KATI ROLL

INGREDIENTS
For the wrap:
1 cup whole-wheat flour
1 tsp salt
Water for kneading
Oil spray
cup firm tofu
1 tbsp besan or garbanzo bean flour
cup non-dairy milk
For the filling:
1 14-oz block of extra-firm tofu
1 tsp vegetable oil
1 tsp cumin seeds
1 medium red onion, thinly sliced
2 tsp grated ginger
1 tsp minced or grated garlic
2 medium tomatoes, diced
1 large green bell pepper, diced
2 cups button mushrooms, quartered or halved
2 tsp coriander powder
tsp turmeric powder
1 tsp paprika
1 tsp cumin powder
1 tsp chaat masala (available in Indian stores. This is what gives a lot of Indian food its
unique flavor, but If you absolutely can't get it, use some lemon juice)
Salt to taste
INSTRUCTIONS
1. Make the wrap:
2. Blend the tofu, chickpea flour and nondairy milk into a smooth, thick paste. If needed, add
some more milk. Set aside. This is your "egg" wash.
3. Mix together the flour and salt and then add enough water to knead into a soft, pliable
dough. Set aside for at least 30 minutes.
4. Divide the dough into six pieces.
5. Roll each piece into a smooth ball, flour the surface and your rolling pin, and roll into a
circle about four inches in diameter.
6. Spray lightly with oil, fold it once and then once more, and then roll out into as thin a circle
as you possibly can. Mine end up about eight inches in diameter.
7. Heat a griddle and place the wrap on it. When bubbles start to appear, brush on the "egg"
wash with a pastry brush. Spray over it lightly with oil and flip the wrap. Let it cook until
golden-brown spots appear on the underside. Remove and set aside, covered with a kitchen
towel.
8. Make the filling;
9. Place the tofu in a microwave-safe dish and zap two minutes. Drain out accumulated water,
flip the tofu brick over, and zap another two minutes. When the tofu is cool enough t o
handle, cut into six slices. Place the tofu slices in a baking pan sprayed with oil. Lightly
spray the top of the tofu. Bake in a preheated 350-degree oven about 45 minutes or until
the tofu is really chewy. Cut into a small dice and set aside.
10. Heat the oil. Add the cumin seeds and, when they sputter, add the onions and saute,
stirring frequently, until the onions start to brown.
11. Add the ginger and garlic and stir-fry for a few seconds.
12. Add the tomatoes, coriander and cumin powder, paprika and turmeric. Let the mixture cook
until the tomatoes lose most of their moisture and become a couple of shades darker.
13. Add the bell pepper and mushrooms and tofu and mix thoroughly. Let it cook until the
peppers are slightly tender but still have a bite and all the moisture in the mixture has
evaporated. Add the chaat masala or lemon juice and salt to taste.
14. Turn off heat.
15. Place some filling in the center of the wrap, add some raw onions or spring onions and
tomatoes for an authentic experience, and wrap the Kathi roll tightly. Place seam side
down, cut into two or three, and serve warm.