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.
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.
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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
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.
- 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.
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.
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
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
Roti Rolls with Potato Curry | Potato Chapati Roll
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
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.
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.
Thanks so much Usha
Chutney and potato filling make a very flavorful combination and these kind of rolls are a super hit here.
Thanks Radha.
What a fantastic way to enjoy these rolls Srividhya! makes such a delicious meal.
Yes Valli. Thanks
My kids will love it. I make aloo sabji and roti but never thought to serve it like a roll :)
Thanks for the idea.
Please do try Harini. Kids would love it.
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.
Thanks Radha.
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
That sounds awesome. Can’t say no to some extra protein.