So this is what I did with my quinoa. After cooking quinoa I realized that – 1) they were not sufficient for a meal for two people 2) They were slightly overcooked. I browsed google for some solution but didn’t find anything convincing. All I wanted was to hide quinoa underneath somewhere so that it’s presence can only be identified by taste. Kathi roll was indeed a good solution. They tasted really nice. So here is what I did.
Tofu – 200 grams diced into small rectangle pieces of about an inch.
Cooked quinoa – 3/4 cup
Zucchini – 1
Mini povirons – 2
Onion – 1 medium
Garlic – 3 cloves finely chopped
Grated fresh Ginger – 1 teaspoon
Salt to taste
Tomato sauce – 2 tbsps
Chilli powder – 11/2 teaspoon
Pav bhaji masala – 2 teaspoons
Cumin coriander powder – 2 teaspoons
Mustard seeds 1 1 teaspoon
Cumin seeds 1 1 teaspoon
Oil – 1 tbsp
Asafoetida – 1/2 teaspoon
Whole wheat chapati flour – 2 cups
Salt to taste
1 small potato(boiled and mashed)
Cumin seeds – 1 teaspoon
Ajwain – 1 teaspoon
Oil – 1 tablespoon + some extra
Water to knead the dough
- Take flour in a large bowl. Add salt, mashed potato, cumin seeds, ajwain seeds, and oil to it. Mix well with the help of your hands.
- Gradually add water with kneading so as to get a soft easy to roll dough. Take some extra oil and knead the dough so as to make it non-sticky . Keep it aside to rest while we work on the stuffing.
- In a pan, take the diced tofu. With heat on medium-high , toss these with some olive oil till their surface becomes light brown.
- Transfer the tofu to a separate bowl.
- Heat oil in the pan, add mustard seeds and let them crackle. Add cumin seeds and asafoetida . Add onion, garlic and ginger. Saute till the onions become translucent.
- Add tomato sauce and all the spices. Add zucchini and cook for one minute.
- Add quinoa and tofu and mix well. Switch off the heat. Add the povirons.
- Make 7-8 large parathas from the dough we had prepared.
- Divide the stuffing into 8 equal portions. Roll them inside the parathas to make the kathi rolls. Cover each in aluminium foil to maintain the fold. Serve hot.
Note: The recipe for the parathas is inspired from Lisa’s Healthy Indian Kitchen Paneer avocado kathi roll.