 g) can of chickpeas drained or 1 1/2 cups cooked chickpeas
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried fenugreek leaves
    • 1/2 teaspoon ground cardamom
    • a good pinch of cinnamon, all spice and cloves
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 2 teaspoons minced ginger
    • 2 teaspoons lemon juice
    • ½ teaspoon salt
    • 1/4 cup (59.15 ml) water

    For the wrap:

    • 1 Recipe cilantro mint chutney or plain cilantro chutney
    • chopped lettuce as needed
    • 1/2 medium red onion thinly sliced
    • 1 Tomato, thinly sliced into half moons
    • 1/2 teaspoon chaat masala or use dried mango powder(amchur)
    • 3 tortillas, plain paratha, rotis, chapati or flatbread as needed

    Instructions

    • Make the spicy chickpeas: Add the chickpeas and all of the ingredients to a skillet over medium heat and mix well. Cook until the water reduces.It can take anywhere from 4-6 minutes, depending on your stove and pan.
    • You can also add a few drops of oil to help the spices taste more vibrant. If you don't want to measure all the spices, you can also use 2 teaspoons garam masala or 1.5  tablespoons of chana masala blend. You can get this in an Indian store. Taste and adjust salt and flavor, then take off heat.
    • Warm up the tortillas or flat bread and set aside by heating them on a skillet with some vegan butter or oil. Omit oil for Oilfree.
    • In a bowl add chopped onion, tomato slices and add in 3-4 tablespoons of the chutney and toss well to coat. Also add 1/2 to 1 teaspoon lemon juice if your chutney isn't tangy enough and mix in.
    • Assemble: Layer some lettuce in the tortillas and add the chickpeas. Add the tomato onion mixture and sprinkle some chaat masala all over and then serve.  Wrap them up in some parchment paper, and store or serve as needed. You can also make a burrito out of it so that you can carry it for a snack.

    Notes

    Storage: Store the chickpeas and tomato onion topping separately, refrigerate the chickpeas for upto 3 days. Refrigerate chutney and chopped tomato onion separately for upto 3 days. Assemble when ready to serve.
    Variations:
    Make these into Chaat or nacho style. Use tortilla chips or Indian papdi and layer on a plate. Spread the chickpea mixture on top. Add the tomato onion chutney mix all over. Then drizzle some tamarind chutney and add chopped cilantro and serve. 
    Use other beans such as brown chickpeas, black beans, black eyed peas etc or other protein such as pressed and cubed tofu. Toss the tofu in all the ingredients and 2 teaspoons lime juice. Omit the water. Then bake the tofu for 20 mins and use. 
    Also add in other chutneys such as mango or date tamarind chutney to add like a sweet balance to this overall very savory wrap.
    You can use gluten free wraps or serve this in lettuce leaves for gluten-free
    This recipe is nut free.

    Nutrition

    Nutrition Facts
    Chana Kathi Roll Chickpea Chutney Wraps
    Amount Per Serving
    Calories 325 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 559mg24%
    Potassium 651mg19%
    Carbohydrates 55g18%
    Fiber 13g54%
    Sugar 10g11%
    Protein 15g30%
    Vitamin A 826IU17%
    Vitamin C 12mg15%
    Calcium 125mg13%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    three wraps filled with chickpeas tomatoes, onions and tomatoes

    Ingredients for Kathi rolls

    • chickpeas, drained and cooked
    • spices: coriander, cumin, black pepper, cayenne, paprika, dried fenugreek leaves, cardamom, cinnamon, all spice and cloves, garlic powder, onion powder
    • minced ginger and lemon juice add some freshness
    • veggies: onion, tomato, and lettuce
    • A bit of chutney brightens up the whole meal. I recommend you whip up my recipe for cilantro mint chutney
    • for assembling, we use tortillas, rotis, chapati or flatbread

    Tips:

