Achari Aloo and Tandoori Paneer Kati Roll

Achari Potato Kathi Roll

Achari Aloo Kati Roll is pickled, spicy, and tangy potatoes added to Indian bread and topped with chutney, cheese, and sriracha aioli!.

Achari Potato & Tandoori Paneer Kathi Roll
Tandoori Paneer Kathi Roll

Kati Roll

Course: MainCuisine: Indian
Servings

4

servings
Prep time

30

minutes
Cooking time

25

minutes

INGREDIENTS

  • Achari Potato filling
  • 3 boiled potato diced

  • 2 tbsp – @shanfoods 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

  • 1/4 cup cilantro, chopped

  • salt per taste

  • Tandoori Paneer Filling
  • 2 cups Paneer. shredded

  • 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

  • 2 Tbsp cream

  • 1/4 cup cilantro, chopped (save some for garnish)

  • Serve
  • @kawanusa Parathas or Roti

  • Cilantro/Mint Aioli

  • Sriracha aioli (Mix 2 tbsp Mayo, 1 tbsp spicy mustard and 2 tsp sriracha)

  • Mix 1 small thinly sliced red onion, green bell pepper, chaat masala, chopped cilantro and lemon juice and keep it side

  • 1/2 cup shredded cheese (mexican blend or pepper jack )

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.

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