In a bowl, combine the all-purpose flour and whole wheat flour. Add salt and oil, then knead into a soft dough. Let it rest for a while.

In a bowl, mix the sliced onions, bell peppers, carrot, salt, chaat masala, black pepper, and red chili powder. Mix well by gently squeezing the vegetables. The salad is ready.

Heat oil in a pan, sauté the chopped onion, then add the boiled corn and peas. Cook for a few minutes.

Grate the boiled potatoes and add them to the pan. Add all the spices and mix well. The vegetable filling is ready.

Divide the dough and roll out into thin 8-inch circles. Cook each on a hot skillet for a few seconds on each side, just until lightly cooked. Do not overcook.

Spread some chutney on one side of each roti, then add the vegetable filling.

Top with the salad. Roll up tightly to form the kathi rolls.

Heat a grill pan or skillet and add oil. Cook the prepared rolls, turning them to brown evenly on all sides.