    • Chaat masala is a blend that you can get in Indian store or online .It’s spelled as C-H-A-A-T. It is a tangy and sweet blend,  that is usually used in street food.
    • You can also make this with cooked brown chickpeas or other beans of your choice. I usually like these a lot with brown chickpeas, but white chickpeas also are excellent in this.
    • You can add in some cooked potato cubes as well.
    • Also, add in other chutneys such as mango or date tamarind chutney to add some sweetness to this overall very savory wrap.
    • You can use gluten-free wraps or serve this in lettuce leaves for gluten-free

     


    ingredients needed for chickpea chutney wraps

    How to make Chickpea Kathi Rolls

    chickpeas in a sauteeing pan with spices

    Add the chickpeas and all of the ingredients to a skillet over medium heat and mix well. Cook until the water reduces. This can take anywhere from 3-6 minutes, depending on your stove and pan.

    spiced chickpeas in a sauteeing pan

    You can also add a few drops of oil to help the spices be more vibrant. If you don’t want to measure all the spices, you can also use 1 to 1.5  tablespoons of chana masala blend. You can get this in an Indian store. Taste and adjust salt and flavor.

    Warm up the tortillas or flat bread and set aside. In a bowl add chopped onion, tomato slices and add in 3-4 tablespoons of the chutney and toss well to coat.

    onion, tomatoes and mint chutney in a glass bowl

    onion, tomatoes and cilantro mint chutney being mixed in a glass bowl

    Also, add half to 1 teaspoon lemon juice if your chutney isn’t tangy enough and mix in.

    spiced chickpea and chopped lettuce being added to a wheat tortilla to make a wrap

    optional: heat up the tortillas in a skillet with some vegan butter. You can use a roti or paratha as well.
    Then layer some lettuce in the tortillas and add the chickpeas.

    filled Indian chickpea kathi rolls ready to roll up

    Add the tomato onion mixture and sprinkle some chaat masala all over and then serve.  Wrap them up in some parchment paper, store or serve as needed. You can also make a burrito out of it so that you can carry it for a snack.

    frisch gewickelter Kichererbsen Wrap auf einem Teller

    Storage:

    Store the chickpeas and tomato onion topping separately, refrigerate the chickpeas for upto 3 days. Refrigerate chutney and chopped tomato onion separately for upto 3 days. Assemble when ready to serve.

    Variations:

    Make these into Chaat or nacho style. Use tortilla chips or Indian papdi and layer on a plate. Spread the chickpea mixture on top. Add the tomato onion chutney mix all over. Then drizzle some tamarind chutney and add chopped cilantro and serve.

    Use other beans such as brown chickpeas, black beans, black eyed peas etc or other protein such as pressed and cubed tofu. Toss the tofu in all the ingredients and 2 teaspoons lime juice. Omit the water. Then bake the tofu for 20 mins and use.

    three chickpea kathi rolls on a black plate

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    1. Gopal

      December 28, 2022 at 11:30 pm

      I’ve found something so easy yet so tasty after a long time. Kudos for putting this recipe together!

      Reply
    2. Sue

      October 18, 2022 at 11:51 am

      5 stars
      Super simple and packed with flavor! Thanks for another winner Richa!

      Reply
      • Vegan Richa Support

        October 19, 2022 at 2:47 pm

        Perfect – thank you Sue.

        Reply
    3. Neeta Renner

      October 08, 2022 at 8:00 am

      5 stars
      Insanely delicious, easy & clever! Brilliant as usual, Richa! My tummy is so happy! <3
      Always stalk your recipes, & can't make them FAST ENOUGH!

      Reply
      • Vegan Richa Support

        October 08, 2022 at 6:18 pm

        Good to hear Neeta.

        Reply
    4. Josie

      October 07, 2022 at 4:17 pm

      5 stars
      You are truly amazing!!! Thank you so much for being such an inspiration to me.

      Reply
      • Richa

        October 07, 2022 at 10:19 pm

        ❤️❤️

        Reply

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