Tandoori Aloo Gobi Kathi Roll Recipe - Spicy Aloo Gobi Frankie
A vegetarian Indian recipe with cauliflower (gobi) - cut into florets, baby potatoes, curd (dahi / yogurt). Ready in 1h, serves 5.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Aloo Gobi Kathi Roll, we have to first cook the aloo and gobi
- 2
Into a pressure cooker, add the potatoes along with 1/2 cup of water and pressure cook for 3 to 4 whistles and turn off the heat
cauliflower (gobi) - cut into florets(1)baby potatoes(12) - 3
Allow the pressure to release naturally
- 4
Peel the skin of the potatoes and keep aside
baby potatoes(12) - 5
If you have a steamer, steam the cauliflower florets on high heat for 3 to 4 minutes until just about cooked, but its still firm
cauliflower (gobi) - cut into florets(1) - 6
You can also pan roast the cauliflower with a little salt until it has lightly cooked
cauliflower (gobi) - cut into florets(1)salt - to tastesalt - 7
In a bowl add curd 1/2 cup yogurt along with chaat masala, red chilli powder, turmeric powder and salt
curd (dahi / yogurt)(1/2 cup)kashmiri red chilli powder(1/2 teaspoon)chaat masala powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - to tastesalt - 8
Add the baby potatoes and cauliflower florets into the curd mixture and coat the aloo gobi evenly using a spoon
cauliflower (gobi) - cut into florets(1)baby potatoes(12)curd (dahi / yogurt)(1/2 cup) - 9
Check for seasoning and leave aside for 15 minutes to marinate
- 10
Now insert the baby potatoes and cauliflowers into a sticks or skewers for roasting on a skillet
cauliflower (gobi) - cut into florets(1)baby potatoes(12) - 11
Place a skillet on medium heat and add a teaspoon of oil
- 12
Add cumin seeds and let them crackle
cumin seeds (jeera)(1/4 teaspoon) - 13
Place the skewered aloo gobi on the skillet and roast it until you see a few brown spots on the vegetables and see it getting roasted
- 14
Roast all the skewers on a low to medium heat and keep aside
- 15
*Making the paratha for the Kati RollsIn a bowl mix whole wheat flour, salt and one teaspoon of oil and mix well
salt - to tastewhole wheat flour(2 cups)salt - 16
Add little water at a time and bring the flour together to form a smooth dough
whole wheat flour(2 cups) - 17
Cover with a muslin cloth and keep aside for 10 minutes
- 18
Make equal portions of the dough and roll it into balls
cauliflower (gobi) - cut into florets(1) - 19
On a clean surface dust some flour and flatten the ball of dough on it
whole wheat flour(2 cups) - 20
Roll out the dough into a paratha
cauliflower (gobi) - cut into florets(1) - 21
Place a roti tawa on medium heat and cook all the parathas with ghee or oil
- 22
Keep the cooked parathas aside
- 23
In a medium bowl, mix together sliced onions and capsicum slices along with lemon juice, salt and green chillies
kashmiri red chilli powder(1/2 teaspoon)green chillies - chopped(2)onion - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1)lemon - juice extracted(1)salt - to tastesalt - 24
*Assembling the Kathi RollsPlace a paratha on foil paper
- 25
Place a small portion of the onion and capsicum slices
onion - thinly sliced(1) - 26
Next place a skewer of roasted tandoori aloo gobi in the centre
- 27
Pull the skewer out and discard
- 28
Roll the parathas along with the foil and prepare the rest of the Tandoori Aloo Gobi Kathi rolls the similar way
- 29
Serve Tandoori Aloo Gobi Kathi Rolls along with a Dhaniya Pudina Chutney and a cup of Masala Chai for a tea time meal or pack these Aloo Gobi Kathi Rolls for lunch along with a cup of curd
curd (dahi / yogurt)(1/2 cup)chaat masala powder(1/2 teaspoon)
Nutrition Facts
Per serving
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Tandoori Aloo Gobi Kathi Roll Recipe - Spicy Aloo Gobi Frankie
A vegetarian Indian recipe with cauliflower (gobi) - cut into florets, baby potatoes, curd (dahi / yogurt). Ready in 1h, serves 5.
