In this recipe I show you how to make Kathi rolls 3 ways. The ingredients for the wraps will serve 4 people however, the ingredients for the fillings are per person so please adjust accordingly.
Ingredients
For the Wraps (makes 4 wraps)
200g plain flour
120ml water
oil of choice
4 eggs
salt
For the Filling (per person)
Vegetable Wrap
1 brown onion, thinly sliced
1 red pepper, thinly sliced
1 tsp chilli oil
1 tbsp coriander and mint chutney
Paneer Wrap
1 brown onion, thinly sliced
100g paneer, sliced into strips
1 tbsp natural yoghurt
1 tbsp coriander and mint chutney
½ tsp tandoori masala
Chicken Wrap
1 brown onion, thinly sliced
1 chicken thigh, sliced into strips
pinch of chilli powder
1 tsp harissa paste
½ tbsp coriander & mint chutney
1 tbsp natural yoghurt
pinch of peri peri salt/chaat masala/ amchoor powder
Method
– Place the flour in a large bowl and slowly add the water whilst your mix with your hands. Stop when you form a soft dough.
– Knead the dough for 2 minutes until smooth. Rub the dough in a few drops of oil, cover, and let it rest for 15-30 minutes.
– Divide the dough into 4 even portions and roll it into balls.
– Take one portion of dough and lightly coat it in flour. With a rolling pin roll it our into a thin disc.
– Crack one egg into a small bowl, add a pinch of salt, and whisk.
– Add the wrap to a hot pan and cook for 2 minutes. Flip the wrap over, pour over the egg, and spread it to the edges. Flip the wrap over, pour a little oil around the edges and cook for 2 minutes. Transfer the wrap to a plate and repeat the process with the remaining dough and eggs.
Vegetable Wrap
– Add 2-3 tbsp of oil to a hot pan. Add the onion and cook for 8 minutes until golden. Transfer to a plate and set aside.
– To the same pan, add 1 tbsp oil and the peppers. Cook for 6-7 minutes. Add the chilli sauce, a good pinch of salt, and mix well. Transfer to plate and set aside.
– To assemble to wrap, spread ½ tbsp of coriander and mint chutney onto the centre of 1 wrap, top with the fried onion, red peppers, and another ½ tbsp of the chutney. Roll up and serve!
Paneer Wrap
– Add 2-3 tbsp of oil to a hot pan. Add the onion and cook for 8 minutes until golden. Transfer to a plate and set aside.
– Place the paneer strips, yoghurt, ¼ tsp salt, and the tandoori masala in a bowl. Mix well.
– Add 1 tbsp oil to a hot pan. Add the paneer mix and cook on high heat for 5-6 minutes. Turn them over regularly.
– Place the yoghurt and peri peri salt in a small bowl. Mix well.
– To assemble to wrap, spread ½ tbsp of coriander and mint chutney onto the centre of 1 wrap, top with the fried onion, paneer, salted yoghurt, and another ½ tbsp of chutney. Roll up and serve!
Chicken Wrap
– Add 2-3 tbsp of oil to a hot pan. Add the onion and cook for 8 minutes until golden. Transfer to a plate and set aside.
– Place the chicken, a good pinch of salt, chilli powder, and harissa paste in a bowl. Mix well.
– Add 1 tbsp oil to a hot pan. Add the chicken and cook on high heat for 3-4 minutes. Turn them over regularly.
– Place the yoghurt and peri peri salt in a small bowl. Mix well.
– To assemble to wrap, spread ½ tbsp of coriander and mint chutney onto the centre of 1 wrap, top with the fried onion, paneer, and salted yoghurt. Roll up and serve!