Katti rolls.. This word did really get me confused when I first got to see it in a menu card at a restaurant as a teenager. I knew what the dish was but didn’t know how to pronounce the word right. With a thousand doubts if it’s kaathi, kati, katti or some thing else, I remember how safely I just pointed it out to the person taking the orders and there he looked at me and told aloud “katti rolls”. Uff the relief I got with in me that no one got to know about this shame full flaw in me and made sure to repeat the word many times to register it in me before I forget and make a fool out of myself yet again. As a teenager (actually always) we all are in the desperate need to project our selves in a good manner always which is not possible at any stage of life with the reality of we getting to Learn with our every day life experiences. Those silly days of hope, dreams, joy and sorrow in little things… Coming to the dish, I was pushed into a situation where I had to come up with an innovative idea to serve chapathis for dinner at home as every alternative day it’s chapathis for dinner at home. Seeing all the sad faces at the table with their chapathis on their plates, I cheered them all up with this Italian twist to our Indian katti roll. Sure did bring a spark on the table with hubby dear raising his eye brows with his first bite which is the best sign rating a dish as passing out with flying colours. My job done, happy me about the dish and mainly getting another new recipe to share with you all.
Ingredients | Quantity |
|---|---|
| basil | 2 cups (at times I substitute with 1 cup mint + 1 cup coriander leaves or equal amounts of all the three) |
| Parmesan cheese | 1/2 cup grated |
| toasted walnuts or pine nuts | 1/2 cup (I used pine nuts) |
| Salt | to taste |
| garlic | 4 cloves |
| olive oil | 3 tablespoons |
Ingredients | Quantity |
|---|---|
| Vegetables(carrots, beans, cabbage, cauliflower, capsicum, mushrooms and green peas) | 3 cups chopped |
| Olive oil | 1 tablespoon |
| Garlic flakes | 2 crushed |
| Dried herbs -(oregano, thyme, basil) | 1/4 teaspoon each |
| Chilli flakes | to taste |
| Salt | to taste |
Heat olive oil. Add crushed garlic, chopped vegetables, dried herbs, chilli flakes and salt to taste. Sauté until the vegetables are 3/4 cooked and crunchy.Other ingredients
Cooked Chapathis- 4 grilled to get Lines on them. (I grilled them to add more glamour to the dish, you can use normal chapathis as well)
How to proceed
- Apply pesto over one side of the grilled chapathis.
- Place the veggie filling in the middle to get a line. Fold tightly to get a roll.
- Cut to equal halves or serve as it is warm.
