Achari Aloo Kati Roll is pickled, spicy, and tangy potatoes added to Indian bread and topped with chutney, cheese, and masala!
What is Achari Aloo?
Achari Aloo translates to Pickled Potatoes. There are certain spices used that make up that achari flavor – fennel seeds, cumin seeds, nigella seeds, fenugreek seeds, and mustard seeds. Most jarred Indian achars (pickles) will consist of these flavors resulting in the tangiest achars.
What is Achari Aloo Kati Roll?
A Kati Roll is an Indian flatbread. You can use roti (healthier), paratha, or even a whole wheat wrap if you prefer. Stuff the wrap with your choice of protein and/or vegetables. The Kati Rolls are finished off with chutneys, masalas, and sometimes cheese.
Essentially, an Achari Aloo Kati Roll is pickled potatoes stuffed inside an Indian flatbread and topped with cilantro chutney, cheese, and achari aloo masala. It is delicious, spicy, and tangy!
Can I make Achari Aloo Kati Roll vegan?
Yes! Simply replace Pepper Jack Cheese with a vegan cheese of your choice, or simply eliminate the cheese.
Can I make these Kati Rolls gluten-free?
Yes! Make sure you use gluten-free roti which is easily available at your local Desi store these days. Alternatively, you can use gluten-free parathas or gluten-free wraps.
Achari Aloo Kati Roll is:
Mouthwatering
Flavorful
Chatpata
Spicy & Tangy
Vegan
Gluten-Free (use gf roti)
How to make Achari Aloo Kati Roll recipe step by step?
Prep
1. Chop ginger, garlic, green chilies, and red onions – set aside.
2. Dry spices – nigella seeds, fennel seeds, mustard seeds, cumin seeds, fenugreek seeds, and asafoetida (hing) – set aside.
3. Make the Cilantro Chutney by combining everything in a NutriBullet or blender. Ingredients below in recipe box. Set aside.
Cook Achari Aloo
1. Heat up a wok on medium heat, once hot, add oil followed by dry spices – all the seeds and hing. Cook for about 45 seconds.
2. Now add turmeric powder. Cook for 30 seconds.
3. Add the ginger, garlic, and green chilies. Cook for a minute.
4. Add the red onions and cook for 5 minutes on low-medium heat, stirring occasionally.
5. In the meantime, wash and peel the potatoes. Slice into long wedges.
6. Add the potatoes to the pan. Stir well and cook for a minute on medium heat.
7. Add salt, red chili powder, Kashmiri chili powder (paprika), and coriander powder. Stir well. Cook on medium heat for 4-5 minutes.
8. Add water. Stir well.
9. Reduce heat to low. Cover with a lid and cook for 10-12 minutes. Stir occasionally.
10. At this time check for salt and make sure the potatoes are fork-tender.
11. Add vinegar.
12. Add mango powder.
13. Add fresh cilantro. Stir well.
Heat up Roti/Paratha/Wrap
1. I love using Uncooked Phulka (Indian Roti). I just cook it on a castiron skillet without any oil.
2. It’s perfect. Once cooked, set aside.
Assemble the Kati Roll
1. You’ll need grated Pepper Jack Cheese, or any cheese you prefer. Achari Aloo Masala, or chat masala works. Cilantro Chutney you prepared earlier. Fresh cilantro leaves for garnish (optional).
2. Place achari aloo on a roti.
3. Top with cilantro chutney.
4. Top with pepper jack cheese and achari aloo masala.
5. Foil up the Kati rolls and place them on a castiron skillet on low heat.
6. Cover with a lid for 4-5 minutes. The cheese will melt slowly.
Enjoy Hot!
More Indian Fusion Recipes!
- Vegetarian Indian Nachos
- Masala Mac and Cheese
- Shredded Tandoori Chicken Tacos
- Mexican Pani Puri
- Tikka Masala Pasta
Achari Aloo Kati Rolls
Ingredients
for achari aloo
- 1 1/2 tbsp avocado oil
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds saunf
- 1/4 tsp fenugreek seeds methi
- 1/2 tsp mustard seeds rye
- 1/2 tsp nigella seeds kalongi
- 1/8 tsp asafoetida hing
- 1/4 tsp turmeric powder
- 2 green chilies chopped
- 3 cloves garlic chopped
- 1 inch piece ginger chopped
- 1 small red onion chopped
- 3 russet potatoes sliced into wedges
- 1/4 tsp red chili powder
- 1/2 tsp Kashmiri chili powder
- 2 tsp coriander powder
- salt to taste
- 1/2 cup water
- 1 tbsp vinegar
- 1/2 tsp mango powder amchur
- fresh cilantro as garnish
for cilantro chutney
- 1 clove garlic
- 1/2 inch piece ginger
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 2 tbsp water more if needed
- 1 tbsp lemon juice
- 2 tbsp red onion chopped
- 1/2 tsp sugar
- 1 Indian green chili
- 1 bunch fresh cilantro
- 8-10 cashews if needed to thicken up chutney
assemble achari aloo kati rolls
- 8 chapati wraps or parathas work too
- a few pieces of achari aloo
- top with cilantro chutney
- 1/4 cup pepper jack cheese
- sprinkle achari aloo masala
Instructions
Prep
- Chop ginger, garlic, green chilies, and red onions - set aside.
- Dry spices - nigella seeds, fennel seeds, mustard seeds, cumin seeds, fenugreek seeds, and asafoetida (hing) - set aside.
- Make the Cilantro Chutney by combining everything in a NutriBullet or blender. Ingredients below in recipe box. Set aside.
Cook Achari Aloo
- Heat up a wok on medium heat, once hot, add oil followed by dry spices - all the seeds and hing. Cook for about 45 seconds.
- Now add turmeric powder. Cook for 30 seconds.
- Add the ginger, garlic, and green chilies. Cook for a minute.
- Add the red onions and cook for 5 minutes on low-medium heat, stirring occasionally.
- In the meantime, wash and peel the potatoes. Slice into long wedges.
- Add the potatoes to the pan. Stir well and cook for a minute on medium heat.
- Add salt, red chili powder, Kashmiri chili powder (paprika), and coriander powder. Stir well. Cook on medium heat for 4-5 minutes.
- Add water. Stir well.
- Reduce heat to low. Cover with a lid and cook for 10-12 minutes. Stir occasionally.
- At this time check for salt and make sure the potatoes are fork-tender.
- Add vinegar.
- Add mango powder.
- Add fresh cilantro. Stir well.
- Heat up Roti/Paratha/Wrap
- I love using Uncooked Phulka (Indian Roti). I just cook it on a castiron skillet without any oil.
- It's perfect. Once cooked, set aside.
Assemble the Kati Roll
- You'll need grated Pepper Jack Cheese, or any cheese you prefer. Achari Aloo Masala, or chat masala works. Cilantro Chutney you prepared earlier. Fresh cilantro leaves for garnish (optional).
- Place achari aloo on a roti.
- Top with cilantro chutney.
- Top with pepper jack cheese and achari aloo masala.
- Foil up the Kati rolls and place them on a castiron skillet on low heat.
- Cover with a lid for 4-5 minutes. The cheese will melt slowly.
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