Ingredients

• For parathas:
• 1.25 cups - whole wheat flour
• 1/4 cup - maida
• Salt - to taste
• 1 tsp - oil
• Milk - as needed to knead the dough
• For the stuffing:
• 3/4 cup - mixed vegetables (carrot, capsicum and beans), chopped lengthwise
• Turmeric powder - a pinch
• 1/2 tsp - garam masala powder or chat masala
• 1 tsp - ginger green chilli paste
• 1 tbsp - lemon juice
• Green chutney - a few tbsp
• 1 - onion, finely sliced
• 1 tbsp - olive oil
• Salt - to taste

How to Make Vegetable Kati Roll

• To make ginger green chilli paste:
• Take a small piece of ginger and 1 green chilli, grind it to a smooth paste with a little salt.
• For parathas:
• Mix salt, wheat flour and maida.
• Add milk slowly to form a soft dough.
• Keep covered and let it rest.
• For the stuffing:
• Heat oil in a kadai, add onions and saute until golden brown.
• Add ginger-chilli paste and saute for a min, then add all the vegetables, saute for 3 mins or until cooked.
• Add turmeric, garam masala powder and lemon juice, mix well.
• Cook covered for 2 more minutes and switch off heat.
• To make a wrap:
• Pinch a lemon sized ball from the dough and roll it like we do for chapattis. Dust flour if needed.
• Then heat a dosa pan, once it is hot, place the prepared parathas and cook on both sides.
• Likewise prepare all the parathas and keep aside.
• At the time of serving, add a little oil and toast the prepared parathas.
• Then spread 1/2 tbsp of green chutney, add a heaped tbsp of stuffing.
• Then gently seal it from the bottom then close it tightly from the both the sides (left and right) to form a roll (rolling this way prevents stuffing from dropping out).
• Then wrap the lower part of the parathas with butter paper/silver foil and enjoy.
• Recipe courtesy: Sharmis Passions
• http://www.sharmispassions.com/