Tandoori Aloo Gobi Kathi Roll Recipe – Spicy Aloo Gobi Frankie
A flavorful and tantalizing fusion of crispy veggies, marinated potatoes, and a freshly made paratha, the Tandoori Aloo Gobi Kathi Roll (also known as the Spicy Aloo Gobi Frankie) is a popular street food in India, particularly from the bustling streets of Kolkata. Packed with aromatic spices, roasted potatoes, and cauliflower, this roll makes for an indulgent snack or a satisfying lunch. Paired with a refreshing Dhaniya Pudina Chutney and a warm cup of Masala Chai, it’s an ideal way to celebrate the vibrant flavors of India.
Ingredients
For the Aloo Gobi Filling:
| Ingredients | Quantity |
|---|---|
| Cauliflower (gobi), cut into florets | 1 medium-sized cauliflower |
| Baby Potatoes | 12 |
| Curd (Dahi / Yogurt) | ½ cup |
| Kashmiri Red Chilli Powder | ½ teaspoon |
| Chaat Masala Powder | ½ teaspoon |
| Cumin Seeds (Jeera) | ¼ teaspoon |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Green Chillies, chopped | 2 (or adjust to your spice level) |
| Onion, thinly sliced | 1 medium-sized |
| Green Bell Pepper (Capsicum), thinly sliced | 1 medium-sized |
| Lemon, juice extracted | 1 |
| Salt | To taste |
| Oil | 2 teaspoons |
For the Paratha (Wrap):
| Ingredients | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Oil | 1 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4-6 rolls
Instructions
Step 1: Cook the Aloo (Potatoes) and Gobi (Cauliflower)
-
Pressure Cook the Potatoes:
In a pressure cooker, add the baby potatoes along with ½ cup of water. Pressure cook them for 3-4 whistles, then turn off the heat and allow the pressure to release naturally.
Once cooled, peel the skin off the potatoes and set them aside. -
-
Prepare the Cauliflower:
If you have a steamer, steam the cauliflower florets on high heat for 3-4 minutes until they’re just tender but still firm. If you don’t have a steamer, you can pan-roast the cauliflower in a little salt until lightly cooked and slightly golden.
Step 2: Marinate the Vegetables
- Marinate the Aloo and Gobi:
In a large mixing bowl, combine the curd (yogurt), Kashmiri red chilli powder, chaat masala, turmeric powder, and salt.
Add the peeled baby potatoes and steamed or roasted cauliflower florets into the bowl and toss them gently to coat the vegetables evenly with the marinade.
Let the mixture rest for about 15 minutes to allow the flavors to develop.
Step 3: Roast the Vegetables
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Skewer the Vegetables:
Once the potatoes and cauliflower have marinated, thread them onto skewers. -
Roast the Aloo Gobi:
Heat a skillet over medium heat and add 1 teaspoon of oil. When the oil is hot, add cumin seeds and allow them to crackle.
Place the skewers with the marinated vegetables onto the skillet. Roast the aloo-gobi skewers, turning occasionally, until the vegetables have golden-brown spots. This should take about 8-10 minutes.
Remove the skewers and set them aside.
Step 4: Prepare the Paratha
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Make the Paratha Dough:
In a mixing bowl, combine the whole wheat flour, salt, and 1 teaspoon of oil. Gradually add water, little by little, until the dough comes together into a smooth, soft ball.
Cover the dough with a damp cloth and let it rest for 10 minutes. -
Roll the Parathas:
After resting, divide the dough into equal-sized portions. Roll each portion into a ball and flatten it with your hands.
On a lightly floured surface, roll the dough ball into a thin circle, approximately 6 inches in diameter. -
Cook the Parathas:
Heat a tawa (griddle) or non-stick pan over medium heat. Place a paratha on the pan and cook for about 1-2 minutes, until bubbles form. Flip the paratha and cook the other side.
Optionally, apply a little ghee or oil on both sides to give it a golden crisp. Remove and keep the paratha warm. Repeat with the rest of the dough.
Step 5: Assemble the Tandoori Aloo Gobi Kathi Rolls
-
Prepare the Filling:
In a small bowl, combine the thinly sliced onions and green bell peppers with lemon juice, a pinch of salt, and chopped green chillies. Toss well to coat evenly. -
Assemble the Rolls:
Lay a paratha flat on a sheet of foil or parchment paper. Place a small portion of the onion-capsicum mixture on the center of the paratha.
Then, take the roasted aloo-gobi skewers and remove the vegetables from the skewer, placing them over the onion-capsicum mix.
Roll the paratha tightly around the filling, wrapping it in the foil or paper for easier handling. -
Serve:
Serve the Tandoori Aloo Gobi Kathi Rolls hot with a side of Dhaniya Pudina Chutney (coriander mint chutney) and a cup of Masala Chai. Alternatively, these rolls make an excellent lunch when paired with a small bowl of curd.
Tips for Perfect Tandoori Aloo Gobi Kathi Rolls:
- Make the Paratha Ahead: You can make the parathas ahead of time, store them in an airtight container, and reheat them on a tawa before assembling the rolls.
- Vegetable Variations: Feel free to add more vegetables like carrots, peas, or even paneer (Indian cottage cheese) to the filling for extra texture and flavor.
- Spicy Twist: Add extra green chillies or a dash of your favorite hot sauce to the filling if you like more heat.
Enjoy the bold flavors of India with this delicious, healthy, and fun-to-eat Tandoori Aloo Gobi Kathi Roll! Whether as a street-food snack or a lunchbox treat, it’s sure to impress everyone who gets a bite.
