Friday, 27 September 2013

VEG KATHI ROLL

CHEF BB
VEG KATHI ROLL
INGREDIENTS:
PREPARATION OF ROTI
Wheat flour/Atta                                                  ½ cup
Maida/all purpose flour                                       ½ cup
Salt                                                                      to taste
Water                                                                             as required
FILLING
Beans, carrot, capsicum, beans and cabbage   2 cup
Ginger-green chili paste                                     1tsp
Turmeric Pd                                                         a pinch
Chat masala Pd                                                   1/2tsp
Onions, finely sliced                                            2
 Green chutney                                                    2spoon
2-3 tbsps oil
Salt to taste
METHOD OF PREPARATON

 Add salt to the wheat flour and maida, combine, and slowly add water to form soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready. Blanch the French beans for 3 minutes and keep aside. Heat a tbsp of olive oil in a vessel; add the ginger-green chili paste and sauté for few secs. Add carrots, cabbage and capsicum and sauté for 7-8 minutes. Add the blanched beans and sauté for another 3 mins. Add turmeric Pd, kitchen king masala and chat masala Pd and combine. Turn off heat. Add the lemon juice and salt to taste and mix. Keep aside. In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside. Add salt and pepper and keep aside to prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles. Heat an iron tawa and once it’s hot, place a paratha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft. At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked. Remove from tawa the roti up and sprinkle some lemon juice on the. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. 

COPY RIGHTS RESERVED BY @CHEF BB

If you love food and beverage



No comments:

Subscribe

Petit Chef

All recipes are on Petitchef

Tripoto

Tripoto

Foodie Blogroll

Flickr

Blog Mint

badge

Affimity Featured Contributor