Aloo Tikki Roll

A rock and roll week!! Week one of summer break...relaxed and did lot of cooking. Yes, I do mean a lot. It was just 1 day we dined at an Indian restaurant. All other breakfasts, lunches, and dinners were freshly cooked, healthy, fun, and homemade :)

Fresh rolls or wraps have been on my list since a long time. In fact, I just enjoy them. It is a healthy and a fun way to have a balanced meal. Since schools in India have commenced after summer break, lot of my friends have been asking me for interesting recipes for tiffin or packed healthy lunch ideas for their kids, I feel rolls can be fun for kids as well as parents. I would love to carry these individually wrapped rolls for picnics too. This is just one, but I will be posting more roll recipes that I made this week. Check my new category Wraps and Rolls for more recipes.

Aloo Tikki is nothing but an easy, delicious, and all time favorite Potato Patty. Flavor and spice level can easily be adjusted to suit your palate. Patties can also be made a day ahead, to be quickly assembled for morning togo lunch!

New pick for this week was organic, colorful, red leaf lettuce. They looked so pretty, that I had to pick one up. :)

Sliced onions, tomato, cucumber and shredded lettuce.
They all go in the roll!!

Peel the cucumber and divide into 2 parts. 

First half can be julienne or finely chopped.

Make cucumber raita dip with the second half.

Grate cucumber and add 1 cup yogurt, salt to taste and 1 tsp cumin powder.
Chilling & Refreshing!

For Aloo Tikki/Potato Patty. 

Boil and peel 3 large potatoes. This will make 8-10 patties.

Mash potatoes, add salt, chopped green chillies, lemon juice, 1-2 tbsp. cornflour to bind. 

Mix ingredients well.

Divide potato into two parts. Add a tsp. of turmeric, 1 tsp. red chilli powder and 1 tsp. of garam masala/all spice powder and mix well. 

Snehanshu likes deliciously spiced patty!

 Form 4 - 5 inch long patties and pan fry with a bit of oil till they turn golden brown.

To make a flat bread for this roll.

Use 2 cups of whole wheat flour. You could use multigrain flour too, to make it more nutritious.

Add salt, red chilli flakes and minced garlic.

Make a soft dough with around 3/4 to 1 cup water.

Knead and let the dough rest for 20-30 minutes.

Divide the dough into 5 equal parts. 

Dust the rolling surface with dry flour and roll to form a 9 inch circle.

Roast on hot griddle over high heat. 

When you start to see few bubbles, flip it. 

Let it slightly brown. Do not press it with a spatula. Pressing will make the wrap crisp and will prevent it from rolling.

In just one or two flips, flat bread should be ready.

Spread lettuce, cucumbers, tomatoes, onions over the flat bread. Place aloo tikki/potato patties. Sprinkle chaat masala and cilantro. Bring the two sides inwards to form a roll.

Use a sheet of aluminum foil to wrap the roll.

Cut while serving if needed.

Love those layers.

Serve with cucumber raita dip.

Enjoy this Nutritious, Healthy, ToGo Meal!