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Download Kathi Rolls Video Recipe - Vegetable Frankie or Bombay Burrito (Start to finish) - Perfect Potluck Video List


Download Kathi Rolls Video Recipe - Vegetable Frankie or Bombay Burrito (Start to finish) - Perfect Potluck

Kathi Rolls Video Recipe - Vegetable Frankie or Bombay Burrito (Start to finish) - Perfect Potluck
Kathi Rolls Video Recipe - Vegetable Frankie or Bombay Burrito (Start to finish) - Perfect Potluck Kathi Rolls Video Recipe - Vegetable Frankie or Bombay Burrito (Start to finish) - Perfect Potluck Kathi Rolls Video Recipe - Vegetable Frankie or Bombay Burrito (Start to finish) - Perfect Potluck

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Title :Kathi Rolls Video Recipe - Vegetable Frankie or Bombay Burrito (Start to finish) - Perfect Potluck
Duration : 18:32
Uploader : Bhavna's Kitchen
Added On: : 3 Jun 2011
Rating : 4.3 times
Views : 531.543 times
Likes : 844
Dislikes: : 146
Source : YouTube



Video Information


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A kati roll (mostly misspelled as kathi roll; Bengali: কাঠি রোল) is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word Kati roughly translates to “Stick”, referring to how they were originally made.
Today, the kati roll comes in a large number of varieties. Innovations tend to be in two areas—the fillings and the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton. More exotic versions may have different ingredient combinations, or fancy curries such as Thai or Schezwan. In August 2012, U.S.-based fast food chain Taco Bell released a version of the kati roll in India. The "Mexican-inspired burrito" is a combination of a kati roll and a Kathitto.
Ingredients
DRY INGREDIENTS FOR THE DOUGH
All purpose flour 1 Cup (16 tbs)
Wheat flour 1 Cup (16 tbs)
Salt 1⁄2 Teaspoon
Flour 1⁄4 Cup (4 tbs) (For dusting)
WET INGREDIENTS FOR THE DOUGH
Oil 4 Tablespoon
Yogurt 2 Tablespoon
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)
Salt 1 Pinch
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
Oil 2 Tablespoon
Cumin seeds 1⁄2 Teaspoon
Coriander seeds 1 Teaspoon
Asafoetida 1⁄2 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)
TIPS
You can even prepare rolls ahead of time, refrigerate or freeze them.

NOTE
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.


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