Losing 25 plus kilos in 12 months is no meagre task. While on a 1200 kCal diet , my dietician usually recommended Veg Kathi Roll for dinner around once a month. In my attempt to eat yummy yet healthy , I have a tried a few variations of the Kathi Roll .
Here is a saucy variation with Asian (Chinese- Japanese) condiments which is a welcome relief from the usual run of the mill health foods.
Do give it a try and consume it as a main meal for Lunch or Dinner .
Saucy Asian Vegetarian Kathi Roll
Prep Time: 10 minutes
Cooking Time: 25 minutes
Yield : 4 Kathi Rolls
Oil : 1 tbsp
Cumin seeds : 1 tsp
Ginger chopped : 1 tbsp
Garlic chopped : 1/2 tbsp
Tomato chopped : 1 cup
Salt to taste
Turmeric powder : 1/4 tsp
Black pepper powder : 1 tsp
Coriander powder : 1/2 tbsp
Cumin powder : 1/2 tbsp
Carrots grated : 1 cup
Chopped capsicum : 3/4 cup
Chopped zuccini : 1 in no. (Optional)
Cabbage finely sliced : 3/4 cup
Stir fry sauce : 1.5 -2 tbsp (I use Veeba Teriyaki Stir Fry Sauce )
Tomato ketchup : 1.5 tbsp
Red chilli sauce : 1 tbsp
Green chilli sauce : 1/2 tbsp
Soya sauce : 0.5 tbsp
For Pickled Onions
Onion (finely sliced ) : 1 in no.
Red chilli powder to taste
Lemon Juice : 1 tbsp
Whole wheat flour (aata) Chapati – 4 large sized
Oil : Few drops
For Filling :
Take oil in a frying pan and put it on medium heat . Add cumin seeds when oil is hot and cook for a minute. Add chopped ginger and garlic and sauté till the raw smell is gone.Add chopped tomatoes and cook until they turn soft and mushy.
Add dry spices (coriander powder, cumin powder, salt, turmeric powder and black pepper powder) in the tomato mush and sauté for a minute .
Add the carrots , capsicum , zucchini and cabbage and cook for 2-3 minutes.
Add the sauces (Stir fry sauce, tomato ketchup, red chilli sauce, green chilli sauce and soy sauce ) one by and one and keep stirring. You can tweak the quantity of sauces to your taste .
Sauté until vegetables are cooked with a little bite in them , do not over cook and make them soft .
Prepare Pickled onion is a separate bowl by mixing the onions, red chilli powder and lemon juice.
For the wrap:
Cook a large sized Chapati on a pan with a few drops of oil on both sides.
Place the filling in between the Chapati , top with picked onions and wrap the Chapati to make a roll.
Divide the Roll in between for ease of eating.
Serve hot . The Kathi Roll is saucy enough and doesn’t need accompaniments .
You may try our Tandoori Mint Chutney as a relish if you insist .
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