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nauraka
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Tear tofu into chunks and oven bake or air dry at 200c until golden
Mix all the marinade ingredients in a bowl. When the tofu is cooked, add to the marinade and set aside.
Add all the ingredients for the green chutney into a blender and blitz until desired texture.
Fry green chili and onion until translucent. Add in the tomato and capsicum and the kasuri methi and cook until it breaks down a bit. Then add the tofu and all the maride to the pan. Cook on medium heat until the marinade reduces and you start to get charred bits on the tofu.
Make your own or use store bought parathas(rotis). Pan fry each side until golden and flaky.
Assemble your Kati roll - Paratha, green chutney, tandoori mix, topped with some extra onion and chili, coriander and a squeeze of lime.
Another epic way to make them and it’s how my family usually eats them. On your paratha layer a spoon full of yogurt, then the tofu mix, topped with classic bbq sauce, onion, chili, coriander and a squeeze of lime.