Kathi Rolls with Whole Wheat Flour Rotis

About Kathi Rolls with Whole Wheat Flour Rotis

Ingredients

• Whole wheat flour dough as required
• Sunflower oil 1 tbsp
• Medium onions, chopped 2
• Medium tomato, chopped 1
• Medium carrot, peeled and grated 1
• Low fat cottage cheese (paneer), grated 1 cup
• Garam masala powder ½ tsp
• Red chilli powder ½ tsp
• Cumin powder ½ tsp
• Turmeric powder ½ tsp
• Salt to taste
• Green cardamom powder ½ tsp
• Fresh coriander leaves, finely chopped 1½ tbsps
• Yogurt 3 tbsps
• Mint chutney as required

How to Make Kathi Rolls with Whole Wheat Flour Rotis (Stepwise Photos)

Method

1. Divide the dough into 4 equal balls and roll each into a slightly big roti.
2. Heat a non-stick tawa and roast each roti, turning sides, till they are evenly done on both sides. Transfer them onto a plate and set aside.
3. Heat oil in a non-stick frying pan, add onions, tomato, carrot and cottage cheese and mix well. Saute for 2-3 minutes.
4. Add garam masala powder, red chilli powder, cumin powder, turmeric powder and salt, mix well and cook on medium heat till the vegetables are done.
5. Remove the pan from heat, add cardamom powder, coriander leaves and yogurt and mix well.
6. Spread mint chutney on all the rotis and put some of the vegetable mixture in the centre and fold both the sides over to make a wrap.
7. Transfer the wraps on to serving platter and serve hot with chutney.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps