Vegetarian Aloo Gobi Kati Roll Recipe

A popular street food from Kolkata otherwise known as Frankie Rolls - this recipe is a classic Indian Snack that can also be served as a quick lunch.

The potatoes and cauliflowers are marinated in a spicy curd mixture and pan roasted on skewers to give it a tandoori taste. These roasted vegetables are then added to a paratha along with a few marinated vegetables and rolled to prepare this delicious Aloo Gobi Kathi Roll. 

Serve Aloo Gobi Kathi Roll along with a cup of Masala Chai for a tea time meal or pack these Aloo Gobi Kathi Rolls for lunch along with a cup of curd.

How to make Aloo Gobi Kati Roll Recipe

1.     To start making the Aloo Gobi Kathi Roll, we need to first cook the vegetables.

2.     To set up the Aloo Gobi stuffing for the Kathi Roll

3.     In a weight cooker, include 1/2 container water and include the child potatoes and cauliflower florets in it alongside salt and 1/2 teaspoon turmeric powder.

4.     Weight cooks the vegetables for 2 shrieks and kills the warmth. Run the cooker under running water to discharge weight promptly. Peel the skin of the child potatoes and keep aside.

5.     In a bowl include curd 1/2 container curd alongside chaat masala and salt.

6.     Include the child potatoes and cauliflower florets into the curd blend and coat the vegetables equally utilizing a spoon. Check for flavoring and leave aside for 5 minutes to marinate.

7.     Presently embed the infant potatoes and cauliflowers into a sticks or sticks for broiling on a skillet.

8.     Place a skillet on medium warmth and include a teaspoon of oil. Include cumin seeds and let them crackle.

9.     Place the speared potatoes and cauliflower florets on the skillet and dish it until the point that you see a couple of darker spots on the vegetables.

10.   Cook every one of the sticks on a low to medium warmth and keep aside.

11.   Making the paratha for the Kati Rolls

12.   In a bowl blend entire wheat flour, salt and one teaspoon of oil and blend well. Include little water at once and unite the flour to frame smooth mixture. Cover with a muslin fabric and keep aside for 10 minutes.

13.   Make level with segments of the batter and move it into balls.

14.   On a spotless surface clean some flour and smooth the wad of batter on it. Reveal the batter into a paratha.

15.   Place a roti tawa on medium warmth and cook all the parathas with oil. Keep the cooked parathas aside.

16.   In a medium bowl, combine cut onions and capsicum cuts alongside lemon squeeze, salt and green chillies.

17.   Assembling the Kathi Rolls

18.   Place a paratha on thwart paper. Place a little part of the onion and capsicum cuts.

19.   Next place a stick of broiled aloo and gobi in the middle. Haul the stick out and dispose of.

20.   Roll the parathas alongside the thwart and set up whatever is left of the rolls the comparable way. Serve Aloo Gobi Kathi Roll alongside a Dhaniya Pudina Chutneyand some Masala Chai for a break time supper or pack these Aloo Gobi Kathi Rolls for lunch alongside a measure of curd.

Ingredients

·         20 Cauliflower (gobi) , florets

·         12 Baby Potatoes

·         1/2 cup Yogurt (Curd)

·         1/2 teaspoon Kashmiri red chilli powder

·         1/4 teaspoon Chaat Masala Powder

·         2 teaspoons Lemon juice

·         1/4 teaspoon Cumin (Jeera) seeds

·         1/4 teaspoon Turmeric powder (Haldi)

·         2 Green Chillies , chopped

·         1 Onion , slices, for the wrap

·         1 Green Bell Pepper (Capsicum), sliced, for the wrap

·         Salt , to taste

·         2 teaspoons Cooking oil

For the paratha

• 2 cup Whole Wheat Flour
• 1 cup Water
• 1 teaspoon Cooking oil
• Salt
• Cooking oil , for cooking the paratha