Kathi rolls

Ingredients

• 2 cups cubed and boiled vegetables of choice
• 3 table spoons mixed bean sprouts
• 1 table spoon crumbled paneer
• 1 big onion chopped finely
• Few fresh coriander leaves
• 1 green chilli chopped
• 1 teaspoon oil
• 1 teaspoon oregano seeds
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon dry mango powder
• 1 teaspoon red chilli powder
• Salt as required
• 2 fists full mint leaves
• 1 tomato chopped
• 1 onion chopped
• 2 dry red chillis
• Salt as required
• 2 teaspoons oil
• 2 cups whole wheat flour
• 2 teaspoons oil
• Salt as required

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Preparation

• Wash and drain the mint leaves clean. Heat oil in a skillet. Add the onions, red chillis and salt and saute until translucent. Add the tomatoes and cook until tomatoes are mushy. Add the mint leaves and toss around for a few minutes. Remove from heat and allow to cool. Blend to a fine paste in a blender adding very little water only if required.
• Heat oil in a pan. Add the oregano seeds and the onions. Cook the onions until soft. Add all of the vegetables and sprouts, the powdered spices and salt. Cook until they are mixed well. Add to this the crumbled paneer and blend it well. Remove and garnish with the coriander leaves.
• Mix the oil to the flour and salt. Knead to a soft and pliable dough adding water. Cover and rest this dough for half an hour. Pinch out 8 large balls from the dough. Roll them into 10 diameter circles. Cook on a hot tawa until both the sides are done.