Spiced Pea, Potato and Cauliflower Kati Roll
Serves 2
Kati Rolls originate from Kolkata in India and are a street food traditionally consisting of skewered meat in paratha bread. My version is vegetarian (the filling is also vegan and gluten-free) with a freshly made spiced flatbread.
The steps for the method are written as if you are making this from start to finish just before serving. This will take about an hour. Alternatively, you could make the pea curry and the roasted cauliflower and potato in advance and reheat just before serving, but I would make the bread at the last moment.
If you want to keep this vegan or gluten-free then use a suitable bread in place of these flatbreads.
- Ingredients:
- For the roasted cauliflower and potato:
- 1/2 head cauliflower cut into florets
- 2 small potatoes, sliced 3mm thick
- 1 tsp nigella seeds
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp ground cumin
- A pinch of salt
- A little oil (I used a spray oil)
- For the pea curry:
- 1 tsp coconut oil
- 1 onion, halved and sliced thinly
- 1 clove of garlic, finely chopped
- 1 inch ginger, peeled and finely chopped (or grated)
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp mustard seeds
- 1 sweet potato, peeled and cut into 3mm slices
- 160g cooked garden peas
- Salt and pepper
- For the spiced flatbreads:
- 4 heaped tbsp self-raising flour
- 4 heaped tbsp (Greek) yogurt
- 1 tbsp oil
- 1 tsp chilli flakes
- 2 tsp nigella seeds
- Pinch of salt
Step 1: Begin by roasting the cauliflower and potato by combining all of the ingredients and spreading thinly on a baking sheet. Roast at 180c for 30-40 minutes until the cauliflower and potato are cooked through and the outside is browned in the roasted spices. You will use these when you assemble the kati roll (step 7).
Step 2: Whilst the cauliflower and potato is roasting, make the pea curry by melting the oil in a frying pan over a medium heat and adding the onion and softening for five minutes.
Step 3: Add the garlic, ginger and spices and stir.
Step 4: Add the slices of sweet potato and add just enough water to cover then put a lid on them and cook until the potatoes are soft (about 10 minutes). Whilst this is cooking, make the flatbreads.
Step 5: Combine the flour, yogurt, oil, salt and spices in a bowl until you have a spongy dough. Divide the dough in two and place a little flour on your hands and on a flat surface. Roll half the dough in your hands to make a ball and then place on the floured surface. Roll out into a rough circular shape about 3mm thick. Place in a heated non-stick pan and cook for a couple of minutes on each side until golden. Repeat with the other half. Leave to one side (I used a wire rack) until ready to assemble.
Step 6: Remove the lid on the curry and then mash the sweet potato; if there is too much liquid and the curry looks grainy, leave the lid off and reduce until the excess water is gone and you are left with a loose curry. Season to taste and then stir through 160g of cooked peas just before you are ready to serve.
Step 7: Assemble the kati roll by placing a few slices of roasted potato and cauliflower on half of each flat bread, top with half the pea curry and finish with the remaining cauliflower and potato. Fold over the bread, and serve.
This is delicious served with a little yogurt and mango chutney.
N.b. I used a Greek yogurt in the flat breads which is very thick, if you are using a runnier yogurt you may well need to add more flour to create the doughy consistency that is not too sticky. Add a little extra at a time until you have a workable dough.