Tandoori aloo roll

tandoori aloo rolls.jpg




For the roti:-

  1. Wheat flour – 1 cup
  2. Ghee – 1 tsp.
  3. Salt – 1/2 tsp.
  4. Sugar – a pinch
  5. Oil for cooking the rotis

For the spicy paste:-

  1. Kashmiri dry red chillies – 4 to 6 numbers (boiled in water for 10 minutes and seeds removed)
  2. Garlic cloves – 4 big numbers
  3. Ginger – 1 tsp.; coarsely chopped
  4. Coriander powder – 1.5 tsp.
  5. Cumin powder – 1.5 tsp.

For the tandoori aloo mixture:-

  1. Potatoes – 1.25 cups peeled, boiled and cut into bite size pieces
  2. Oil – 2 tbsps.
  3. Kasoori methi – 1 tsp.
  4. Fresh cream – 2 tbsps.
  5. Garam masala powder – 1/2 tsp.
  6. salt to taste

For the curd dressing:-

  1. Thick hung curd – 1/2 cup ( Prepared from 1 cup of normal curd)
  2. Roasted cumin powder – 1/2 tsp.
  3. Thick cream – 1 tbsp.
  4. Garlic paste – 3/4 tsp.
  5. salt to taste
  6. Sugar – 1/4 tsp.
  7. Spring onion – 2 tbsps.; chopped
  8. Celery – 1/4 cup; chopped

Other ingredients:-

  1. Cabbage – 1 cup; shredded
  2. Carrot – 1/2 cup; grated
  3. Chaat masala – 1 tsp.
  4. Mayonnaise – 4 tbsps.


  1. First prepare the roti. Mix together the flour, salt, sugar and ghee. Knead well to make a soft and smooth dough adding enough lukewarm water. keep aside for 30 minutes. Divide the prepared dough into 4 equal portions. Roll out each portion into an 8″ circle. Cook the rotis slightly on a tawa. Keep warm in a foil.
  2. Then prepare the tandoori aloo stuffing. Grind together the soaked kashmiri chillies, garlic, ginger, coriander and cumin powder to a smooth paste adding little water.Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and saute on a medium flame for 1 to 2 minutes. Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously. Add the garam masala powder, fresh cream and salt, mix well and cook on a medium flame for a few more seconds. Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.
  3. Next prepare the dressing. Mix together the hung curd, salt, sugar, garlic paste, cream, cumin powder, spring onions and celery and set aside.
  4. To prepare the wrap, place a roti on a clean, dry surface and spread 1 tbsp. of mayonnaise over it. Arrange 1/4th of the prepared tandoori aloo stuffing in a row in the center of the roti. Spread 1/4 cup of cabbage and 2 tbsp of carrots over it. Sprinkle 1/4 tsp of chaat masala over it. Finally spread 1/4th of the prepared curd dressing over it and roll the roti tightly. Repeat with the remaining ingredients to make 3 more wraps.
  5. Serve immediately.

Source:- Tarla Dalal

This entry was posted in Breakfast / Dinner, wraps and rolls. Bookmark the permalink.

2 Responses to Tandoori aloo roll

  1. Megala says:

    Looks so tempting!

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