Achari Aloo Kathi Roll Recipe with Hummus & Yogurt Dip

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 3 Potatoes (Aloo) boiled, peeled and cut into wedges
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• 1/4 teaspoon Chaat Masala Powder
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Turmeric powder (Haldi)
• Salt to taste
• 3 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Punjabi style mango pickle
• 1 teaspoon Fennel seeds (Saunf)
• 1/2 cup Kabuli Chana (White Chickpeas) soaked & cooked until soft
• 4 cloves Garlic
• 1/2 teaspoon Cumin powder (Jeera)
• 1/2 teaspoon Red Chilli powder
• 2 tablespoons Extra Virgin Olive Oil
• Salt to taste
• 1/2 cup Hung Curd (Greek Yogurt)
• 2 cloves Garlic finely chopped
• 1 tablespoon Extra Virgin Olive Oil
• Salt to taste
• 2 cups Whole Wheat Flour
• Salt to taste
• Ghee for cooking
• 1/4 cup Mint Leaves (Pudina) roughly chopped
• 2 Onions thinly sliced
• 1 Green Bell Pepper (Capsicum) thinly sliced
• 1/2 Lemon juice extracted
• Salt to taste

Steps

1. To begin making the Achari Aloo Kathi Roll, prep all the ingredients and keep them ready.
2. First step is to get the hummus and the achari mix ready.
3. For the hummus, add the cooked chickpeas into the mixer grinder along with garlic, olive oil, cumin powder, red chilli powder and salt. Blend all the ingredients to make a smooth hummus and add little water if required. Notice the smooth texture of hummus after grinding.
4. Next step is to make the achari mixture.
5. Into the Chutney Jar of the mixer grinder, add a punjabi mango pickle or pachranga pickle, along with saunf, garlic and ginger, Blend to make a smooth paste of the pickle masala. Yes it's as simple as that.
6. Keep this aside.
7. I am going to be using a yogurt dip as a dressing for the rolls, for that into a mixing bowl, add the hung yogurt, the garlic, salt and olive oil. Whisk well to combine and voila the yogurt dip is ready.
8. Now to make the Achari Aloo.
9. Heat oil over medium heat in a heavy bottomed pan; add the potatoes and sprinkle salt.
10. Pan roast the boiled potatoes until they are cooked, golden and lightly crisp.
11. Once done, add the achari masala to the aloo and toss well for another 3 to 4 minutes until the potatoes get well coated with the achari masala.
12. Turn off the heat once done. Give it a taste and adjust the salt accordingly.
13. The final step is to make the roti for the rolls. In a large mixing bowl add the flour and salt, give it mix with your fingers. Add a little water at a time and make a smooth dough.
14. Once you have the dough ready, add a teaspoon of oil over the dough and knead for a couple of minutes, this will give the dough a flaky texture.
15. To make the wrap for the kathi rolls, divide the dough into 4 large portions. Roll the dough into a large circle by dusting it in flour.
16. Preheat a skillet on medium heat.
17. Place the rolled dough on the skillet and cook it on both sides by smearing ghee over it until it is cooked through and browned and slightly crisp.
18. The addition of ghee helps in creating a crisp texture to the rolls.
19. Now that all the elements for the Achari Aloo Kathi roll is ready, it's time to assemble them.
20. In a small mixing bowl, combine the raw onions, capsicum, lemon juice, mint leaves and salt. Toss them together.
21. Place the cooked rotis on a flat surface. Spread hummus over the roti, place a portion of the Achari aloo towards the center, drizzle a little yogurt dip and sprinkle some onion capsicum mixture and wrap to make a roll.
22. Proceed with the same way to make the remaining Achari Aloo Kathi Rolls with Hummus and Yogurt Dip.
23. Serve the Achari Aloo Kathi Roll with Hummus and Yogurt Dip as a wholesome dinner for you and your family.