Have some leftover chapati/roti? How about making some chapati rolls with some potato filling? Call it potato roti rolls or chapati rolls; these simple rolls are loaded with flavor and are perfectly vegan-friendly.

hand holding shot of roti roll and a plate below with cilantro and ketchuphand holding shot of roti roll and a plate below with cilantro and ketchup

Yesterday I shared a light and crunchy tofu lettuce wrap, and now it’s time for another roll with the Indian flatbread, roti with delicious potato filling. Kathi rolls and Frankies are pretty famous in Indian cuisine. I have already shared potato Frankie; today, I am sharing a slightly different one, more like potato kathi rolls with roti as the base. 

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Simple & versatile roll recipe 

Are you wondering how I came up with the idea? I had some leftover chapatis and South-Indian style potato-onion curry. I used that potato curry as a filling and made the chapati roll. We all liked it; then, I started making the potato filling in different styles(varying the spices and sauces) and made these rolls. You can customize it to your taste and make different variations of this roll. I have kept it simple, but please check out the variation section for more ideas. 

It’s a perfect lunch box recipe and also a fancy dinner. While you can use leftover chapati for these rolls, you can very well use fresh chapati or store-bought parathas/roti for the base. Boil your potatoes, make green chutney and roti as part of your meal prep, and make these rolls in no time during the weekdays. 

Ingredients required

ingredients shot for potato rollingredients shot for potato roll

I have used roti as my base for the roll, as I mentioned above. You can use fresh leftover rotis or store-bought rotis. Just warm them before adding the filling.

We need potatoes, onion, garlic, and assorted spices for the filling. I used gold potatoes, but you can use any potato variety. 

I used some peanut oil, mustard seeds, and cumin seeds for the tempering. And to spice up the curry, I used turmeric powderred chili powder, and garam masala. 

To further enhance the flavor of this curry, I used some dried fenugreek leaves, but that’s optional. 

Apart from these ingredients, we need some saltcilantrogreen chutney, and ketchup or hot and sour sauce. 

Please check the recipe card for detailed measurements.

How to make chapati roll?

Prep-work

Boil the potatoes in your desired way. I pressure cooked my potatoes using a stove-top pressure cooker for three whistles. If you use an electric pressure cooker, cook for 5 to 6 minutes and release the pressure naturally. Once cooked, let the potatoes cool, peel, and chop them into cubes.

Prepare the filling

  • Heat a pan or kadai and add the oil. When the oil is hot, add the mustard seeds and cumin seeds. Let the mustard seeds splutter, and then add the onions and garlic. Saute until the onions turn soft.
sauteing onionssauteing onions
  • Add the salt, turmeric powderred chili powder, and garam masala. Mix well and cook for a couple of minutes.
adding spicesadding spices
  • Then add the boiled potatoes and mix well. Ensure the spices are evenly coated on the potatoes—Cook for 4 to 5 minutes.
adding potatoesadding potatoes
  • Now add the crushed fenugreek leaves and one tbsp of ketchup. Mix well and further cook for a couple of minutes and turn off the heat. The filling is now ready. Let it cool a bit. 
adding dried fenugreek and ketchupadding dried fenugreek and ketchup

Preparing the roll

  • Warm the roti and place it on a plate or parchment paper. Spread one tsp of green chutney or to taste. Place the approx 2 to 3 tbsp of the prepared potato filling. Drizzle some ketchup and cilantro.
  • Now fold each end of the roti towards the center and seal them using small wooden skewers. If packing for lunch, roll the bottom with the parchment paper. 
rolled chapati rolls in a plate with cilantro and ketchup on the siderolled chapati rolls in a plate with cilantro and ketchup on the side

Recipe notes

  • Adjust the spices and salt to taste.
  • You can roll these like burritos too. Check my aloo frankie recipe for reference. 
  • Make sure the potatoes are not too mushy. We want soft potato cubes that don’t break and become mushy for this roll. While gold and russet potatoes work well, you can also use purple or red potatoes. 
  • You can use store-bought or homemade green chutney

