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Preparation Time : 30
Cook Time : 30
Total Time : 60
1/2 cup makke ka aata
1/2 cup wheat flour
1/2 cup methi leaves finely chopped
3 - 4 garlic cloves Oilve oil as required Salt For filling : 1 cup boiled mashed yam 1 cup finely chopped spinch 1 tbs oilve oil 1/4 tsp turmeric powder 1 tsp cumin seeds A pinch of hing 1 tsp crushed coriander seed 1/2 tsp red chilli powder Salt For spread : Red garlic chatney To be mixed to gather : 1/4 cup tomato strips 1/4 cup cucumber strips
For the roties - take a big plate add makke ka aata, wheat flour, salt, crush garlic, finely chopped methi leaves, 2 tbs olive oil, mix all togather. Make medium soft dough by adding little by little lukewarm water. Keep the dough in rest for 15 min.
Divide the dough in portion and roll them in circle of 6 diameter and 2 mm thickness.
Roast it on hot tava using little oil, till brown spots appears on both sides, keep this aside.
For the filling - heat the oil in pan. Add cumin seeds, when Cumin seed crackle, add hing and saute for 10 sec. Add all veggies, and turmeric powder,coriander powder,red chilli powder, salt, mix well saute for 3 min. Keep a side.
To assemble the kathi roll- reheat the roti on the tava and place it on dry plate, apply the red lahsoon chutney, place portion of filling mixture on it.
Place the tomatoes, cucumber, strips
fold it from 3 sides. wrap in a tissue paper and serve immediately
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