Tandoori Aloo Gobi Kathi Roll - Spicy Aloo Gobi Frankie

Step 1: To begin making the Aloo Gobi Kathi Roll, we have to first cook the aloo and gobi

Step 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

Step 3: Allow the pressure to release naturally

Step 4: Peel the skin of the potatoes and keep aside

Step 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

Step 6: You can also pan roast the cauliflower with a little salt until it has lightly cooked

Step 7: In a bowl add curd 1/2 cup yogurt along with chaat masala, red chilli powder, turmeric powder and salt

Step 8: Add the baby potatoes and cauliflower florets into the curd mixture and coat the aloo gobi evenly using a spoon

Step 9: Check for seasoning and leave aside for 15 minutes to marinate

Step 10: Now insert the baby potatoes and cauliflowers into a sticks or skewers for roasting on a skillet

Step 11: Place a skillet on medium heat and add a teaspoon of oil

Step 12: Add cumin seeds and let them crackle

Step 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

Step 14: Roast all the skewers on a low to medium heat and keep aside

Step 15: *Making the paratha for the Kati RollsIn a bowl mix whole wheat flour, salt and one teaspoon of oil and mix well

Step 16: Add little water at a time and bring the flour together to form a smooth dough

Step 17: Cover with a muslin cloth and keep aside for 10 minutes

Step 18: Make equal portions of the dough and roll it into balls

Step 19: On a clean surface dust some flour and flatten the ball of dough on it

Step 20: Roll out the dough into a paratha

Step 21: Place a roti tawa on medium heat and cook all the parathas with ghee or oil

Step 22: Keep the cooked parathas aside

Step 23: In a medium bowl, mix together sliced onions and capsicum slices along with lemon juice, salt and green chillies

Step 24: *Assembling the Kathi RollsPlace a paratha on foil paper

Step 25: Place a small portion of the onion and capsicum slices

Step 26: Next place a skewer of roasted tandoori aloo gobi in the centre

Step 27: Pull the skewer out and discard

Step 28: Roll the parathas along with the foil and prepare the rest of the Tandoori Aloo Gobi Kathi rolls the similar way

Step 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