Curated byAarav Mehta🇮🇳
Directions
29 steps- 1
To begin making the Aloo Gobi Kathi Roll, we have to first cook the aloo and gobi
- 2
Into a pressure cooker, add the potatoes along with 1/2 cup of water and pressure cook for 3 to 4 whistles and turn off the heat
cauliflower (gobi) - cut into florets(1)baby potatoes(12) - 3
Allow the pressure to release naturally
- 4
Peel the skin of the potatoes and keep aside
baby potatoes(12) - 5
If you have a steamer, steam the cauliflower florets on high heat for 3 to 4 minutes until just about cooked, but its still firm
cauliflower (gobi) - cut into florets(1) - 6
You can also pan roast the cauliflower with a little salt until it has lightly cooked
cauliflower (gobi) - cut into florets(1)salt - to tastesalt - 7
In a bowl add curd 1/2 cup yogurt along with chaat masala, red chilli powder, turmeric powder and salt
curd (dahi / yogurt)(1/2 cup)kashmiri red chilli powder(1/2 teaspoon)chaat masala powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - to tastesalt - 8
Add the baby potatoes and cauliflower florets into the curd mixture and coat the aloo gobi evenly using a spoon
cauliflower (gobi) - cut into florets(1)baby potatoes(12)curd (dahi / yogurt)(1/2 cup) - 9
Check for seasoning and leave aside for 15 minutes to marinate
- 10
Now insert the baby potatoes and cauliflowers into a sticks or skewers for roasting on a skillet
cauliflower (gobi) - cut into florets(1)baby potatoes(12) - 11
Place a skillet on medium heat and add a teaspoon of oil
- 12
Add cumin seeds and let them crackle
cumin seeds (jeera)(1/4 teaspoon) - 13
Place the skewered aloo gobi on the skillet and roast it until you see a few brown spots on the vegetables and see it getting roasted
- 14
Roast all the skewers on a low to medium heat and keep aside
- 15
*Making the paratha for the Kati RollsIn a bowl mix whole wheat flour, salt and one teaspoon of oil and mix well
salt - to tastewhole wheat flour(2 cups)salt - 16
Add little water at a time and bring the flour together to form a smooth dough
whole wheat flour(2 cups) - 17
Cover with a muslin cloth and keep aside for 10 minutes
- 18
Make equal portions of the dough and roll it into balls
cauliflower (gobi) - cut into florets(1) - 19
On a clean surface dust some flour and flatten the ball of dough on it
whole wheat flour(2 cups) - 20
Roll out the dough into a paratha
cauliflower (gobi) - cut into florets(1) - 21
Place a roti tawa on medium heat and cook all the parathas with ghee or oil
- 22
Keep the cooked parathas aside
- 23
In a medium bowl, mix together sliced onions and capsicum slices along with lemon juice, salt and green chillies
kashmiri red chilli powder(1/2 teaspoon)green chillies - chopped(2)onion - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1)lemon - juice extracted(1)salt - to tastesalt - 24
*Assembling the Kathi RollsPlace a paratha on foil paper
- 25
Place a small portion of the onion and capsicum slices
onion - thinly sliced(1) - 26
Next place a skewer of roasted tandoori aloo gobi in the centre
- 27
Pull the skewer out and discard
- 28
Roll the parathas along with the foil and prepare the rest of the Tandoori Aloo Gobi Kathi rolls the similar way
- 29
Serve Tandoori Aloo Gobi Kathi Rolls along with a Dhaniya Pudina Chutney and a cup of Masala Chai for a tea time meal or pack these Aloo Gobi Kathi Rolls for lunch along with a cup of curd
curd (dahi / yogurt)(1/2 cup)chaat masala powder(1/2 teaspoon)
About this recipe
A vegetarian Indian recipe with cauliflower (gobi) - cut into florets, baby potatoes, curd (dahi / yogurt). Ready in 1h, serves 5.
Nutrition Facts
Per serving (5 servings)
Rate this recipe
