Kathi Roll 2 Ways

Serves 2-3

Preparation time 30 Minutes

Cooking time 10 Minutes

Ingredients

Oil - 100 ml

Cumin seeds - 1 tbsp

Ginger - 2 knots

Green chilli - 2

Onion - 2

Bell peppers - 1 each

Beans - Handful

Coriander powder - 2 tbsp

Red chilli powder - 2 tsp

Turmeric - 2 tsp

Paneer - 100 gms

Chicken thigh - 200 gms

Egg - 1

Curd - 100 ml

Flour - 1.5 cup

Quintessential Indian street food dish with two different variations for both vegetarian and non vegetarian people.


Method

1) Start by making the roti dough for both the versions, by mixing refined flour, 30 ml oil, a spoon of salt and water in a bowl and knead into a soft dough, cover and let it rest for 30 mins

2) Moving onto the vegetarian version of the dish, in a pan heat 20 ml oil , and add in 1 tbsp of cumin seeds, chopped ginger, garlic and 1 green chilli. Saute for 10-15 seconds

3) Add in 1 sliced onion, half the bell peppers, sliced, blanched beans and paneer cut into batons.

4) Add in the powdered spices - salt, coriander powder, turmeric powder, red chilli powder; 1 tsp of each

5) Saute till it is all combined, add a few drops of water as you go by

6) Now moving onto the non vegetarian version, heat 20 ml oil , add in chopped ginger, garlic and green chilli and saute for 10-12 seconds

7) Add in sliced onion and sliced bell peppers and sliced chicken thighs, roast the chicken for 2-3 minutes

8) Add in powdered spices - salt, red chilli, turmeric, red chilli powder, coriander powder and saute

9) Add in some water and the curd and let it simmer for 8-10 minutes

10) Make small dough balls, roll it into piranhas and cook them on a tawa, for the non vegetarian version, scramble an egg on the parantha

11) Place both the prepared stuffings on different cooked parathas and roll them

12) Slice into 2 pieces and serve with mint chutney

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