A kati roll is a street-food dish originating from Kolkata, West Bengal. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. There are other names for this like roti wrap or frankie or even a Bombay Burrito.
My recipe uses amaranth flour for the rotis making it gluten free and protein rich. The filling is spicy and the combination of mashed chick peas makes this a complete vegan and gluten free meal.
INGREDIENTS
FOR THE ROTIS
1 cup amaranth flour
¼ cup chickpea flour (besan)
¼ cup buckwheat flour
1 teaspoon coconut oil