How to Make Paneer Tikka Kathi Rolls Recipe

 Paneer Tikka Kathi Rolls Recipe

Paneer Tikka Kathi Rolls is versatile snack dish made with paneer, veggies and sauces. This is one of the most famous flavorful rolls filled with lots of richness, vitamins and minerals. It would be great if using home-made paneer to make such rolls.

Preparation Time: 12-15 mins.
Cooking Time: 15-17 mins.
Servings: 10 rolls.

Ingredients:

For the filling you need:

• 200 gms paneer (cottage cheese) diced
• 2 tsp thick yogurt
• 1 tbsp ginger-garlic paste
• 4 green chillies paste
• 1/2 tsp red chilli powder
• 1 tsp tikka masala
• 1/2 tsp lemon juice
• 1/2 cup onion shredded and shuffled
• 2 tbsp green bell pepper shredded
• 2 tbsp yellow bell pepper shredded
• 2 medium size tomatoes thinly sliced (remove pulp and seeds)
• 1/2 cup mint mayonnaise sauce
• 1/2 cup chilli garlic sauce
• 2 tbsp butter
• 1 tsp oil
• Chaat masala to sprinkle
• Salt to taste

For making rolls you need:

• 1 cup whole wheat flour
• 2 tbsp all-purpose flour
• A pinch of baking soda
• Salt as per taste
• 1 tbsp oil
• 1 cup milk

How to make Paneer Tikka Kathi Rolls:

1. Combine all the ingredients of making roll and knead the soft dough with the help of milk.
2. Add more milk if required to make a soft dough.
3. Cover the dough and keep aside for few minutes.
4. Now mix yogurt, ginger-garlic, green chillies lemon juice, tikka masala, salt and red chilli powder.
5. Mix well and add diced paneer.
6. Toss gently and keep aside for 15-20 minutes until sets.
7. Heat the oil in a non-stick pan and add marinated panner.
8. Toss very gently and stir only for few minutes until saute.
9. Divide the dough of roll into 10 equal portions.
10. Roll out each portion into a thin roti, use oil and dry wheat flour if required.
11. Roast each rolled out roti on a hot tawa until little brown spots come out on both sides.
12. Divide the paneer mixture in equal potions.
13. Now place the rolled roti on flat surface, apply little bit of butter, mint sauce and chilli garlic sauce.
14. Spread a portion of the filling on the center of the roti, sprinkle shredded veggies and chaat masala.
15. Roll it up from the three sides.
16. Cover from the downside first and then from left and right hand side.
17. At the time of serving, heat the roll on hot griddle or in the oven just for few seconds.
18. Serve hot.

Chef Tips:

1. Fill the stuffing and veggies in the roll according to the size of the roti, else they will come out and you will not be able to fold it.
2. You can use tooth sticks to fix the roll for the heating purpose and then remove out them at the time of serving.
3. You can use veggies of your choice.
4. You may use tortilla to make such type of rolls.

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How to Make Tawa Paneer Masala Recipe | Tawa Paneer Recipe

Tawa Paneer Recipe

tawa paneer masala recipe with step by step photos – this paneer recipe is one of the easiest and quick paneer recipe to prepare. a semi dry curry which can be cooked in less than 30 mins. so easy that you can make these when you have unexpected guests at home or you want to cook something easy for dinner after a day’s hard work.

the best part is you can easily serve the tawa paneer masala with a whole wheat bread or brown bread or dinner rolls. you don’t need to make chapatis or parathas. of course you can make chapati or parathas, if you have time and are not too tired.

few other quick and easy paneer recipes on the blog are kadai paneer, paneer butter masala, paneer bhurji, paneer makhanwala, paneer do pyaza and quick paneer tikka recipe.

