Kathi Roll Recipes

KATHI ROLL

Steps:

• Rinse and chop all veggies and take them in a pan or bowl that fits inside a 3 litre pressure cooker. You can also add your choice of veggies.
• Now add 1.5 cups water in the cooker. Place the pan in the cooker.
• Pressure cook for 2 to 3 whistles on medium flame or for 12 to 15 minutes. The veggies have to cooked well, yet retain their shape. You can also steam veggies in a pan or an electric rice cooker. Cover and keep aside.
• In a mixing bowl or pan or a large tray, take atta (whole wheat flour), oil & salt.
• Then add 1 cup water in parts. First you can add ½ cup water and add the remaining required amount of water later.
• Begin to knead. Add water as required and knead to a smooth soft dough.
• Cover the dough and keep aside for it to rest for 30 minutes.
• In a small bowl, take thinly sliced onions, chaat masala, kashmiri red chili powder or a pinch of red chili powder lemon juice.
• Mix very well. Cover and keep aside or you can refrigerate too.
• Heat 2 tablespoons oil in a pan or kadai. Then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. Let them splutter.
• Then add ⅓ cup finely chopped onions and saute till the onions turn translucent.
• Add 1 teaspoon ginger-garlic paste.
• Stir and saute till the raw aroma of both ginger and garlic goes away.
• Add ½ cup chopped tomatoes.
• Mix well and saute the tomatoes on a low to medium flame for 3 minutes or till they soften.
• Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder. Mix very well. If using regular red chili powder, then add ¼ teaspoon of it.
• Then add ⅓ cup chopped capsicum cubes & saute for two or three minutes.
• Next add all the steamed veggies. If there is any water in the pan of the steamed veggies, then add this water too. Also add salt as per taste.
• Mix very well.
• On a low to medium flame saute for 4 to 5 minutes. Do make sure that the veg stuffing is dry.
• Next add ¼ cup chopped coriander leaves. Mix very well.
• Lastly add ¼ cup grated or crumbled paneer. Paneer is optional and you can skip it. Check the taste and add more salt or chili powder if required. Mix very well and keep the veg stuffing aside.
• After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
• Dust the dough ball with some flour. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
• Place the roti on a hot tawa. Cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked. Do note that the tawa should be hot. So cook on a medium-high to high flame. On a low flame, the rotis will become like papads.
• Then flip roti.
• Spread some oil all over.
• Then flip again when the second side is ½ cooked.
• Spread some oil on this side too. You will see golden blisters on the roti.
• Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.
• Now take a single roti. Place the mix veggie stuffing in the centre. If you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing.
• Sprinkle some chaat masala powder on top. Add the marinated onions on top of the veg stuffing. You can also add some grated cheddar cheese or paneer on top. Now roll both the sides of the roti
• You can wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. If you want you can even secure the wraps with a toothpick. You can even pack these in tiffin box. Skip adding onions if packing in tiffin box.
• Serve veg kathi roll just plain as they taste good the way they are. Or you can accompany some chutney or tomato ketchup by the side.

PANEER ROLL RECIPE | PANEER KATHI ROLL | PANEER WRAP

Steps:

• In a mixing bowl take all the ingredients for the marination, except paneer.
• Mix very well. Check the taste and add more salt if required.
• Now add paneer, which has been chopped in cubes.
• Gently mix and let the marination coat the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.
• Take all the ingredients for the green chutney in a grinder jar.
• Add 1 teaspoon water (optional) and grind coarsely. Since the coriander and mint leaves are rinsed, the moisture from them helps in grinding.
• Then add 2 tablespoon hung yogurt or thick curd.
• Grind to a smooth chutney. Remove in a bowl and keep aside. You can even refrigerate the chutney.
• Thinly slice onion, grate carrots and shred the cabbage or thinly slice them. Also thinly slice capsicum (bell pepper).
• Take all the veggies in a bowl. Add 1 teaspoon chaat masala, 1 teaspoon lemon juice. Also add salt as per taste.
• Mix very well and keep aside.
• In a mixing bowl or pan or a large tray, take whole wheat flour, ½ tablespoon oil and salt.
• Then add ½ cup water in parts. First you can add ¼ cup water and add the remaining required amount of water later.
• Begin to knead. Add water as required and knead to a smooth soft dough.
• Cover the dough and keep aside for it to rest for 20 to 30 minutes.
• After 20 to 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
• Dust the dough ball with some flour. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
• Place the roti on a hot tawa or skillet. Cook the base till you see blisters appearing on the roti or the roti is ¼ᵗʰ cooked. Do note that the tawa or skillet should be hot. So cook on a medium-high to high flame. On a low flame, the roti will become very crispy or hard.
• Then flip roti. spread some oil all over.
• Then flip again when the second side is ½ cooked.
• Spread some oil on this side too. You will see golden blisters on the roti.
• Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.
• Heat 2 tablespoons oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes. Add the entire marination. Since I had used hung yogurt, I added the entire marinated mixture as the hung yogurt marination had coated the paneer pieces very well. But if you have used yogurt which has a thin consistency, then just add the paneer cubes.
• After a minute turn over the paneer cubes.
• Pan fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft.
• Keep on stirring and turning them at intervals. Also use a well seasoned pan or a non stick pan, so that the paneer cubes do not stick to the pan while frying.
• I cooked the paneer for about 4 minutes on a medium-low heat. Do not cook too much as then paneer will become dense, cook on medium-low flame. Timing will vary with the thickness of the pan, intensity of the flame etc.
• Once the paneer is done, remove the pan from the flame and keep aside.
• Take one roti.
• Spread the mint-coriander-curd chutney over it.
• Now place the paneer tikka cubes in the center.
• Top with the veg salad.
• Roll both the sides of the roti and make a wrap.
• Wrap half portion of the rolls in butter paper or aluminium foil. If packing paneer roll for tiffin, then wrap the entire roll in aluminium foil and skip adding the green chutney and veggie salad.
• Serve paneer kathi roll with the remaining chutney or tomato ketchup. You can also add some of the veg salad as a garnish on the paneer wrap.