Potato Kathi Roll

by Tarla Dalal

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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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Potato Kathi Roll recipe - How to make Potato Kathi Roll

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 6Makes 6 rolls
Show me for rolls

Ingredients

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

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.