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    Home » Fusion » Roti Rolls with Potato Curry | Potato Chapati Roll

    Roti Rolls with Potato Curry | Potato Chapati Roll

    Posted on May 11, 2022 · Last Updated on May 11, 2022 · By Srividhya G · 12 Comments

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    Jump to Recipe Card
    potato roti roll with text overlay for pinterest

    Have some leftover chapati/roti? How about making some chapati rolls with some potato filling? Call it potato roti rolls or chapati rolls; these simple rolls are loaded with flavor and are perfectly vegan-friendly.

    hand holding shot of roti roll and a plate below with cilantro and ketchup

    Yesterday I shared a light and crunchy tofu lettuce wrap, and now it’s time for another roll with the Indian flatbread, roti with delicious potato filling. Kathi rolls and Frankies are pretty famous in Indian cuisine. I have already shared potato Frankie; today, I am sharing a slightly different one, more like potato kathi rolls with roti as the base. 

    Jump to:
    • Simple & versatile roll recipe 
    • Ingredients required
    • How to make chapati roll?
    • Recipe notes
    • Substitution and variations
    • Dietary specifications and serving suggestion.
    • Explore other potato recipes
    • 📖 Recipe

    Simple & versatile roll recipe 

    Are you wondering how I came up with the idea? I had some leftover chapatis and South-Indian style potato-onion curry. I used that potato curry as a filling and made the chapati roll. We all liked it; then, I started making the potato filling in different styles(varying the spices and sauces) and made these rolls. You can customize it to your taste and make different variations of this roll. I have kept it simple, but please check out the variation section for more ideas. 

    It’s a perfect lunch box recipe and also a fancy dinner. While you can use leftover chapati for these rolls, you can very well use fresh chapati or store-bought parathas/roti for the base. Boil your potatoes, make green chutney and roti as part of your meal prep, and make these rolls in no time during the weekdays. 

    Ingredients required

    ingredients shot for potato roll

    I have used roti as my base for the roll, as I mentioned above. You can use fresh leftover rotis or store-bought rotis. Just warm them before adding the filling.

    We need potatoes, onion, garlic, and assorted spices for the filling. I used gold potatoes, but you can use any potato variety. 

    I used some peanut oil, mustard seeds, and cumin seeds for the tempering. And to spice up the curry, I used turmeric powder, red chili powder, and garam masala. 

    To further enhance the flavor of this curry, I used some dried fenugreek leaves, but that’s optional. 

    Apart from these ingredients, we need some salt, cilantro, green chutney, and ketchup or hot and sour sauce. 

    Please check the recipe card for detailed measurements.

    How to make chapati roll?

    Prep-work

    Boil the potatoes in your desired way. I pressure cooked my potatoes using a stove-top pressure cooker for three whistles. If you use an electric pressure cooker, cook for 5 to 6 minutes and release the pressure naturally. Once cooked, let the potatoes cool, peel, and chop them into cubes.

    Prepare the filling

    • Heat a pan or kadai and add the oil. When the oil is hot, add the mustard seeds and cumin seeds. Let the mustard seeds splutter, and then add the onions and garlic. Saute until the onions turn soft.
    sauteing onions
    • Add the salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
    adding spices
    • Then add the boiled potatoes and mix well. Ensure the spices are evenly coated on the potatoes—Cook for 4 to 5 minutes.
    adding potatoes
    • Now add the crushed fenugreek leaves and one tbsp of ketchup. Mix well and further cook for a couple of minutes and turn off the heat. The filling is now ready. Let it cool a bit. 
    adding dried fenugreek and ketchup

    Preparing the roll

    • Warm the roti and place it on a plate or parchment paper. Spread one tsp of green chutney or to taste. Place the approx 2 to 3 tbsp of the prepared potato filling. Drizzle some ketchup and cilantro.

