Friday, September 2, 2016

Kati rolls


Prep time
15 mins
Cook time
15 mins
Total time
30 mins

Ingredients (240 ml cup used)
For the roti / wraps
1 heaped cup atta / whole wheat flour
salt little (optional)
⅓ cup water (can use warm water/ buttermilk)( adjust as needed)
1 tsp oil (optional)
For the filling
1 medium potato cubed (replace with any veggie)
1 cup veggies of your choice (capsicum, peas, cauliflower, carrot etc)
1 tbsp oil
½ tsp cumin
½ tsp mustard (optional)
Pinch of hing / asafoetida
1 onion thinly sliced
½ to ¾ tsp ginger garlic paste or grated ginger or minced garlic
¼ to ½ tsp garam masala
½ to ¾ tsp coriander powder
¼ to ½ tsp red chili powder (adjust as needed)
Generous pinch of turmeric (prefer organic)
salt as needed

How to make kathi rolls recipe
1. Steam or boil potatoes. I used 1 large potato, washed, peeled and cubed. I steamed in pressure cooker until just done.
2. If you know how to make roti, you may skip the first few steps of making them. Add 1 cup atta to a mixing bowl. Sprinkle little salt. I usually do not use salt.

3. Add 1 tsp oil and little less than 1/3 cup water. Oil is optional. You can also use buttermilk to make the dough.

4. Mix it to a dough. Knead well until it looks soft and pliable. Cover and set aside until the filling is ready.

5. Heat a pan with oil. Add cumin and mustard (optional). When they begin to crackle, add hing.

6. Add sliced onion and sprinkle salt. Saute until they slightly discolor.

7. Add ginger garlic paste.

8. Saute until the raw smell goes off.

9. Add the mixed veggies. I used aloo, green peas and capsicum. If using leafy greens like palak or methi, you can add them too now.

10. Add turmeric, red chili powder, garam masala and coriander powder. For the kids’ I generally use less garam masala and more coriander powder and saunf powder.

11. Mix everything well and saute for a minute.

12. Cover and cook on a very low heat for 2 to 3 mins until the capsicum partially cooks. Set this aside. While these cook, I finish making the fresh green chutney. You can find the recipe of green chutney here. Sometimes I skip making the green chutney and use the chutney I make for my idli dosa.

13. Allow this to cool. Using hot filling to make kathi rolls will break the roti quickly.

14. Divide the dough to 4 to 5 equal parts. Shape them to round balls.

15. Dust the rolling board with flour. Flatten a ball and sprinkle flour over it on both the sides.

16. Begin to roll it evenly to a round shaped layer. Set this aside and continue to make the rest while you fry them.

17. Heat a tawa / griddle. When it is hot enough, transfer the roti to the pan.

18. When you begin to see the bubbles, flip it and press down gently.

19. Flip it and cook on both the sides until golden to brown spots appear. You can add ghee or oil at this stage. Spread a kitchen cloth or tissue over a plate. Transfer the cooked roti to the plate and stack them.

20. Smear the chutney as much as you like. Make sure the chutney is thick else the roti will turn soggy and break. You can also use fresh veggies like shredded cabbage, onions and carrots.

21. Fold one edge of the roti towards the inner side. Begin to roll it tightly. Use a tooth pick to hold the kati roll in shape. You can also use a foil to wrap one end of the rolls.
kathi roll recipe
Keep them covered until used.

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