Aloo Kathi Roll

Kathi Rolls have recently become very popular. The kathi roll concept is similar to a Mexican burrito. The Kathis roll is traditionally made using a paratha, an Indian flat bread that is pan-fried with butter or oil, but I am making it here with uncooked tortilla, which is also a good source of protein and fiber. The aloo kathi roll truly needs no introduction! This one is an authentic recipe that simply never fails you. With a balance of flavors ranging from tangy to spicy it will be enjoyed by young and old alike. 

Ingredients:

• 8 uncooked Tortillas
• Cilantro chutney
• Date & Tamarind Chutney
• Baby spinach
• Saute'd onions, peppers & carrots thinly sliced
• Radish & cucumber, thinly sliced

 

For the koftas: 

• 4 Big yukon gold boiled potatoes
• 1 cup of boiled garbanzo beans
• Oil - to shallow fry
• 4 green chillies, crushed
• 1 inch of ginger, crushed
• 2-3 cloves of garlic, crushed
• 1/2 cup of finley chopped, cilantro
• 1 tbsp lemon juice
• 1 tsp sugar (optional)
• pinch of cinnamon and clove powder
• Salt to taste

 

Method:

1. Mix the boiled potatoes and garbanzo beans together and with a potato masher, smash the mixture lightly.
2. Add the remainder of the ingredients listed above and mix well.
3. Make flat patties (koftas) out of the mixture.  The size of each should depend on the size of your tortilla or paratha. 
4. Heat up a few tablespoons of  oil in a frying pan and shallow fry the patties on medium heat till they turn golden brown on both sides. 
5. Place them on a paper towel to absorb excess oil. 

Assembling the Wrap:

1. Heat up the uncooked tortilla on low heat till it starts to form little bubbles and then spread cilantro and date chutney covering the tortilla. 
2. Layer it up with baby spinach, saute'd veggies, raddish, cucumber and the koftas in the middle of the tortilla.
3. Wrap it up like a burrito.
4. Let it cook on all sides on med heat for 1-2 minutes till the Tortilla has cook marks.