Kathi roll or Frankie is a very popular street-food in India. It is very yummy and usually made with a stuffing of either aloo/potato , paneer/cottage cheese or mixed vegetables. Kathi rolls are also a very good dinner and lunch-box options, easy to make, comfortable to pack and have it while travelling too.
My previous versions of rolls were not with cheese – mexican-filling rolls and subway-inspired rolls. So, today I share one with cheese and very tasty aloo filling. You can modify the filling as per your liking. I made a quick peanut sauce to go with this recipe and I was myself surprised at the outcome. I kind of experimented with the peanuts and sauces and it was truely awesome, as they say experiments lead to inventions !! 🙂
Makes: 4 wraps
Cooking time: 15 mins
Preparation time: 20 mins
Indian roti/chapati – 4
For aloo stuffing
Aloo/potato – 1 big (boiled, peeled and diced)
Onion – 1 small (very finely chopped)
Curry powder – ½ tsp
Amchur/dry mango powder – ¼ tsp
Turmeric powder – ½ tsp
Red chili powder – ½ tsp
Ginger garlic paste – 1 tsp
Salt – to taste
Oil – 1 tsp
For peanut or groundnut sauce
Peanuts or groundnuts – ¼ cup
Mango/amchur powder – 1 tsp
Red chili sauce – 1tsp
Green chili sauce – 1 tsp
Water – ¼ cup
Salt – ¼ tsp
Green pepper/capsicum – 1 cup (cut into long thin strips)
Onion – 1 big (very thinly sliced)
Chat masala – ½ tsp
Lettuce leaves – ½ cup, optional
Cheese, mozzarella – ½ cup, grated
Prepare the aloo stuffing
- Heat oil in a pan and add the onions and ginger garlic paste. Fry till onions become soft.
- Then add turmeric powder, red chili powder, curry powder, amchur powder and ¼ cup water. Fry till the masala is cooked.
- Then add the aloo and enough salt. Cover and cook till the aloo is well coated with the masala. Mash the potato slightly, if desired.
- Remove from heat and set aside.
Prepare the capsicum
- Heat tsp oil in a pan on high heat.
- Fry the capsicum with a pinch of salt. The heat should be high. This will make them crunchy and get a grilled texture.
- Fry on high heat for 2-3 minutes, remove from heat and set aside.
Prepare the onions
- Add the chat masala to the onions, give a good mix and set aside.
Prepare the peanut sauce
- Blend/grind the ingredients under ‘for peanut or groundnut sauce’ into a smooth paste.
- The sauce should have a dropping consistency. Adjust water accordingly. Set aside.
Making the kathi roll
- Take a roti or chapati (already cooked or pan fried) and apply the peanut sauce on one side.
- Place the lettuce in the middle, add 1/4th of prepared aloo stuffing, 1/4th of prepared grilled capsicum, sprinkle some onions (mixed in chat masala) and add some peanut sauce over it.
- Top it with 1/4th of the cheese and fold into a roll so that all the sides are covered.
- Place it on a tawa/flat-pan open-end down and fry till it turn golden brown on both sides. The cheese will automatically seal the edges.
- Cut it into two and serve hot with the peanut sauce on the side.
- The peanut sauce that I made was experimental and it turned out awesome, you may change or modify it accordingly.
- For the wraps, you may use any leftover roti as well.