Ingredients

• For Roti:
• 2 cups - whole wheat flour
• 1/2 tsp - salt
• 1 tsp - dry/ fresh yeast
• Lukewarm water to mix
• For Filling:
• 4 cups - spinach (palak), finely chopped
• 1/2 cup - skimmed milk curds, beaten till smooth
• 1/2 cup - onion, finely chopped
• 1/2 cup - cooked sweet corn kernels
• 2 tsp - garlic, minced
• 1 tsp - ginger, minced
• 1 tsp - chili powder
• 1/2 tsp - turmeric powder
• 1 tsp - garam masala powder
• Salt - to taste
• 2 tsp - oil

How to Make Corn and Spinach Katti Rolls

• For Roti:
• Mix the flour with salt.
• Mix yeast with 1/2 cup of warm water and keep aside till frothy.
• Add the yeast liquid to the flour. Add more water as needed and knead into a dough. Knead well and keep covered for one hour.
• Divide into 8 parts and roll out into thin discs.
• Heat a thick griddle and place a roti on it.
• When it is half cooked (about 30 seconds), turn over and cook the other side, till tiny black spots appear on that side. Flip again. The roti will puff up. Cook for few more seconds and remove.
• Cook all the rotis and keep in a hot case lined with kitchen paper.
• For Filling:
• Heat oil in a non-stick fry pan.
• Add onion, garlic, and ginger and sautee till fragrant.
• Mix all the powders with 2 tbsp of water, add to the pan and fry for 1 minute.
• Add spinach and salt.
• Cover and cook on low heat till the spinach is cooked.
• Add corn kernels and curds.
• Simmer till they thicken.
• Now take a roti, place a spoonful of filling on it and spread it all over.
• Roll up the roti. Repeat till all rotis are done.
• Serve hot.