Updated: January 14, 2015 12:13:35 pm
Kathi Rolls are basically wraps made of soya granules flavoured with fresh coriander and mint. It makes for a perfect breakfast or evening snack and it’s super-nutritious.
8-10 roomali rotis or thin home made large rotis (wrap rotis in aluminium foil and put in a casserole)
1 cup thin sticks of cucumber (kheera) and 1 cup carrot sticks
½ cup water, ½ cup white vinegar, ½ tsp salt, ½ tsp sugar
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1 cup nutri nugget granules – soaked in 2 cups of hot water for ½ hour
2 tbsp oil, ½ tsp cumin seeds (jeera), ¼ tsp nigella seeds (kalonji)
2 green chillies – chopped
4 onions – each cut into half and then widthwise to get half rings
½ tsp turmeric (haldi) powder, ½ tsp dry mango powder (amchoor)
3 tbsp tomato ketchup
¾ cup chopped coriander, 4 tbsp mint (poodina) – chopped roughly or torn with hands
2 capsicums – cut into 1” long, thin strips
1 tomato – deseeded & cut into 1” long, thin strips
1½ tsp salt, ¼ tsp pepper powder, ¾ tsp garam masala, ½ tsp red chilli powder
* For the pickled veggies, mix water, vinegar, salt and sugar in a deep pan. Bring to a boil. Take the pan off the fire and add carrots and cucumber. Keep in the vinegar to cool.
* For making the filling of kathi rolls, heat 1 tbsp oil in a pan, add cumin seeds and nigella seeds. Wait till cumin seeds turn golden. Add green chillies, fry for ½ minute on medium flame (do not brown them), add onions and stir till transparent on low heat for 5-7 minutes. Add nuggets, ½ tsp turmeric powder and dry mango powder. Stir on low heat for 5 minutes. Add ketchup, coriander and mint. Mix for 1-2 minutes.
* Add capsicum and cook for a minute. Add salt, pepper powder, garam masala and red chilli powder. Cook for 2-3 minutes. Lastly, add the tomato fingers and mix lightly. Remove from fire.
* To assemble the kathi roll, take one roomali roti. Place some filling in the centre. Put some pickled veggies on it. Fold the sides to get a roll. Heat 1 tbsp oil in a pan and warm the roll by putting the joint side down in oil first. Turn carefully with a flat spoon when light golden from the bottom. Pan fry for a minute. Serve with green chutney and some pickled vegetables.
Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows.
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