Till Kathi Roll
by Neerja Deva
31 Jan 2015
This recipe has been viewed 4744 times
Kathi rolls with the crunch of sesame seeds that would leave a nutty after flavor. This is a complete meal in itself, upto you what time of the day you want to enjoy it.
Till Kathi Roll recipe - How to make Till Kathi Roll
Preparation Time: Cooking Time: Total Time:
Makes 3 to 5 rolls
For The Dough
2 tbsp whole wheat flour (gehun ka atta)
1 tbsp plain flour (maida)
1 tbsp semolina (rava)
salt to taste
1 tbsp ghee
For The Filling
3 boiled and mashed potatoes
2 tbsp roasted sesame seeds (til)
1/4 cup chopped onions
1 tsp chopped coriander (dhania)
1 tsp pomegranate seeds (anardana)
1/4 tsp garam masala
1/4 tsp chaat masala
1/4 tsp chilli powder
1/2 cup crumbled paneer (cottage cheese)
2 tbsp olive oil
For The Dressing
1 cup grated mozzarella cheese
2 tbsp green chutney
Method
Making the chapatis
Making the filling
Making the final kathi roll
Making the chapatis
- Making the chapatis
- Mix together wheat flour, plain flour, sooji and desi ghee.
- Crumble the mixture using your fingers.
- Add lukewarm water and salt and knead into soft dough.
- Let it rest for 15 minutes.
- Divide the prepared dough into 4 round balls.
- Prepare thin round rotis on tawa.
- Keep the prepared rotis aside.
Making the filling
- Making the filling
- In a skillet put 2 tbsp olive oil.
- Add chopped onions sauté till golden brown.
- Add the potatoes and mix well. Now add garam masala, anaardana, red chilly powder and chaat masala. Add salt to taste.
- Let the mixture cool for 5 minutes.
- Now add roasted sesame seeds, crumbled paneer and fresh coriander
Making the final kathi roll
- Making the final kathi roll
- Take a roti and spread green chutney on one side.
- Spread 1/4th of the potatoes and til mixture on it.
- Add 1/4th of grated cheese on top and fold into a roll so that all sides are covered.
- Place it on a tawa / flat pan open end down and shallow fry till golden brown on both sides.
- The cheese will automatically seal the edges.
- Cut the rolls in half and serve hot.
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