the entire recipe is made on a tawa/tava – a concave shaped round pan (shown in the step by step pics below) used in indian homes for making various indian flat breads like rotis and parathas. even dosa and cheela (gram flour crepes) are made on the tawa. they are also used for shallow frying snacks like aloo tikki and for dry roasting spices, nuts and seeds. a few vegetarian recipes made on tawa are tawa pulao, pav bhaji, tawa vegetable masala. another paneer recipes made on tawa is paneer khurchan recipe.

if you don’t have a tawa, then you can easily use a frying pan or a medium skillet. if using a tawa, then use a medium sized or a large tawa, so that the food does not spill from the sides while cooking.

to make this recipe, you will need paneer/cottage cheese, capsicum, onion, tomatoes and the regular indian spices-herbs. i have made a puree of the tomatoes. however, you can just finely chop them and add to the dish.

while serving paneer tawa masala, drizzle some lemon juice on top and garnish with coriander leaves. accompany with some onion ring salad or an indian vegetable kachumber or salad.

if you are looking for more paneer recipes then do check malai paneer, paneer makhani, palak paneer, kadai paneer gravy, paneer jalfrezi, achari paneer and paneer tikka masala.

How to Make Tawa Paneer Masala Recipe:

PREP TIME: 15 mins
COOK TIME: 25 mins
TOTAL TIME: 40 mins

Tawa paneer masala recipe - a semi dry curry with capsicum/bell pepper, onions, tomatoes and paneer cubes cooked on tawa or a griddle. a popular restaurant side dish.

INGREDIENTS: 

 (measuring cup used, 1 cup = 250 ml)

•     200 to 250 gms paneer/cottage cheese
•     1 large onion finely chopped, about 100 to 120 gms
•     1 medium capsicum/green bell pepper, about 80 to 100 gms
•     3 medium tomatoes, chopped, 180 to 200 gms
•     4 to 5 medium garlic/lahsun
•     1 inch ginger/adrak
•     1 green chili/hari mirch, chopped
•     ½ tsp carom seeds/ajwain/omam
•     1 tsp coriander powder/dhania powder
•     ¼ tsp red chilli powder/lal mirch powder
•     ¼ tsp turmeric powder/haldi
•     1 tsp pav bhaji masala or ½ tsp garam masala + ¼ tsp dry mango powder/amchur powder
•     2 tbsp butter
•     ½ tsp crushed kasuri methi/dry fenugreek leaves
•     salt as required
•     few chopped coriander leaves/dhania patta for garnish

INSTRUCTIONS:

1. finely chop the onions and capsicum/green bell pepper.
2. roughly chop the tomatoes, green chili, ginger and garlic.
3. crush the ginger and garlic in a mortar-pestle to a paste.
4. add the chopped tomatoes in a blender and make a smooth puree. keep aside.
5. chop the paneer in ½ inch cubes.
6. melt butter on a tawa or skillet.
7. add the carom seeds/ajwain and fry them for a few seconds or till aromatic.
8. add the onions and saute till translucent.
9. add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.
10. then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don't have pav bhaji masala, add garam masala + amchur powder/dry mango powder.
11. stir and saute for about a minute.
12. then add the tomato puree and salt.
13. stir well and saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame.
14. if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.
15. add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.
16. cook the paneer for 1 to 2 minutes. then add the crushed kasuri methi/dry fenugreek leaves. stir very well and switch off the flame.
17. garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.

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How to Make Chilli Chicken Dry Restaurant Style Recipe

Chilli Chicken Dry Recipe

Even though i cook a lot for my family and for this blog. Someday i want to be lazy and indulge myself from restaurant foods. During those days we would dine outside in some of our favorite restaurants, but most of the time, i love to order some foods, cuddle up in a blanket and watch my favorite shows on TV enjoying those hot foods. These days internet is taking over the world and each day new technologies and sites are emerging out. Some of those are the coupon sites,  I came across this site called CupoNation, which offers so much deals and coupons on food, fashion, electronics, travel and lots more, such as Zovi coupons.  

