Jan 302015
 
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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 !!  🙂

 

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Makes: 4 wraps

Cooking time: 15 mins

Preparation time: 20 mins

Ingredients:

For wrap

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

Other ingredients

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

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Prepare the aloo stuffing

  1. Heat oil in a pan and add the onions and ginger garlic paste. Fry till onions become soft.
  2. Then add turmeric powder, red chili powder, curry powder, amchur powder and ¼ cup water. Fry till the masala is cooked.
  3. 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.
  4. Remove from heat and set aside.

Prepare the capsicum

  1. Heat tsp oil in a pan on high heat.
  2. Fry the capsicum with a pinch of salt. The heat should be high. This will make them crunchy and get a grilled texture.
  3. Fry on high heat for 2-3 minutes, remove from heat and set aside.

Prepare the onions

  1. Add the chat masala to the onions, give a good mix and set aside.

Prepare the peanut sauce

  1. Blend/grind the ingredients under ‘for peanut or groundnut sauce’ into a smooth paste.
  2. The sauce should have a dropping consistency. Adjust water accordingly. Set aside.

Making the kathi roll

  1. Take a roti or chapati (already cooked or pan fried) and apply the peanut sauce on one side.
  2. 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.
  3. Top it with 1/4th of the cheese and fold into a roll so that all the sides are covered.
  4. 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.
  5. Cut it into two and serve hot with the peanut sauce on the side.

Note:

  1. The peanut sauce that I made was experimental and it turned out awesome, you may change or modify it accordingly.
  2. For the wraps, you may use any leftover roti as well.IMG_2169-3

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