Indian Aloo Masala Kathi Roll

Sometimes I crave for aloo masala kathi roll, an Indian street food. The spicy potatoes wrapped in a soft savoury pancake, it’s so fulfilling make you look for more.

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I wanted to make something like flatbread mixed with potato curry, but I couldn’t name it, I mistaken it as paratha. Curry Boy said, ‘Good! You haven’t tried paratha before.’

Then I checked online, if making paratha, you need to prepare the dough, knead and shape. Too many steps, I didn’t want to do it.

Later on, I remembered that I had seen a video by Gordon Ramsay about making spiced crepes.

It was (seemingly) very simple, so I decided to follow along. But Gordon didn’t write down the serving size. I don’t know how much flour and how much milk to use to make the batter, so I tried it while I was making it. The serving size really depends on experience, so I have to figure it out on the spot!

Today, I accidentally made an Indian street food Kathi Roll, which is actually a spiced pancake with curry filling.

Ingredients

Serves 2

For the Spicy Batter

• oil
• 1 tsp cumin seed
• 1 clove garlic, minced
• 1 tsp minced ginger
• 50 g plain flour
• 50 g wholemeal flour
• 1 egg
• 130 ml milk
• salt and pepper

For the Aloo Masala Filling

• 400 g potatoes
• 1 tsp mustard seeds
• ½ small onion, sliced
• 1 clove garlic, minced
• 1 dried chilli, deseeded
• ½ tsp garam masala
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• salt and pepper

For the Yogurt Sauce

• small handful of fresh parsley or coriander leaves
• 3-4 tbsp plain yogurt

How to Make Indian Aloo Masala Kathi Roll

1. First, we make the aloo masala filling. Boil the potatoes with the skin on in boiling water for about 10 minutes, until a fork can pierce through. Peel off the skin and break into small pieces with a fork. Set aside.
2. Heat some oil in a hot pan, fry the cumin seeds, ginger and garlic until fragrant, then take them out. This is for the spicy batter.
3. Back to the aloo masala filling. Add more oil to the same pan, sauté the mustard seeds until aromatic, then add the onions, garlic and dried chilli, fry until the onions turned translucent. Add garam masala, turmeric and coriander powder, salt and pepper, then stir in the cooked potatoes from step 1 and mix well with the masala. The aloo masala filling is done. Keep it warm somewhere if you prefer.
4. Next, we deal with the batter. Put the plain flour and wholemeal flour into the spices from step 2, add eggs and beat slightly. Then pour in the milk gradually, mix well until there are no lumps.
5. Heat up a larger pan (I use a ø28cm), add a little oil, pour in an appropriate amount of batter, and swirl the pan quickly to ensure that the batter is evenly distributed on the pan.
6. Fry one side until golden, then turn over and fry the other side until all the batter is used up (this amount can make about 4-5 pieces). While you’re waiting for the batter to cook, mix the yogurt and herbs in a small bowl for the dipping sauce.
7. Put a proper amount of aloo masala filling on one end of the pancake, roll it up slowly and gently, and repeat the above action. Serve with the yogurt dipping sauce.