Kathi roll vegetarian and mango chutney recipe

Ingredients

You can find the flatbreads at Indian grocery stores. You can use paratha or chapati.

Ingredients for 6 rolls:

For the filling:

- 2 large potatoes, boiled, peeled and cut into cubes

- 1/8 teaspoon ground turmeric

- ½ teaspoon red chilli powder

- ½ teaspoon ground coriander

- ¼ to ½ teaspoon garam masala

- 2 tablespoons water

- 1 tablespoon oil

- ½ teaspoon cumin seeds

- 1 green chilli, finely chopped

- salt to taste

- 1 tablespoon finely chopped coriander

- 1 tablespoon finely chopped mint leaves (optional)

- Flatbread of your choice (chapati, paratha or roti)

For the salad:

- 1 onion, finely sliced

- 1 green pepper, sliced

- 1 carrot, grated

- 1 cabbage, finely shredded

For the green coriander chutney (1 cup: 240 ml):

- 2 cups coriander leaves

- ½ cup mint leaves (optional)

- 1 piece ginger

- 3-4 green chillies

- Salt to taste

- 1 teaspoon Chaat masala

- ¼ teaspoon black salt (Kala namak)

- 1 tablespoon lemon juice

- ¼ cup water

For the topping:

- ½ teaspoon mango chutney from La Chambre aux Confitures

- 1 teaspoon Chaat masala

Instructions

Preparation:

1) To prepare the salad, put the finely chopped onion, pepper, cabbage and carrot in a bowl. Mix well and keep the salad in the fridge.

2) To prepare the green coriander chutney, put all the ingredients in a blender with a little water and blend until smooth. Add salt and lemon juice to taste. Put it in a bowl and keep it in the fridge.

3) To prepare the filling, take the ground spices (turmeric, red chilli, coriander and garam masala) and mix them in a small bowl. Add two tablespoons of water.

4) Put a tablespoon of oil in a pan and heat over medium heat. When the oil is hot, add the cumin seeds and wait for them to sizzle.

5) Add the finely chopped green chilli and let it cook for a minute.

6) Add the spices and cook for 15-30 seconds so as not to burn them, then add the diced potatoes. Season with salt to taste. Mix and cook for 2-3 minutes. Add a splash of water if the mixture seems a bit dry.

7) Add the finely chopped coriander and mint leaves, then turn off the heat. Mix and set the mixture aside.

8) Take a flatbread on a plate, spread 2 teaspoons of coriander chutney and half a teaspoon of mango chutney from La Chambre aux Confitures. Then place the potato filling in the centre. Add a little salad and sprinkle with chaat masala.

9) Close the flatbread and enjoy hot with the rest of the salad!