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Kathi Roll (Frankie)




For wraps

Maida (All purpose flour) – 1/2 cup
Atta (Wheat flour) – 1/4 cup
Oil – 1tbsp
Salt to taste

For filling

Paneer – 1 cup
Ginger- garlic paste -1 tbsp
Green chillies, finely chopped- 1-2
Chat masala, dhania (coriander powder),  salt, haldi (turmeric) and amchoor or khatai (Mango powder) as per taste
Cumin seeds – two pinches
Carrots, finely cut – 1/4 cup
Cabbage, chopped in fine strips – 1 cup
Capsicum, finely cut length wise – 1/4 cup
Onions, finely cut –  1/2 cup
Green coriander chutney


  • Mix both the flours. Rub oil in the flour properly. Knead a soft dough with help of water and cover with a moist cloth. Knead the dough 15-20 minutes before the preparation.
  • Stir fry all chopped vegetables and keep them aside. Don’t over fry the vegetables. The vegetables should be left crunchy.
  • Mash or crumble paneer and mix all the dry masalas to it.
  • Heat little oil, splutter some zeera (cumin seeds ) and fry ginger garlic paste. Switch off the flame.  Add paneer and give it a good mix.
  • Divide the dough into equal parts.
  • Roll each ball of dough into thin chapatti. Cook chapatti until you get small brown spots on both sides. You can also make chapatti in laccha paratha fashion.
  • Place a chapatti on a plate. Spread green coriander chutney and then paneer all over the chapatti. Fold the chapatti like a burrito and secure it with a toothpick.
  • If you want you can smear some butter all over the kathi roll and place it on the tawa for some time.

Makes 3 Kathi Rolls


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