Cauliflower Tikka frankie / chapathi rolls: (Dev )

Cauliflower Tikka frankie / chapathi rolls:

Filling:
1. Break 1 small cauliflower into small florets, soak in salted warm water for 10 mins and then proceed to cook.
2. Mix together curd, salt, chilli pwd, turmeric pwd, gin,gar, garam masala pwd, kasuri methi(dry fenugreek leaves) and grind it to a paste.
3. Mix the paste with the cauliflower, 1 onion chopped rougly and keep aside for 5-10 mins.
4. Heat oil in a pan and add in the cauliflower mixture and cook covered on medium flame until the cauliflower is cooked and the water is almost evaporated. but u need abt 2-3 tbsp of water left.
5. Mix together 1 or 2 tbsp of kadalai maavu with water,salt and chilli pwd and add to the cauliflower and stir well. Cook covered until the raw flavour of the flour goes off and all the water is evaporated.
6.Mix in juice from 1/2ma lemon,mix well. keep this mixture to cool.

Green chutney:
Grind together a handful of mint leaves, 1/2 that qty of coriander, salt, 3 tbsp curd to a chutney consistency.

Salad:
1. cut an onion into thin strips. mix in 1/2 tsp salt and crush well. let rest for 10 mins and then rinse off with cold water. This way the onions won't have a sharp taste.
2. chop a tomato.

Chapathis:

Make chapathis the usual way but roll it a lil thicker than usual ones and 1/2 cook on one side and cook one side fully.

Assembling:

1.Take 1 chapathi and place it on a plate with the fully cooked side facing up. 
2. place a big spoonfull of filling lengthwise in one corner of chapathi.Leave some space on the bottom without filling.
3. drop a spoonful of green chutney over the filling.
4. Top with the onions and tomato.
5. fold the botton side up and then tightly roll the chapathi to make a cigar shape.
6.cook this roll with some oil by placing on a tawa(folded edge down first) , press slightly and once browned, turn over and cook on the other side.

Yummy rolls ready to serve!!! 

Though it sounds like a loooong process, it's quite easy . U can make the chutney and salad while the cauliflower is cooked as it doesn't need much monitoring. Also it's like like making chapathi and a curry... 

Variation:
Paneer tikka rolls:
In case of paneer, marinate is the same. Just add the gram flour aswell to the marinate as paneer doesn't have to be cooked much.
Add onion and capsicum cubes and fry for a min and then add paneer mixture. rest is the same.

U can use any filling-like manchurian, chilly chicken/mushroom, chettinad dry curries, any types of tikkas, cutlets as filling and make tasty frankies... vary the chutney according to the filling used...like chillies in vinegar for manchurian or some sauce(tomato/tomchi etc)... this green chutney will go well with tandoori fillings,cutlets,tikkas and even chilly varieties...but it doesn't suit chettinad varieties,chinese stuffs...