Chinese Kathi Roll

Ingredients
  • Boiled and Fried Wai Wai noodles- 50 gm
  • cabbage julienne- 0.025 gm
  • carrot julienne- 0.025 gm
  • onion julienne- 0.025 gm
  • Coloured peppers julienne- 0.025 gm
  • coriander powder- 0.005 gm
  • fresh coriander- 0.005 gm
  • fresh chop chillies- 0.005 gm
  • Ketchup- 0.050 gm
  • Salt- 0.005 gm
  • chaat masala- 0.005 gm
For Kathi
  • Refined Flour- 0.100 gm
  • salt – 0.005gm
  • sugar – 0.005 gm
  • Water- 0.010 ml
  • oil/ghee/butter- 0.010 ml
Procedure:
  • In a pan sauté all the vegetable and add coriander powder, finishing with tomato ketchup and lemon juice. Allow the mixture to cool.
  • Meanwhile knead a soft dough for kathi roll and allow to rest for about an hour.
  • Make roomali with the dough.
  • Just before filling the mixture in the wrap put crunchy noodles into the mixture with a touch of soya sauce.
  • Wrap the mixture tightly, make sure it doesn’t tear off.
  • Carefully on a griddle sear the kathi roll with some grease or butter.
  • Cut the kathi roll and serve it along with hot garlic or tomato ketchup. Garnished with coriander and lemon wedge on side with some onion rings.

Note*: You can also add Paneer to the filling.

Recipe Video
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