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Achari Aloo Kati Roll is pickled, spicy, and tangy potatoes added to Indian bread and topped with chutney, cheese, and masala!
Achari Aloo Kati Roll (vegan option, gluten-free option)

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.
Achari Aloo Kati Roll (vegan option, gluten-free option)

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!
Achari Aloo Kati Roll (vegan option, gluten-free option)

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.

How should I serve Achari Aloo Kati Roll?

  • You can enjoy achari aloo as a kati roll.
  • You can also enjoy it with plain paratha or ajwain paratha + yogurt.
  • Dal Chawal would be a lovely accompaniment with any aloo dish, especially achari aloo.

Achari Aloo Kati Roll (vegan option, gluten-free option)

Tips on making Achari Aloo Kati Roll:

  • Make the achari aloo.
  • Make roti/paratha – or you can use store-bought.
  • You’ll also need to make Cilantro Chutney.
  • Assemble by adding achari aloo to roti, followed by chutney, and cheese.

Ingredients for Achari Aloo Kati Roll:

Potatoes: I just use russet potatoes – peel them and slice them into wedges.

Red Onion: Chopped.

Spices: Ginger, Garlic, Green Chilies.

Dry Spices: You’ll need lots of spices to make Achari Aloo. Cumin Seeds, Fennel Seeds, Mustard Seeds, Nigella Seeds, Asafoetida, Turmeric Powder, Red Chili Powder, Kashmiri Red Chili Powder, Coriander Powder, Salt, Mango Powder

Avocado Oil: I like using clean high-heat oil.

Water

Vinegar: Just regular vinegar works.

Cilantro: Chopped fresh cilantro.

Cilantro Chutney: I like making my own Cilantro Chutney.

Roti/Paratha: I just use store-bought and I prefer roti as it’s healthier.

Pepper Jack Cheese: You’ll need cheese for this recipe, or you can make it vegan and skip the cheese.

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!

5 from 1 vote

Achari Aloo Kati Rolls

By: Nisha
Achari Aloo Kati Rolls - spicy and tangy potatoes added to Indian bread and topped with chutney, cheese, and masala!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 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
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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.

Nutrition

Calories: 230kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 329mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg

Additional Info

Course: Main Course
Cuisine: Indian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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5 from 1 vote

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Recipe Rating




1 Comment

  1. 5 stars
    I made this last night for dinner and it was such a fun, easy, and delicious fusion recipe! It did take a bit longer than 12 minutes for the potatoes to be fully cooked and tender to the bite (almost closer to 20), but that may have been due to having an electric stove top and the pan I was using. The chutney is soo flavorful and I loved the combination with the melted cheese. Such an easy and quick weeknight recipe, especially if you are able to make the potatoes in advance.