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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.
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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.
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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.
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For the kathi rolls: In a bowl, combine the sliced onion, tomato, and 2 tablespoons of mint chutney. Mix well and set aside.
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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.