Veg Chatpata Kathi Roll

Name: Veg Chatpata Kathi Roll
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 cup all-purpose flour (about 120 grams); 1 cup whole wheat flour (about 120 grams); 1 teaspoon salt; 2 teaspoons oil (for kneading the dough); 2 tablespoons oil (for cooking the rolls); 1 cup fresh cilantro leaves; 1/4 cup fresh mint leaves; 3-4 green chilies; Juice of 1 lemon; 3-4 garlic cloves; Salt to taste; 4 large boiled potatoes; 1/4 cup boiled sweet corn; 1/4 cup boiled fresh green peas; 1 onion, finely chopped; 2 tablespoons oil; Salt to taste; 1 teaspoon chaat masala; 2 teaspoons black pepper powder; 2 teaspoons garam masala powder; 3 onions, sliced lengthwise; 2 bell peppers, sliced; 1 carrot, sliced or grated; Juice of 1 large lemon; 2 teaspoons black pepper powder; 2 teaspoons hot red chili powder; 1/2 teaspoon salt; 1 teaspoon salt

PV Iyer @pviyer79

Nagpur

Veg Chatpata Kathi Roll

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Ingredients

30 minutes

Serves 4 servings

For the Roll
1 cupall-purpose flour (about 120 grams)
1 cupwhole wheat flour (about 120 grams)
1 teaspoonsalt
2 teaspoonsoil (for kneading the dough)
2 tablespoonsoil (for cooking the rolls)
For the Green Chutney
1 cupfresh cilantro leaves
1/4 cupfresh mint leaves
3-4green chilies
Juice of 1 lemon
3-4garlic cloves
Salt to taste
For the Veg Filling
4large boiled potatoes
1/4 cupboiled sweet corn
1/4 cupboiled fresh green peas
1onion, finely chopped
2 tablespoonsoil
Salt to taste
1 teaspoonchaat masala
2 teaspoonsblack pepper powder
2 teaspoonsgaram masala powder
For the Spicy Tangy Salad
3onions, sliced lengthwise
2bell peppers, sliced
1carrot, sliced or grated
Juice of 1 large lemon
2 teaspoonsblack pepper powder
2 teaspoonshot red chili powder
1/2 teaspoonsalt
1 teaspoonsalt

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Steps

30 minutes

1

In a bowl, combine the all-purpose flour and whole wheat flour. Add salt and oil, then knead into a soft dough. Let it rest for a while.
2

In a bowl, mix the sliced onions, bell peppers, carrot, salt, chaat masala, black pepper, and red chili powder. Mix well by gently squeezing the vegetables. The salad is ready.
3

Blend cilantro, mint, green chilies, garlic, lemon juice, and salt to make a smooth paste. The chutney is ready.
4

Heat oil in a pan, sauté the chopped onion, then add the boiled corn and peas. Cook for a few minutes.
5

Grate the boiled potatoes and add them to the pan. Add all the spices and mix well. The vegetable filling is ready.
6

Divide the dough and roll out into thin 8-inch circles. Cook each on a hot skillet for a few seconds on each side, just until lightly cooked. Do not overcook.
7

Spread some chutney on one side of each roti, then add the vegetable filling.
8

Top with the salad. Roll up tightly to form the kathi rolls.
9

Heat a grill pan or skillet and add oil. Cook the prepared rolls, turning them to brown evenly on all sides.
10

Serve hot with extra chutney and salad on the side.