Till Kathi Roll
by Neerja Deva
Added to 2 cookbooks
This recipe has been viewed 1774 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.
- 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.
- 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
- 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.
This recipe was contributed by Neerja Deva on 31 Jan 2015
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