Aloo Gobi Kati Roll Recipe

Updated August 30, 2018

Kati rolls are one of my favorite forms of street food. They're like burritos, but are often much better. For starters, wan flour tortillas are replaced by thick, buttery parathas, a superb South Asian flatbread. The meaty stuffings are comparable to well-made burrito fodder, but if you're looking for a meat-free wrap, parathas win hands-down. Rice and beans don't hold a candle to potatoes and other common Indian vegetables, which come well-spiced and cradled in thick sauces.

While the code of street food can be a difficult one to crack, there's no reason not to try making some in the comfort of your own home. Anardana gives the soft potato and cauliflower filling some crunch as well as a sweet-tart tang that really rounds out this spice blend.

Note: Asafoetida and anardana can be found in Indian specialty grocers, or in the spice section of a well-stocked supermarket. The dish can still be made without them.

Spice Hunting: Anardana, Dried Pomegranate Seeds

Recipe Details

Aloo Gobi Kati Roll Recipe

Total 60 mins

Serves 6 servings

Makes 12 kati

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Ingredients

4 tablespoons clarified butter or canola oil
2 teaspoons whole black mustard seed
Large pinch asafoetida (see note)
1 1/2 tablespoons anardana seeds, ground (as well as you can—expect some chunks, see note)
1 teaspoon cumin seed, toasted and ground
2 teaspoons coriander seed, toasted and ground
1/2 teaspoon black pepper, toasted and ground
1 to 2 teaspoons of your favorite ground chile, to taste
2 teaspoons ground turmeric
1 1/2 pounds Yukon Gold potatoes (about 2 large), scrubbed and cut into 1/2-inch dice
1 large head cauliflower, broken into small florets (about 3 cups)
Kosher salt
12 parathas
Whole milk yogurt to serve
Mint chutney (or chopped cilantro) to serve

Directions

Heat butter or oil on medium heat in a 12-inch heavy-bottomed straight-sided stainless steel sauté until shimmering. Add mustard seed and cook until they begin to pop, about 2 minutes. Add asafoetida, anardana, cumin, coriander, black pepper, chile, and turmeric. Cook, stirring constantly, until fragrant, about 30 seconds.
Add the potatoes and cauliflower and season generously with salt. Add water to come 1/3 up the sides of the vegetables. Increase heat to high and bring to a boil. Reduce heat to maintain simmer, cover, and cook until potatoes are mostly tender, replenishing water as necessary. Potatoes should still be too tough to eat at this stage.
Remove lid, and increase heat to bring liquid to a rapid simmer and liquid begins to reduce. Scrape bottom of pan with spatula as the potatoes begin to stick, and mash them up against the sides of the pan. Meanwhile, warm the parathas in a dry skillet on medium-low heat, 1-2 minutes per side.
When the potatoes are fully tender, add salt to taste, then set aside to cool slightly. Place 2 to 3 heaping tablespoons in center of warmed paratha, top with yogurt and mint chutney. Wrap in foil and serve, two kati per diner.

This Recipe Appears In

Spice Hunting: Anardana, Dried Pomegranate Seeds

Nutrition Facts (per serving)
772	Calories
33g	Fat
106g	Carbs
17g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	772
% Daily Value*
Total Fat 33g	42%
Saturated Fat 11g	55%
Cholesterol 7mg	2%
Sodium 937mg	41%
Total Carbohydrate 106g	38%
Dietary Fiber 22g	78%
Total Sugars 13g
Protein 17g
Vitamin C 74mg	368%
Calcium 142mg	11%
Iron 5mg	30%
Potassium 1147mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.