Aloo Gobhi Kati Roll

  • Time
    30 mins
  • Servings
  • Nutrition
    225 Per Serving

Aloo gobhi translates to potato and cauliflower, a combination of vegetables that is extremely popular all over India. Every household has an aloo gobhi recipe and since it is so easy and fast to make, it is a family dinner staple, usually served with rice or homemade rotis (flatbread).


In our version of Aloo Gobhi, the spicy vegetable curry is transformed into a meal on the go, aka kati rolls. These burrito-esque wraps hail from Calcutta but street vendors all over India serve them. Tangy, spicy and filling, these rolls are sure to be an instant hit.



Kitchen Tools

  • Large Saute Pan
  • Pan or Toaster Oven
  • Butter/Oil
  • Salt



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Peel and cut the potatoes in 1-inch cubes and set aside. Break up the cauliflower into large florets by hand. In a large pan over medium high heat, add 1 tablespoon of oil. Add the cumin seeds and toast for 1 minute until fragrant.

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Stir in the ginger-garlic paste and 1 tablespoon of tomato paste. Be careful, as it will sputter. Cook for 2-3 more minutes.

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Stir in the cauliflower florets, diced potatoes, and the rest of the spices. Add chili powder to your spice preference. Sprinkle 2 tablespoons of water over the vegetables, cover the pan and cook for 10-12 minutes, stirring occasionally so it doesn’t burn at the bottom.

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Cook the aloo gobi until potatoes easily mash on the side of the pan. Tear the leaves of the cilantro and stir in with enough salt to taste. Remove from heat. While the vegetables cool for a few minutes, warm the flatbread on a pan or toaster oven with a few drops of oil on each side.

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To build the kati rolls, smear a tablespoon of chutney in the center of each flatbread. Then add 2 spoons of the aloo gobi in the middle from top to bottom as you would a burrito.

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Fold the bottom quarter up and then the sides over to form a tight roll. Wrap in aluminum foil, parchment paper or a napkin to keep it tightly wrapped. You can eat them right away or take them to go!

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