Our after-school program is back in action! This week we made kati rolls filled with a spiced vegetable medley and a green chutney featuring mint from the Harvey Milk school garden. We had fun working with an unusual and exotic ingredient, fresh coconut, which we opened by banging the fruit against the concrete wall of the school kitchen outside!
Many kids drew parallels between the Mexican burritos we made last week and the Indian kati rolls. Pico de gallo and the green chutney both use cilantro and add a brightness to the savory flavor of beans or potatoes, and tortillas look a lot like the Indian flatbread called rotis, which we had made for us by our friends at local Castro restaurant Kasa.
The many spices we used for the filling made for a fragrant afternoon, and our kindergartners especially enjoyed listening to the Bangalore-based rock band Agam while we ate.
