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Potato Kathi Roll

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Tarla Dalal • 05 May, 2015

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Potato Kathi Roll recipe, Indian Chaat Recipes

Table of Content

About Potato Kathi Roll

Ingredients

Methods

Nutrient values

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". .

Ingredients

For The Rotis

1 1/2 cups plain flour (maida)
1 tbsp cornflour
1/2 tsp baking soda
salt to taste
1 tbsp melted butter
plain flour (maida) for rolling
ghee for cooking

To Be Mixed Into A Filling

2 cups boiled and mashed potatoes
2 tbsp chopped coriander (dhania)
1/2 cup finely chopped onion
2 tsp finely chopped green chillies
1 tsp chaat masala
1 tbsp lemon juice
salt to taste

Method

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

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.