• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Honey, Whats Cooking

menu icon
go to homepage
  • Recipes
  • Travel
  • Lifestyle
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Travel
    • Lifestyle
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Recipe » Cooking Style » Easy Recipes » Achari Aloo Kati Roll (vegan option, gf option)

    Posted on: Nov 2, 2020 · Modified: May 31, 2022 by honeywhatscooking · 1 Comment

    Achari Aloo Kati Roll (vegan option, gf option)

    82 shares
    Jump to Recipe

    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 - recipe is here.

    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!

    • Vegetarian Indian Nachos
    • Masala Mac and Cheese
    • Shredded Tandoori Chicken Tacos
    • Mexican Pani Puri
    • Tikka Masala Pasta

    Achari Aloo Kati Rolls

    Vegetarian, Gluten-Free option
    Achari Aloo Kati Rolls - spicy and tangy potatoes added to Indian bread and topped with chutney, cheese, and masala!
    5 from 1 vote
    Pin Recipe Print Recipe
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 8 achari aloo kati rolls

    Equipment

    Lodge 10.25"
    NutriBullet
    Nonstick Wok

    Ingredients
      

    for achari aloo

    • 1 ½ tablespoon avocado oil
    • 1 teaspoon cumin seeds
    • ½ teaspoon fennel seeds, saunf
    • ¼ teaspoon fenugreek seeds, methi
    • ½ teaspoon mustard seeds, rye
    • ½ teaspoon nigella seeds, kalongi
    • ⅛ teaspoon asafoetida, hing
    • ¼ teaspoon 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
    • ¼ teaspoon red chili powder
    • ½ teaspoon Kashmiri chili powder
    • 2 teaspoon coriander powder
    • salt to taste
    • ½ cup water
    • 1 tablespoon vinegar
    • ½ teaspoon mango powder, amchur
    • fresh cilantro as garnish

    for cilantro chutney

    • 1 clove garlic
    • ½ inch piece ginger
    • ¼ teaspoon salt
    • ½ teaspoon cumin seeds
    • 2 tablespoon water, more if needed
    • 1 tablespoon lemon juice
    • 2 tablespoon red onion chopped
    • ½ teaspoon 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
    • ¼ 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.

    Nutrition

    Calories: 230kcalCarbohydrates: 35gProtein: 6gFat: 8gSaturated Fat: 1gCholesterol: 3mgSodium: 329mgPotassium: 378mgFiber: 3gSugar: 2gVitamin A: 119IUVitamin C: 9mgCalcium: 49mgIron: 1mg
    Keyword Cilantro Chutney, Kati Roll, Potatoes
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
    « Baked Gobi Manchurian (vegan, gluten-free option)
    Ras Malai Mousse (eggless, 7 ingredients, gluten-free) »

    Reader Interactions

    Comments

    1. Sucheta says

      January 21, 2021 at 4:10 pm

      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

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

    Learn more about me →


    Trending Posts

    • World's BEST Spaghetti RAO’s Homemade Marinara
    • Baked Falafel (healthy, dairy free)
    • Chicken Seekh Kebab (dairy-free, gluten-free)
    • Mexican Pizza Taco Bell (vegetarian)
    • Bombay Grilled Sandwich (vegetarian)
    • Green Moong Dal Khichdi (healthy)
    • Gajar Ka Halwa | Indian Carrot Pudding (gf)
    • Almond Cardamom Tea Almond Cardamom Cake

    Subscribe

    * indicates required

    Footer

    As Seen On

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    Menu

    • Home
    • Recipes
    • Travel
    • Lifestyle
    • Shop

    About

    • About
    • Contact
    • Press
    • Privacy Policy

    Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Honey, What's Cooking

    82 shares
    • Facebook
    • Twitter
    • Reddit
    • Yummly