I love to browse across the site and pick the best deal and use it. How cool is that. One of my favourite foods to order on a take out is this chilli chicken. There is something so tasty about the restaurant style chilli chicken recipe. It is so delicious and kind of addictive, I have tried my hands on so many variety of chilli chicken recipe and finally got the best one. This is it!

Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves : 4 to 6

Ingredients: 

Chicken - 3/4  kg boneless
All Purpose Flour / Maida - 1 cup
Cornflour / Cornstarch - 1/2 cup
Salt to taste
Pepper - 1 tsp
Soy Sauce - 2 tsp
Ginger Garlic Paste - 1 tblspn
Water - 1/4 cup
Oil for deep frying 

For Sauce: 

Butter - 3 tblspn
Ginger - 2 tblspn finely chopped
Garlic - 2 tblspn finely chopped
Onion - 1 large sliced thinly
Green Chilli - 2 slit
Capsicum / Bell Pepper - 1 sliced
Tomato Ketchup - 1/2 cup
Green Chilli Sauce - 3 tblspn
Vinegar - 2 tsp
Soy Sauce - 1 tsp
Red Chilli Powder - 1 tblspn or to taste
Water - 1/2 cup
Black Pepper Powder - 1 tsp
Spring Onion a handful finely chopped
Salt to taste
Sugar - 1 tsp 

Method: 

Start by frying some chicken. Take chicken in a bowl, add in flour, cornflour, salt, pepper, soy sauce, ginger garlic paste and water. mix well. Set aside for 10 mins.

Heat some oil for deep frying, drop the chicken in and fry till golden, drain and set aside.

Now make the sauce, heat some butter in a pan, add in ginger garlic and fry till golden.

Add in onions. green chillies, salt and sugar. Toss well.

Add in capsicum and mix well.

Add in red chilli powder, soy sauce, green chilli sauce, vinegar, ketchup adn mix well.

Add in water and cook till oil separates.

Add in fried chicken and toss well.

Add in pepper and spring onion. Mix well.

Serve hot

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How to Make Mutton Roll Recipe

Mutton Roll Recipe

A short eat, snack and an appetizer this is delicious to eat. The origin of this dish is not from Jaffna.I have never been inclined towards cooking so much as am today.

Ingredients:

 

• Plain flour 250 Gms
• Water
• Salt
• Eggs 2
• Milk 2 cups and 1 cup water mixture
• Lamb or mutton 200 g - boneless
• Onions 2 medium
• Fennel seeds 1 teaspoon
• Curry powder 1 tablespoons
• Curry leaves 10
• Potato 100Gms
• Bread crumbs100Gms
• Eggs 2 additional
• Oil for frying

Method:

his recipe has three parts - pancakes, filling and rolls

To make the filling: 

 

• Peel and wash potato, cut into pieces and boil them in water until well cooked.
• Drain and mash them coarsely and set aside.
• Wash and cut mutton into very small pieces.
• Dice onions.
• Dry roast fennel seeds in little oil until golden and add diced onions and curry leaves and fry further until onions are golden.
• Add the cut meat and curry powder, salt, stir and cover the dish and cook in low heat.
• Occasionally stir and check adding little water if necessary.
• When the meat is cooked, add the mash potato and stir well.
• Remove from fire when done keep aside.

 

Make the pancakes:

• Sift the flour and salt into a large mixing bowl with a sieve.
• Now break the eggs into it and begin whisking them.  
• Gradually add the milk and water mixture little by little and keep whisking until the lumps have disappeared and the batter is smooth, with the consistency of thin cream.

