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.

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.

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.