Paneer Kathi Roll Recipe – Vegetable Frankie recipe

    kathi roll

    Paneer Kathi Roll Recipe – Vegetable Frankie recipe

    Kathi roll prepared by stuffing the tortilla with spicy and healthy filling of paneer makes these rolls hit among the children. Mothers have tough time feeding their kids the nutritious veggies and they always search for various recipes to overcome this problem.

    Here is the recipe of kathi roll in which you can feed your children any vegetable very easily. In fact, they will enjoy having them rolled as a Frankie. Pack them in your kid’s tiffin or serve them as an evening snack along with tomato sauce. So, try out making vegetable Frankie with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Wash the cabbage, capsicum and tomato thoroughly with water and allow them to dry out completely. After that, thinly slice the capsicum and cabbage and place them in separate bowls. Finely chop the tomato as well and transfer it to another bowl.

    kathi rollMaking:

    Take wheat flour in a big mixing bowl and add refined flour salt and oil into it. Mix all the ingredients really well. Now add lukewarm water in small amount to knead soft dough as required for making chapatti. More than ¾ cup and less than 1 cup of water is used to knead this much quantity of flour. You can make frankie by using only refined flour. Cover the dough and keep it aside for 20 minutes to set.

    kathi roll

    While the dough is resting, prepare the stuffing. For this, heat a pan and pour half the quantity of oil into it. As the oil gets heated, add peas to the oil. Stir the peas for 30 seconds then cover the pan and cook it for a minute. After a minute, remove the lid. Peas have turned slightly tender, transfer them in a bowl.

    kathi roll

    Add capsicum and cabbage to the remaining oil. Stir fry them for 2 minutes until they become tender. Once the veggies turns tender, transfer them in another bowl.

    kathi roll

    Pour the remaining oil into the pan. When the oil gets heated, add cumin seeds. As the seeds starts spluttering, add coriander powder, asafoetida and turmeric powder into it. Saute the masala for a while. Add chopped tomatoes, ginger, green chilies and red chilly powder into the masala. Keep stirring constantly and cook until the tomato gets mashed.

    kathi roll

    Oil has started leaving the sides of the masala, now add paneer chunks and salt into it. Stir fry the paneer chunks for a while. Then add green peas, cabbage, capsicum and green coriander into it. Stir everything together till they get mixed properly. Everything is mixed aptly, turn off the flame and transfer it to a bowl. Stuffing is now ready.

    kathi roll

    20 minutes are over, dough has fermented. Slightly knead the dough and then pinch small lump as required for making chapatti. Roll it into smooth ball and flatten it slightly. Dust the peda with refined flour and roll out 10-12 inch in diameter chapatti. Roll out the chapatti by moving the rolling pin from the edges.

    kathi roll

    To make chapatti for frankies, heat a tawa on the flame and place the rolled chapatti on it. Once the upper side of the chapatti turns slightly dark, flip the sides and roast the chappati on other side as well.

    kathi roll

    After roasting the chapatti from another side, lift it and roast the chapatti on direct flame until light brown spots appears on both the sides. Don’t make the chapatti too crisp.

    kathi roll

    Place the chapatti on napkin paper placed over a placed and apply some ghee on it and prepare few more chapattis likewise.

    kathi roll

    To make parantha for frankies, place the rolled parantha on the hot tawa. Once the parantha gets roasted from beneath, spread some ghee on top and flip the sides. Then apply some ghee on another side as well and roast the parantha until light brown spots appears on both the sides. Don’t make it too crusty. Transfer it on the plate with the chapattis. Similarly, make the rest of the paranthas.

    kathi roll

    To make the frankie, take a chapatti/parantha and apply ½ tsp green coriander chutney on it. Top it up with some stuffing and fold it from bottom and then from the right and left side. Place it on a plate and make the rest of the frankies as well. You can close the frankie with a toothpick or wrap it up with aluminium foil. Vegetable frankies are now ready to serve.

    kathi rollServing:

    Serve these lip-smacking and tempting vegetable frankies steaming hot along with green coriander chutney or any other chutney as per taste.

