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Indian Kati Rolls with Curried Cauliflower Recipe

Indian Kati Rolls with Curried Cauliflower Recipe

In India, there is a constant reminder of how old, rich, and amazing the Indian culture really is. Just when you think you knew when something was created or invented, some stat is thrown at you about how the Indians invented it and you’re totally baffled. So, when my friend told me Indians invented burritos, I just started chuckling and then he handed me a Kati roll. While it’s not quite a burrito, it’s just as delicious, which is fine by me. Here is this Indian Kati Rolls with Curried Cauliflower recipe, that you will love as much as you love burritos.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

salt and wind indian kati rolls curried cauliflower recipe v medium
Indian Kati Rolls with Curried Cauliflower Recipe

Indian Kati Rolls with Curried Cauliflower Recipe

In India, there is a constant reminder of how old, rich, and amazing the Indian culture really is. Just when you think you knew when something was created or invented, some stat is thrown at you about how the Indians invented it and you're totally baffled. So, when my friend told me Indians invented burritos, I just started chuckling and then he handed me a Kati roll. While it's not quite a burrito, it's just as delicious, which is fine by me. Here is this Indian Kati Rolls with Curried Cauliflower recipe, that you will love as much as you love burritos.
5 from 1 vote
Prep Time 20 mins
Total Time 30 mins
Cuisine Indian
Servings 5 Rolls

Ingredients
  

  • 3 tablespoons canola, grapeseed, or peanut oil
  • One (1 inch) piece fresh ginger peeled and grated
  • 1 to 1 1/2 tablespoons curry powder
  • 1 head cauliflower (about 1 1/2 pounds) florets cut into bite-sized pieces
  • Kosher salt
  • 1 medium yellow onion finely chopped
  • 4 medium garlic cloves thinly sliced
  • 1 medium serrno chile halved and seeded
  • 8 ounces red-skinned potatoes cut into small dice
  • 1 cup low-sodium vegetable broth, chicken broth, or water
  • 1 cup shelled fresh or frozen baby peas
  • 1/2 cup roughly chopped fresh cilantro leaves
  • 4 to 6 soft whole-wheat flatbreads such as roti, naan, lavash, or tortillas, warmed
  • Plain whole milk yogurt for garnish
  • Chutney for garnish

Instructions
 

  • Make The Curried Cauliflower: Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the ginger, half of the curry powder, and all of the cauliflower. Season with salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, about 5 to 8 minutes. Remove to a plate with a slotted spoon.
  • Wipe out the pan, return to the stove over medium heat, and add the remaining 1 tablespoon of oil. When it shimmers, add the onion, garlic, and chile, season with salt, and cook until softened, about 3 minutes. Stir in the remaining curry powder and cook until fragrant. Add the potatoes and broth and bring to a boil.
  • Decrease the heat to low, cover, and cook for 5 minutes. Remove the cover and stir through to coat all the cauliflower. Cover again and simmer until the potatoes are knife-tender, 12 to 15 minutes. Remove the cover, add the peas, and cook until they are bright green, about 3 minutes. Adjust the seasoning as desired, stir in the cilantro, and use to fill the burritos.
  • For The Kati Rolls: To assemble, place the curry in the middle of the flatbread. Top with yogurt and chutney and, as desired, fold in the sides, roll into a burrito shape, and serve.
Keyword burrito recipe, Indian rolls, Wrapped lunch
Tried this recipe?Mention @saltandwind or tag #swsociety!

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