 

How to Make Make the Rolls:

 

• In a hot pan, spread some oil thinly and spread pancake mix, spread to 15 cm diameter thin crepe and cook on one side only in low heat, do not turn over.
• This takes approximately 30 seconds.
• Remove and spread this pancake on the chopping board or a plate while it is warm and place the cooked side down.
• Place some curry filling at one end (about 2 tablespoon) and fold both ends towards the centre. Then start rolling to about 8 cm long and 3-4 cm diameter rolls.
• This must be done while the pancake is still warm.
• If the end does not stick, use thin mixture of flour and water or beaten egg white as glue.
• Make more rolls and place them on a board.
• Make a batter with flour and water and pinch of salt to a thin consistency.
• Now dip each roll in this batter and cover with bread crumps well.
• Deep fry in very hot oil until the bread crumps turn golden.
• Remove from fire, drain and stack.
• Some people use beaten eggs instead of batter to coat the rolls.
• Serve with some chilli sauce or tomato ketchup

 

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How to Make Panner Tikka Roll Recipe

Panner Tikka Roll Recipe

Paneer tikka kathi rolls are ver popular Indian street food these days. Paneer is marinated in yougurt and spices, sauted and then wrapped in roti. It is a very delicious as well as a nutritious recipe. Here is a step by step guide for how to make paneer tikka kathi roll.

Ingredients: 

1 Cup Paneer (cubed)
1/4 Cup Tomatoes (diced)
1/2 Cup Capsicum (diced)
1 tsp Oil 

For marination: 

1/2 Cup thick Yogurt (whisked)
1 tsp red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Ginger-garlic paste
1/4 tsp Gram flour or besan
1/2 tsp Chaat Masala
1/2 tsp Kasuri Methi
1/2 tsp Garam Masala Powder
Salt to taste 

For the roti or warps : 

1 Cup Flour (Maida)
1/4 Cup Milk
Salt to taste  

For the roll 

1/2 cup Green chutney
1 onion sliced
Chat masala for garnish 

How to Make Paneer Tikka Tathi Roll: 

• To make the rolls : Mix the flour,milk and salt in a vessel. Now using little water knead a soft dough. The dough should neither be too stiff nor too soft.Keep it aside for 15 mins.
• Knead the dough and divide it into equal parts and roll out thin rotis.
• Heat tawa and cook the rotis (ready 3/4 cook) on both sides. Keep aside. Don't cook the roti completely otherwise while assembling the wrap they will get very crisp and dry.
• To make the stuffing: Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
• Heat oil in a pan and fry capsicums for 2-3 minutes.
• Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute.
• Remove from heat.
• To make a roll: Take a roti and spread some green chutney in the center, then put the paneer-capsicum-tomato stuffing evenly in the center. Sprinkle thinly sliced onion and some chat masala. Now fold /14 of the roti horizontally from the lower side and then roll the roti vertically tightly ensuring that no stuffing falls out.
• How to serve: Heat the roll on the tawa. Then wrap each roll in a aluminium foil and then cut diagonally from the center into two pieces. Arrange on a platter and serve with tomato and green chutney.
• Note :
  1. You can use whole wheat flour (Atta) to make healthy wraps.
  2. You can use non stick to cook the paneer and avoid oil.
  3. You can use low fat yougurt for the marination.
  4. You can substitute paneer with low fat paneer.

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How to Make Chicken Malai Tikka Roll Recipe

Chicken Malai Tikka Roll Recipe

Chicken Malai Tikka is made with small breast pieces of chicken marinated for a few hours with malai or cream mixed with Indian herbs and spices, rolled over skewers with onions and then cooked over a grill or a tandoor. However, you can even pan fry them with a little oil. True to their name these Malai Tikka are tender and soft and are usually favorites for evening and dinner parties as starters. They go well for both adults and kids and are a sure shot way to make the party menu successful. So go ahead and make your evening enjoyable with this easy to make recipe of your favorite Chicken Malai Tikka.

Chicken Malai Tikka recipe is one to try out if you want to have a fancy dinner or want to impress your family members. This is very easy to prepare and gives you unique taste of Chicken Malai Recipe so let’s try this recipe that is specially brought to you from the desk of expert and give your views.

