BABY CORN KATHI ROLL|KATI ROLL

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Baby Corn Kathi Roll:

Kathi Roll/Kati Roll/Wrap/Roll-However you call it, I am a big fan of it. It is an excellent way to load nutrition in the meal box. A very easy and attractive on the go snack/meal.I had been having this as my meal in college days whenever my schedule was hectic and I was juggling around. Paneer wrap is my favourite but most wraps bought outside has maida outside.



That’s when I decided to make this at home. The origin of this seems to be from Kolkata, West Bengal and it is a very famous street food there. You can make it anyway with any stuffing of your choice hence I love it for being able to attempt “N” endless variations. For kids who love to munch on something, this is a healthy meal. I packed for our travel a few months back and so I missed a few clicks during my hurry burry packing. I shall soon post fresh pictures(step by step). Now let’s get into the recipe.

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Baby Corn Kathi Roll

Ingredients:

  • For the Rolls:
  • Whole wheat flour-1 cup
  • Salt-To taste
  • Water & ghee -To knead.

For the stuffing:

  • Baby Corn-4
  • Onion-1
  • Capsicum-1/2
  • Tomato-1
  • Chilly powder-1/4 tsp
  • Garam Masala powder-1/4 tsp
  • Grated cheese/Mayo/Butter-2 tbsp(Optional)

To grind into a fine paste:

  • Ginger-A small piece
  • Green Chilly-1
  • Onion-1
  • Tomato-1/2
  • Garlic-4
  • Salt-To taste
  • Oil-To cook



babycornkathiroll.JPG

Baby Corn Kathi Roll

Procedure:

1. Make a smooth and firm chappati dough and set it aside.

2.Chop baby corn, onion, capsicum, tomato lengthwise (Thin long strips)

3. In a mixer, add the items under”To grind into a fine paste” and blend well.

4. In a pan, add oil and saute the paste. Set it aside.

baby corn kathi roll 1.jpg

5. In the same pan add oil and add onion, tomato, baby corn and capsicum.

6. Add the masala powder and the paste and sprinkle little water

7. Add salt and cook for five minutes.

8. Take care not to over cook. The crunchy feeling of capsicum should be retained.

9. Make chappathis and cool.

babycornkathiroll2.jpg

10. Grease chappathi with Mayo/Butter and place the stuffing inside and roll or place the stuffing and top with grated cheese and roll.

11. Cut into pieces and serve.

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sd/P.S:

I like the soggy nature the roti acquires when stored for travel, hence added mayo. If you dislike please skip it.

For babies please use homemade cheese.

Adjust spices as per your taste.

The stuffing shouldn’t be watery. Cook accordingly.

Don’t stuff too much.

Roll thinner wraps for younger kids which help them to handle easily.

This can be offered to babies above one year. It will be excellent finger food helping baby to bite, hold and chew.

Always have a word with your pediatrician before introducing any new food.

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