Serves: 8-10 kathi rolls

Ready Kathi Rolls

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Kathi Rolls

Ingredients:

  • ½ cup whole wheat flour
  • 1 cup All purpose flour
  • ½ cup onion chopped or sliced
  • ½ cup tomatoes thinly sliced or chopped
  • ½ cup bell pepper cut into squares
  • 1 cup Paneer (Indian cottage cheese) cut into cubes
  • 1 teaspoon oil
  • 1 teaspoon ghee/butter
  • 1 teaspoon cummin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon cilantro chopped
  • Salt to taste
  • Chat masala to spinkle

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Stuffing

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Rolled Kathi Rolls

Method:

Dough:

  1. Mix all purpose flour, wheat flour and little salt in a bowl. Knead dough by adding little water at a time. The dough consistency should be the same as chapati dough (not too hard not too soft). Keep it aside for 15 minutes. Cover it with kitchen towel.

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Rolled dough

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Cooked roti

Stuffing:

  1. Heat oil and ghee in a pan. Add cummin seeds. Add sliced onion as soon as they start sizzling. Fry continiously for a minute. Add Bell pepper and tomatoes. Saute for 1-2 minutes.
  2. Add paneer cubes. Gently toss everything. Add garam masala, salt.
  3. Add chopped cilantro and switch off the flame. The stuffing is ready.
  4. Heat a tava or griddle on a medium heat. Make leamon size balls out of the dough and dip each ball into the all purpose flour and roll out into thin disc.
  5. Place the rolled disc onto tava. Cook until you see bubbles on the surface. Then flip it and cook the other side.

To assemble:

View fullsize Cooked RotiCooked Roti

Cooked Roti

View fullsize Stuffing at the endStuffing at the end

Stuffing at the end

View fullsize Rolling part 1Rolling part 1

Rolling part 1

View fullsize Rolling part 2Rolling part 2

Rolling part 2

View fullsize Rolled kathi rollsRolled kathi rolls

Rolled kathi rolls

View fullsize Cooked Kathi rollsCooked Kathi rolls

Cooked Kathi rolls

  1. Place the roti in a plate. add some stuffing at the end of the roti. Sprinkle some chat masala over it. Start rolling from the end and fold both the sides. Continue rolling it tightly.
  2. Heat tava or griddle and place kathi rolls. Brush the surface with the oil or butter. Flip it and again brush some oil. Roast it lightly. Make sure you do not burn it. Serve immediately with ketchup.

Notes:

  1. I used green chutney to spread all over the roti. This is optional. I like mine to be spicy.
  2. When you add stuffing at the end of the roti, you can add grated cheese or sliced onion or any other sliced vegetables if you wish to.

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