Wednesday, July 4, 2012

Egg and Spinach Kati Rolls with Cilantro Chutney

Happy Fourth of July everyone!  This dish had nothing to do with the Fourth (we didn't make it or eat it today), but I am going to post it anyway since I have the time on my hands to do so. But it's going to be a short post because...   Well because I am tired and i have work tomorrow!  Suffice it to say that this is one of my favorite meals that we have made of late.  It was totally delicious.  The kati rolls had a really nice combination of flavors and textures - buttery, flaky parathas, the sweetness of the onion and the garam masala, the slight smokiness of the cumin in the eggs and the chutney and the fresh, bright flavor and kick of the cilantro chutney...  And by the way, our cilantro chutney had some serious heat so a little went a long way.  It was just so yummy.  In case you couldn't tell, I thoroughly enjoyed it.  I was surprised by how well all of the elements came together because sometimes when I conceptualize a dish in my head it never quite comes together.  But this was a total (vegetarian) winner.  Yay!

Recipe after the jump!

Egg and Spinach Kati Rolls with Cilantro Chutney

1 tbsp ghee
1/4 cup red onion, diced
1 tsp fresh ginger, peeled and minced
4 oz. baby spinach, rinsed and damp
1/4 tsp garam masala
1 tsp vegetable oil
3 frozen parathas (ours were about 8-inches across and had scallions inside)
3 eggs, lightly beaten
pinch ground cumin
Cilantro Chutney (see below)

Heat a 10-inch saute pan over moderately-high heat.  Add ghee.  Once the ghee is hot, add the onion and saute briefly before adding ginger.  Saute until onion is translucent and ginger is fragrant, about 2-3 minutes.  Add baby spinach in handfuls, allowing it to wilt down before adding more spinach.  Season with s&p and garam masala.  Once the spinach is wilted, remove from heat.  Set aside.

Heat a nonstick skillet over moderately-high heat.  Add 1 tsp vegetable oil.  Once oil is hot, add frozen paratha.  There may be some oil spattering if the parathas have any ice on them.  Allow to cook for approximately 1 minute, or until golden.  Flip pancake over.  Allow to cook 1 minute.  Note that you don't want to cook them fully, otherwise it becomes really difficult to wrap your kati rolls.  You want them a little on the tender side, rather than the crispy, flaky side.  Using spatula or tongs, lift pancake up and pour 1/3 of the lightly beaten egg mixture into the pan.  Wait until egg starts to firm, about 30 seconds, and then place the paratha on top.  Allow to cook 30 seconds more and then remove from pan, placing the paratha egg-side-up on a plate.  Cook all 3 pancakes this way.

Top paratha with 1/3 of the spinach mixture and cilantro chutney to taste (depending on how spicy your chutney is you might want to only use a little in the rolls themselves).  Roll the kati rolls up and stab with a toothpick.  Serve with additional cilantro chutney.

Cilantro Chutney
Indian Cooking: The Comprehensive Guide from the World's Best-Selling Indian Cook
By Madhur Jaffrey
3 cups cilantro, leaves and stems, coarsely chopped
1/2-1 fresh, hot green chili (we used half of an extra-large and very spicy jalapeno)
1 1/2 tbsp lemon juice
1/2 tsp salt
1/2 tsp ground roasted cumin seeds
freshly ground black pepper

Combine all of the ingredients in the container of an electric blender or mini food processor.  Blend, pushing with a rubber spatula several times, until a paste forms.  

Note, if the paste is very thick/dry like ours was, add a little water or additional lemon juice to loosen it up.

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