New Delhi: Vegetable Kathi roll is very popular street food in India. It is originally served in layered parantha with beef, but now have many variations with chicken, mutton, paneer, and veggie option too. These are first marinated and cooked in skewers and then served over parantha with onions and some chutney.
INGREDIENTS
For Kathi roll
- 2 uncooked tortilla
- 2 tsp oil to cook the tortillas
- About 20 spinach leaves cut into 2-3 pieces
- ½ cup red bell pepper thinly sliced and remove the seeds
- 1 cup cabbage thinly sliced
- ¼ cup carrots shredded
- ½ cup cucumber thinly sliced
- 2 Tbsp cilantro leaves finely chopped
- Peanut Sauce
- ¼ cup peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp ginger juice
- 1 Tbsp sugar
- 2 Tbsp lime juice
- 1 Tbsp sesame oil optional
- 3 whole red chillies
INSTRUCTIONS
Sauce
Remove the seeds from red chilli and soak in 2 tablespoons of hot water for a few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: don’t over blend peanut butter will leave the oil.
Check if the salt is needed, soy sauce is quite salty.
Kathi Roll
Heat the skillet over medium-high, lightly oil the skillet, place the tortilla over the skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. the tortilla should have light golden colour on both sides.
Remove the tortilla from the skillet, make both tortillas the same way. And set it aside. You can cook the tortillas in advance.
Assembling the Frankie
Take one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burritos. Use extra peanut sauce as a dip.