Substitution and variations

  • Instead of potatoes, you can use paneer, tofu, or cauliflower. You can use a mix of veggies make a veg roti roll. Carrots, cabbage, and colored bell peppers go very well.
  • You can make potato curry with assorted spices. Instead of regular red chili powder and garam masala, you can use dabeli masala or garam masala, including chaat masala, for a tangy flavor. 
  • While tempering, you can use fennel seeds instead of cumin seeds. Refer to this Instagram reel of mine, and you can make the potato curry similarly.
  • Alternatively, you can skip the spices, use Schezwan sauce or chutney, and make it like a fusion roll. 
  • Instead of roti, use a tortilla or plain parathas for the base. 
aloo kathi rolls served in black plate. One roll folded in parchment paperaloo kathi rolls served in black plate. One roll folded in parchment paper

Dietary specifications and serving suggestion.

This roti roll is naturally vegan and nut-free. We are using wheat flour roti. You can use gluten-free flatbread, but I never tested this recipe with gluten-free flatbread. 

Yield – This filling is sufficient for 5 to 6 rolls. 

Make the filling well ahead, and when required, warm the roti and make the rolls. The roll stays good without becoming too soggy for up to 4 to 5 hrs, making it perfect for lunch boxes. You can pack the roti, sauce/chutney, and potatoes separately if packing for adults. 

Explore other potato recipes

PS If you try this chapati roll, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

📖 Recipe

Roti Rolls with Potato Curry | Potato Chapati Roll

Chapati rolls with potato filling. Call it potato roti rolls or chapati rolls; these simple rolls are loaded with flavor and are perfectly vegan-friendly.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Entree

Cuisine: Indian

Servings: 3

Calories: 383kcal

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

Instructions

Prep-work

  • Boil the potatoes in your desired way. I pressure cooked my potatoes using a stove-top pressure cooker for three whistles. If you use an electric pressure cooker, cook for 5 to 6 minutes and release the pressure naturally. Once cooked, let the potatoes cool, peel, and chop them into cubes.

Prepare the filling

  • Heat a pan or kadai and add the oil. When the oil is hot, add the mustard seeds and cumin seeds. Let the mustard seeds splutter, and then add the onions and garlic. Saute until the onions turn soft.

  • Add the salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.

  • Then add the boiled potatoes and mix well. Ensure the spices are evenly coated on the potatoes—Cook for 4 to 5 minutes.

  • Now add the crushed fenugreek leaves and one tbsp of ketchup. Mix well and further cook for a couple of minutes and turn off the heat. The filling is now ready. Let it cool a bit.

Preparing the roll

  • Warm the roti and place it on a plate or parchment paper. Spread one tsp of green chutney or to taste. Place the approx 2 to 3 tbsp of the prepared potato filling. Drizzle some ketchup and cilantro. Now fold each end of the roti towards the center and seal them using small wooden skewers. If packing for lunch, roll the bottom with the parchment paper.

Notes

  • Adjust the spices and salt to taste.
  • You can roll these like burritos too. Check my aloo frankie recipe for reference.
  • Make sure the potatoes are not too mushy. We want soft potato cubes that don’t break and become mushy for this roll. While gold and russet potatoes work well, you can also use purple or red potatoes.
  • You can use store-bought or homemade green chutney.
  • Substitution and variations
  • Instead of potatoes, you can use paneer, tofu, or cauliflower. You can use a mix of veggies for a veg roti roll. You can add some carrots, cabbage, and colored bell peppers.
  • You can make potato curry with assorted spices. Instead of regular red chili powder and garam masala, you can use dabeli masala or garam masala, including chaat masala, for a tangy flavor.
  • While tempering, you can use fennel seeds instead of cumin seeds. Refer to this Instagram reel of mine, and you can make the potato curry similarly.
  • Alternatively, you can skip the spices, use Schezwan sauce or chutney, and make it like a fusion roll.
  • Instead of roti, use a tortilla or plain parathas for the base.

Nutrition

Calories: 383kcal | Carbohydrates: 73g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1590mg | Potassium: 731mg | Fiber: 9g | Sugar: 7g | Vitamin A: 541IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 4mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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