Roasted Vegetables and Spinach Kathi Rolls

About Roasted Vegetables and Spinach Kathi Rolls

Ingredients

• Paranthas
• Whole wheat flour 2 cups + for dusting
• Salt to taste
• Refined flour (maida) ¼ cup
• Milk as required
• Olive oil 1 tsp + to cook chapattis
• Stuffing
• Mixed vegetables (carrot, green capsicum, boiled potatoes, French beans, spinach), cut into small pieces 2 to 3 cups
• Olive oil 1 tbsp
• Medium onion, finely sliced 1
• Ginger-green chilii paste 1 tsp
• Turmeric powder 1 pinch
• Garam masala powder ½ tsp
• Salt to taste
• Lemon juice 1 tsp
• Green chutney as required

How to Make Roasted Vegetables and Spinach Kathi Rolls (Stepwise Photos)

Method

1. To make the dough of the paranthas, take whole wheat flour in a large mixing bowl, add salt and refined flour and mix well. Add milk gradually and knead into a soft dough. Drizzle 1 tsp olive oil over the dough and knead lightly. Cover the dough with damp cloth and let it rest for some time.
2. To make the stuffing, heat oil in a non-stick pan, add onion and saute until golden brown. Add ginger-green chilli paste and saute for 1 minute. Add all the mixed vegetables, saute for 3 minutes or till just cooked.
3. Add turmeric powder, garam masala powder and lemon juice and mix well. Cook, covered, for 2 more minutes and switch off heat. Set aside to cool.
4. To make each roll, divide the dough into equal portions. Dust each portion with some dry flour and roll out into chapattis.
5. Heat a non-stick tawa, keep each chapatti on it and cook, turning sides, till both sides are evenly cooked.
6. At the time of serving, toast each chapatti with little oil. Spread ½ tbsp green chutney on one side, place a heaped tbsp of stuffing in the centre, then roll it tightly, taking care that the vegetables do not fall out.
7. Then wrap the lower part of the rolls with aluminium foil and serve.

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