Kathi rolls are similar to sandwich wraps. They originated as street food with mostly meat fillings, but now there are many variations. These Street-Style Tempeh Wraps from Vegan Richa’s Indian Kitchen by Richa Hingle contain tempeh tikka, veggies, and a spicy chutney, all rolled up in a large warm roti or flatbread. They are usually served with one side open, but feel free to close both sides to make them easy to carry. The rolls are best eaten fresh as the chutney can make them soggy. These tempeh wraps are very addictive, so make a double batch if you’re planning to serve them as a meal.
This recipe can be made gluten-free with a gluten-free tortilla or flatbread, and nut-free with a nut-free nondairy yogurt such as soy or coconut.
Street-Style Tempeh Wraps (Tikka Kathi Rolls)
Makes 6-8 servings
- 2 teaspoons safflower or other neutral oil
- 3/4 cup thinly sliced red onion
- 1/2 cup thinly sliced green bell pepper
- 8 ounces tempeh, cut into 1/4-inch dice or 1/4-inch thick slices
- 2 teaspoons ginger paste or 1 (1-inch) knob of ginger, crushed
- 2 teaspoons garlic paste or 3 cloves garlic, crushed
- 1/4 to 1/2 teaspoon cayenne
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried fenugreek leaves
- 1/3 teaspoon salt
- 1 cup water
- 1/4 cup plain unsweetened or lightly sweetened nondairy yogurt, or thin cashew cream
- 1 1/2 tablespoons chickpea flour
- 1 teaspoon lemon juice
- 1/2 teaspoon chaat masala or 1/4 teaspoon Indian black salt
- 1/4 teaspoon sugar (if using unsweetened yogurt)
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced tomato
- 1/2 cup mint chutney
- 6 to 8 rotis or tortillas
- Greens or lettuce (optional)
- 1 teaspoon chaat masala, or to taste
- Vegan butter or oil, as needed
For the tempeh tikka: Heat the oil in a skillet over medium heat. Add the onion and bell pepper, and cook until translucent, about 6 minutes.
Add the tempeh, ginger, garlic, cayenne, garam masala, fenugreek leaves, and salt. Mix well and cook for 2 minutes. Add the water, mix well, and cook uncovered until the water is completely absorbed, about 18 minutes.
Add the yogurt, chickpea flour, lemon juice, and chaat masala. Mix well and cook until the mixture becomes almost dry, about 3 to 4 minutes. Use as a filling for the rolls or serve as a side.
For the kathi rolls: In a bowl, combine the sliced onion, tomato, and 2 tablespoons of mint chutney. Mix well and set aside.
Warm the rotis or tortillas in a skillet. Brush them with oil or vegan butter. Layer the greens or lettuce onto the rotis, then add a layer of the onion-chutney mixture. Add a layer of tempeh tikka. Sprinkle one gen- erous pinch of chaat masala. Drizzle with a small amount of the chutney. Roll the roti into a cone, with one end open, or fold up like a burrito, with both ends closed. Serve hot.
Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.