Ingredients Needed for Chicken Malai Tikka

•     Chicken breast – 2 (cut into small pieces)
•     Onions – 2 (cut into cubes)
•     Curd – 250 gm
•     Malai or fresh cream – 1/4 cup
•     Salt to taste
•     Cardamom powder – 2 tsp
•     Saffron strands – a pinch
•     Lemon juice – 3 tbsp
•     Garam masala – 1/4 tsp

How to make Chicken Malai Tikka

•     Pour the curd in a muslin cloth and hang it for 2 hours.
•     Remove the thickened curd from the cloth.
•     Add curd and chicken in a bowl.
•     Mix all the remaining ingredients and cover the bowl with a cling wrap.
•     Refrigerate the marinated chicken for at least 6 hours.
•     For better results, keep it in the refrigerator for 10- 20 hours.
•     Take some wooden skewers and put chicken pieces, alternating with onions.
•     Grill on a barbeque or in a pan over the gas, till slightly browned.
•     Apply a little oil while grilling.
•     Serve hot with lemon and onion rings.

Ingredients

.  1 tsp Lemon juIce
• 1\2 tsp Salt
• 2 boneless and skinless Chicken breasts , approx 310g (11 oz), cut into 2cm (4/5 inch) pieces
• 2 tbsp Greek-style natural unsweetened yogurt
• 30g (1 oz) Butter
• 1 tbsp double Cream
• 1tbsp adrak lahsun ka masala (see below)
• 3 green Cardamoms, seeds only
• 1/2 tsp ground cumin
• 1/2 tsp freshly grated Nutmeg
• 2 green finger chillies, finely chopped
• 1 tbsp vegetable Oil
• 2 tbsp Cheddar cheese, finely grated

Method

• Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.
• Mix the yogurt, half the butter, the cream, adrak lahsun ka masala, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator.
• Soak 4 – 6 wooden skewers in cold water for 15 minutes to prevent them burning. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180°C / 350°F / gas mark 4 oven for 15 minutes or until the chicken is cooked.
• Halfway through cooking, baste with the remaining butter (melted).
• Serve hot or cold on the skewers with zeers rice or khasta roti.  

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How to Make Chicken Seekh Roll Recipe

Chicken Seekh Roll Recipe

Chicken Seekh Kabab is the special delight of minced chicken, poppy seeds and spices. The nice mixture of minced chicken is simply molded onto the skewers and cooked in the hot oil. Learn the easiest way to make tastiest chicken seekh kabab in your own kitchen. 

Preparation time: 15 minutes
Cooking time: 5 minutes
Servings: 6

Ingredients:

•     200 gms minced chicken
•     2 green chillies thinly chopped
•     1 cup dried onion
•     1 inch ginger paste
•     4-5 cloves garlic paste
•     1/2 tsp sesame seeds
•     1/2 tsp poppy seeds
•     6-7 cashew nuts
•     4-5 almonds
•     1/2 tsp red chilli powder
•     1/2 tsp turmeric powder
•     1-1/2 tsp coriander powder
•     1 tbsp garam masala powder
•     A pinch of black pepper powder
•     1 cup bread crumbs
•     1/2 tsp chaat masala powder
•     Fresh cilantro chopped
•     Salt to taste
•     Oil to shallow fry

How to make Chicken Seekh Kabab:

1. Combine the sesame seeds, poppy seeds, cashew nuts and almonds.
2. Grind and make a smooth paste.
3. Wash the minced chicken thoroughly in the water.
4. Drain the water through the sieve and squeeze out the water as much as you can.
5. Mix all the ingredients in the minced chicken, also add the seeds and nuts paste.
6. Mix very well with the hands and keep aside for 25-30 minutes.
7. Heat a non-stick pan and add sufficient oil to shallow fry kabab.
8. Apply little bit of water in your hands, take a small ball of the mixture and insert any type of skewer through it just to make the holes.
9. Press firmly and pour into hot oil.
10. Shallow fry on medium high heat until turns into nice golden brown in color.
11. Serve hot with spicy coriander or mint chutney.

