Beef kati rolls
(Beef wraps)
Beef kati rolls or Beef Frankie’s are delicious and irresistible. Beef cubes are first cooked in spices then curried beef is placed in a wrap along with onion, tomatoes and Green chutney.
Beef kati rolls make a really nice casual dinner, and are a fantastic wrap to take for lunch. Traditionally kati rolls are wrapped in a paratha fill with lamb meat. Today, Kati rolls comes in a large number of varieties like filled with curried beef, curried chicken, paneer, lamb, shrimp and vegetables.
Kati roll recipe seems complicated but it is easy to make. All purpose or whole wheat tortillas could be used as a wrap or in India Roomali roti could by purchased from the dhabas (street stalls) for wrap.
Beef kati rolls make a really nice casual dinner, and are a fantastic wrap to take for lunch. Traditionally kati rolls are wrapped in a paratha fill with lamb meat. Today, Kati rolls comes in a large number of varieties like filled with curried beef, curried chicken, paneer, lamb, shrimp and vegetables.
Kati roll recipe seems complicated but it is easy to make. All purpose or whole wheat tortillas could be used as a wrap or in India Roomali roti could by purchased from the dhabas (street stalls) for wrap.
Ingredients for making Beef:
1½ Pound stew beef or sirloin steak (or the kind you prefer)
2 Medium size onions
1 Tablespoon minced garlic
1 Large ripe tomato pureed or 2 tablespoons tomato sauce
1 Tablespoon fresh grated ginger
1 Medium green chili - chopped (remove seeds & membrane to reduce heat)
2 Teaspoons coriander powder
½ Teaspoon turmeric powder
½ Teaspoon red chili powder
½ Teaspoon garam Masala
2 Tablespoons plain Yogurt
2 Bay leaves
3 Tablespoons vegetable oil Cooking measurement conversion
1½ Teaspoon salt or to your taste Measurement converter
Beef cubes
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Onions, Tomato, Green Chili, Garlic, Ginger, Bay leaves & Yogurt
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Ingredients for garnishing:
1 Medium size onions - fine chopped
1 large ripe tomato - chopped in small pieces
3 Tablespoons fresh ginger - fine chopped (optional)
1 Cup coriander leaves- chopped
2 Green chilies - Fine chopped (remove seeds & membrane to reduce heat)
1 Medium size onions - fine chopped
1 large ripe tomato - chopped in small pieces
3 Tablespoons fresh ginger - fine chopped (optional)
1 Cup coriander leaves- chopped
2 Green chilies - Fine chopped (remove seeds & membrane to reduce heat)
Onion, Green Chilies, Tomato, Ginger and Coriander leaves
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Ingredients for garnishing
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Ingredients for the wrap:
2 cups all purpose flour
1 Cup of whole wheat flour
6 to 7 oz of water or as needed for making the dough
Vegetable oil for making the wraps
(½ Cup all purpose flour ½ Cup whole wheat flour needs ¼ cup of water to make dough and it makes 3 wraps)
2 cups all purpose flour
1 Cup of whole wheat flour
6 to 7 oz of water or as needed for making the dough
Vegetable oil for making the wraps
(½ Cup all purpose flour ½ Cup whole wheat flour needs ¼ cup of water to make dough and it makes 3 wraps)
Directions to make dough for the wraps:
1. Add all purpose flour in a mixing bowl, add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
2. Knead the dough with greased hands make a ball, then cover it and keep it aside at least half hour. Dough maker or food processor could be use to make a dough.
1. Add all purpose flour in a mixing bowl, add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
2. Knead the dough with greased hands make a ball, then cover it and keep it aside at least half hour. Dough maker or food processor could be use to make a dough.
Make the dough
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Dough for the wrap
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Direction for Beef filling:
1. Wash the beef well in running tap water, trim away excess fat, and cut it in
½" pieces. (If you do not want to wash Beef then skip this step)
1. Wash the beef well in running tap water, trim away excess fat, and cut it in
½" pieces. (If you do not want to wash Beef then skip this step)
Wash the Beef well
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Pat dry Beef
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Trim the fat from the Beef
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Cut Beef into ½" pieces
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2. Use a food chopper or blender to mince the onions and garlic. Mixture should
be Coarse
be Coarse
In a chopper add onion and garlic
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Mince onion and garlic
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3. On high heat add the oil in a nonstick frying pan or in a sauce pan, add minced
onions and garlic and sauté, while periodically stirring. Onions will have a lot
of water so for the first 8 to 10 minutes keep the heat high so that all the
onion water evaporates quickly.
onions and garlic and sauté, while periodically stirring. Onions will have a lot
of water so for the first 8 to 10 minutes keep the heat high so that all the
onion water evaporates quickly.
