PLANT BASED CHICKEN SEEKH KEBAB KATHI ROLL

Ingredients -

• Blue Tribe Plant based chicken seekh kebab
• 1-2 Laccha Paratha
• 1 cup mixed vegetables, julienned ( bell peppers, onions, Spring onions)
• 1 tbsp Oil

To assemble and serve-

• Green vegan curd chutney
• Sliced onions
• Pickled onions
• Vegan Mayonnaise
• Tomato ketchup + Chilli sauce
• Chilli vinegar
• Lime juice
• Chaat masala to taste
• Mint leaves

Method-

1. 1. Heat oil in a pan and cook the kebabs from all sides on a medium low flame. Alongside, saute all the veggies too.
2. 2. For the assembly, take the paratha, spread the green chutney evenly on it, place the sauted veggies and cooked kebab.
3. 3. Now, top with sliced and pickled onions, chaat masala, sauces, vinegar, lime juice and garnish with mint leaves .
4. 4. Roll it up, serve immediately and Enjoy!

KERALA STYLE PAROTTA

Ingredients -

• 1.5  cups maid
• 1.5 cups atta
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp vegan ghee
• Water, for kneading
• Oil, as needed

Method-

1. 1. To start with take a large mixing bowl/ parat and add in the maida, atta, sugar, salt and vegan ghee.
2. 2. Rub it all together until the mixture looks like bread crumbs.
3. 3. Now, slowly add water and knead a smooth and soft dough.
4. 4. Then, grease the dough generously with oil, cover and let it rest for an hour.
5. 5. After an hour, knead the dough again until it absorbs all the oil.
6. 6. Now, divide the dough into 7-8 lime sized portions and shape them smoothly.
7. 7. Then, roll gently into a 6-7 inch circle and generously apply oil onto it. Cut into thin strips using a sharp knife.
8. 8. Gather the stripes together and roll to make a spiral.
9. 9. Dust and roll the parotta to make a 7-8 inch circle.
10. 10. Heat a tawa and cook the parotta on medium flame using some oil/ vegan ghee till golden brown from both sides.
11. 11. Remove and crush the parotta gently.
12. 12. Serve hot with any curry of your choice and enjoy!!

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