These wraps contain tempeh tikka to stand in for paneer 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 wraps are very addictive, so make a double batch if you’re planning to serve them as a meal. This recipe can be made glutenfree with a glutenfree tortilla or flatbread, and nut-free with a nut-free nondairy yoghurt such as soy or coconut.
TEMPEH TIKKA: 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 of water 1/4 cup plain unsweetened or lightly sweetened nondairy yoghurt, or thin cashew cream 1 1/2 tablespoons chickpea flour 1 teaspoon lemon juice 1/2 teaspoon Chaat Masala (here) or 1/4 teaspoon Indian black salt 1/4 teaspoon sugar (if using unsweetened yoghurt)
KATHI ROLLS: 1/2 cup thinly sliced red onion 1/2 cup thinly sliced tomato 1 recipe Mint Cilantro Chile 6 to 8 rotis or tortillas Greens or lettuce (optional) 1 teaspoon Chaat Masala, or to taste
1. 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. 2. 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. 3. Add the yoghurt, 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 aside. 4. For the Kathi rolls: In a bowl, combine the sliced onion, tomato, and 2 tablespoons of mint chutney. Mix well and set aside. 5. 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 generous 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.