Kati Roll Recipe

Kati Roll Recipe

Ingredients

Makes 4

ALOO GOBI:

• 2 tbsp vegetable oil
• 1 heaped tsp mustard seeds
• 10 (fresh or dried) curry leaves
• 1 tsp cumin seeds
• ½ tsp ground turmeric
• ½ cauliflower, broken into small florets
• 3 large potatoes, cut into smallish cubes
• pinch of asafoetida (optional)
• sea salt and black pepper, to taste
• fresh cilantro (coriander) leaves
• 1 fresh red chili, thinly sliced (seeded or not is up to you) 4 parathas or other Indian flatbreads
• ¼ red onion, sliced
• 1 quantity Green Chutney (see page 22), mixed with 2 tbsp plain yogurt To make the aloo gobi, heat the vegetable oil in a frying pan or skil et and add the mustard seeds, curry leaves, and cumin seeds. When the mustard seeds start to pop, add the turmeric, cauliflower, potatoes, and asafoetida, if using, and stir briefly.

Method

1. Add enough water to just cover the vegetables and bring to a boil
2. Simmer, uncovered, for about 20 minutes, until the vegetables are cooked and the sauce is thickened
3. Season with salt and pepper, then add cilantro (coriander) leaves and chili slices, to taste
4. To assemble each rol , heat a paratha in a dry frying pan or skil et for about 30 seconds on each side
5. Remove from the pan, add a line of aloo gobi, fol owed by some red onion slices and the yogurty green chutney
6. Rol up and serve

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