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Peri Peri Veg Kathi Roll Recipe With Tempeh
Sneha Paul

Peri Peri Veg Kathi Roll

Learn how to make peri peri veg kathi roll at home.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5 rolls
Course: Snack
Cuisine: Indian
Ingredients Method

Ingredients
  

For the paratha:
  • 2 cups all-purpose flour
  • 1.5 tbsp powdered sugar
  • 1 tsp salt
  • 2 tbsp ghee
  • Lukewarm water as required
  • Oil for brushing
  • Melted ghee as required
  • All-purpose flour for dusting
For kathi roll filling:
  • 200 gm Peri-Peri Tempayy Cubes
  • 1 tbsp oil
  • ⅓ cup capsicum julienned
  • ⅓ cup onion julienned
  • ⅓ cup tomato julienned
  • ½ tsp red chilli powder
  • Salt to taste
Other ingredients:
  • Oil for frying the parathas
  • Tomato ketchup
  • Mayonnaise
  • Thinly sliced onions
  • Chaat masala

Method
 

To make the paratha dough:
  1. In a large bowl, add all-purpose flour, sugar, salt and ghee. Combine everything well. Gently rub the ghee in the flour. But avoid overmixing.
  2. Gradually pour a little lukewarm water into the flour and start kneading the dough.
  3. Keep adding water in small quantities until the dough comes together. At this stage, the dough might feel a little sticky.
  4. Transfer it to the rolling mat. Stretch the dough with the heel of your palm, away from your face. Then fold it back and rotate the dough 90 degrees in a clockwise or anticlockwise direction. Again stretch, fold and rotate. Keep repeating until you get a non-sticky, soft pliable dough. It may take 8-10 minutes.
  5. Gently pull the sides towards the centre, tucking loose ends underneath.
  6. Brush a little oil on the inside of the bowl. Place the dough ball in it and brush the oil over the top.
  7. Cover it with a damp kitchen towel. Allow it to rest for at least an hour.
To make the kathi roll filling:
  1. Take the Hello Tempayy(tempeh) cubes out of the refrigerator and thaw them completely.
  2. Heat a pan over medium flame. Pour oil and allow it to heat up.
  3. Add the tempeh cubes and cook for 6-8 minutes or until golden brown in colour.
  4. Add julienned onion, tomato and capsicum. Mix well.
  5. Cook for a minute over a high flame while stirring continuously.
  6. Add red chilli powder and salt. Give it a good mix.
  7. Turn the flame off. Keep it aside.
To make the paratha:
  1. Transfer the dough ball to the rolling mat. Roll it into a log and divide it into 5 parts.
  2. Gently pull the sides towards the centre, tucking loose ends underneath. Shape all the small dough balls in the same manner.
  3. Brush them with oil. Cover them with a damp cloth. Allow them to rest for 10 minutes.
  4. Take one dough ball and keep the rest of them covered.
  5. Place the dough ball over the greased rolling mat. Flatten it a little with your fingers.
  6. Roll it out into a circle. Brush melted ghee over it. Sprinkle all-purpose flour.
  7. Then lift one end and start making pleats. Roll the pleated dough into a ball (like a pinwheel). Tuck the end at the bottom.
  8. Flatten the dough ball a little with your fingers. Roll it out into a circle.
  9. Note: While rolling the paratha, grease the rolling mat and rolling pin with oil to avoid sticking.
  10. Heat a tawa over medium flame. Carefully place the paratha on it.
  11. Cook for a few seconds. Then flip and cook the other side for a few seconds.
  12. Pour a little oil around the paratha. Cook until it becomes slightly golden.
  13. Then again flip it and pour oil around the paratha. Cook until golden.
  14. Flip again and cook for a few seconds until the paratha becomes crisp and golden in colour.
  15. Make all the parathas in the same manner.
To assemble the roll:
  1. Place the paratha over a plate. Add cooked tempeh filling. Drizzle tomato ketchup and mayonnaise. Add finely chopped onions and sprinkle chaat masala over it.
  2. Place a piece of baking paper on one end of the paratha. Fold it in a little. Then start rolling the paratha with the paper.
  3. Peri peri veg kathi roll is ready to serve!