Aloo Kathi Roll Recipe – Paratha rolled or wrapped in green chutney, potato stuffing, mixed vegetable salad. It is also known as the kati roll. However you spell it, they are irresistible. It is the popular street food of Calcutta.
I used whole wheat flour to make paratha or wrap. I just wanted to make it healthy. But the rolls available at street stalls or restaurants are made from all-purpose flour.
As a light meal, these kati rolls are good. I wouldn’t make it a snack. Since it requires different items and it’s quite a long process. I usually make dinner. 2 or 3 rolls (depending on the size) are sufficient per person as a meal.
The first time in New York, I tasted kathi roll. You may know “Kati roll company”. yes they do the best and famous here.
After that I tried to be successful at home. It is not the same. It’s spicy and delicious, like me and my husband love it. There are few different elements in the making but very easy to make at home. Try this once I’m sure you will like it too.
Traditional, it is made with a piece of mutton or chicken. They are marinated in spices, laid out on skewers and cooked (the process is similar to Punjabi Paneer tikka). These cooked meats are wrapped or rolled in paratha with chopped onions and gravy. In Bengali, skewers are called “kati”. Hence the name is kati roll.
But now a few days there are many variations, adaptations and innovations being made. In the vegetarian category, there are different varieties such as paneer kathi roll, chana kathi roll, mix veg kathi roll, aloo kathi roll.
How to make a Kathi Roll recipe:
1) Take oil, salt and whole wheat flour in a bowl. Mix well.
2) Start adding a little water at a time and knead into a smooth, soft dough. Cover it and keep it aside until you need it.
3) Now let’s prepare the salad garnish. Take the onion, peppers, carrots and cabbage in a bowl.
4) Mix well and store in the refrigerator until needed. Also prepare the green chutney.
5) We will now start to prepare the potato mixture. First prepare the spice paste. Take dry spice powders (turmeric powder, red chili powder, coriander powder and garam masala) in a small arc.
6) Add 2 tablespoons of water and make a paste.
7) Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds once hot, and let them sizzle.
8) Then add the chopped green peppers. Sauté for a minute.
9) Now add the prepared spice paste.
10) Sauté for only 15 to 30 seconds. Otherwise, the spices will burn.
11) Immediately add the chopped potatoes and salt.
12) Mix well. If it is too dry, sprinkle a little water on it and cook for 2-3 minutes.
13) Finally add the chopped coriander and mint leaves. Switch off the stove.
14) Mix well, cover and set aside.
15) Now do the paratha. Knead the rested dough again to make it homogeneous. Divide it into 6 equal portions. Make a smooth ball and flatten it between your plam. Roll it into a circle 5 to 6 inches in diameter.
16) Heat the tawa or pan over medium heat. Once hot, place the paratha on the tawa. After a few seconds you will see some bubbles on the top.
17) Turn over, cook for 30 seconds and apply a little oil.
18) Turn it over again and apply oil as well. Now the underside is fired with some brown spots.
19) Turn and cook again until another side is done.
20) Remove it to a plate and repeat the rest of the paratha in the same way.
21) Now let’s start to assemble the roll. If your potato stuffing has cooled, reheat it slightly. Take a paratha on a plate.
22) Spread 2 teaspoons of chutney.
23) Add the potato stuffing in the center.
24) Garnish with prepared salad.
25) Sprinkle chaat masala on top.
26) Now from the bottom gently seal it and close it from the left and right sides. In short, roll up and keep one side open. Secure the top with a toothpick to keep it intact.
Use immediately. Otherwise, Roti will become soggy. You can serve leftover salad with a pinch of chaat masala on the side.