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Aloo Masala Kati Roll with Cilantro Chutney

Aloo Masala Kati Roll: A healthy, versatile Indian wrap with perfect for a snack or quick meal. 
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Prep Time5 mins
Cook Time30 mins
Course Main Course
Cuisine Indian
Author: Nisha @ honeywhatscooking


  • 2 tablespoon sunflower oil
  • ½ teaspoon mustard seeds
  • pinch asafoetida/hing
  • ½ teaspoon cumin seeds
  • ½ teaspoon tumeric powder
  • 4 cloves garlic chopped
  • 1 inch piece ginger chopped
  • 1 medium red onion finely chopped
  • 1 large tomato chopped
  • 1 teaspoon red chili powder (use ½ teaspoon for a more mild result)
  • 2 teaspoon coriander powder
  • 2 potatoes peeled and cubed
  • salt to taste
  • ¼ cups water
  • fresh cilantro for garnish, finely chopped
  • rotis/chapatis store-bought or homemade
  • cilantro chutney homemade


Prepare/Cook the Filling

  • Start by chopping the garlic, ginger, and onion.
  • Heat a pan on medium heat. Once hot, add oil, and add mustard seeds and asafoetida. Once the mustard seeds splutter...
  • Add the cumin seeds and turmeric powder. Stir. After about 10 seconds…
  • 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.
  • In the meantime, chop the tomatoes into small cubes
  • Once the onions are golden brown…
  • Add the chopped tomato along with salt, red chili powder, and coriander powder.
  • 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.
  • In the meantime, peel 2 potatoes and slice into small cubes.
  • Check on the onion-tomato mixture . You should notice that all the water is evaporated and you are left with a paste-like consistency.
  • Add the cubed potatoes. Season with salt.
  • 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.
  • In the meantime, make the Cilantro Chutney – I omitted the coconut. Set aside.
  • After 20 minutes, add about a ¼ 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.


  • At this time toast (yes, toast) 2 rotis for about 5 minutes.
  • Top the roti with potatoes and drizzle a little cilantro chutney. Optional - garnish with cilantro.
  • Roll into wraps and enjoy. Pretty Uh-mazing, huh?


  • customize the dish to your taste using different veggies
  • sub out the roti for a wrap or naan for some variety


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