Chapati Roll /Kati roll (with White Chana):

Rolls are very easy to have, when you are on the move. Kati roll is a generic name for any kind of rolls. This is a famous Indian street food, which is originated from Calcutta.  in its original form, Skewer roasted kebab was placed and wrapped with a roti. Over the years, many variants have evolved and any filling either veg or non-veg all of which now comes under this category and called as Kati roll with the name of the filling attached with it. Hence, we can call this roll as Chana Kati roll 😉

It is another easy, healthy, nutritious and tasty recipe. This recipe is well balanced with the required amount of carbohydrate, protein, fiber and fat. Easy to prepare and eat for busy people and for school going kids. Here I have used Sweet Potato roti to enhance the nutrition. You can use plain roti as well.

Ingredients:

Ready Roti’s – 6 to 8 (sweet potato roti or plain roti)

For the filling:

White chick peas/Kabuli chana – 1 cup

Onion – 1 (chopped)

Tomato – 1 Chopped

Ginger garlic paste – 1 tsp.

Cumin seeds -1 tsp

Red chilli powder – 1 tsp.

Cumin powder – ½ tsp.

Garam masala – ½ tsp.

Coconut milk powder – 3 tsp. (I use Maggi coconut milk powder)

Turmeric powder – ¼ tsp.

salt to taste

 Oil – 1Tblsp.

For the topping:

 Onion chopped – ½

Coriander leaves- chopped

Salt pinch

Lemon – half

Method:

-Soak Chana at night or 7 to 8 hours. Cook with salt and required amount of water. Drain and keep aside.

–Now to prepare the stuffing:

Take one Tawa and put 2 tsp. of oil, cumin and chopped onion. Sauté till it is done. Sprinkle little turmeric, add ginger garlic paste, fry till raw smell disappears.

-Now add tomato, and all the powders (red chilli, garam masala, cumin, salt), add cooked chana, coconut milk powder and sprinkle water (2 to 3 tbsps.)

-Mash a little and when it starts boiling and masala coats well, remove from the flame.

How to assemble:

-Mix all the ingredients from the Topping together (onion, chopped coriander leaves, salt, lemon juice) and keep the mixture aside.

-I normally make little bigger, elongated Roti’s (not round) for rolls.

-When Roti, Filling mixture, everything becomes cool, take one aluminium foil and keep one Roti over it.

-Spread the prepared Chana at one end, sprinkle onion topping.

-Now comes the folding part. You can roll in two methods.

-One is straight away, roll and both the ends can be sealed by folding aluminium foil.

-Second method is, Fold at each end of the roti, then roll like a mat.

-In this way, roll is automatically sealed by itself and here you can avoid usage of an Aluminium foil and can carry directly in a Lunch box.