Tandoori Aloo Gobi Kathi Roll Recipe – Spicy Aloo Gobi Frankie
Description:
The Aloo Gobi Kathi Roll, also known as the Spicy Aloo Gobi Frankie, is a beloved street food from Kolkata that brings the magic of roasted, spiced cauliflower (gobi) and baby potatoes wrapped in a soft, warm paratha. Packed with flavors from a blend of spices like Kashmiri red chili powder, cumin seeds, and chaat masala, this recipe is an irresistible vegetarian snack that’s perfect for any time of the day.
Cuisine:
Indian
Course:
Snack
Diet:
Vegetarian
Ingredients
For the Filling:
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi), cut into florets | 1 medium-sized head |
| Baby Potatoes | 12, peeled |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Green Chillies, chopped | 2 |
| Onion, thinly sliced | 1 medium |
| Green Bell Pepper (Capsicum), sliced | 1 medium |
| Lemon, juice extracted | 1 |
| Salt | To taste |
| Oil | 2 teaspoons |
For the Paratha:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Oil | 1 teaspoon (for the dough) |
| Salt | To taste |
Preparation Time:
- 20 minutes
Cooking Time:
- 40 minutes
Total Time:
- 1 hour
Servings:
- 4 servings (approximately 4 rolls)
Instructions
Step 1: Cooking the Aloo and Gobi
- Cook the Potatoes: Start by adding the baby potatoes to a pressure cooker along with 1/2 cup of water. Close the lid and cook for 3 to 4 whistles. Once done, allow the pressure to release naturally. Peel the potatoes and set them aside.
- Steam or Roast the Cauliflower: For the cauliflower, you can either steam the florets for 3 to 4 minutes in a steamer (until tender but firm) or lightly roast them in a pan with a pinch of salt. Both methods work well.
Step 2: Marinate the Aloo Gobi
- In a mixing bowl, add the curd, Kashmiri red chili powder, chaat masala, turmeric powder, and salt. Whisk until smooth.
- Add the boiled baby potatoes and cauliflower florets into the curd mixture. Gently coat the vegetables with the marinade, ensuring everything is evenly covered. Let the mixture marinate for 15 minutes to allow the flavors to infuse.
Step 3: Roasting the Aloo Gobi
- Preheat a skillet or griddle on medium heat and add 1 teaspoon of oil. Once the oil is hot, add cumin seeds and let them crackle.
- Insert the marinated baby potatoes and cauliflower onto skewers (if available), and place them on the skillet. Roast them until you see brown spots and the vegetables have a charred, crispy texture. Repeat with all the skewers and set them aside.
Step 4: Making the Paratha
- In a large mixing bowl, combine the whole wheat flour, salt, and 1 teaspoon of oil. Gradually add water, little by little, and knead to form a smooth dough. Cover with a damp muslin cloth and let it rest for 10 minutes.
- After resting, divide the dough into equal portions and roll them into smooth balls. On a clean surface, dust the dough with flour and roll each ball into a flat, round paratha.
- Heat a tawa or griddle on medium heat and cook each paratha with a little ghee or oil until golden brown on both sides. Set the cooked parathas aside.
Step 5: Preparing the Garnish
- In a bowl, mix the thinly sliced onion and green bell pepper with a pinch of salt, chopped green chilies, and lemon juice. This tangy mixture will serve as a crunchy and fresh topping for your rolls.
Step 6: Assembling the Kathi Rolls
- Lay a paratha on a piece of foil paper. Place a portion of the onion and capsicum mixture in the center.
- Carefully slide off the roasted aloo and gobi from the skewers and place them on top of the vegetable mixture. Gently roll the paratha into a wrap, ensuring the filling is secured inside.
- Repeat the process for the remaining rolls.
Step 7: Serving
- Serve the Tandoori Aloo Gobi Kathi Rolls hot with a side of Dhaniya Pudina Chutney and a steaming cup of Masala Chai for a delightful tea-time treat. Alternatively, pack them for a quick lunch, and enjoy with a refreshing cup of curd.
Tips:
- Make Ahead: You can prepare the filling and marinate the potatoes and cauliflower the night before. Just roast them fresh when you are ready to assemble the rolls.
- Adjust Spices: Feel free to adjust the level of spice by adding more or less green chilies or red chili powder according to your taste.
- Add Proteins: For a protein-packed version, consider adding some grilled paneer (Indian cottage cheese) or tofu to the filling.
Nutritional Information (Approximate):
| Nutrient | Per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugars | 4 g |
| Fat | 7 g |
| Sodium | 300 mg |
| Vitamin C | 25% DV |
| Iron | 10% DV |
Conclusion:
The Tandoori Aloo Gobi Kathi Roll offers a perfect balance of flavor and texture. The crispy paratha combined with the smoky roasted aloo and gobi filling makes for a tantalizing street food experience. Whether you’re craving a quick snack or planning a special meal, these rolls will definitely satisfy your taste buds. Enjoy them with a fresh chutney and a hot cup of chai for an authentic touch of Kolkata street food magic!
