4 Ways Kathi Roll

Chicken Keema Kathi Roll

Servings - 2 - 3

INGREDIENTS

Wheat flour - 90 grams

All purpose flour - 90 grams

Salt - 1/2 teaspoon

Water - 100 milliliters

Oil - 1 tablespoon

Oil - 2 tablespoons

Ginger - 1 teaspoon

Garlic - 1 teaspoon

Onions - 80 grams

Tomato - 90 grams

Turmeric - 1/4 teaspoon

Chicken keema - 700 grams

Red chili - 1/2 teaspoon

Salt - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Chaat masala - 1 teaspoon

Garam masala - 1/2 teaspoon

Coriander - 15 grams

Mint - 12 grams

Ginger - 1 tablespoon

Green chili - 2

Cumin powder - 1/2 teaspoon

Black salt - 1/2 teaspoon

Lemon juice - 30 milliliters

Water - 30 milliliters

Oil - for brushing

Green chutney - to taste

Onions - to taste

PREPARATION

1. In a mixing bowl, add 90 grams wheat flour, 90 grams all purpose flour, 1/2 teaspoon salt, 100 milliliters water and knead it into a smooth soft dough.

2. Add 1 tablespoon oil and tuck the dough well.

3. Rest the dough for 20 minutes.

4. Heat 2 tablespoons oil in a pan, add 1 teaspoon ginger, 1 teaspoon garlic and stir well.

5. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.

6. Now, add 90 grams tomato and saute until it turns soft and pulpy.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1/4 teaspoon turmeric and stir well.

9. Now, add 700 grams chicken keema and mix it well.

10. Cook or 10 - 12 minutes on medium heat.

11. Add 1/2 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoons umin powder, 1/2 teaspoon coriander powder, 1 teaspoon chaat masala and mix it well.

12. Add 1/2 teaspoon garam masala and mix it again.

13. Cook or another 5 - 7 minutes on medium heat or until the keema is fully cooked.

14. Remove it from heat and keep aside.

15. In a blender, add 15 grams coriander, 12 grams mint, 1 tablespoon ginger, 2 green chili, 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, 30 milliliters lemon juice, 30 milliliters water and blend it into a smooth paste.

16. Keep aside.

17. Take a ball from dough and flatten it with the help of a rolling pin.

18. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.

19. Flip it gently.

20. Spread some oil on it.

21. Flip it again and spread some oil on other side too.

22. Cook for 2 - 3 minutes or until it turns golden brown in color from both sides.

23. Remove it from heat and place it on a board.

24. Spread prepared green chutney on it.

25. Garnish with onions.

26. Place the prepared chicken keema in the centre.

27. Roll it tightly and cover it with aluminium foil.

28. Serve

Paneer Tikka Kathi Roll

Servings - 2 - 3

INGREDIENTS

(For Dough)

Wheat flour - 90 grams

All purpose flour - 90 grams

Salt - 1/2 teaspoon

Oil - 1 tablespoon

Water - 90 milliliters

(For Paneer Mixture)

Hung yogurt - 130 grams

Ginger garlic paste - 2 teaspoons

Corn flour - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 1/4 teaspoon

Dry fenugreek - 1 teaspoon

Coriander powder - 1 teaspoon

Chaat masala - 1/2 teaspoon

Salt - 1 teaspoon

Paneer - 200 grams

Bell pepper - 95 grams

Tomato - 90 grams

Onions - 50 grams

Lemon juice - 1 tablespoon

Oil - for shallow frying

(For Green Chutney)

Coriander - 20 grams

Mint - 20 grams

Green chili - 2

Ginger - 1 tablespoon

Cumin powder - 1/2 teaspoon

Lemon juice - 2 tablespoons

Black salt - 1/2 teaspoon

Water - 2 tablespoons

Oil - for brushing

Onions - to taste

PREPARATION

(For Dough)

1. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.

2. Rest the dough for 20 minutes.

(For Paneer Mixture)

1. In a another mixing bowl, add all the ingredients and mix it well.

2. Marinate the paneer for 30 minutes.

3. Heat some oil in a grill pan and shallow fry these till golden brown and crispy from all sides.

4. Keep aside.

(For Green Chutney)

1. In a blender, add all the ingredients and blend it into a smooth puree.

2. Keep aside.

(Rest of the Preparation)

1. Take a ball from dough and flatten it with the help of a rolling pin.

2. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.

