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Kati Roll

September 9, 2010

The blogger who posted this recipe on foodgawker said this was a burrito gone to India, and that’s no lie.  This is a fairly

kati roll

simple dish to make, but has great flavor and makes lots of leftovers.  It’s a spiced potato and chickpea stew, topped with a fresh carrot slaw and rolled up in a whole wheat wrapper.

The only hitch with this recipe ended up being the “tortilla,” which was supposed to be chapati.  I had seen some pre-made ones at the farmers market, but when Greg went to find them, they weren’t there.  Left in that lurch and not wanting to make my own, I ran to Publix to grab some whole wheat tortillas.  It was  a pretty good substitute and we had no complaints.  Definitely don’t skimp on the carrot slaw, even if carrots aren’t your favorite.  It adds a bright flavor and great crunch to the dish.  This recipe comes from Strawberry Pepper and made a lot of filling…I’d say enough for 8-10 kati rolls.


For the potato filling:

1 lb waxy potatoes, scrubbed and cut into 1/2″ dice (try Yukon Gold or white creamer)

1T canola or vegetable oil

1 onion, diced

2 cloves garlic, minced

1 T fresh ginger, minced

1 jalapeno or Serrano chili pepper, seeded and minced

1 t mustard seeds

1 t cumin seeds

1 15 oz can diced tomatoes

1 15 oz can chickpeas, drained and rinsed

1 t chili powder

1/2 t garam masala

1/2 t turmeric

1 t salt

1 small head of cabbage, sliced into very thin strips

For the Indian Carrot Slaw

2 small or 1 large onion, diced

3 carrots, shredded

generous pinch salt

2 t lemon juice

1/4 c chopped cilantro

10 whole wheat tortillas (burrito size)


Place the potatoes in a medium saucepan, cover with water and bring to a boil.  Reduce heat to a simmer and cook for 10-15 minutes until tender.  Drain and set aside.

Heat the oil in large skillet over medium heat.  Saute the onion for 5 minutes, until translucent. Add garlic, ginger, chili pepper, mustard seed, and cumin seed and cook for 1-2 more minutes.  Add the tomato, chili powder, garam masala, turmeric and salt and cook for 3 minutes, until the tomato juices are sizzling and starting to evaporate.  Add the cabbage and cook for 5 minutes, stirring.  Add the chickpeas and potatoes and simmer for 15 minutes.  Smash some of the potatoes against the side of the pot.

To make the slaw, combine onions and carrot with salt and lemon juice. Set aside for 10 minutes. (This resting time takes some of the bite out of the onion.) Stir in cilantro.

To assemble, place 1 cup or so of filling down the center of warmed tortillas.  Top with slaw, roll tortilla and serve.

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