    • Now fold each end of the roti towards the center and seal them using small wooden skewers. If packing for lunch, roll the bottom with the parchment paper. 
    rolled chapati rolls in a plate with cilantro and ketchup on the side

    Recipe notes

    • Adjust the spices and salt to taste.
    • You can roll these like burritos too. Check my aloo frankie recipe for reference. 
    • Make sure the potatoes are not too mushy. We want soft potato cubes that don’t break and become mushy for this roll. While gold and russet potatoes work well, you can also use purple or red potatoes. 
    • You can use store-bought or homemade green chutney. 

    Substitution and variations

    • Instead of potatoes, you can use paneer, tofu, or cauliflower. You can use a mix of veggies make a veg roti roll. Carrots, cabbage, and colored bell peppers go very well.
    • You can make potato curry with assorted spices. Instead of regular red chili powder and garam masala, you can use dabeli masala or garam masala, including chaat masala, for a tangy flavor. 
    • While tempering, you can use fennel seeds instead of cumin seeds. Refer to this Instagram reel of mine, and you can make the potato curry similarly.
    • Alternatively, you can skip the spices, use Schezwan sauce or chutney, and make it like a fusion roll. 
    • Instead of roti, use a tortilla or plain parathas for the base. 
    aloo kathi rolls served in black plate. One roll folded in parchment paper

    Dietary specifications and serving suggestion.

    This roti roll is naturally vegan and nut-free. We are using wheat flour roti. You can use gluten-free flatbread, but I never tested this recipe with gluten-free flatbread. 

    Yield – This filling is sufficient for 5 to 6 rolls. 

    Make the filling well ahead, and when required, warm the roti and make the rolls. The roll stays good without becoming too soggy for up to 4 to 5 hrs, making it perfect for lunch boxes. You can pack the roti, sauce/chutney, and potatoes separately if packing for adults. 

    Explore other potato recipes

    • Batata Nu Shaak | Gujarati Style Potato Sabzi with Sesame Seeds
    • Baked Indian-Style Potato Curry | Urulai Kara Kari
    • Panch Phoron Potato Capsicum Curry
    • Matar Nimona | Green Peas and Potato Curry

    PS:  If you try this chapati roll, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

    📖 Recipe

    hand held shot of potato roll
    Pin Recipe Print Recipe
    5 from 8 votes

    Roti Rolls with Potato Curry | Potato Chapati Roll

    Chapati rolls with potato filling. Call it potato roti rolls or chapati rolls; these simple rolls are loaded with flavor and are perfectly vegan-friendly.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Entree
    Cuisine: Indian
    Servings: 3
    Calories: 383kcal
    Author: Srividhya G

    Ingredients

    Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

    • 1 tbsp oil
    • ½ tsp mustard seeds
    • ½ tsp cumin seeds
    • ½ cup onion chopped, approx. 90 grams
    • 2 garlic cloves chopped, approx 6 grams
    • ¼ tsp turmeric powder
    • 1 tsp red chili powder or to taste
    • ½ tsp garam masala
    • 1.25 tsp salt or to taste
    • 350 grams potato boiled, peeled, and cubed
    • 2 tbsp ketchup divided
    • 2 tsp fenugreek leaves dried
    • 2 tbsp Green chutney or to taste
    • 2 tbsp cilantro
    • 6 roti

    Instructions

    Prep-work

    • Boil the potatoes in your desired way. I pressure cooked my potatoes using a stove-top pressure cooker for three whistles. If you use an electric pressure cooker, cook for 5 to 6 minutes and release the pressure naturally. Once cooked, let the potatoes cool, peel, and chop them into cubes.

    Prepare the filling

    • Heat a pan or kadai and add the oil. When the oil is hot, add the mustard seeds and cumin seeds. Let the mustard seeds splutter, and then add the onions and garlic. Saute until the onions turn soft.
    • Add the salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
    • Then add the boiled potatoes and mix well. Ensure the spices are evenly coated on the potatoes—Cook for 4 to 5 minutes.
    • Now add the crushed fenugreek leaves and one tbsp of ketchup. Mix well and further cook for a couple of minutes and turn off the heat. The filling is now ready. Let it cool a bit.

