Aloo Methi Roll

Aloo Methi Roll

Fill your kid’s next tiffin with this quick and tasty Aloo roll.

Prep

5 min

Cook time

15 min

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Ingredients

  • 300 g boiled all-purpose potatoes
  • 180 g wholewheat plain flour
  • 135 g fenugreek leaves
  • 120 g green capsicum
  • 160 g onion
  • 40 g cottage cheese
  • 30 g Kissan Fresh Tomato Ketchup
  • 30 g hung curd
  • 30 g sunflower oil
  • 15 g coriander leaves
  • 15 g lemon juice
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander spice
  • 1 tsp ginger garlic paste
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • Serving Size 6

    Amount per serving

    • Energy 208
    • Protein 6.3g
    • Carbohydrate incl. fibre 32.4g
    • Carbohydrate excl. fibre 29.4g
    • Sugar 3.7g
    • Fibre 4.7g
    • Fat 6.5g
    • Saturated Fat 0.7g
    • Unsaturated Fat 5.1g
    • Monounsaturated Fat 3.2g
    • Polyunsaturated Fat 1.9g
    • Trans Fat 0.0g
    • Cholesterol 1mg
    • Sodium 287mg
    • Salt 0.72g
    • Calcium 4%
    • Iron 10%
    • Potassium 10%
    • Vitamin C 31%
    • Vitamin A 6%

Directions

  1. Heat the oil in a kadhai and add mustard seeds and cumin seeds. When they begin to splutter, add the ginger-garlic paste, and onions and sauté for a few minutes.

  2. Add the chopped fenugreek leaves, capsicum and paneer and cook well.

  3. Add the boiled potatoes, coriander powder, chilli powder and salt and mix well and allow to cook for two more minutes.

  4. Mix in the Kissan Fresh Tomato Ketchup and chopped coriander and fry for 2 minutes.

  5. Turning off the stove, add the lemon juice.

  6. Place each roti on the counter and generously spread the hung curds. Once done, add the potato mixture to each roti.

  7. Fold the roti up from the bottom and then fold in the sides to enclose the filling.

 
         

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