Achaari Aloo Roll Recipe
How to make Achaari Aloo Roll
If you're bored of regular aloo roll, then this achaari version of it is a must-try! Serve it with some chutney or ketchup to relish its taste.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Achaari Aloo Roll
- For the Potato Filling:
- 4 medium-sized potatoes, boiled and mashed
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 tablespoon achaar (pickle) of your choice (mango, lime, or mixed)
- Salt to taste
- Fresh coriander leaves, finely chopped
- For the Flatbread (Roti):
- 2 cups whole wheat flour
- Water, as needed
- Salt to taste
- Oil or ghee for cooking
How to Make Achaari Aloo RollHideShow Media
Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
Add the chopped onion and saute until golden brown. Then, add the green chilies and ginger-garlic paste. Cook for a minute until the raw aroma goes away.
Stir in the turmeric powder, red chili powder, and garam masala, and saute for another minute.
Add the mashed potatoes to the pan, along with the achaar (pickle) of your choice. Mix well. Cook for 5-7 minutes on medium heat.
Season with salt according to your taste and garnish with fresh coriander leaves. Set aside the potato filling.
For the flatbread (roti), combine whole wheat flour, salt, and water in a bowl. Knead the dough until smooth and pliable. Divide it into small balls and roll out each ball into a thin, round roti.
Heat a tawa or non-stick pan over medium heat. Place a roti on the heated pan and cook on both sides until lightly browned. Apply oil or ghee on both sides to make it soft and flavorful. Repeat this process for the remaining dough.
To assemble the Achaari Aloo Roll, take a roti and place a generous portion of the potato filling in the center. Roll the roti tightly, ensuring that the filling is secure inside.
You can serve the rolls as they are or grill them on a pan or a griddle for a crispy texture. Cut the rolls into smaller pieces and serve them hot.