Kathi Rolls were originally served in layered parantha with beef, but now have many variations with chicken, mutton, paneer, and veggie option too. These are first marinated and cooked in skewers and then served over parantha with onions and some chutney. To make a healthier version, I have prepared them with Roti, but you can also make them with Parantha or Naan. While preparing Kathi Rolls, I prefer using less oil. So I don’t fry my Chapatti with Oil/Butter. Although, frying them definitely enhances the flavor of the rolls. Whenever I got some leftover sabzi (cooked veggies) from the previous meal, I usually put the leftover in a roll with some chutney & chopped onions. This makes the leftovers taste better. When I visited California, we went to some restaurant, and there they were serving Kathi Rolls. There were all kinds of varieties: Paneer, mixed veg, Chicken, and Mutton, etc. Being a vegetarian, we opted for Paneer and Mixed Veg ones. They were amazingly delicious and we ate at least 4-5 times, while we were there. When back at home, I tried to make them too. The result was not as close as what we had eaten, but my homemade Kathi rolls suit our taste buds better. Garlic Sauce: I use eggless Garlic Sauce from Trader Joe’s. They have the most amazing flavored sauce and its texture is way smoother. This is a white-colored sauce made with garlic, canola oil, and lemon juice. If you prefer you can make it at home. Many recipes for it are available online. I used to make it home too, but getting from Trader Joe’s is an easier option. Green Chutney: Green Chutney is made by grinding cilantro & mint leaves with green chilies and onion along with some spices. I just add sliced onions with green chutney in Aloo Kathi Roll, so its flavor spreads all over the roll. Sriracha Mayonnaise: Once I add everything in a roti, I top with some mayonnaise over potato rolls. This gives a juicy flavor. I always keep this Mayonnaise in stock as it gives a nice flavor to rolls & burgers.
Once made, serve it immediately. Otherwise, Aloo Kathi Rolls will turn soggy when added in the rolls. Or store the potato cylinders in a dry place and when serving, heat them in the oven or in an air-fryer. Make the roti, chutney, etc. ahead of time. That saves a lot of time while making the rolls. For potatoes, I use Air Fryer to heat them and warm the roti on any pan. Add sliced onion with green chutney. It gives a nice flavor. You can add carrots and lettuce to the roll too. Just try to add shredded veggies in the Aloo Kathi Rolls. Make the roti size bigger than usual. Otherwise, sometimes it gets messy to roll them with the filling. It is a great option for kids’ lunch. Just don’t add too many sauces as that will make it soggy.
POTATOES: This is the main ingredient for making the Aloo Kathi Roll. You can make the rolls using only potatoes or can also add some cheese or crumbled Paneer in it, to make the rolls soft & moist. SPICES: You need some Indian spices to add in the potatoes that will make the rolls extra flavorful. VEGGIES: I usually add some sliced onions, shredded carrots, beets, and lettuce to the rolls. Adding veggies gives the crunch and also makes Kathi Rolls super delicious. CHUTNEY/SAUCES: I have added Green Chutney along with Mayonnaise and Garlic Sauce INDIAN FLATBREAD: You can make the Aloo Kathi Rolls using whole-wheat Indian Roti or can also use Naan or Parantha in the rolls.
STEP 1 - MAKE POTATO CYLINDERS: Boil the potatoes and mash them. Add spices to them and roll them into cylinder shapes. Then shallow-fry them until all the sides are golden in color. Keep them aside or store them in an air-tight container once cooled. STEP 2 - CUT VEGGIES: Next, cut the veggies. Slice the onions finely and mix with some green chutney. Also shred carrots, beets, and some lettuce to add in the roll. STEP 3 - LAYER THE ROLLS: Layer the rolls by first adding garlic chutney on the Indian Flatbread. Add sliced onions first, then add the potato cylinder. Top with shredded veggies. And lastly spread some mayonnaise on the top and serve. STEP 4 - ADJUST & SERVE: Lastly, adjust the seasoning. If you want the Kathi Rolls a little tangy, then sprinkle some Chaat Masala or lemon juice on the rolls. I usually make a lot of potato cylinders and store them in the freezer. Once cooled, store the fried potato cylinders in an air-tight container or in a Ziploc in the freezer. You can store them in the freezer for 2-3 months. When re-using either air-fry for 5-10 minutes (as needed) or bake until crispy.
VEGAN SEEKH KABAB BUFFALO CAULIFLOWER TACOS STUFFED BREAD PAKODA STUFFED EGGPLANT AVOCADO TOAST SUMMER ROLLS GUACAMOLE
📖 RECIPE CARD