    Preparing the roll

    • Warm the roti and place it on a plate or parchment paper. Spread one tsp of green chutney or to taste. Place the approx 2 to 3 tbsp of the prepared potato filling. Drizzle some ketchup and cilantro. Now fold each end of the roti towards the center and seal them using small wooden skewers. If packing for lunch, roll the bottom with the parchment paper.

    Notes

    • Adjust the spices and salt to taste.
    • You can roll these like burritos too. Check my aloo frankie recipe for reference.
    • Make sure the potatoes are not too mushy. We want soft potato cubes that don’t break and become mushy for this roll. While gold and russet potatoes work well, you can also use purple or red potatoes.
    • You can use store-bought or homemade green chutney.
    • Substitution and variations
    • Instead of potatoes, you can use paneer, tofu, or cauliflower. You can use a mix of veggies for a veg roti roll. You can add some carrots, cabbage, and colored bell peppers.
    • You can make potato curry with assorted spices. Instead of regular red chili powder and garam masala, you can use dabeli masala or garam masala, including chaat masala, for a tangy flavor.
    • While tempering, you can use fennel seeds instead of cumin seeds. Refer to this Instagram reel of mine, and you can make the potato curry similarly.
    • Alternatively, you can skip the spices, use Schezwan sauce or chutney, and make it like a fusion roll.
    • Instead of roti, use a tortilla or plain parathas for the base.

    Nutrition

    Calories: 383kcal | Carbohydrates: 73g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1590mg | Potassium: 731mg | Fiber: 9g | Sugar: 7g | Vitamin A: 541IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 4mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Fusion

    Reader Interactions

    Comments

    1. Usha says

      July 18, 2022 at 4:57 pm

      5 stars
      Potato filling is so flavorful and since I didn’t have roti, used tortilla. This is mess free lunch/snack for lunch boxes and when on the go.

      Reply
      • Srividhya G says

        November 05, 2022 at 3:18 pm

        Thanks so much Usha

        Reply
    2. Radha says

      July 01, 2022 at 10:07 pm

      5 stars
      Chutney and potato filling make a very flavorful combination and these kind of rolls are a super hit here.

      Reply
      • Srividhya G says

        July 11, 2022 at 3:25 am

        Thanks Radha.

        Reply
    3. Srivalli says

      June 30, 2022 at 5:27 am

      5 stars
      What a fantastic way to enjoy these rolls Srividhya! makes such a delicious meal.

      Reply
      • Srividhya G says

        July 11, 2022 at 3:37 am

        Yes Valli. Thanks

        Reply
    4. Harini says

      June 25, 2022 at 1:51 pm

      5 stars
      My kids will love it. I make aloo sabji and roti but never thought to serve it like a roll :)
      Thanks for the idea.

      Reply
      • Srividhya G says

        July 11, 2022 at 3:38 am

        Please do try Harini. Kids would love it.

        Reply
    5. Radha says

      June 19, 2022 at 2:05 pm

      5 stars
      This is a delicious one! I love the chutney scheamered on the roti, that adds yummy flavors. Roti and potatoes are a heavenly combination and my kids love this kind of rolls for lunch.

      Reply
      • Srividhya G says

        July 11, 2022 at 3:38 am

        Thanks Radha.

        Reply
    6. Kalyani says

      June 06, 2022 at 11:18 pm

      5 stars
      Perfect for those last weeknights when leftover roti rolls with potato or any customised filling becomes a lifesaver ! I usually add in a dash of dried up chickpeas gravy too as a filling

      Reply
      • Srividhya G says

        June 07, 2022 at 12:09 pm

        That sounds awesome. Can’t say no to some extra protein.

        Reply

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