Potato Kathi Roll

Potato Kathi Roll, rotis stuffed with a potato filling rolled and cooked on a tava with ghee till a little crisp.

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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". .

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Preparation Time: 
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Makes 6 servings
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For The Rotis
1 1/2 cups plain flour (maida)
1 tbsp cornflour
1/2 tsp soda bi-carb
1 tbsp butter

To Be Mixed Into A Filling
4 potatoes , boiled and mashed
2 tbsp chopped coriander (dhania)
1 onion , chopped
1 green chilli , chopped
1 tsp chaat masala
1 tbsp lemon juice
salt to taste

Other Ingredients
ghee for cooking

For the rotis

  1. Sieve the flour, cornflour, soda bi-carb and salt.
  2. Rub in the butter and make a dough by adding enough water.
  3. Knead very well, cover with wet muslin cloth and keep aside for ½ hour.
  4. Knead once again and divide into 8 portions.
  5. Roll each portion as thinly as possible. Cook lightly on a tava (griddle) on both sides using a little ghee and keep aside.

How to proceed

  1. Divide the filling into 8 portions.
  2. Spread one portion of the filling evenly on each roti and roll it up tightly.
  3. When you want to serve, cook the rolls on a tava with ghee until crisp.
  4. Cut into 50 mm. (2") pieces and serve hot.
RECIPE SOURCE : ChaatBuy this cookbook
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Foodie #569301June 16, 2014

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Reviewed June 16, 2014by Foodie #569301


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Reviewed June 16, 2014by Foodie #569301


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