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.