Potato Kathi Roll
by Tarla Dalal
Kathi rolls as they are known in northern india are hot crispy rotis served with a choice of fillings. This mouth-watering recipe originated as a good way to use up left-over chapatis which were warmed in ghee or butter and rolled up with a spicy vegetable mixture with a sprinkling of chaat masala. Kathi rolls are versatile enough to be served at any time of the day and can even land up at a party as a cocktail snack! use any combination of vegetables you like e. g. paneer, corn or green peas to make these vegetarian Indian "frankies". .
Potato Kathi Roll recipe - How to make Potato Kathi Roll
Preparation Time: Cooking Time: Total Time:
Makes 6 rolls
For The Rotis
1 1/2 cups plain flour (maida)
1 tbsp cornflour
1/2 tsp soda bi-carb
salt to taste
1 tbsp melted butter
plain flour (maida) for rolling
ghee for cooking
To Be Mixed Into A Filling
2 cups boiled , peeled and mashed potatoes
2 tbsp chopped coriander (dhania)
1/2 cup finely chopped onions
2 tsp finely chopped green chillies
1 tsp chaat masala
1 tbsp lemon juice
salt to taste
For the rotis
- For the rotis
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Cover with wet muslin cloth and keep aside for 15 minutes.
How to proceed
- How to proceed
- Divide the filling into 6 equal portions and keep aside.
- Divide the dough into 6 equal portions.
- Roll a portion of the dough into a 250 mm. (7”) diameter thin circle using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till brown spots appear on both the sides.
- Spread one portion of the filling on one end of the roti and roll it up tightly.
- Repeat steps 3 to 5 to make more 5 more rolls.
- Serve immediately.
Rolls are something which everyone likes..And ofcourse potato added to it is just prefect..I had them for dinner last week and just relished it..