This original Tarla Dalal recipe can be viewed for free

Kathi Roll


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Kathi Rolls as they are known in Northern India are hot crispy rotis served with a choice of fillings. This mouth-watering recipe originated as a good way to use up left-over chapatis which were warmed in ghee or butter and rolled up with a spicy vegetable mixture with a sprinkling of chaat masala. Kathi rolls are versatile enough to be served at any time of the day and can even land up at a party as a cocktail snack! Use any combination of vegetables you like e.g. paneer, corn or green peas to make these vegetarian Indian "Frankies"..

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Preparation Time: 
Cooking Time: 
Makes 8 roll.
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Ingredients



For the rotis
2 cups plain flour (maida)
1 tbsp cornflour
1/2 tsp soda bi-carb
1 tbsp butter

To be mixed into a filling
4 potatoes, boiled and mashed
2 tbsp chopped corriander (dhania)
1 onion, chopped
1 green chilli, chopped
1 tsp Chaat Masala
1 tbsp lemon juice
salt to taste

Other ingredients
 ghee for cooking

Method

    For the rotis
    1. Sieve the flour, cornflour, soda bi-carb and salt.
    2. Rub in the butter and make a dough by adding enough water.
    3. Knead very well, cover with wet muslin cloth and keep aside for ½ hour.
    4. Knead once again and divide into 8 portions.
    5. Roll each portion as thinly as possible. Cook lightly on a tava (griddle) on both sides using a little ghee and keep aside.

    How to proceed
    1. Divide the filling into 8 portions.
    2. Spread one portion of the filling evenly on each roti and roll it like a Swiss roll .
    3. When you want to serve, cook the rolls on a tava with ghee until crisp.
    4. Cut into 50 mm. (2") pieces and serve hot.
    RECIPE SOURCE : ChaatBuy this cookbook
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