3. Flip it gently. Spread some oil on it and flip it again.

4. Spread oil on other side too.

5. Cook till it turns golden brown in color from both sides.

6. Place it on a board and spread the prepared chutney on it.

7. Place some onions on it.

8. Now, place the prepared paneer mixture on top of it.

9. Roll it tightly and cover it with aluminium foil.

10. Serve and enjoy!

Mutton Kathi Roll

Servings - 3 - 4

INGREDIENTS

Boneless mutton - 500 grams

Ginger garlic paste - 2 teaspoons

Turmeric - 1/2 teaspoon

Red chili - 1/2 teaspoon

Garam masala - 1/4 teaspoon

Lemon juice - 1 1/2 tablespoons

Yogurt - 90 grams

Salt - 1 teaspoon

Green chili - 2 teaspoons

All purpose flour - 180 grams

Salt - 1 teaspoon

Oil - 45 milliliters

Water - 90 milliliters

Oil - 45 milliliters

Water - 100 milliliters

Egg - 1

Salt - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Onions - to taste

Coriander - to taste

PREPARATION

1. In a mixing bowl, add 500 grams boneless mutton, 2 teaspoons ginger garlic paste, 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1/4 teaspoon garam masala, 1 1/2 tablespoons lemon juice, 90 grams yogurt, 1 teaspoon salt, 2 teaspoons green chili and mix it well.

2. Marinate for 2 hours.

3. In a another mixing bowl, add 180 grams all purpose flour, 1 teaspoon salt, 45 milliliters oil, 90 milliliters water and knead it into a smooth soft dough.

4. Rest the dough for 20 minutes.

5. Heat 45 milliliters oil in a pot, add the marinated mutton in it and stir well.

6. Add 90 milliliters water and mix it well.

7. Cover it with lid and cook for 45 minutes.

8. Open the lid and mix it well.

9. Cook till the chicken is cooked through.

10. Remove it from heat.

11. Take a ball from dough and flatten it with the help of rolling pin to make a thin roti.

12. Place it on tawa and cook on moderate heat for 2 - 3 minutes.

13. Flip it gently.

14. Add 1 beaten egg on top of it.

15. Spread it evenly.

16. Sprinkle salt and black pepper on it.

17. Flip and cook till golden brown in color.

18. Remove it from tawa and place it on a board.

19. Add some onions on it.

20. Add the cooked mutton on it.

21. Garnish with coriander.

22. Roll it tightly and cover it with aluminium wrap.

23. Serve hot.

Soya Kathi Roll

Servings - 2 - 3

INGREDIENTS

Water - 1 litre

Soya chunks - 120 grams

Wheat flour - 300 grams

Salt - 1 teaspoon

Sugar - 1/2 teaspoon

Oil - 1 tablespoon

Water - 220 milliliters

Oil - 1 tablespoon

Ginger garlic paste - 1 teaspoon

Onions - 125 grams

Carrot - 60 grams

Bell pepper - 70 grams

Soy sauce - 2 teaspoons

Red chilli sauce - 1 teaspoon

Ketchup - 2 tablespoons

Tandoori masala - 1 teaspoon

Salt - 1 teaspoon

Onions - 130 grams

Vinegar - 1 tablespoon

Oil - for brushing

Ketchup - to taste

Coriander - for garnishing

PREPARATION

1. Heat 1 litre water in a pot, add 120 grams soya chunks and mix it well.

2. Bring it to a boil.

3. Remove it from heat and drain them well.

4. In a mixing bowl, add 300 grams wheat flour, 1 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon oil, 220 milliliters water and knead it into a smooth soft dough.

5. Rest the dough for 20 minutes.

6. Heat 1 tablespoon oil in a pan, add 1 teaspoon ginger garlic paste and saute for a minute.

7. Add 125 grams onions and fry till translucent.

8. Then, add 60 grams carrot, 70 grams bell pepper and saute the veggies for 5 - 7 minutes.

9. Now, add 2 teaspoons soy sauce, 1 teaspoon red chilli sauce, 2 tablespoons ketchup, 1 teaspoon tandoori masala, 1 teaspoon salt and mix it we’ll.

10. Add the boiled soya chunks in it and mix it well.

11. Cook for another 3 - 5 minutes.

12. Remove it from heat and keep aside.

13. In a bowl, add 130 grams onions, 1 tablespoon vinegar and mix it well.

14. Rest the onions for 30 minutes.

15. Take a ball from dough and flatten it with the help of a rolling pin.

16. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.