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

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Lunch, Main, Sandwich, Snack

Cuisine Indian

Diet Vegetarian

Servings Rolls

Calories 527 kcal

Equipment

Liquid Measuring Cups
Medium Nonstick Frying Pan
Wooden Spoon

Ingredients

For The Curried Cauliflower:

3 tablespoons canola, grapeseed, or peanut oil
One (1 inch) piece fresh ginger peeled and grated
1 tablespoon 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 serrano 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

For The Kati Rolls:

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.

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Nutrition

Serving: 1 servingCalories: 527kcalCarbohydrates: 77gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 10mgSodium: 898mgPotassium: 612mgFiber: 7gSugar: 9gVitamin A: 297IUVitamin C: 62mgCalcium: 125mgIron: 2mg

Keyword burrito recipe, Indian rolls, Wrapped lunch