Chef Tips:

1. Another way to make chicken seekh kabab is that you can settle the mixture around the satay stick and then place them on a hot tawa, drizzle oil or butter and cook evenly all around until browned.
2. If you are making this kabab on the tawa then you need to baste them with butter or oil at regular intervals.
3. Minced chicken is easily available in the market, but in case you do not get it then simply buy the boneless chicken, cut into small pieces and chop little bit in the chopper. Your minced chicken will be ready.

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How to Make Chicken Tikka Wrap Recipe

Chicken Tikka Wrap Recipe

Chicken Tikka Wrap is made with tendered chicken tikka roll, that tossed with onion, pepper and sauces. This is one of the most delicious chicken dish in form of wrap or frankie. It serves a great taste because of the blend of unique sauces.

Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 6

Ingredients:

For the filling you need:

•     400 gms chicken breast (boneless and skinless)
•     2 tbsp thick yogurt
•     A pinch of carom seeds
•     2 tbsp ginger-garlic paste
•     2 green chillies thinly chopped
•     1/2 tsp red chilli powder
•     A pinch of red-orange food color
•     1-1/2 tsp garam masala powder
•     1/2 tsp coriander powder
•     1 tsp lemon juice
•     1 tsp olive oil
•     Few mint leaves chopped
•     Fresh cilantro chopped
•     Salt to taste

 For proceeding you need:

•     2 tbsp butter
•     4 tbsp mint mayonnaise sauce
•     4 tbsp chilli garlic sauce
•     1/2 cup cabbage shredded
•     1/2 cup onion shredded
•     1/2 cup capsicum shredded
•     Chaat masala to sprinkle

How to make Chicken Tikka Wrap:

 

1.     Clean the chicken breast in normal running water and chop into small pieces.
2.     Combine all the ingredients of filling in a bowl except the oil.
3.     Mix the chicken pieces very well to coat evenly, cover the bowl with the wrap paper and keep in the refrigerator for 30-40 minutes.
4.     Preheat the oven on 450F degrees and soak the wooden skewers in a bowl of cold water for 5 minutes.
5.     Thread the marinated pieces of chicken onto the skewers and keep in the oven to grill for about 8-10 minutes.
6.     Keep checking until chicken turns into golden brown in color, also check the tenderness of chicken with the fork or knife.
7.     In between spread little bit of oil upon the chicken.
8.     When the chicken is done then remove it from the skewers and place in the plate.
9.     Place the tortilla on the clean surface and divide the chicken into equal portions.
10.     Now spread little butter and sauces right on the center portion of the tortilla, place the chicken, arrange the shredded vegetables and sprinkle some chaat masala.
11.     Fold the tortilla from down, left and right side.
12.     Fix with the toothpicks and heat for few seconds before serving.

Chef Tips:

1.     You can heat it in the oven or on the hot griddle just for few seconds.
2.     You may add veggies like lettuce, broccoli, celery and your favorite veggies to make it more flavorful.
3.     Vegetable oil or butter can be used instead of olive oil.
4.     You may make this chicken in the non-stick pan as well.

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How to Make Aloo kathi roll recipe

Aloo kathi roll recipe

 

Kathi roll recipe – rolled paratha or wrap with green chutney, potato stuffing, veg salad mix.

 

 

 

Kathi roll also known as kati roll. However you spell it, they are irresistible. It is popular street food from Kolkata. The first time I tried kathi roll was in New york city. You might know ‘Kati roll company’. yes they make the best kati roll and famous around here.

After that I tried to make it at home. It is not similar to that. But the way it turned out, I am very satisfied. It is spicy and delicious, the way I and hubby like it. There are few different elements in making but very easy to make at home. Try this aloo kathi roll once, I am sure you will also like it.

Traditional kathi roll is made with chunk of mutton or chicken. They are marinated in spices, arranged them on skewers and cooked (process is similar to Punjabi Paneer tikka). These cooked meat is wrapped or rolled into paratha along with sliced onions and sauce. In bengali language skewers are called as ‘kati’. Hence the name is kati roll.

