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Saturday, April 30, 2011

Kathi Roll (Chinese Version)


All you who like to try out Indian Street food must have tried Kathi Roll. I was introduced to Kathi roll during my first job in my home town when we used to have these yummy rolls as evening snacks, these being the first of its kind I had. Later I was introduced to its other varieties like aloo roll, chick pea roll, spinach roll and paneer tikka roll but I never found the Chinese version of it anywhere else so I thought of giving it a try. The outcome was ofcourse not as good as what we get on streets(street food may not be healthy but the taste is incomparable!) but the home version was healthier and did satisfy my taste buds.

The chappatis/paratha(flatbread) for these rolls are usually prepared with Maida but I avoid the use of Maida wherever possible so I made them with whole wheat flour.


Ingredients

For the Filling
Cabbage : 2 Cups
Carrot : 1 Cup
Capsicum : 3/4 Cup
Onion : 3/4 Cup
Beans : 1/2 Cup
Green Onion : 1/4 Cups
Red Whole Chillies : 3 - 4
Garlic Paste: 1 Tsp
Soya Sauce : 1 1/2 Tbsp
Chilli Sauce : 1 Tsp
Tomato Sauce : 1 Tsp
Chilli Vineger/Vineger : 1 Tsp
Oil : 3 Tbsp
Salt to Taste

For the Chapatti
Whole Wheat Flour : 1 Cup
Oil : 1 Tsp
Salt to taste

Method:

For the Filling
1. Wash and cut the veggies length wise.
2. Heat oil in a wok in high flame an add slit red whole chillies and garlic paste.
3. Then add onions and fry them until translucent.
4. Add Carrot and beans; after a min add cabbage, capsicum and spring onion. Fry them in high for few minutes.
5. Once the veggies are done lower the flame a little add soya sauce, chilli sauce, tomato sauce, salt.

For the Rolls
1. Add oil and salt to wheat flour and knead it with water like we do for chapattis. Keep aside for half an hour.
2. Divide them into lemon size balls(with 1 Cup flour, it made 7 balls) and roll them about 7-8 inch diameter with a rolling pin.
3. Put it over heated frying pan, after few secs flip it and when the other side is done flip it again. Brush with very little oil before flipping each side. This will ensure the chapattis doesn't become too dry.
4. Add the veggies length wise to each chapatti and roll the chapatti as seen in the picture.




Sending this to "Only Fusion Recipes" guest hosted and hosted by Priya and Pari.

10 comments:

Hamaree Rasoi said...

How can one say no to this healthy version of kathi roll? Atleast I can't :-) Lovely photos...

Deepa
Hamaree Rasoi

Vimitha Anand said...

Katti Roll looks so very yum and filling...

Nandini's Food said...

Nice fusion recipe! Would love to try it out!

Priya said...

Wonderful fusion, feel like grabing that rolls and having rite now..

Blogger NJ said...

KATHI ROLLS ARE MY FAVVzz!! .. i simply luv dem... can eat dem anytym..!!

as soon as i saw "kathi roll" on ur page.. i literally jumped out of happiness!! :D
btw.. y do u avoid maida ?.. any specific reason ?

Kurinji said...

Hi dear,
I have posted the results of HRH-Puffed Rice event. Thanks for your delicious submission. Please accept the participation award. The roundup is online, check it out here...

http://kurinjikathambam.blogspot.com/2011/05/hrh-puffed-rice-roundup.html

divya said...

Wonderful presentation, tempting n looks fabulous..

aipi said...

Great recipe- I love wraps n rolls :)
US Masala

Mehjabeen Arif said...

Love the chinese wrap.. nice home made healthy version..

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Now Serving said...

The Kathi Rolls look too inviting - want to sink my teeth into one right now! drools :)