Khathi Rolls - Vegetable Frankie (Start to Finish)
|Dry ingredients for the dough|
|All purpose flour||1 Cup (16 tbs)|
|Wheat flour||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs) (For dusting)|
|Wet ingredients for the dough|
|Whey/Water||1⁄2 Cup (8 tbs) (Use as required to knead the dough)|
|Baking powder||1⁄2 Teaspoon (Only if using water to knead the dough) (Optional)|
|Ghee||1⁄2 Teaspoon (To smooth-en the dough)|
|For the filling (marinating the paneer)|
|Crumbled paneer||1 Cup (16 tbs)|
|Turmeric powder||1⁄4 Teaspoon|
|Coriander powder||1 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Tomato paste||2 Tablespoon|
|Sour cream/Yogurt||1 Tablespoon (Lime juice or dry mango powder may also be used as an alternative ingredient)|
|Red chili powder||1 Teaspoon (Use as per your taste)|
|Fennel seeds||1 Teaspoon, roasted and ground|
|Roasted sesame seeds||1 Teaspoon, ground|
|Brown sugar/White sugar||1⁄2 Tablespoon (Optional)|
|Red onions||1⁄2 Cup (8 tbs), thinly sliced|
|Fresh coriander leaves||1 Tablespoon, chopped finely|
|For sauteing the filling|
|Cumin seeds||1⁄2 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Ginger paste||1⁄2 Teaspoon|
|Garlic paste||1⁄2 Teaspoon|
|The vegetables for the filling|
|Shredded cabbage||1⁄2 Cup (8 tbs)|
|Red bell pepper||1⁄2 Cup (8 tbs), cut lengthwise|
|Green bell pepper||1⁄2 Cup (8 tbs), cut lengthwise|
|Carrots||1⁄2 Cup (8 tbs), cut lengthwise|
|For the assembling of the khathi rolls|
|Cilantro and mint chutney||2 1⁄2 Tablespoon (Use as needed) (Optional)|
|Date and tamarind chutney||2 1⁄2 Tablespoon (Use as needed) (Optional)|
|Butter||1 Tablespoon (For pan-frying the rolls before serving)|
To prepare the dough:
1. In a bowl, mix together all purpose flour, wheat flour and salt.
2. To this dry ingredients mixture, add oil and yogurt. Add whey a little at a time and knead the dough into a soft and firm ball.
3. Cover the kneaded dough with a damp cloth and let it rest for at least 60 to 90 minutes.
To prepare the filling:
4. In a bowl, add crumbled paneer, turmeric powder, coriander powder, cumin powder, tomato paste, sour cream, red chili powder, salt, roasted ground fennel seeds and sesame seeds and brown sugar.
5. Add chopped red onions, freshly chopped coriander leaves and mix well to combine all the ingredients, cover and let the crumbled paneer marinate for at least 60 minutes.
6. After 90 minutes take the dough, smear a little ghee to smoothen the surface, cover again and let it rest for another 5 to 10 minutes.
To prepare the khathi rolls:
7. After 10 minutes, take small portions (golf ball size portions) from the dough and roll, dusting with a little flour.
8. Roll out the dough in a single layer or multi-layer as the chef demonstrates in the video. Bake them on a medium heat and stack them in a closed container.
9. Heat a pan with 2 to 3 tablespoons of oil on medium heat. Add cumin seeds, coriander seeds, asafoetida, the marinated paneer mixture, ginger and garlic paste. Saute well for a few minutes and turn off the stove.
10. In a bowl, toss together the shredded cabbage and other cut vegetables with a pinch of salt.
11. Spread the baked roti, spread the cilantro and mint chutney, tamarind chutney and the paneer filling along with the vegetables. Roll the rotis and they are ready to serve.
12. Pan fry the rolls lightly on a pan heated with a little butter before serving.
13. Serve as a snack or a lunch time meal.
You can even prepare rolls ahead of time, refrigerate or freeze them.
Whey is the liquid that remains after curdling milk and strained. When preparing paneer by curdling milk, strain to separate out the whey. This whey can be used in kneading dough for various recipes.