Kathi Roll Of Nizam

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Servings: 9 Difficulty: Advanced
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A classic Indian street food favorite featuring soft, pan-fried flatbread stuffed with spiced mashed potatoes.
Kathi Roll of Nizam recipe image
Kathi Roll of Nizam recipe image
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Kathi Roll Of Nizam

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 9 Calories: 770.7

Description

Experience the vibrant flavors of Indian street food with this homemade Kathi Roll. This dish features soft, pliable flatbreads pan-fried with ghee to achieve a perfect tender texture, rather than a crisp crust. The filling is a simple yet satisfying mixture of boiled potatoes, fresh coriander, and chopped green chilies, seasoned with salt for a clean, authentic taste. These rolls are easy to assemble and hold together well, making them ideal for casual gatherings, quick lunches, or a hearty dinner. They pair beautifully with mint chutney or a side of yogurt. Simple ingredients come together to create a comforting meal that brings the essence of Nizam-style street snacks to your kitchen table.

Ingredients

Directions

  1. Sift the all-purpose flour and 1 teaspoon of salt into a large mixing bowl.
  2. Rub in 2 tablespoons of ghee or oil into the flour mixture using your fingertips until it resembles breadcrumbs.
  3. Gradually add warm water, mixing well as you go, then knead until a soft, smooth dough forms.
  4. Place the dough in a well-greased bowl, cover with a damp cloth, and let it rest for 20 minutes.
  5. While the dough rests, prepare the filling by mixing the mashed potatoes with the remaining 1 teaspoon of salt, chopped onion, green chili, and coriander leaves.
  6. Divide the potato mixture into 9 equal portions.
  7. Knead the rested dough briefly, then divide it into 9 equal parts and shape them into round balls.
  8. Roll out each ball into a round disc approximately 7 inches (18 cm) in diameter.
  9. Heat a griddle or tawa over medium heat.
  10. Place a rolled roti onto the dry griddle and drizzle 1-2 teaspoons of ghee or oil around the edges.
  11. Cook until the roti is soft and cooked through, but not crisp. Flip if necessary to ensure even cooking.
  12. Place a portion of the potato stuffing onto the center of the hot roti.
  13. Roll the roti up tightly like a Swiss roll to enclose the filling.
  14. Secure the roll with a cocktail stick or toothpick to prevent it from unraveling.
  15. Wrap the bottom half of each roll in a 4x4 inch piece of butter paper or wax paper.
  16. Serve immediately with mint chutney.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 770.7kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 9762.6mg407%
Total Carbohydrate 162.3g55%
Dietary Fiber 8.2g33%
Sugars 1.7g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Variations:** Instead of potatoes, you can use boiled and mashed eggs, minced meat, or boiled and ground chicken for the stuffing.

**Storage:** Best served fresh. If storing, keep wrapped in paper in an airtight container for up to 24 hours. Reheat gently in a microwave or toaster oven.

**Tip:** Ensure the water used for kneading is warm but not hot, as this helps in creating a softer dough. Do not overcook the rotis on the griddle; they should remain soft to facilitate rolling.

Keywords: indian, kathi roll, nizam, street food, potato roll, vegan, flatbread, roti, spiced potato, coriander, green chili, ghee, homemade, snack, vegetarian
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