Kebab Paratha Wraps

by Pradeepa Nair · Published December 22, 2018 · Updated December 22, 2018

Rolls and wraps are always interesting, isn’t it? Who wouldn’t love the spicy tangy Mumbai Frankie or Kolkata’s famous kathi rolls? After trying both the versions at home, here is another wrap, inspired by Chef Sanjyot Keer’s video which gets circulated in Facebook. Here, we are using a whole wheat laccha paratha, smear it with a cheesy dip and then stuff it with a mixed vegetable

sheek kebab and some fresh veggies. We fold the paratha like the letter D and then cook it again till it’s crisp. The cheesy layer makes it very moist and succulent.

You can make any variation in the stuffing. Use mint or coriander chutney in the filling for a more desi flavour. The entire process looks a bit long. Please don’t get intimidated with the length of the recipe, it’s fairly simple and easy. Basically, make any roti kind of wrap, apply cheesy dip, add any stuffing and some veggies and fold and cook. That’s it. Please do try it for your family. It can be an interesting weekend dinner or brunch. And do not forget to share your feedback with me. Happy holidays..

Ingredients:

For the wrap:

Whole wheat flour 2 cups
Salt to taste
Oil 2 tsp
Ghee 1-2 tbsp

For the filling:

Mixed vegetables chopped/grated 2 cups
Onion 1
Boiled potatoes 2
Bread crumbs 2-3 tbsp
Salt to taste
Turmeric powder 1/2 tsp
Red chili powder 1 tsp
Garam masala 1 tsp
Chat masala 1/2 tsp
Refined oil 2-3 tbsp
Mint leaves 10-12
Coriander leaves 2-3 sprigs

For the final assembly:

Onion slices 2 tbsp
Bell pepper slices 2 tbsp
Lemon juice 1 tsp
Salt to taste

For the cheesy dip:

Butter 1 tbsp
All purpose flour 1 tbsp
Milk 200 ml
Cheese slice 1
Salt a pinch

Method:

To make the cheesy dip:

Heat butter in a sauce pan. When it melts, add the flour and cook for 2 minutes.
Add milk and stir continuously till its lump free.
Add the cheese and cook for a minute.
Add a pinch of salt and cool it.

To make the wrap:

Knead the whole wheat flour with some salt into a very soft dough.
Apply little oil on top and cover the dough with a moist muslin cloth.
Allow the dough to rest for atleast half an hour.
Make balls of around golf ball size and rest it for 5 minutes.
Roll the dough into a thin disc (as thin as possible) and smear little ghee on top.

Roll the dough like how we make paper fan.

Roll it again as shown below.

Repeat with the remaining dough.
Heat an iron skillet and cook the parathas till it’s just done (but not fully cooked and crisp).

Repeat with the remaining parathas.
Wrap the parathas in a clean kitchen towel and keep it aside.

To make the vegetable kebab filling:

Chop the vegetables very finely. You can use vegetables like cabbage, carrots, frrench beans, bell peppers, green peas and so on.

Chop the onion, mint leaves and coriander leaves finely.
Boil the potatoes and mash it.
Heat oil in a pan and saute the onions till translucent.
Add the vegetables and mix well.
Add salt and other spices and cook for 5 minutes.

Remove from heat and add the mint and coriander leaves. Allow the mixture to cool.

In a big mixing bowl, add the mashed potatoes and the vegetable mixture and mix well.

Add some bread crumbs and combine to form a dough like mixture.

Slightly moisten your hands and shape them into 6 inch long kebabs. Repeat with the entire mixture.

If the mixture is too wet, add some more bread crumbs and of it’s too dry, sprinkle some water.
Refrigerate it for 5-10 minutes.
Heat some oil in a grill pan and cook these kebabs till they are golden on all sides.