This past weekend, we’ve all been a bit apprehensive about Hurricane Sandy hitting the Northeastern coastline of the United States.  In the event this hurricane turns out to be a lot worse than we all imagine, I prepared a bunch of dishes in advance so we would have enough food for the next few days. One dish I prepared was this Aloo Masala Kati Roll.  Kati Rolls have gained immense popularity in New York City and other major cities around the world. This brilliant concept is similar to that of a Mexican Burrito if you will.  Traditionally, the contents of a Kati Roll are made to be filled within a paratha, an Indian flatbread that is pan-fried with oil or butter.  However, since I am taking a healthier approach to this creative dish, I opted to use a roti, an Indian bread cooked on a hot pan, instead of a paratha. Additionally, since I’m not too keen on making homemade rotis, chapatis, or parathas, I picked up a packet of freshly made rotis from my local Indian grocery store.  If you don’t have one in your area, feel free to use a Whole Wheat Mexican Wrap or Indian Naan which can be found at most grocery stores, such as Whole Foods or Trader Joe’s. Lastly, I made a super quick Cilantro Chutney to drizzle over the potatoes; a Mint Chutney would work just as well.  This is a great meal to take on-the-go, and it’s incredibly easy to make. It works as a main dish, small meal, or guilt-free midnight snack (I won’t tell). Enjoy!

aloo masala kati roll is:

Delicious Vegan Indian-fusion Customizable (switch out the roti, add different veggies) Light Flavorful  Good for parties (add them to the dinner spread!)

how to make aloo masala kati roll step by step?

Prepare/Cook the Filling

Start by chopping the garlic, ginger, and onion. Heat a pan on medium heat.  Once hot, add oil, and add mustard seeds and asafoetida.  Once the mustard seeds splutter… Add the cumin seeds and turmeric powder. Stir. After about 10 seconds… Add the garlic, ginger, and onion. Season with salt. Stir and allow this to cook for 5 minutes on low-heat (dial #3), or until the onions are golden-brown – about 5 minutes. In the meantime, chop the tomatoes into small cubes Once the onions are golden brown…
Add the chopped tomato along with salt, red chili powder, and coriander powder. Stir.  Cover with a lid.  Allow this to cook for about 8 to 10 minutes on medium heat.  Stir once in between to prevent the tomatoes from sticking. In the meantime, peel 2 potatoes and slice into small cubes. This is what the onion-tomato mixture should look like.  Notice all the water is evaporated and you are left with a paste-like consistency. Add the cubed potatoes.  Season with salt. Stir to combine.  Cover with a lid and cook for 20 minutes on low heat (dial #3).  Stir every 4 minutes or so to prevent the potatoes from sticking to the bottom of the pan. In the meantime, make the Cilantro Chutney.  Set aside. Back to the potatoes… this is what you should have after 20 minutes. Add about a 1/4 cup of water to scrape all the goodness at the bottom of the pan.  Stir.  Cover with a lid and cook another 5 minutes.  Turn off the stove.

Assemble

At this time toast (yes, toast) 2 rotis for about 5 minutes. Top the roti with potatoes and drizzle a little cilantro chutney. Optional – garnish with cilantro. Roll into wraps and enjoy.  Pretty Uh-mazing, huh?  

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