January 5, 2014

Veg Kathi \ Kati Roll \ Veg Frankie and an inspirational INKtalk by an young entrepreneur

In our recent trip to Vancouver, CA, we discovered a new Chat place in Surrey; Apna Chaat. For all Indian food lovers, this place is a must visit. How did I miss it in these many years :(... I just felt like I am sitting at some chaat place in India, which had an amazing mouth watering menu and an ambiance that would take you to that chaat wala in your gali back in India which always was busy. What we decided to order was Kati roll and Samosa chaat

Kati roll is a popular street food in India. Especially, they are tangy, healthy and make a good meal. Before writing down this recipe I did not know that they originated from Kolkata, a renowned city in West India. In some parts this is often called as "Frankie". Kati rolls are roti (Indian flat bread) wraps. After making them, I feel they are perfect for to goes, lunch boxes or one day trips.

I saw a variety of versions of kati rolls, You can find variations in the way people make rotis and the way fillings are made. Especially you can be so creative when you prepare fillings. You can make it protein rich by using ingredients like scrambled paneer\tofu\cheese. You can make Chinese version by using noddles and vegetables saute as a filling. Or you can sure stick to the vegetarian classic version, which I am going to write about.


For Rotis:

Maida\All purpose flour - 3\4 th cup
Wheat flour - 1\4th cup
Water to knead the dough
Salt as per taste
Maida for dusting

For Filling:

Potatoes - 2 medium sized, boiled and mashed
Green bell pepper - julienned, 1\2 cup
Carrot - julienned, 1\2 cup
Onion - julienned, 1\2 cup  
Ginger - grated, 2 tsp
Tomatoes - chopped, 2 tbsp
Cumin seeds - 1 tsp
Green Chilies - finely chopped, 2 tsp
Cumin-Coriander powder - 1 tsp
Dry Mango powder - 2 tsp
Chopped fresh Coriander\Cilantro - 1 tbsp
Lemon juice - 1 tsp
Sugar - 1 tsp
Salt to taste
Oil - 3 tsp, to saute the veggies

Green Chutney: This is a standard cilantro green chutney. Refer this recipe if you have never made it at home. You will require green chutney to spread it on the roti.

Tamarind\ Imli chutney - this is optional. I had it ready at home and so I used it. Recipe.


For Roti:

1. In a bowl, mix all ingredients for roti except water. Add water gradually as you knead the dough. This dough is little firm than the pizza dough or its same as the regular wheat "chapati" or "roti" dough. Once dough is done, cover it and let it rest for at least 15 minutes.

2. Now, once the dough is resting enough, you will see it has become soft and smooth. Knead the dough again. Now divide the dough into the small balls , usually this much dough can make 6 balls. 

3. Now start heating a griddle on medium heat. Take each ball, cover it with the dry all purpose flour on both sides and using a roller pin, roll it into a roti of about 6-8" diameter. Use the dry flour as required to while rolling. 

4. Once done, put the roti on the griddle, allow it to cook a little from one side and turn it when you see 1-2 red spots. Let it cook nicely from other side. Now remove the griddle and turn the roti and place it over flame so that the first side is down. Let the roti rise and then remove it form the stove. If you do not have a stove, you can turn the roti back on the griddle itself and with the help of a cloth, press it all over.
Make remaining rotis and store them.

For Filling:

1. Put oil in a pan and heat it on a medium heat. Once oil is heated add cumin seeds, chopped green chilies, ginger; saute and then add onion, bell pepper, carrots. 

2, Saute for a minute. You do not want to loose vegetable crunch so make sure you do not overcook them in the process.

3. Add, masala powders, salt sugar, lemon juice and mix well. Now add potatoes and tomatoes. Mix again and make sure potato and veggies are evenly distributed in the filling. Cover for a minute, taste and adjust masalas. Add chopped coriander and turn off the stove.

Making kathi rolls:

1.Take one roti and spread green chutney on it, leaving some place on one side. Put 1 tbsp filling length wise, perpendicular to the space left without chutney. Do not put filling as well on this place. Put some tamarind chutney on top of the mixture.

2. Now, first fold the side that was left, The fold in one side parallel to the length wise mixture and then fold in the other side. 

3. Spread butter on the roll form all sides and make it crispy brown before serving. 


  • Rotis can be made ahead of the time. Keep them partial cooked and cook them again before actually using them.
  • We already discussed the variations we can have for the filling.
  • Next, I am going to try the ready-made tortillas, instead of making rotis..

Inspirational INKtalk

And here is a must watch for all who Think a lot before doing anything. This video tell you what happens when you think a lot at situations where its not required. Let me know your views.

January 1, 2014

Running out of options for breakfast - try this, "Sevai Upma" (Vermicelli Mix)

Sevai is a tricky item to work with. I had about 4-5 failed attempts of Sevai upma before I could make it right. This is usually a rare dish people make, at least I have not seen people make Sevai upma as frequently they do Poha or regular Upma for breakfast. This, therefore makes, a good dish for guests too. The only tricky part is how much water you put when you cook Sevai upma and the lesson I learnt is to start with small amounts or try the microwave version of cooking it.


Thin Vermicelli \ Sevai - 2 cups
Chopped Onion - 1\2 cup
Frozen Peas - 1\2 cup
Green chillies - either slit or in a paste form, as per taste
Roasted Peanuts - whole or crushed
Salt per taste
Sugar - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 3\4
Turmeric Powder - 1 tsp
Oil - 3 tsp
Chopped Coriander


1. Put vermicelli in a microwave safe bowl. Add 1 tsp oil to it and mix it so that all sevai is greased. Microwave this for 1-2 minutes stirring every 30 seconds. Stop when you see the sevai getting red. Add 1\2 cup water to this bowl and then continue cooking. You will require 2-3 minutes for the vermicelli to be cooked. Add water if necessary. Eat a little sevai to check if its cooked.

2. Heat oil in a skillet and add mustard seeds. When they splutter add cumin seeds and curry leaved. Add chopped onion and saute till onion turns translucent. Add turmeric powder, green chilly paste\slit, peanuts (whole\crushed), salt, sugar and mix well.

3. Now add cooked vermicelli and mix again delicately, making sure everything mixes well. Adjust salt, sugar to taste. Cover for 2 minutes. Garnish with chopped cilantro.


You can also add roasted split chana daal when sauteing onion, for that extra and different flavor.
Additional veggies of your choice will add colors and nutrition.