Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Vegetable Kathi Roll

Serves: 8-10 kathi rolls

Ready Kathi Rolls

Ready Kathi Rolls

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

Stuffing

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.

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:

  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.

Dahi Vada

Ingredients:

  • 1 Cup urad dal
  • 3 cups yogurt
  • 1 small bowl tamarind date chutney
  • 1½ tablespoon chili and cilantro paste
  • 1-2 tablespoon sugar
  • Pinch of asofoeida
  • Salt and pepper to taste
  • Red chilli powder to taste
  • Rosted cummin powder to taste
  • oil to fry.

Method:

  1. Wash and Soak urad dal in a suffient water for 6-7 hours or overnight.
  2. Next day, drain all the water from urad dal. Grind it in a grinder to a smooth paste. If you wish, you can use a little water but not too much. If you use more water, vadas will be oily.
  3. Add salt to the grinded paste.
  4. Heat oil in a kadai. Get at least 2 tablespoon of mixture in your hand and add slowly to the hot oil. Fry the vadas till they become golden. Heat should be medium.
  5. Get warm water in a seperate bowl. Add asofoeida and salt. Add fried vadas to the water. Keep the vadas in the water for at least 15-20 minutes.
  6. Press the vada gently between your palms and squeeze out all the excess water and flatten it.
  7. Get 2 different bowls. Add 1½ cups of yogurt in each bowl. Add chili cilantro paste and ½ cup of water to one bowl and add sugar and ½ cup of water to another bowl. Mix it properly.
  8. Arrange all the vadas in a plate or a bowl. Pour the chili cilantro yogurt evenly on the vadas. Pour the sugar yogurt on top of it evenly.
  9. Sprinkle red chilli powder, black pepper powder, rosted cummin powder on the vadas.
  10. Keep it in the refrigerator for a better taste. Serve with tamarind chuntney if desired.