Kati Egg Roll with Basmati & Quinoa
Embark on a culinary adventure with our delightful Kati Egg Roll, where spiced rice meets wholesome quinoa, all wrapped up in a perfectly crisp egg roll. This healthy dish is not just a feast for the palate but also a visual delight, ideal for serving at gatherings or as a satisfying meal any day of the week. With a mild spice level and a preparation time of only 35 minutes, this recipe serves four and promises to impress your family and friends.
Nutritional Information
| Nutritional Components | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 14g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 7g |
| Sugar | 3g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown Basmati rice | 100g |
| Quinoa | 20g |
| Rapeseed oil | 1 tbsp |
| Cumin seeds | 1 tsp |
| Onion, sliced | 1 |
| Garlic, chopped | 1 clove |
| Mushrooms, chopped | 4 |
| Salt | ½ tsp |
| Fresh green chili, chopped | 1 |
| Tomatoes, chopped | 2 |
| Spinach | Handful |
| Coriander (fresh) | Large pinch |
| Garam masala | 1 tsp |
| Chaat masala | 2 tsp |
| Grated paneer | 100g |
| Eggs | 4 |
| Tortilla wraps | 4 |
Instructions
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Preparation of Quinoa and Rice: Begin by thoroughly washing the brown basmati rice and quinoa to remove any impurities. Add them to a pot of boiling water and simmer gently for about 25 minutes until tender. Once cooked, drain well and cover to let it steam for a few minutes.
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Cooking the Base: In a separate frying pan, heat the rapeseed oil over medium heat. Add the cumin seeds and let them sizzle, releasing their aromatic flavor. Then, stir in the sliced onion and sauté for about 2-3 minutes until they become translucent. Add the chopped garlic and continue to cook for an additional 3-4 minutes until fragrant.
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Mushroom Mixture: Incorporate the chopped mushrooms into the pan, followed by salt and the freshly chopped green chili. Cook until the mushrooms soften, then add the chopped tomatoes. Stir continuously until the tomatoes break down and form a paste.
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Adding Spinach and Seasoning: Once the tomatoes have cooked down, add a generous handful of spinach to the mixture. Stir well until the spinach wilts. Next, gently fold in the cooked basmati rice and quinoa mixture, adding 1 teaspoon of garam masala, the chopped coriander, and the grated paneer. Taste and adjust the seasoning as necessary, then set aside.
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Preparing the Egg Roll Wrapper: In a wide bowl, whisk the eggs together, incorporating 1 teaspoon of garam masala, a pinch of chili powder, and a dash of salt. Heat a non-stick frying pan over gentle heat and add a little oil.
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Cooking the Wrap: Dip one tortilla wrap into the egg mixture, ensuring it’s well coated, and carefully place it in the frying pan. Cook for about 2-3 minutes until the wrap becomes crisp and golden. Gently transfer it to a plate.
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Assembling the Kati Egg Roll: Spoon a generous portion of the rice and quinoa mixture onto the center of the crispy egg-coated tortilla. Roll it up tightly to enclose the filling.
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Serving: Repeat the process for the remaining tortillas and filling. Serve your delectable Kati Egg Rolls with a side of tangy pickle and creamy yogurt for a refreshing contrast.
Final Thoughts
Indulge in the delightful flavors of our Kati Egg Roll with Basmati & Quinoa, a dish that brings together aromatic spices, vibrant vegetables, and the heartiness of paneer. This healthy recipe not only satisfies your taste buds but also nourishes your body, making it a perfect addition to your culinary repertoire. Enjoy the balance of flavors and textures as you savor each bite, and feel free to share this wonderful dish with loved ones for an unforgettable meal experience.