    Suggestion

    • You can take carrots, beans, cauliflower or any other veggie you like.
    • For 7-8 frankies
    Paneer Kathi Roll Recipe - Vegetable Frankie recipe kathi roll
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat flour - 1 cup
    • Refined flour - 1 cup
    • Oil - 2 tbsp
    • Salt - ½ tsp
    • Ghee - 2-3 tbsp
    • Tomato - 1
    • Capsicum - 1
    • Paneer - 200 grams
    • Cabbage – 100 grams
    • Green peas - 1 cup
    • Oil - 2 tbsp
    • Cumin seeds - ½ tsp
    • Asafoetida - 1 pinch
    • Turmeric powder - ¼ tsp
    • Coriander powder - 1 tsp
    • Green chilly - 1 (finely chopped)
    • Ginger baton - 1 inch (grated)
    • Green coriander - 2 tbsp (finely chopped)
    • Red chilly powder – less than ¼ tsp
    • Salt - more than ½ tsp or to taste
    Instructions
    1. Thinly slice the capsicum and cabbage and place them in separate bowls. Finely chop the tomato as well and transfer it to another bowl. Take wheat flour in a big mixing bowl and add refined flour salt and oil into it. Mix all the ingredients really well. Now add lukewarm water in small amount to knead soft dough as required for making chapatti. Cover the dough and keep it aside for 20 minutes to set.
    2. While the dough is resting, prepare the stuffing. For this, heat a pan and pour half the quantity of oil into it. As the oil gets heated, add peas to the oil. Stir the peas for 30 seconds then cover the pan and cook it for a minute. Add capsicum and cabbage to the remaining oil. Stir fry them for 2 minutes until they become tender. Once the veggies turns tender, transfer them in another bowl.
    3. Pour the remaining oil into the pan. When the oil gets heated, add cumin seeds. As the seeds starts spluttering, add coriander powder, asafoetida and turmeric powder into it. Saute the masala for a while. Add chopped tomatoes, ginger, green chilies and red chilly powder into the masala. Keep stirring constantly and cook until the tomato gets mashed.
    4. Oil has started leaving the sides of the masala, now add paneer chunks and salt into it. Stir fry the paneer chunks for a while. Then add green peas, cabbage, capsicum and green coriander into it. Stir everything together till they get mixed properly. Everything is mixed aptly, turn off the flame and transfer it to a bowl. Stuffing is now ready.
    5. minutes are over, dough has fermented. Slightly knead the dough and then pinch small lump as required for making chapatti. Roll it into smooth ball and flatten it slightly. Dust the peda with refined flour and roll out 10-12 inch in diameter chapatti. Roll out the chapatti by moving the rolling pin from the edges.
    6. To make chapatti for frankies, heat a tawa on the flame and place the rolled chapatti on it. Once the upper side of the chapatti turns slightly dark, flip the sides and roast the chappati on other side as well. After roasting the chapatti from another side, lift it and roast the chapatti on direct flame until light brown spots appears on both the sides. Don't make the chapatti too crisp.
    7. Place the chapatti on napkin paper placed over a placed and apply some ghee on it and prepare few more chapattis likewise. To make parantha for frankies, place the rolled parantha on the hot tawa. Once the parantha gets roasted from beneath, spread some ghee on top and flip the sides. Then apply some ghee on another side as well and roast the parantha until light brown spots appears on both the sides. Don't make it too crusty. Transfer it on the plate with the chapattis. Similarly, make the rest of the paranthas.
    8. To make the frankie, take a chapatti/parantha and apply ½ tsp green coriander chutney on it. Top it up with some stuffing and fold it from bottom and then from the right and left side. Place it on a plate and make the rest of the frankies as well. You can close the frankie with a toothpick or wrap it up with aluminium foil. Vegetable frankies are now ready to serve.
    9. Serve these lip-smacking and tempting vegetable frankies steaming hot along with green coriander chutney or any other chutney as per taste.

     

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