Recipe - Kathi Roll / Burrito

Preparation Time: 30 minutes Serves: 4

INGREDIENTS: For Chapati

• 1 cup Everhealth Flour

  • Lukewarm water

  • Very Little oil

• For Layering Eggs (1 or 2 per chapati)

• 2 tsp Mayonnaise

• 2 tsp Tomato ketchup

• 2 tsp Mint chutney  

For Mint Chutney

• 12 grams Mint

• 15 g Coriander

• 1 tablespoon Ginger

•  2 Green chilies

•  1/2 tsp Cumin powder

•  1/2 tsp Black salt

• 1 tsp Lemon juice

• 30ml or ¼ cup of water

For Vegetable Filling

• 2 tsp Butter

• 1/2 cup Onions

• 1/2 cup Capsicum

• ¼ cup Carrots

• 1 tbsp Chopped ginger

• 6 garlic cloves (Finely diced)

• 4 tbsp Cooking oil 

• 1/4 tsp Black pepper powder

• 1/4 tsp Chat Masala powder

• Salt to taste

• Optional- Can add 50g of Cheese cubes/Paneer.

For Non-Vegetarian Filling

• 700 g Meat (Keema, Chicken) 

• 1 tsp Ginger

• 1 tsp Chopped Garlic

• 80 g Onions 

• 90 g Tomato            

• 1/4 tsp Turmeric              

• 1/2 tsp Chili powder

• 1/2 tsp Coriander powder

• 1/2 tsp Chaat masala

• 1 tsp Garam masala

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INSTRUCTIONS:

For Mint Chutney In a blender, add coriander, mint, ginger, green chilies, cumin powder, black salt, lemon juice, water and blend it into a smooth paste. Keep it aside once made.

For Vegetable Filling

• In a pan heat some butter.

• Add chopped garlic, ginger paste and sliced onions and sauté them.

• Then add sliced capsicum, sliced carrot (you can add Broccoli, cabbage or any other vegetable of your liking) and then sauté them.

• Add little salt, black pepper powder to it. (If you want you can add cheese cubes around 50gms to it.)

• Your Vegetarian filling is ready.

For Non-Vegetarian Filling

• Heat 2 tablespoons of oil in a pan, add ginger, garlic and stir well.

• Then, add onions and fry till translucent or until it turns golden brown in color.

• Now, add the tomatoes and sauté until it turns soft and pulp.

• Cook for 5 – 7 minutes on medium heat.

• Now, add chicken keema and mix it well.

• Cook for 10 – 12 minutes on medium heat.

• Add red chili, salt, cumin powder, coriander powder, chaat masala and mix it well.

• Add garam masala and mix it again.

• Cook or another 5 – 7 minutes on medium heat or until the keema/chicken is fully cooked.

• Remove it from heat and keep it aside.

Preparation Dough

• Take the flour in a plate and add a little oil and some lukewarm water to it.

• Knead the flour for 2-3 minutes to make the dough.

• Once you have a smooth dough, cover it and keep it aside for 5-10 minutes.

• It will be good if you knead the flour just 10 minutes before you require it. Otherwise, it will lose its consistency and will start sticking when you make the chapati.

Chapati

• Now put the flat pan/tava on high flame.

• Take a ball of dough and roll it for 10 seconds and see that there are no cracks in the ball.

• Now dust the ball with some flour to avoid sticking.

• Add the layers to your paratha if you prefer and can also smear a little oil in between the layers.

• Roll the dough with light hands with the help of a rolling pin.

• Fry paratha from both sides with oil and cook it. Then keep it aside.

Layering

• Whisk two eggs in a separate bowl and two pinches of salt and three pinches of red chili powder to it. (It is for the normal sized chapati not for very small, if you want you can reduce it to one also.)

• Now on the hot pan/tava add oil and the whisked eggs.

• Then place the already cooked chapati on the almost cooked eggs and cook it on medium.

• Then flip it, cook till eggs are cooked well.

• Take off the egg chapati from the flame. It should not be overdone as we need to put it on tava again.

• Spread Mayonnaise or mint chutney or any other sauce on the Egg Chapati (according to your taste).

Filling

• Now to the Egg Chapati, place the veg/non-veg filling and roll it.

• Add some grated cheese if you want.

• Your Everhealth Kathi Rolls are ready. Serve it with minty chutney and tomato sauce.