I love good food. Yes, have always loved food. I am the only child to my parents so food to me is like a sibling for life. I was raised in a home where we ate authentic South Indian meals all the time. We have rice or rice based dish in almost every meal and we loved it. Somedays rice will be replaced by finger millet, semolina or barley. One fine day, my mom would change the menu and serve chaat or parathas for dinner. It was made sporadically so I would crave for it all the time. Khati roll is one such dish made once in a while.
Khati Roll is a popular Indian street food. Crunchy vegetable croquettes or chicken kebab or eggs are nestled inside roti (Indian whole wheat flat bread) smeared with mint chutney. They are topped with shredded vegetables of choice and rolled into a cylinder. It beautifully transforms into a finger food. I have used paneer, potatoes, carrots and zucchini in this recipe. I am hosting dinner for group of colleagues and wanted a menu that represents my land and my food.
This is what I have planned on the menu:
Steamy spicy welcome drink for the cold winter nights. It is made with all natural sweetener (jaggery) and spices like cardamom, cloves, ginger an peppercorns and tea leaves.
Jicama and Cauliflower Salad
Crunchy jicama served over purple cauliflower puree and spicy cilantro-coconut chutney
Classic vegetable biryani served with puff pastry
Chunks of pineapple cooked with South Indian spices and served with yogurt
Vegetable Khati Roll
Vegetables and Paneer served with roti, mint chutney and red onions-raddish pickle
PANEER VEGETABLE KHATI ROLL
Cooking Level : Easy
Source: My mom
- 1 tablespoon olive oil
- 1 large potato, boiled and mashed
- 1/2 cup carrots, grated
- 1/2 cup zucchini
- 1/4 cup paneer, grated
- 1/4 cup besan (or use bread crumbs) plus more if needed
- 1/4 cup rice flour (or use bread crumbs) plus more if needed
- 1 tablespoon garam masala
- 1 tablespoon ginger-garlic paste
- 2 tablespoon cilantro, finely chopped
- Salt to taste
- Oil to fry
For the croquettes / cutlet
- In a large mixing bowl, add mashed potaot, carrots, zucchini and mix them well to combine. Set aside.
- Heat oil in a large cooking pan. Once hot, add the above made vegetable mixture and cook them for 10-15 minutes. They leave loose the moisture and vegetables will roll into a single mass. Remove and let it cool.
- Add paneer, besan, rice flour or bread crumbs, garam masala, ginger-garlic paste, cilantro and salt to the potato mixture. Combine them to form a soft dough. It should be easy to pinch a small amount of dough and roll it into a ball. That should be the consistency of the vegetable mixture.
- Heat oil in a deep dish pan.
- Pinch a small amount of the vegetable mixture and roll them to form small cylinder (as seen in the picture). Store them in a baking dish.
- Once it heats up to 375F, fry these croquettes until golden brown. Remove and continue to cook them in batches. Once you have fried them all, re-fry it again for 5-8 minutes until they turn brown and crunchy. Remove and set aside.
Source: David Lebovitz (recipe as mentioned by him)
- 1 bunch salad radish
- 1 small red onions, sliced thin
- 3 mini orange, halved
- 1 cup water
- 1 cup white vinegar or apple cider vinegar
- 2 teaspoons sea salt
- 2 teaspoons sugar or honey
- 1/2 teaspoon crushed peppercorns
- 1 to 2 cloves garlic, peeled
- 1 green chilly, split lengthwise
- If using long radishes, peel them. Trim off the leaves and roots and slice thickly (as shown.)
- In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile, if using.
- Pack the radishes and red onions in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
- Cover and let cool to room temperature, then refrigerate. Storage: The radishes and onions will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors -such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.
Source: My mom
- 1 bunch fresh mint (rinsed, cleaned leaves)
- 1/4 cup cilantro, chopped
- 1 green chilly, minced
- 1/4 cup red onions, chopped
- 1 teaspoon ginger, minced
- Juice of half a lemon
- 2 tablespoon yogurt
- Salt to taste
- Grind the mint leaves, cilantro, green chilly, red onions and ginger to a smooth paste. Add lemon, yogurt and salt to taste. Store in an air tight container.
How to serve?
1. Place roti (homemade) – recipe here or tortilla in a plate. Smear it with little cream cheese (its optional), place the croquettes/cutlet, drizzle mint chutney and radish-onion pickle. You can also add grated cabbage, carrots and cucumber. I used chopped avocado. Top them with a sprig of cilantro. Roll it into a cylinder, place few mini oranges on the side.