Tandoori Aloo Gobi Kathi Roll Recipe - Spicy Aloo Gobi Frankie
You must try this delicious Tandoori Aloo Gobi Kathi Roll Recipe which is pan roasted to give it a tandoori feel and wrapped in a paratha. Serve the Kathi roll as a snack along with a dhaniya pudina chutney or even pack into a lunch box.
The Aloo Gobi Kathi Roll Recipe is a popular street food from Kolkata otherwise known as Frankie Rolls.
In this recipe of the Kathi roll, the potato and cauliflower are marinated in a spicy tandoori mixture and pan roasted on skewers to give it a tandoori taste. These roasted vegetables are then added to a paratha along with a few marinated vegetables and rolled to prepare this delicious Tandoori Aloo Gobi Kathi Roll.
Serve Tandoori Aloo Gobi Kathi Roll along with a Dhaniya Pudina Chutney and a cup of Masala Chai for a tea time meal or pack these Aloo Gobi Kathi Rolls for office lunch or kids lunch box along with a cup of curd.
If you like this recipe of Aloo Gobi Kathi Rolls, here are a few more Kathi Roll Recipes you can try.
- 1 Cauliflower (gobi) , cut into florets
- 12 Baby Potatoes
- 1/2 cup Curd (Dahi / Yogurt)
- 1/2 teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Chaat Masala Powder
- 1/4 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 Green Chillies , chopped
- 1 Onion , thinly sliced, for the wrap
- 1 Green Bell Pepper (Capsicum) , thinly sliced, for the wrap
- 1 Lemon , juice extracted
- Salt , to taste
- 2 teaspoons Oil For the paratha
- 2 cups Whole Wheat Flour
How to make Tandoori Aloo Gobi Kathi Roll Recipe - Spicy Aloo Gobi Frankie
To begin making the Aloo Gobi Kathi Roll, we have to first cook the aloo and gobi.
Into a pressure cooker, add the potatoes along with 1/2 cup of water and pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Peel the skin of the potatoes and keep aside.
If you have a steamer, steam the cauliflower florets on high heat for 3 to 4 minutes until just about cooked, but its still firm. You can also pan roast the cauliflower with a little salt until it has lightly cooked.
In a bowl add curd 1/2 cup yogurt along with chaat masala, red chilli powder, turmeric powder and salt.
Add the baby potatoes and cauliflower florets into the curd mixture and coat the aloo gobi evenly using a spoon. Check for seasoning and leave aside for 15 minutes to marinate.
Now insert the baby potatoes and cauliflowers into a sticks or skewers for roasting on a skillet.
Place a skillet on medium heat and add a teaspoon of oil. Add cumin seeds and let them crackle.
Place the skewered aloo gobi on the skillet and roast it until you see a few brown spots on the vegetables and see it getting roasted.
Roast all the skewers on a low to medium heat and keep aside.
*Making the paratha for the Kati Rolls
In a bowl mix whole wheat flour, salt and one teaspoon of oil and mix well. Add little water at a time and bring the flour together to form a smooth dough. Cover with a muslin cloth and keep aside for 10 minutes.
Make equal portions of the dough and roll it into balls.
On a clean surface dust some flour and flatten the ball of dough on it. Roll out the dough into a paratha.
Place a roti tawa on medium heat and cook all the parathas with ghee or oil. Keep the cooked parathas aside.
In a medium bowl, mix together sliced onions and capsicum slices along with lemon juice, salt and green chillies.
*Assembling the Kathi Rolls
Place a paratha on foil paper. Place a small portion of the onion and capsicum slices.
Next place a skewer of roasted tandoori aloo gobi in the centre. Pull the skewer out and discard.
Roll the parathas along with the foil and prepare the rest of the Tandoori Aloo Gobi Kathi rolls the similar way.