Broccoli Kathi Roll Food

BROCCOLI KATHI ROLL RECIPE

Steps:

• To prepare this delicious kathi roll, put a large pan over medium flame and boil water in it mixed with a little salt. Meanwhile, cut the broccoli in florets and wash them in running water. Once the water is boiled, add these broccoli florets in it and keep it inside for 2-3 minutes. Turn off the flame and strain the extra water from the broccoli. Transfer to a bowl and pat dry these florets. Keep aside in a bowl until required.
• Now, peel the onion and thinly slice in a bowl. Afterwards, wash the red and yellow bell pepper along with capsicum, and thinly slice them as well. Wash the tomato and finely chop in a small bowl.
• Now, put a saucepan over medium flame and heat a little oil in it. One the oil is hot enough, add cumin seeds in it and let them crackle for a few seconds. Then, add ginger-garlic paste in it along with chopped onion. Once the raw smell of garlic goes away, add tomato along with sliced bell peppers in the pan. Cook them for 2-3 minutes and then add all the masalas in the pan. Stir and let the veggies cook for another 2-3 minutes.
• Finally, add mashed potatoes in the pan along with broccoli florets and stir fry for another 2 minutes. Garnish with coriander leaves and turn off the flame. The filling for kathi roll is ready.
• Then, warm the chapatis on tawa or you can also use a microwave for the same. Place a chapati on flat surface, and add the 2-3 tablespoons of filling in it. Roll the chapati tightly and use a foil paper to hold the filling. Serve with mint chutney.

CHICKEN KATHI ROLLS

Steps:

• This recipe for mint chutney is the one I have always used it is lovely as a sandwich spread with vege fillings like cucumbers, tomatoes and boiled potatoes or grilled chicken and onions.
• You can add a little yoghurt to the chutney to tone down the spice and add a litle creaminess to the spread.
• This is a good dip for raw vege sticks too.
• To prepare dough Mix the flour (I use atta i. e whole wheat flour mostly) with the grated/ mashed potato, oil, salt and knead into a firm but soft dough of rolling consistency with a little water.
• Keep aside covered To prepare filling Heat oil.
• Add onion paste and cook till light brown Add ginger-garlic paste and cook for 1 min Add tomato and cook till it turns soft Add chilli powder Add chicken and cover and cook on low flame till it turns tender and dry Remove from fire and keep aside Squeeze lemon juice to taste and a pinch of salt (You can replace this filling recipe with any other boneless chicken preparation. I use any leftover curry or gravy and also any other meat) Mixed the sliced onions with the chutney Keep aside Beat eggs and add a pinch of salt and pepper Keep aside Make thin chapatis out of the dough (Like tortillas) At serving time heat griddle pan Add a little oil and fry chappati on one side only Do not turn Pour 2 tsp of egg on the roti and spread Flip the roti to cook the egg Remove from pan keeping egg side up Arrange chicken filling in the centre Sprinkle onions on the filling and roll roti to form a roll Serve wrapped in a paper towel or cling film.