High-Protein Veg Kathi Roll

Ingredients

• 24 g Hello Tempayy protein bhara kebabs (Amount not specified; use enough for one roll.)
• olive oil (For greasing the pan; amount not specified.)
• onion (Sliced; amount not specified.)
• peri-peri seasoning (To season the onions; amount not specified.)
• lemon juice (Amount not specified.)
• coriander leaves (A handful; part of a 2:1 coriander-to-mint ratio.)
• mint leaves (A handful; use half as much mint as coriander (2:1 ratio).)
• 3.5 cloves garlic (Use 3–4 cloves.)
• green chilli (Amount not specified.)
• salt (Amount not specified.)
• honey (Amount not specified.)
• Greek yogurt or curd (Mix into the blended herb paste; amount not specified.)
• 1 whole-wheat paratha, roti, or tortilla (Choose one wrap; the creator names these alternatives. Whole-wheat options are specified.)
• Bengali mustard sauce (kasundi) (For topping; amount not specified.)

Steps

1. 1

   Grease a pan with olive oil. Spread the protein bhara kebabs out in the pan.

2. 2

   Fry the kebabs until well cooked and golden brown on both sides, turning as needed.

3. 3

   Slice the onion, then sprinkle it with peri-peri seasoning and lemon juice.

4. 4

   Blend the coriander leaves, mint leaves in a 2:1 ratio, garlic, green chilli, salt, and honey into a smooth paste.

5. 5

   Mix the blended herb paste with Greek yogurt or curd to make the chutney.

6. 6

   Spread the chutney over a whole-wheat paratha, roti, or tortilla.

7. 7

   Add the cooked kebabs and seasoned onions to the wrap.

8. 8

   Top with Bengali mustard sauce (kasundi), then serve.

Notes

Ingredient quantities are mostly unspecified in the source; choose amounts to taste and use enough filling for the number of rolls. The source offers paratha, roti, or tortilla as wrap options and does not specify how much kasundi to use.

Nutrition per serving

• main
• high-protein
• vegetarian
• whole-wheat
• wrap
• quick
• pan-fried