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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
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 8 achari aloo kati rolls
Calories 230 kcal

Ingredients
  

for achari aloo

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.

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
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