Achari Aloo and Tandoori Paneer Kati Roll

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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
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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 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.

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