Achari Aloo Kati Roll is pickled, spicy, and tangy potatoes added to Indian bread and topped with chutney, cheese, and sriracha aioli!.
Kati Roll
Course: MainCuisine: Indian4
servings30
minutes25
minutesINGREDIENTS
- Achari Potato filling
3 boiled potato diced
2 tbsp Achari Gosht masala
1 Tbsp ginger chili paste
1 Tbsp garlic paste
1 small onion
1 tsp turmeric
1 tsp red chili powder
2 tsp lemon juice
¼ cup cilantro, chopped
salt per taste
- Tandoori Paneer Filling
2 cups shredded Paneer
2 tbsp Tandoori masala
1 small onion, diced
1 Tbsp. ginger chili paste
1 Tbsp. garlic paste
1 Tbsp. tomato paste
1 tsp turmeric
1 tsp red chili powder
1 tsp garam masala
1 tsp kasoori methi, crushed
2 Tbsp cream
¼ cup cilantro, chopped
- Cilantro-Mint Aioli
- In a food processor or a blender blend everything until it is a creamy consistency.
1 cup cilantro leaves chopped
½ cup fresh mint sprigs
½ cup mayonnaise or greek yogurt
2 green chilies or Serrano pepper
2 garlic cloves
salt & pepper to taste
1 tbsp lime juice
- Remaining Ingredients for Kathi Rolls
Sriracha Aioli (Mix 2 tbsp Mayo, 1 tbsp spicy mustard and 2 tsp sriracha)
Mix thinly sliced 1 red onion and 1 green bell pepper with some chaat masala
½ cup shredded cheese (mexican blend or pepper jack )
Parathas or Roti
INSTRUCTIONS
- Prepare Achari Aloo
- In a pan heat oil on medium heat and add onions, ginger-chili and garlic paste and cook about 3-5 minutes.
- Add Achari masala and other spices and let the spice cook for 30 seconds. Add diced potato, cilantro, lemon juice and salt. (While adding salt be mindful -Achari masala already has some salt in it). Mix well and cook for 2-3 minute. Remove from the heat.
- Prepare Tandoori Paneer
- In a pan heat ghee on medium heat and add onions, chili-ginger and garlic paste and cook for about 3-5 minutes.
- Add tomato paste, cilantro and salt and cook for another 2-3 minutes. Add tandoori powder, turmeric, red chili powder and let it cook for 1-2 minute.
- Add cream, kasoori methi, garam masala and salt and mix well and turn off the stove. Now gently fold the paneer and cilantro into cooked mixture.
- Assemble Kathi Roll
- Heat up your choice of (roti, frozen paratha), spread siracha aioli, top with the potato or paneer mixture, onion/pepper mix, cilantro/mint aioli & some shredded cheese and tightly wrap the Kati roll.
- Foil up the Kati rolls and place them on a castiron skillet on low heat. Let it cook for 3-4 minutes while flipping them until cheese is melted and serve it hot with more of cilantro/mint aioli on the side.
