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Kathi Wraps

Ingredients: 4 WRAPS:

  • ¾ sup whole whet flour, ¼ sup soya flour
  • ¼ tsp salt, ¼ tsp saunf- crushed, ½ cup milk, approx. to knead
Filling:
  • 1 tsp oil, ½ tsp cumin (jeera), ¼ tsp onion seeds (kalonji), ¼ amiseeds (saunf)
  • 1 green chilli-chopped
  • ½ onion-cut into half rings
  • ¼ tsp turmeric(haldi), ¼ tsp amchoor
  • 2 tbsp chopped coriander
  • 1 tbsp pudina-chopped roughly or torn with hands
  • 1 cup shredded cabbage, ½ capsicum-chopped, ½ cup grated carrot
  • 1 tbsp tomato ketchup, ½ tomato-cut into 1” long thin fingers
  • ½ tbsp salt, ¼ pepper powder, ¼ tsp garam masala, ¼ tbsp red chilli powder
  • ½ tsp chaat masala
  To Spread:
  • 2 tbsp hari chutney
  Directions:
  1.   For the wraps, mix both flour. Add salt and aniseeds and knead with enough milk to make a smooth dough of rolling consistency. Cover with cling flim or a moist cloth and keep aside for 20 minutes
  2.  For making the filling of kathi wrap, heat 1 tsp oil in a pan, add cumin seed, onion seeds and aniseeds. Wait till cumin seed turn golden. Add green chillies, fry for ½ minutes on medium flame (don not brown them), add onion and stir till tranparent onlow heat for 5-7 minutes. Add cabbage and capsicum. Mix for minute. Add carrot. Saute for 2 minutes
  3.  Add turmeric powder and amchoor. Stir on low heat for 1 minute. Add coriander and pudhina. Mix for 1-2 minutes
  4.  Add tomato ketchup. Cook for minute. Add salt, pepper powder, garam masala and red chilli powder & cook for 2-3 minutes. Add chaat masala to taste. Lastly add the tomato finger and mix lightly. Remove filling from fire.
  5.  Take on wrap. Spread some haro chutney. Place some filling in row in the center. Fold the right and left sode over the filling, and holding the sides, fold over and roll to get wrap. Serve with yogurt for breakfast.

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