Vegetable Kathi Rolls

An Indian style wrap that's so fragrant and delicious you'll want to eat it everyday (or that might just be me ;)
It's not a complicated recipe, just has quite a few ingredients. I've broken up the different parts in creating the wrap to make it easier to follow.
If you happen to have a carton of Vegg then I'd highly recommend making the Vegg wraps. If you don't then using a flavoured wrap like Mission Deli garlic and thyme or Mediterranean herb would be really tasty too.
When making this I usually double the filling recipe and freeze half so if I need a quick dinner it's there. If you do the same all you'll need to do is defrost the mix overnight in the fridge, re-heat in the microwave for a few minutes and cook some rice and wraps. Easy 15 minute dinner.
If anyone makes these I'd love to see your pictures and hear your comments. Leave a message for me or tag me in your finished results on Instagram - Carly_182 
Hope you enjoy the recipe and how gorgeous your kitchen will smell :)

Makes 4 wraps

Filling Ingredients:

1 large Carrot diced
1/2 head Cauliflower cut into small florets
10g Ginger spice
7g Garlic spice
100g Cooked Rice
40g  Chick Peas
50g Jalfrezi Paste
125ml Cold water
15g Fresh or ground Coriander
50g Tomato Puree
Sprinkle of Salt and Pepper
40g Peas
60g Potatoes peeled and diced


Ingredients for spice mix:

6g Cinnamon
6g Fennel seeds
6g Ground coriander

Combine all ingredients together in a
container and keep to one side.




You can use plain wraps but these Vegg coated ones are so incredibly tasty! -

4 Tortilla wraps
2 Vegg yolks (optional)
Handful Fresh Coriander (optional)

Make up the Vegg and mix with chopped coriander in a large bowl big enough to fit your wraps in individually. Dip the wraps in the
Vegg mix - one by one making sure they're coated evenly on both sides.
Fry the tortillas on each side in a frying pan with a small amount of oil or fry lite, on low heat,  until the
Vegg has cooked and they're very slightly browned in places. Set aside.

To make the filling:

Heat a tablespoon of vegetable oil in a large pan. Add the
Indian 5 spice mix. Cook until fragrant and brown but not burnt.
Add the onions. Cook on a medium heat
until soft & golden brown. Add the ginger & garlic, jalfrezi paste and the water. Cook until the all liquid has
evaporated, like a thick coating.
Add the tomato puree, potato, carrots, cauliflower, chick peas and peas.
Cook until all the vegetables are soft, 20 minutes or so. Add more water if the mixture starts to dry up. Remove from the heat and add salt, pepper and chopped or ground coriander.

Assembling the wraps:

Put the tortillas on a large plate or chopping board and place a portion of the vegetable mix in the middle of each wrap, followed by a large tablespoon of the cooked rice. Add mango chutney if desired, then fold in the edges and roll the wrap over. 
Enjoy!