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This month seems like a month of firsts for me as far as MyYellowApron is concerned.., I started off May with a Mother’s Day Round Up. Some amazing and established food bloggers contributed to the post. Check it out here if you want to cook a special Lunch/Dinner/Breakfast for your mom or any other special person in your life.

Second, I wanted a guest post and Vishal Amin is my first guest here. So happy to have him contributing as a guest. The guy is a genius – a globe trotter, a very successful businessman, a food stylist, a recipe developer and last but not the least – someone who not only likes to mix cocktails but also some amazing music.

Thank you, Vishal!

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This is what Vishal Amin has to say about me – (I’m grinning from ear to ear by the way).

Aish is no more a Virtual Friend. Of course, we haven’t met yet. But she has been a friend whom I admire a lot.

Happy Birthday Aish 🎉

A Wife, A Mother, A Management Consultant…… No, it doesn’t end here…., A person who loves to Travel, loves to Read, loves Music… Over and above all of these, she is a great Cook and a Baker.

~ To eat is a necessity, but Cooking is an art.

She is a perfect example of an Artist. Even after a long stressful day, she would get in the kitchen and create an art.  As she said, ‘I love it, and it’s a stress reliever too’. And yes I agree to that. :).

We always discuss food & food photography. She loves to share her secret tips and learn quickly from few words. Cocktails are our favorite topic to discuss 😉

Today I am sharing my favorite snack recipe for her, which my family has it for dinner as a light meal. One of my favorite ingredients is Beetroot. I love the color and flavors of bloody Red Beetroot. It’s is considered to be a healthy vegetable too. And today, I have used beetroot in my dish.

There are many ways you can make Kathi Rolls. It’s such a simple dish that you can innovate it with your own likings and ideas. Whenever I am traveling within India for work, I end up eating Kathi Roll. After a long day of work, would just settle in the hotel room and order it from In Room Dining.

Every kitchen has their own style and recipe to serve.  The one I am sharing today is a mix of all and exactly the way I like it. And I am sure you will enjoy it too.

Cheers 🍷

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For Roti:

  • 1/2 cup Whole Wheat Flour
  • 1/2 cup All-purpose Flour
  • 1/3 cup Milk

For Cutlets/Patties:

  • 3 Potatoes (boiled, peeled and cubed)
  • 1/2 cup Paneer/cottage cheese(shredded)
  • 1 Beetroot (boiled, shredded & squished)
  • 1/4 cup Corn niblets
  • 1/4 cup Bread Crumbs
  • 4 Eggs
  • 1 TSP Coriander Powder
  • 1 TSP Red Chili Powder
  • 1/2 TSP Chat Masala
  • 1 TSP Roasted Cumin Powder
  • 1 TBSP Fresh Coriander (finely chopped)
  • 1/2 cup Sliced Onions
  • 1/2 cup Bell Pepper (Finely chopped)
  • 1/4 cup Tomato Ketchup
  • 1/2 cup Green Mint Chutney
  • Oil/ Butter
  • Salt to taste



  • Knead the dough using milk and keep aside for 20 minutes.
  • Then knead again, and divide into 9 or 10 equal-sized balls, roll it out into a slightly thick roti.

Beetroot/Potato Patties:

  • Peel the boiled potatoes and mash the potatoes using a masher and keep it aside.
  • Grate the boiled beetroot using a grater and keep it aside.
  • Now in a bowl add mashed potatoes, grated beetroot, shredded paneer, corn, bread crumbs, red chili powder, garam masala powder, cumin powder, chopped fresh coriander, and salt. Mix well until well combined.
  • Now pinch a small portion of the mixture and roll it into a ball, then flatten it gently by placing it between 2 palms. Give it a long and rectangular shape so it would fit in the roll perfectly.
  • Sprinkle some bread crumbs on the patty. This will give it a crunchy coat while frying it.
  • Heat oil in a /pan and place the Patties one by one and pan shallow fry them on a medium flame till both sides turn golden brown. When done transfer it to a plate with paper towel. Remove the paper towel and keep it aside.


  • In a bowl, mix sliced onions & chopped bell pepper with chat masala and keep it aside.
  • Break an egg in a mixing bowl, add salt and whisk well. Add 1 tsp of oil to the pan and pour the beaten egg and lightly swirl the pan.
  • Place a pre-cooked Paratha on top of the egg mixture. Using a spatula, gently press the paratha onto the omelet.
  • Cook for 1-2 minutes, flip the egg-coated paratha over and let the other side cook.
  • Remove the Paratha coated with egg on one side.
  • Repeat the same with all Roti/Paratha one by one and set aside.
  • First, apply Green Mint Chutney on the side of the egg on Roti. Put Beetroot Patty on it.
  • Then add the, and ketchup on top of it. And lastly, add the chopped onion.
  • First fold in from the sides, and then fold up from the bottom to cover the stuffing and roll.
  • Toast on a pan with butter.
  • Sliced the Roll as per your own requirement and serve with Onions and Mint Chutney.





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  1. So delish. Bright colors and that beautiful looming food is so inviting me. Vishal has done a great job. Love your recipes Vishal.

  2. What a lovely colour. Great post. I am always a silent admirer of the food clicked by Vishal. No words needed his pictures tells the story.