Aloo Methi Roll

Aloo Methi Roll

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


5 min

Cook time

15 min


  • 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


  • 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.

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

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

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

  • Turning off the stove, add the lemon juice.

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

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


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