In a pan add oil minced onion and garlic
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Mix onion mixture with oil & fry
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4. While onion mixture cooks add the tomato to the same food chopper or
blender and puree.
blender and puree.
in the chopper add tomatoes
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Puree tomatoes
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5. Once the onion water has evaporated turn the heat down to medium and let
the onions fry for 8 to 9 minutes, frequently stir the onion.
the onions fry for 8 to 9 minutes, frequently stir the onion.
6. Once the onions become light brown add Coriander powder, Red chili
powder Turmeric powder and mix with the onions and fry for few seconds.
powder Turmeric powder and mix with the onions and fry for few seconds.
Onion become light brown
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Add Coriander powder, Red chili powder & Turmeric powder
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7. Add Tomato puree and yogurt. With the tomato puree and yogurt onion
masala become watery, turn the heat high for 2 to 3 minutes, so that water
evaporates quickly, and then turn the heat down. Keep stirring the onion
masala frequently.
masala become watery, turn the heat high for 2 to 3 minutes, so that water
evaporates quickly, and then turn the heat down. Keep stirring the onion
masala frequently.
Mix spices with fried onions
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Add Tomato puree
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Mix tomato puree with fried spices
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Add Yogurt
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8. In about 5 to 6 minutes tomato puree and onion will blend together.
9. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done.
9. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done.
mix yogurt well and cook
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Onion masala is done
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10. Add Beef cubes, bay leaves, salt and 2 cup of water, with the spatula mix
everything together, cover the pan and cook for 15 minutes or until beef
become tender.
everything together, cover the pan and cook for 15 minutes or until beef
become tender.
Add Beef cubes and Bay leaves
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Add water and salt and mix
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Mix Beef cubes well with spices
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Cover the pan and cook
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11. While cooking stir periodically so that onion masala coats the beef well all
the time.
12. Once beef become tender sprinkle grated ginger, chopped green chilies and
garam masala and mix, cook for another 5 minutes or until gravy become
thicker, sprinkle chopped coriander leaves, turn the stove off.
13. Beef filling should not be too dry leave it little juicy.
the time.
12. Once beef become tender sprinkle grated ginger, chopped green chilies and
garam masala and mix, cook for another 5 minutes or until gravy become
thicker, sprinkle chopped coriander leaves, turn the stove off.
13. Beef filling should not be too dry leave it little juicy.
Check if Beef cubes become tender
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Add Ginger and Green chilies
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Add Garam masala and mix
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Mix and cook Beef curry
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Beef stuffing is ready
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Beef stuffing
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For the wrap you can either make your own or use Tortilla or Roomali Roti which could be purchased from Dhabas (street Stalls in India)
Directions for making the wraps for Frankie’s:
1. Pre heat the tava (cast iron flat griddle) on medium heat and grease it.
1. Pre heat the tava (cast iron flat griddle) on medium heat and grease it.
Heat the skillet
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Grease the skillet
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2. Take some extra flour in a plate for dusting.
3. knead the dough to make it smooth.
3. knead the dough to make it smooth.
Flour for dusting
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Knead the dough
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4. Oil your hand slightly and take a small portion of the dough and roll it in
between your palms in to a small ball (ball should be according to the size
of the wrap you prefer to make)
5. Now place the ball on the kitchen board or on a chackla (Indian roti rolling
board)
between your palms in to a small ball (ball should be according to the size
of the wrap you prefer to make)
5. Now place the ball on the kitchen board or on a chackla (Indian roti rolling
board)
Roll the dough into a ball
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Place the ball of dough on the rolling board
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6. With the help of a rolling pin roll in to a 9” to 10” circle or preferred size,
keep dusting as required.
7. Now pick the wrap, pat in between your hands to shake off the excess flour.
8. Place the wrap on the hot greased skillet and let it cook.
keep dusting as required.
7. Now pick the wrap, pat in between your hands to shake off the excess flour.
8. Place the wrap on the hot greased skillet and let it cook.
Roll the wrap
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Place the wrap on the hot skillet
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9. In less than ½ minute little bubble start appearing, turn the wrap over to the
other side and cook for ½ minute then flip it back. If the wrap sticks to
the skillet, it means it is not hot enough, if it burns or get to dark quickly it
means it is too hot, adjust the heat accordingly. Cook on medium high heat.
other side and cook for ½ minute then flip it back. If the wrap sticks to
the skillet, it means it is not hot enough, if it burns or get to dark quickly it
means it is too hot, adjust the heat accordingly. Cook on medium high heat.
Start seeing the bubbles in the wrap
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Turn the wrap to other side
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10. Sprinkle some oil over the top surface of the wrap and with the spatula
spread evenly then turn the wrap to other side and spread oil, and cook.
11. Press the wrap gently with the turner in a circular motion, let it cook until
both side become light brown, do not cook on low heat or cook longer that
will make the wrap hard, wrap should be soft this will make wrap much
easier to fold. It takes about 2 to 3 minutes to cook the wrap.
spread evenly then turn the wrap to other side and spread oil, and cook.
