Full recipe at http://bhavnaskitchen.com/vegetable-frankie-kati-rolls/More recipes at http://www.bhavnaskitchen.comDownload Bhavna's Kitchen apps for Android, iPhone and iPadLike me on FACEBOOK http://www.facebook.com/superveggiedelightTweet with me on TWITTER http://www.twitter.com/bhavnaskitchenA kati roll (mostly misspelled as kathi roll; Bengali: কাঠি রোল) is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word Kati roughly translates to “Stick”, referring to how they were originally made.Today, the kati roll comes in a large number of varieties. Innovations tend to be in two areas—the fillings and the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton. More exotic versions may have different ingredient combinations, or fancy curries such as Thai or Schezwan. In August 2012, U.S.-based fast food chain Taco Bell released a version of the kati roll in India. The "Mexican-inspired burrito" is a combination of a kati roll and a Kathitto.IngredientsDRY INGREDIENTS FOR THE DOUGH All purpose flour 1 Cup (16 tbs) Wheat flour 1 Cup (16 tbs) Salt 1⁄2 Teaspoon Flour 1⁄4 Cup (4 tbs) (For dusting)WET INGREDIENTS FOR THE DOUGH Oil 4 Tablespoon Yogurt 2 Tablespoon Whey/Water 1⁄2 Cup (8 tbs) (Use as required to knead the dough) Baking powder 1⁄2 Teaspoon (Only if using water to knead the dough) (Optional) Ghee 1⁄2 Teaspoon (To smooth-en the dough)FOR THE FILLING (MARINATING THE PANEER) Crumbled paneer 1 Cup (16 tbs) Turmeric powder 1⁄4 Teaspoon Coriander powder 1 Teaspoon Cumin powder 1⁄2 Teaspoon Tomato paste 2 Tablespoon Sour cream/Yogurt 1 Tablespoon (Lime juice or dry mango powder may also be used as an alternative ingredient) Red chili powder 1 Teaspoon (Use as per your taste) Salt 1 Pinch Fennel seeds 1 Teaspoon, roasted and ground Roasted sesame seeds 1 Teaspoon, ground Brown sugar/White sugar 1⁄2 Tablespoon (Optional) Red onions 1⁄2 Cup (8 tbs), thinly sliced Fresh coriander leaves 1 Tablespoon, chopped finelyFOR SAUTEING THE FILLING Oil 2 Tablespoon Cumin seeds 1⁄2 Teaspoon Coriander seeds 1 Teaspoon Asafoetida 1⁄2 Teaspoon Ginger paste 1⁄2 Teaspoon Garlic paste 1⁄2 TeaspoonTHE VEGETABLES FOR THE FILLING Shredded cabbage 1⁄2 Cup (8 tbs) Red bell pepper 1⁄2 Cup (8 tbs), cut lengthwise Green bell pepper 1⁄2 Cup (8 tbs), cut lengthwise Carrots 1⁄2 Cup (8 tbs), cut lengthwiseFOR THE ASSEMBLING OF THE KHATHI ROLLS Cilantro and mint chutney 2 1⁄2 Tablespoon (Use as needed) (Optional) Date and tamarind chutney 2 1⁄2 Tablespoon (Use as needed) (Optional) Butter 1 Tablespoon (For pan-frying the rolls before serving)TIPSYou can even prepare rolls ahead of time, refrigerate or freeze them.NOTEWhey is the liquid that remains after curdling milk and strained. When preparing paneer by curdling milk, strain to separate out the whey. This whey can be used in kneading dough for various recipes.
