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
2 tbsp hari chutney
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
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
Add turmeric powder and amchoor. Stir on low heat for 1 minute.
Add coriander and pudhina. Mix for 1-2 minutes
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.
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.