Veg Kathi Roll Receipe
Veg Kathi Rolls
Ingredients
steaming veggies
1 cup chopped
small cauliflower florets (phool gobi)
½ cup chopped
carrot cubes(gajar)
½ cup chopped
potato cubes
⅓ cup green
peas, fresh or frozen (matar)
¼ cup chopped
french beans
1.5 cups water for
steaming veggies
Masala
for kathi rolls:
2 tablespoons oil
l¼ teaspoon ajwain (carom
seeds)
¼ teaspoon cumin
seeds(jeera)
⅓ cup finely
chopped onionsOR 1 medium sized onion, chopped
1 teaspoon ginger-garlic
paste
100 grams tomatoes
1/3 cup chopped
1 cm capsicum cubes (bell pepper or shimla mirch)
¼ teaspoon turmeric
powder
½ teaspoon kashmiri
red chili powder OR ¼ teaspoon red chili powder
½ teaspoon coriander
powder
½ teaspoon garam
masala powder
¼ cup chopped
coriander leaves
¼ cup grated
or crumbled paneer, - OPTIONALsalt as required
Making
rotis:
2 cups
whole wheat flour
½ teaspoon salt or
add as required
1 tablespoon oil
1 cup water or
add as required
oil or ghee
as required for roasting rotis
Stuffing for veg
kathi rolls:
⅓ cup thinly
sliced onions OR 1 medium onion, thinly sliced
½ teaspoon chaat
masala
¼ teaspoon
kashmiri red chili powder OR a pinch of red chili powder
¾ teaspoon lemon
juice or add as per taste
grated cottage
cheese, Or mozzarella cheese - OPTIONAL
Method :
steaming veggies for
veg kathi rolls:
1.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 , for 2 to 3 whistles on medium flame or
for 12 to 15 minutes.
2. 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.
Dough for kathi rolls:
3.In a mixing bowl
or pan or a large tray, take 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.
Preparing marinated
onions:
4.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.
Making veg stuffing
for kathi rolls:
5.heat 2 tablespoons
oil in a pan or kadai. then add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon
cumin seeds. let them splutter.
6.Then add ⅓ cup
finely chopped onions and saute till the onions turn translucent.
7.Add 1 teaspoon
ginger-garlic paste.stir and saute till the raw aroma of both ginger and garlic
goes away.
8.add ½ cup chopped
tomatoes,mix well and saute the tomatoes on a low to medium flame for 3 minutes
or till they soften.
9.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.
10.Then add ⅓ cup
chopped capsicum cubes & saute for two or three minutes.
11.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.
12.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.
Making rotis for veg
kathi rolls:
13.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.
14.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.
15.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.
veg kathi roll procedure
16.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.
17.add the marinated
onions on top of the veg stuffing. you can also add some grated cheddar cheese
or paneer on top.
18.now roll both the
sides of the rotiyou 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.
19.serve veg kathi
rolls just plain as they taste good the way they are. or you can accompany some
chutney or tomato ketchup by the side.
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ReplyDeletei am abdur rahman from bangladesh . i have 2 years experience kitchen assistant of European food of 5 star hotel
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