1

To begin making the Aloo Gobi Kathi Roll, we have to first cook the aloo and gobi. 

2

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.

3

Peel the skin of the potatoes and keep aside.

4

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.

5

In a bowl add curd 1/2 cup yogurt along with chaat masala, red chilli powder, turmeric powder and salt. 

6

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.  

7

Now insert the baby potatoes and cauliflowers into a sticks or skewers for roasting on a skillet. 

8

Place a skillet on medium heat and add a teaspoon of oil. Add cumin seeds and let them crackle. 

9

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.

10

Roast all the skewers on a low to medium heat and keep aside. 

*Making the paratha for the Kati Rolls

1

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. 

2

Make equal portions of the dough and roll it into balls. 

3

On a clean surface dust some flour and flatten the ball of dough on it. Roll out the dough into a paratha. 

4

Place a roti tawa on medium heat and cook all the parathas with ghee or oil. Keep the cooked parathas aside. 

5

In a medium bowl, mix together sliced onions and capsicum slices along with lemon juice, salt and green chillies.

*Assembling the Kathi Rolls

1

Place a paratha on foil paper. Place a small portion of the onion and capsicum slices. 

2

Next place a skewer of roasted tandoori aloo gobi in the centre. Pull the skewer out and discard. 

3

Roll the parathas along with the foil and prepare the rest of the Tandoori Aloo Gobi Kathi rolls the similar way. 

4

Serve Tandoori Aloo Gobi Kathi Rolls 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 lunch along with a cup of curd.