Ingredients Used
For Potato Masala
2 medium potatoes, boiled and mashed
1 onion, finely chopped
1 green capsicum, diced
1 tablespoon ginger-garlic-chili paste
2 tablespoons Schezwan chutney (adjust to taste)
Salt to taste
2 tablespoons water
Fresh coriander leaves for garnish
For Cabbage Coleslaw:
1 cup shredded red cabbage
1 cup shredded white cabbage
2 tablespoons mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
Other Ingredients:
2 gobbleright Almond Wraps
Green chutney or mint yogurt sauce
Thinly sliced onions for garnish (optional)
Chaat masala (optional)
Method
Prepare the Potato Masala:
Heat a little oil in a pan over medium heat.
Add the chopped onions and sauté until they turn translucent.
Add the ginger-garlic-chili paste and sauté for another minute.
Now, add the diced green capsicum and cook for 2-3 minutes until slightly softened
Add the mashed boiled potatoes, Schezwan chutney, salt, and water. Mix well to combine.
Cook the mixture for 3-4 minutes, stirring occasionally, until the flavors meld together and the masala is heated through.
Garnish with fresh coriander leaves and set aside.
Prepare the Cabbage Coleslaw:
In a mixing bowl, combine shredded red cabbage, shredded white cabbage, mayonnaise, lemon juice, salt, and pepper.
Toss well until the cabbage is evenly coated with the dressing. Set aside.
Assemble the Aloo Kathi Roll:
Warm the gobbleright Almond Wraps according to package instructions.
Spread a spoonful of green chutney or mint yogurt sauce evenly over each wrap.
Spoon the prepared potato masala onto the center of each wrap.
Top with a generous portion of cabbage coleslaw.
Roll the Kathi Rolls:
Fold the sides of each wrap over the filling.
Roll tightly from the bottom to form a cylindrical shape, sealing the ends.
Serve:
Serve the Aloo Kathi Rolls immediately, either whole or sliced into halves.
Enjoy as a delicious snack or light meal!
