KATHI ROLL BURRITO

Makes 2 Kathi Roll Burritos

 

Recipe:

Keema Filling:

230g Lamb Mince

2 Tablespoons Vegetable Oil

1 Small Birds Eye Green Chilli finely chopped

1 Small Onion, finely chopped

50g Mixed Peppers, sliced

1 Tsp Chilli Powder

1 Tsp Garam Masala

½ Tsp Coriander Powder

1 Tsp Salt
 

Kathi Roll:

150g Medium Atta with Multigrain (Elephant atta), save a little for the rolling out

1 Dessert Spoon Vegetable Oil

110-120ml Water

50g butter, melted for for pan frying the parathas

 

Omelette:

4 Eggs, seasoned with salt and whisked

1 Tablespoon Fresh Coriander, chopped

Oil for frying

 

Rolling/Stuffing:

Handful Mixed Salad or Lettuce Leaves

4 Tablespoons Minty Yoghurt Chutney

 

Method:
 

Keema Filling:

1. Heat the vegetable oil in a pan before adding the finely chopped onion

2. Cook the onions until golden brown and add the green chilli, cook for a few seconds

3. Add the lamb mince to the saucepan together with the red chilli powder, coriander powder and salt, cook for 3-4 minutes

4. Add the sliced peppers to the mince mixture and cook for 2 minutes before adding the garam masala. Cook for a final minute or so and remove from the heat. Leave to one side.

 

Kathi Roll Paratha:

1. To make the parathas for kathi rolls, mix the medium atta with multigrain in a bowl with the oil and gradually start to add the water and mix the dough together using your fingertips. As the dough starts to come together start to knead using your palms. Knead the dough for about 2 minutes in this way.

2. If the dough is getting a little sticky, add a little more flour and keep kneading. Once the dough feels soft and is no longer sticky, leave it covered to rest until needed, ideally 25 minutes (you can also refrigerate to use for the next day at this stage).

3. When you are ready to make the parathas heat up the tawa

4. Divide the dough evenly into 2 pieces and roll into smooth dough balls. Flatten each piece of dough into a 5cm diameter disc shape.

5. Round each disc as much as possible using your palm and tips of your fingers leaving the middle of the disc thicker than the edges.

6. Dip the disc into the extra chapatti flour (both sides) and flatten the disc further before using a rolling pin to roll out.

7. Roll out the parathas to 18-20cm diameter (remember when rolling out do not put too much force onto the rolling pin, use little force and the parathas should start turning by itself as you roll).

8. Once rolled out, toss the paratha on to the hot tawa and allow to cook on one side (medium heat) for about 45 seconds and then turn over using a tong and cook the other side for the same time

9. Then flip over using a tong once again and spread a dessert spoon of melted butter over one side of the paratha evenly before flipping over and adding butter to the other side

10. Sizzle both sides of the bread for another 30 seconds or so and when golden brown remove the paratha from the tawa. Repeat this process for the other paratha or others if making more than 2. Leave parathas to one side.

 

Omelette Paratha:

1. Add fresh chopped coriander to the whisked and seasoned egg and leave to one side

2. Heat a dessert spoon of vegetable oil on the tawa and pour on half of the whisked egg. Tilt the tawa so that the egg spreads to the shape of the tawa. Let the omelette cook for a few seconds before placing a paratha on top of the semi-cooked omelette.

3. Let the omelette cook completely on the underside (do not turn), once cooked, take the tawa away from the heat and cut around the paratha on the tawa to get rid of any excessive omelette on the side (use this for the filling later).

4. Once the paratha and omelette are the same size, place a plate on top of the tawa and turn over on to the plate. Repeat this process for the remaining paratha.

 

Rolling/Stuffing:

1. Lay a paratha omelette on to a flat surface, spoon on half of the keema filling followed by some mixed 2. salad and minty yoghurt chutney.

3.. Roll the paratha up, leaving both sides open.

4. Wrap the burrito paratha roll in foil and twist each of the ends.

5. Cut the kathi roll burrito in half and serve.