Vegan Kati Rolls with Coriander Chutney
Kati Rolls are an Indian street food originating from West Bengal. We've opted for a vegan version of the often meat-filled roll, using fluffy potatoes, onions and peas coated in fragrant spices for the filling. Paired with a fresh green coriander chutney and zingy pickled red onions, it's a vegan match made in heaven.
Method
Based on 4 servings, adjust as needed.
Step 1
Peel and dice the potatoes into 3cm pieces. Place into in a large saucepan filled with salted water and bring to a boil. Cook for 10-15 minutes, until tender.
Step 2
Finely slice half the red onions and place in a bowl with a large pinch of salt, half the sugar and half of the lemon juice. Mix well and set aside to pickle.
Step 3
To make the green chutney, in a small blender combine the green finger chillis, ginger and garlic paste, the remaining light brown sugar, the coriander (stalks and all), half of the garam masala and half of the turmeric. Season with salt, the remaining lemon juice and the coconut yoghurt. Blend with enough water to make a smooth sauce which has a dropping consistency. Season to taste and adjust as necessary. It should be fresh, a little acidic and have some heat.
Step 4
Heat the oil in a large frying pan set over a medium heat. Add the other half of the sliced onion along with a pinch of salt and cook for 6-8 minutes, until translucent. Add the remaining garam masala and turmeric and cook for another minute. Drain the potatoes and add to the pan. Fry for 10 minutes until they start to take on a little colour. Add the peas and cook for a further 3-4 minutes, until warmed through. Season to taste with salt and black pepper.
Step 5
Heat the chapattis according to the instructions on the packet. If you have a gas hob you can do this over a naked flame.
Step 6
To serve, add a couple of heaped spoonfuls of the potato mixture to each chapatti. Top with the green chutney, a spoonful of the pickled onions, some chopped peanuts and extra vegan coconut yoghurt if you wish. Roll up and enjoy with extra pickles and chutney on the table.
- Ingredients
- Based on 4 servings
-
40g Peanuts, roughly chopped, plus more for garnish 1x Stamford Street Co. Salted Peanuts 200g -
4 Potatoes, peeled and diced. Roughly 150g per person 4x Sainsbury's Baking Potatoes Loose -
2 Red Onion, thinly sliced 2x Sainsbury's Red Onions Loose -
3 Green Finger Chillies, chopped 1x Sainsbury's Finger Chillies 80g -
2 Lemon, juice of 2x Sainsbury's Lemons -
30g Coriander 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 tsp Garam Masala 1x Sainsbury's Garam Masala 38g -
2 tsp Turmeric 1x Sainsbury's Turmeric 48g -
200g Peas 1x Sainsbury's Petits Pois 910g -
8 Chapatti 1x Elephant Atta Chapattis 360g -
2 tsp Light Brown Sugar, or any sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
2 tsp Garlic and Ginger Paste 1x KTC Minced Garlic & Ginger Paste 210g -
2 tbsp Rapeseed Oil 1x Sainsbury's Vegetable Oil 1L -
1 tbsp Vegan Coconut Yoghurt, plus extra to serve if you wish 1x Alpro Plain Coconut Plant Based Soya Yoghurt Alternative 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g