Till Kathi Roll

by Neerja Deva

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Kathi rolls with the crunch of sesame seeds that would leave a nutty after flavor. This is a complete meal in itself, upto you what time of the day you want to enjoy it.

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Till Kathi Roll recipe - How to make Till Kathi Roll

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 3 to 5 rolls
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Ingredients

For The Dough
2 tbsp whole wheat flour (gehun ka atta)
1 tbsp plain flour (maida)
1 tbsp semolina (rava)
salt to taste
1 tbsp ghee

For The Filling
3 boiled and mashed potatoes
2 tbsp roasted sesame seeds (til)
1/4 cup chopped onions
1 tsp chopped coriander (dhania)
1 tsp pomegranate seeds (anardana)
1/4 tsp garam masala
1/4 tsp chaat masala
1/4 tsp chilli powder
1/2 cup crumbled paneer (cottage cheese)
2 tbsp olive oil

For The Dressing
1 cup grated mozzarella cheese
2 tbsp green chutney

Method

Making the chapatis

Mix together wheat flour, plain flour, sooji and desi ghee.
Crumble the mixture using your fingers.
Add lukewarm water and salt and knead into soft dough.
Let it rest for 15 minutes.
Divide the prepared dough into 4 round balls.
Prepare thin round rotis on tawa.
Keep the prepared rotis aside.

Making the filling

In a skillet put 2 tbsp olive oil.
Add chopped onions sauté till golden brown.
Add the potatoes and mix well. Now add garam masala, anaardana, red chilly powder and chaat masala. Add salt to taste.
Let the mixture cool for 5 minutes.
Now add roasted sesame seeds, crumbled paneer and fresh coriander

Making the final kathi roll

Take a roti and spread green chutney on one side.
Spread 1/4th of the potatoes and til mixture on it.
Add 1/4th of grated cheese on top and fold into a roll so that all sides are covered.
Place it on a tawa / flat pan open end down and shallow fry till golden brown on both sides.
The cheese will automatically seal the edges.
Cut the rolls in half and serve hot.