Kathi Rolls

About Kathi Rolls

Ingredients

• Potatoes, boiled, peeled and mashed 2 cups
• Green peas, crushed 1 cup
• Carrot, finely chopped ½ cup
• Coriander powder 1 tsp
• Cumin powder ½ tsp
• Red chilli powde ½ tsp
• Garam masala powder ½ tsp
• Salt to taste
• Oil 1 tbsp + to shallow-fry
• Onions, finely sliced 1 cup
• Cabbage, shredded 1 cup
• Yellow capsicum, finely sliced ½ cup
• Red capsicum, finely sliced ½ cup
• Green capsicum, finely sliced ½ cup
• Dried mixed herbs 1 tsp
• Black pepper powder 1 tsp
• Fresh coriander leaves, finely chopped 1 tbsp
• Tomato ketchup 2 tbsps
• Sweet chilli sauce 1 tbsp
• Honey 2 tbsps
• Whole wheat rotis 8

How to Make Kathi Rolls (Stepwise Photos)

Method

1. Take potatoes in a mixing bowl, add green peas, carrots, coriander powder, cumin powder, red chilli powder, garam masala powder and salt and mix well. Divide the mixture into 8 equal portions and shape them into oval shaped kababs.
2. Heat sufficient oil in a non-stick pan, place the kababs in it and cook, turning side, so that they are evenly cooked and golden all around. Drain them on absorbent paper.
3. Heat 1 tbsp oil in another non-stick pan, add onions, cabbage, yellow capsicum, green capsicum, red capsicum, mixed herbs, black pepper powder, salt, coriander leaves, tomato ketchup, sweet chilli sauce and honey, mix well and cook for 3-4 minutes.
4. Spread out the rotis on the worktop, place a kabab and some vegetable mixture on side of each roti and roll it up tightly. Wrap then in aluminium foil, place them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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