 

But now a days, there are many variations, adaptations and innovations are taken. In vegetarian category, there are different varieties like paneer kathi roll, chana kathi roll, mixed veg kathi roll, aloo kathi roll.

 

 

I have used whole wheat flour to make paratha or wrap. I just wanted to make it healthy. But rolls available at street stalls or restaurants are made from all purpose flour.

These kati rolls are good as a light meal. I wouldn’t make it as a snack. As it requires different elements and it is quite lengthy process. I usually make as a dinner. 2 or 3 rolls (depending on the size) is enough per person as a meal.

 

Basic Info:

Preparation time: 30 minutes
Cooking time: 30 minutes

Servings: 2-3

Cuisine: Indian
Category: Snack

Ingredients:

 For chapati or paratha:

Whole wheat flour – 1 cup
Salt – to taste
Oil -2 teaspoons + more for cooking paratha
Water – Little more than ⅓ cup 

 For stuffing:

 Potato – 2 small or 1 ½ cup boiled, peeled and cubed
Turmeric powder – ⅛ teaspoon
Red chili powder – ½ teaspoon
Coriander powder – ½ teaspoon
Garam masala – ¼ to ½ teaspoon
Water – 2 tablespoons
Oil – 1 tablespoon
Cumin seeds – ½ teaspoon
Green chilies – 1, chopped finely
salt – to taste
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Mint leaves – 1 tablespoon, finely chopped, optional

For veg salad mix:

Onion – 2-3 tablespoons, thinly sliced
Green pepper – 2-3 tablespoons, sliced
Carrot – 2-3 tablespoons, grated
Cabbage, 2-3 tablespoons, shredded

For Topping:

Coriander chutney – ½ cup
Chaat masala – 1 teaspoon

How to Make Aloo kathi roll recipe

1) Take whole wheat flour, salt and oil in a bowl. Mix well.

2) Start adding little water at a time and knead into smooth and soft dough. Cover it and keep it aside till needed.

3) Now let’s make salad topping. Take onion, peppers, carrots and cabbage in a bowl.

4) Mix well and keep refrigerated till needed. Also prepare the green chutney. 
 
5) Now we will start making the potato mixture. First make spice paste. Take dry spice powders (turmeric powder, red chili powder, coriander powder and garam masala) in a small bow.

6) Add 2 tablespoons of water and make paste.

7) Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

8) Then add chopped green chilies. Saute for a minute.

9) Now add prepared spice paste.10) Saute for only 15-30 seconds. Otherwise spices will get burn.

11) Immediately add chopped potatoes and salt.

12) Mix well. If it is too dry then sprinkle some water and cook for 2-3 minutes.

13) Lastly add chopped cilantro and mint leaves. Turn off the stove.

14) Mix well, cover and keep it aside.

15) Now make the paratha. Knead once again the rested dough to make it smooth. Divide it into 6 equal portions. Make smooth ball and flatten it between your plam. Roll it into 5-6 inch diameter circle.

16) Heat the tawa or pan on medium heat. Once hot place rolled paratha on the tawa. After few seconds, you will see few bubbles on top.

17) Flip it, cook for 30 seconds and apply some oil.

18) Flip it again and also apply some oil. Now bottom side is cooked with few brown spots.

19) Flip and again cook till another side is cooked.

20) Remove it to a plate and repeat the rest of the paratha same way.

21) Now let’s start assembling the kathi roll. If your potato stuffing is cooled down, warm it up lightly. Take one paratha on a plate.

22) Spread 2 teaspoons of chutney.

23) Add potato stuffing in the center.

24) Top with prepared salad.

25) Sprinkle chaat masala on top.

26) Now Gently seal it from the bottom and close it from the left and right sides. In short make a roll and keep one side open. Secure the top with toothpick, so roll stays intact.

27) Serve immediately. Otherwise roti will get soggy. You can serve leftover salad with sprinkle of chaat masala on side.

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