Tandoori Aloo Gobi Kathi Roll Recipe - Spicy Aloo Gobi Frankie

Total Time: 60 minutes

Cuisine: Indian

Ingredients:

  • salt
  • wheat flour
  • kashmiri red chilli powder
  • cauliflower (gobi)
  • chaat masala powder
  • curd
  • onion
  • cumin seeds (jeera)
  • lemon
  • baby potatoes
  • green bell pepper (capsicum)
  • turmeric powder
  • green chillies
  • sunflower oil

Instructions:

  • 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 RollsIn 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 RollsPlace 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
  • 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