11. Press the wrap gently with the turner in a circular motion, let it cook until
both side become light brown, do not cook on low heat or cook longer that
will make the wrap hard, wrap should be soft this will make wrap much
easier to fold. It takes about 2 to 3 minutes to cook the wrap.
sprinkle oil over wrap & spread
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Gently press the wrap around
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12. Once the warp is cooked, turn the heat down and with the spoon take some
beef stuffing and put it length wise in the center of the left side of the wrap
leaving about 2” in the bottom and 2” on the side.
beef stuffing and put it length wise in the center of the left side of the wrap
leaving about 2” in the bottom and 2” on the side.
Wrap is cooked
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Add Beef stuffing on the wrap
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13.. Add some chopped onions, chopped tomatoes, chopped ginger, chopped green
chilies, chopped coriander leaves, if you like spicy then add 2 teaspoons of
coriander chutney, (all the ingredients are optional you could add or
remove any ingredient)
chilies, chopped coriander leaves, if you like spicy then add 2 teaspoons of
coriander chutney, (all the ingredients are optional you could add or
remove any ingredient)
Add onions, tomatoes, coriander leaves & other preferred ingredients
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Add chutney
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14 Now fold the bottom of the wrap over the filling (that will close the bottom
and stuffing will not come out) and hold it with your fingers, now take the left
hand side off the wrap fold over the filling remove your fingers now place
over the fold, and fold again until you reach to the other right hand side end of
the wrap, turn the wrap over, take it off the griddle and lay it folded side down
on the plate.
and stuffing will not come out) and hold it with your fingers, now take the left
hand side off the wrap fold over the filling remove your fingers now place
over the fold, and fold again until you reach to the other right hand side end of
the wrap, turn the wrap over, take it off the griddle and lay it folded side down
on the plate.
Fold the bottom of the wrap
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Fold wrap up to the end
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Wrap is ready
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Serve Beef Frankie with chutney
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15. Let the roll rest for a moment to ensure the wrap has time to mold itself
closed.
16. Serve Beef kati roll hot with coriander chutney.
closed.
16. Serve Beef kati roll hot with coriander chutney.
Optional:
1. Take 2 eggs and beat them.
2. Once you made the wrap or heat the tortilla and they are still on the hot griddle
apply some egg over the side you are going to place the stuffing. Flip the wrap
onto the other side and let the egg cook then flip it back and place the Beef
stuffing and other ingredients over, then wrap them.
1. Take 2 eggs and beat them.
2. Once you made the wrap or heat the tortilla and they are still on the hot griddle
apply some egg over the side you are going to place the stuffing. Flip the wrap
onto the other side and let the egg cook then flip it back and place the Beef
stuffing and other ingredients over, then wrap them.
Apply Egg over cooked wrap
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Once Egg is cooked turn the wrap and place the stuffing
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Tips:
1. You can prepare these kati rolls well in advance. At serving time heat in a
microwave for a minute along with the paper napkin. These chicken wrap
taste great next day.
2. You can substitute Beef with chicken or mutton You could also try this recipe
with paneer filling.
3. You can cook the rotis (wrap) in advance without putting oil and keep them
covered in an aluminum foil or in a casserole. At serving time, reheat them
sprinkle some oil and cook for few minute then arrange filling and roll. If you
wish you can even store-bought chapattis or 12” whole wheat or all-purpose
tortilla wraps.
4. Roomali roti is also used for wrap.
5. If you prefer you could cook the beef in pressure cooker. Beef becomes very
tender if cooked in pressure cooker.
1. You can prepare these kati rolls well in advance. At serving time heat in a
microwave for a minute along with the paper napkin. These chicken wrap
taste great next day.
2. You can substitute Beef with chicken or mutton You could also try this recipe
with paneer filling.
3. You can cook the rotis (wrap) in advance without putting oil and keep them
covered in an aluminum foil or in a casserole. At serving time, reheat them
sprinkle some oil and cook for few minute then arrange filling and roll. If you
wish you can even store-bought chapattis or 12” whole wheat or all-purpose
tortilla wraps.
4. Roomali roti is also used for wrap.
5. If you prefer you could cook the beef in pressure cooker. Beef becomes very
tender if cooked in pressure cooker.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Chicken frankie (chicken wrap) Beef keema with spinach
Paneer Frankie (Paneer wrap) Chicken korma
Beef seekah kebabs Butter chicken
Beef kebabs Chicken kebabs
Ground beef shammi kebabs Pudina ki chutney (Mint chutney)
Chicken frankie (chicken wrap) Beef keema with spinach
Paneer Frankie (Paneer wrap) Chicken korma
Beef seekah kebabs Butter chicken
Beef kebabs Chicken kebabs
Ground beef shammi kebabs Pudina ki chutney (Mint chutney)
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