Aloo Kathi Roll
Makes enough for 12 wraps
Adapted from Spice Up The Curry
For Chapati (Wraps):
2 cups all-purpose flour
½ teaspoon salt
4 teaspoons olive oil
⅔ - 1 cup water
Ghee, for frying (can also use vegetable oil or butter)
For Veggie Salad:
1 cup red onions (about 1 medium red onion), diced
1 cup green bell peppers (about 1 bell pepper), diced
1 cup carrots (about 2 medium carrots), grated
Juice from ½ lemon
1 teaspoon sugar
¼ teaspoon salt
For Potatoes:
3 cups diced boiled potatoes
¼ teaspoon turmeric
1 teaspoon chili powder
½ teaspoon cayenne
1 teaspoon coriander powder
1 teaspoon garam masala
4 tablespoons water
2 tablespoons olive oil
1½ teaspoon cumin seeds
2 tablespoons cilantro, coarsely chopped
2 tablespoons mint, coarsely chopped
For Toppings:
1 cup green coriander chutney
Pickled jalapenos, diced
Cilantro, coarsely chopped
Mint, coarsely chopped
Parsley, coarsely chopped
For Chapati (Wraps):
In a large mixing bowl, sieve the flour and add the salt. Mix them together. Add the oil and loosely mix everything together.
Slowly add the water while you continue mixing. You probably won’t need the full 1 cup, so watch the dough as you are adding the water. Stop adding water when the dough has come together and it’s becomes sticky to the touch.
Knead the dough until it becomes soft and smooth, about 5 minutes. Cover the bowl and let it rest for 15 minutes.
After the dough has finished resting, knead it once again briefly. Cut the dough into 12 equal portions. The best way to do this is to cut the dough in half. Cut each half into thirds, and cut those thirds in half. Roll each portion into a uniform ball.
Flatten out one ball to make a disc and continue rolling it into a 6 inch diameter circle. The chapati should be about 2 - 3 millimeters thick (so, not paper thin, but also not too thick)
To cook the chapati, heat a large flat-bottomed pan over medium heat. As the pan is getting hot, add a small spoonful of ghee. Once the ghee is hot, add the flattened dough to the pan and slowly let it fry (don’t press down on the chapati while it cooks). Fry both sides until golden-brown spots start to form. This isn’t as long as you think, around 3-5 minutes per side, so don’t let the sides get too dark.
Set the chapati on a plate and cover.
As one chapati is in the pan, repeat Step #5 again by flattening out another ball to use next. Repeat Steps #5-7 until all the chapati have been cooked. Making all the chapati takes time, so plan it out accordingly.
For Veggie Salad:
In a medium bowl, combine the red onions, bell peppers, and carrots. Sprinkle the lemon juice, sugar, and salt over top and thoroughly mix the salad together. Taste and adjust to preferences. Set aside.
For Potatoes:
In a small bowl, add the turmeric, chili powder, cayenne, coriander powder, and garam masala with 2 tablespoons of water and mix.
Heat a medium pan over medium heat. As the pan is heating up, add 1 tablespoon of olive oil. Once hot, add the cumin seeds and fry them for 1-2 minutes, until fragrant.
Pour in the prepared spice paste and cook for 15-30 seconds, stirring constantly.
Immediately add the diced boiled potatoes, season with salt, and mix everything until well combined. Cook for 2-3 minutes. If things are too dry, add an additional 1 tablespoon of water.
Add the cilantro and mint and mix them into the potatoes. Remove the pan from the heat and set aside.
When ready to eat, take a fresh chapati and add a layer of green coriander chutney. Add a line of potatoes done the center of the wrap. Garnish with pickled jalapenos, cilantro, mint, and parsley. Top with the veggie salad.
Enjoy!