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!
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.
- 1/2 cup Whole Wheat Flour
- 1/2 cup All-purpose Flour
- 1/3 cup Milk
- 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.
- 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.
PIN FOR LATER!!!
So delish. Bright colors and that beautiful looming food is so inviting me. Vishal has done a great job. Love your recipes Vishal.
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.