Makai Khumbh Jalfrazie Roll (Wraps And Rolls) Recipe

Ingredients

• 1 tbsp oil
• 1/2 cup sliced onions
• 1/2 cup sliced capsicum
• 1 cup mushrooms (khumb), cut into quarters
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp red chilli powder
• 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 cup sliced tomatoes
• 3 tbsp tomato ketchup
• salt (namak) to taste
• 1 cup low fat paneer (cottage cheese) cut into 12 mm. (1/2") cubes
• 1/2 cup boiled sweet corn kernels (makai ke dane)
• 2 tsp white vinegar
• 1/2 tsp garam masala
• 1/4 tsp sugar
• 2 tbsp finely chopped coriander (dhania)
• 1 cup onion rings
• chaat masala to taste
• 4 roti

Steps

1. Heat the oil in a deep non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes. Sprinkle a little water to avoid the spring onions and capsicum from burning.
2. Add the mushrooms, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup, tomato purée and salt and sauté on a slow flame for 4 to 5 minutes.
3. Add the paneer, sweet corn kernels, vinegar, garam masala, sugar and coriander and toss lightly. Keep aside.
4. Combine the onion rings with the chaat masala in a bowl, mix well and keep aside.
5. Place a roti on a clean dry surface and spread 1 tbsp of the garlic-tomato chutney evenly over it.
6. Arrange ¼th of the jalfrazie filling in a row in the centre of the roti.
7. Arrange ¼th of onion rings over it and roll it up tightly.
8. Repeat with the remaining ingredients to make 3 more rolls.
9. Wrap a tissue paper around each roll and serve immediately.