Kathi roll is one of my favourite dinner specials. It is one of the famous street food in North India. First tasted in Bombay. Roll was so soft and the stuffing made me a fan of it. Recently i tasted this roll in a potluck. My friend Sumi Perumal did this. Its similar to that of Mexican Burritos. When i like something, i try it. It turned out so good. First i tried with aloo and then i added mushroom to it and now its my favourite.
Making this with freshly prepared roll or chapathi give you a unique taste. You can even store the masala (aloo and mushroom masala) for 2 days. Do chapathi everyday freshly, just add masala roll it and eat. This should be a easy process for working women and bachelors.
As a side i do spicy curd cilantro chutney, thinking of it makes me hungry. Will shortly post the recipe for spicy curd cilantro chutney.
Ingredients:
Aloo & Mushroom masala
Aloo ( cooked and smashed) - 1/2 cup
Mushroom ( clean and chopped) - 1/2 cup
Onion - 1 chopped
Tomato - 1 chopped
Chilli powder - 1 tbsp
Curry masala powder - 1 tsp
Turmeric powder - pinch
Cumin seed - 1 tsp
Ginger garlic paste - 1 tsp
Hing - pinch
Cilantro leaves - chopped
oil - 1 tbsp
Salt as required.
For roll or chapathi
Wheat flour - 2 cup
Salt as required
Cumin powder - 1 tsp
Water to make dough
Method:
To make chapathi
1) Mix wheat flour, required salt and cumin powder. Add water little by little and make a dough.
2) Make lemon sized balls. With the help of rolling pin make a round chapathi.
3) Toast well on one side and the other side just toast it for few secs. Keep it aside.
To make Masala:
1) In a pan add oil, once hot add cumin seeds and let it splatter. Now add chopped onions and saute it.
2) Now add chopped tomato and cook for 2 mins.
3) Add ginger garlic paste and saute until raw flavor is off. To this add turmeric powder, chilli powder, curry masala powder.
4) Now that the masala is mixed well add chopped mushroom, let it cook covered for 5 mins.
5) Finally add potato and mix well.
6) As a final touch sprinkle chopped coriander leaves and turn the heat off.
To make Kathi roll:
1) Take a half toasted chapathi (the half toasted side facing outside.) and place a 1 tbsp of the prepared masala in the center and roll tightly from one end.
2) Before rolling completely, fold the side edges inward and complete the roll.
3) Heat a pan and toast the half cooked side.
4) Rub butter over the roll once toasted for extra flavor. (optional)
5) Tasty Kathi roll i ready. Serve hot.
Notes:
1) All purpose flour can also be used instead of wheat flour.
2) Adding a tsp of oil while kneading chapathi makes it soft.
3) Butter is optional. I did not use butter in the pic that i have shown.
4) For presentation purpose cut kathi roll into half and roll with silver foil on the closed side.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Making this with freshly prepared roll or chapathi give you a unique taste. You can even store the masala (aloo and mushroom masala) for 2 days. Do chapathi everyday freshly, just add masala roll it and eat. This should be a easy process for working women and bachelors.
As a side i do spicy curd cilantro chutney, thinking of it makes me hungry. Will shortly post the recipe for spicy curd cilantro chutney.
Ingredients:
Aloo & Mushroom masala
Aloo ( cooked and smashed) - 1/2 cup
Mushroom ( clean and chopped) - 1/2 cup
Onion - 1 chopped
Tomato - 1 chopped
Chilli powder - 1 tbsp
Curry masala powder - 1 tsp
Turmeric powder - pinch
Cumin seed - 1 tsp
Ginger garlic paste - 1 tsp
Hing - pinch
Cilantro leaves - chopped
oil - 1 tbsp
Salt as required.
For roll or chapathi
Wheat flour - 2 cup
Salt as required
Cumin powder - 1 tsp
Water to make dough
Method:
To make chapathi
1) Mix wheat flour, required salt and cumin powder. Add water little by little and make a dough.
2) Make lemon sized balls. With the help of rolling pin make a round chapathi.
3) Toast well on one side and the other side just toast it for few secs. Keep it aside.
To make Masala:
1) In a pan add oil, once hot add cumin seeds and let it splatter. Now add chopped onions and saute it.
2) Now add chopped tomato and cook for 2 mins.
3) Add ginger garlic paste and saute until raw flavor is off. To this add turmeric powder, chilli powder, curry masala powder.
4) Now that the masala is mixed well add chopped mushroom, let it cook covered for 5 mins.
5) Finally add potato and mix well.
6) As a final touch sprinkle chopped coriander leaves and turn the heat off.
To make Kathi roll:
1) Take a half toasted chapathi (the half toasted side facing outside.) and place a 1 tbsp of the prepared masala in the center and roll tightly from one end.
2) Before rolling completely, fold the side edges inward and complete the roll.
3) Heat a pan and toast the half cooked side.
4) Rub butter over the roll once toasted for extra flavor. (optional)
5) Tasty Kathi roll i ready. Serve hot.
Notes:
1) All purpose flour can also be used instead of wheat flour.
2) Adding a tsp of oil while kneading chapathi makes it soft.
3) Butter is optional. I did not use butter in the pic that i have shown.
4) For presentation purpose cut kathi roll into half and roll with silver foil on the closed side.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
