5.0/5 rating (2 votes)

Kati Egg Roll with Basmati & Quinoa

Spiced rice tucked into a kati egg roll

  • Heat Mild
  • Serves 4
  • Dietary Info HEALTHY
  • Prep 35 mins
  • Cook 10 mins
Kati Egg Roll with Basmati & Quinoa

Hari says

Indian street food wouldn't be the same without the delicious Kati egg rolls found on the street corners on Mumbai. As kids my mum would make us roti's, an omlette and wrap the two together filled with whatever we were having for dinner that evening and they were delicious. This version is a quick cheat using tortilla wraps instead of roti.

A kati roll can be filled with spiced meats, vegetables cooked in a spicy masala, tangy salads and pickles. This is a slightly more substantial version filled with spiced rice and quinoa and if you want to, you can add my Punjabi Piyaz too!

  • Ingredients
  • Method
  • 100g Brown Basmati rice (or use left over rice)
  • 20g Quinoa 
  • 1 tbsp Rapeseed oil
  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 1 clove of garlic, chopped
  • 4 mushrooms, chopped
  • ½ tsp salt
  • 1 fresh green chilli, chopped
  • 2 tomatoes, chopped
  • Handful of spinach
  • Large pinch of coriander
  • 1 tsp garam masala
  • 2 tsp chaat masala
  • 100g grated paneer

Egg roll per person

  • splash of oil
  • 2 free range eggs
  • ½ tsp Garam masala
  • ½ tsp chilli powder
  • 1 tortilla wrap
  • pinch of salt

Method

  1. Wash the quinoa and rice then add to a pan of boiling water simmer gently for 25 minutes.
  2. Drain well and cover for a few minutes.
  3. Heat oil in a pan and add the cumin seeds until the sizzle. Stir in the sliced onion and cook for 2-3 minutes until translucent then add the garlic and cook for 3-4 minutes.
  4. Add the chopped mushrooms and cook for a few minutes with salt and chilli.
  5. Add the tomatoes and cook to a paste before adding the spinach. 
  6. Stir in the cooked rice and add 1 tsp of garam masala, the chopped coriander and the paneer. Check the seasoning and set to one side.
  7. Heat a non-stick frying pan and add the oil.
  8. Whisk the eggs in a wide bowl and add garam masala, chilli powder and salt.
  9. Dip in one tortiila wrap and place into the frying pan on a gentle heat and cook until crisp. 
  10. Gently place the wrap onto a plate and fill with the cooked rice and roll it up. Serve with pickle and yoghurt.

This goes well with

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