With everything going on lately, it has been difficult to focus on blogging. Admittedly though, taking a break from blogging and spending quality time with my family has been exactly what I needed to help me feel better again, well somewhat. And with that I’m now ready to blog once again.
This past weekend we’ve all been a bit apprehensive about Hurricane Sandy hitting the Northeastern coastline of the United States. In the event this hurricane turns out to be a lot worse than we all imagine, I cooked up a bunch of dishes so we would have enough food for the next few days.
One dish I prepared was this Aloo Masala Kati Roll. Kati Rolls have gained immense popularity in New York City, in addition to other major cities around the world.
This brilliant concept is very similar to that of a Mexican Burrito if you will. Traditionally, the contents of a Kati Roll are made to be filled within a paratha, an Indian flatbread that is pan-fried with oil or butter. However, since I am taking a healthier approach to this creative dish, I opted to use a roti, an Indian bread cooked on a hot pan, instead of a paratha.
Additionally, since I’m not too keen on making homemade rotis or chapatis or parathas, I picked up a packet of freshly made rotis from my local Indian grocery store. If you don’t have one in your area, feel free to use a Whole Wheat Mexican Wrap or Indian Naan which can be found at most grocery stores, including Whole Foods or Trader Joe’s.
Lastly, I made this super quick Cilantro Chutney (minus the coconut) to drizzle over the potatoes, a Mint Chutney would work just as well.
NUTRITION: Whole Wheat Roti is a great source of Protein and Fiber. Potatoes are a good source of Vitamin C and Fiber. Tomatoes are a good source of Vitamin A and C. Cilantro is a good source of Vitamin C and contains small amounts of Vitamin E.
INGREDIENTS (makes 5 to 6 Kati Rolls):
- Sunflower Oil – 2 tbsp
- Mustard Seeds – 1/2 tsp
- Asafoetida/Hing – just a pinch
- Cumin Seeds – 1 tsp
- Turmeric Powder – 1/2 tsp
- Garlic – 4 cloves (chopped)
- Ginger – 1 inch piece (chopped)
- Red Onion – 1 medium (finely chopped)
- Tomato – 1 big (chopped)
- Red Chili Powder – 1 tsp (use 1/2 tsp if you can’t handle heat)
- Coriander Powder – 2 tsp
- Potatoes – 2 (peeled & cubed)
- salt to taste
- Water – 1/4 cup (towards the end of the dish)
- Fresh Cilantro – for garnish (finely chopped)
- Rotis/Chapatis – store bought or homemade
- Cilantro Chutney – make it at home
1. Start by chopping the garlic, ginger, and onion.
2. Heat a pan on medium heat, once hot, add oil, and add mustard seeds and asafoetida. Once the mustard seeds splutter…
3. Add the cumin seeds and turmeric powder. Stir. After about 10 seconds…
4. Add the garlic, ginger, and onion. Season with salt. Stir and allow this to cook for 5 minutes on low-heat (dial #3), or until the onions are golden-brown – about 5 minutes.
5. In the meantime, chop the tomato.
6. Once the onions a golden brown…
7. Add the chopped tomato along with salt, red chili powder, and coriander powder.
8. Stir. Cover with a lid. Allow this to cook for about 8 to 10 minutes on medium heat. Stir once in between to prevent the tomatoes from sticking.
9. In the meantime, peel 2 potatoes.
10. Slice into small cubes.
11. This is what the onion-tomato mixture should look like. Notice all the water is evaporated and you are left with a paste-like consistency.
12. Add the cubed potatoes. Season with salt.
13. Stir to combine. Cover with a lid and cook for 20 minutes on low heat (dial #3). Stir every 4 minutes or so to prevent the potatoes from sticking to the bottom of the pan.
14. In the meantime, make the Cilantro Chutney using this recipe – I omitted the coconut from this recipe. Set aside.
15. Back to the potatoes… this is what you should have after 20 minutes.
16. Add about a 1/4 cup of water to scrape all the goodness at the bottom of the pan. Stir. Cover with a lid and cook another 5 minutes. Turn off the stove.
17. At this time toast, yes toast, 2 rotis for about 5 minutes.
18. Layer as follows: top with potatoes and drizzle a little cilantro chutney. Optional – garnish with cilantro.