Kathi Rolls

On the evening that we were returning from Chennai last December, Niki and I picked something off the Airport waiting lounge restaurant. While I had a vegetable sandwich, she chose to have kathi rolls.
That gave us some ideas to make wraps at home. Again this time she chose to make the filling and I had to roll out large chappatis to make the wraps.
She made the stuffing with cut vegetables, sprouted beans and crumbled paneer. With some spiced mint chutney to spread and the stuffing made, the wraps were a delight to have.
Ingredients:
For the filling:

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 (optional)
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
For the mint chutney:
2 fists full mint leaves
1 tomato chopped
1 onion chopped
2 dry red chillis
Salt as required
2 teaspoons oil
For the chappatis:
2 cups whole wheat flour
2 teaspoons oil
Salt as required
Preparing the mint chutney:
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.

Preparing the filling:
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.
Preparing the Chappatis:
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.
How to proceed:
Divide the stuffing into eight portions.
Spread a spoonful of the mint chutney over the surface of the chappati.

Place the filling in the middle in a vertical column.
Roll the sides over the filling and wrap in a cone.

Repeat with the rest of the prepared chappatis.
Serve hot.