aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie |
by Tarla Dalal
Added to 141 cookbooks
This recipe has been viewed 126371 times
aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with 34 amazing images.
aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie is a wholesome meal in itself. Learn how to make Indian aloo corn frankie.
To make aloo corn tikki roll, make the rotis, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 6 equal potions and roll each portion into an oblong shape. Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using a 2 tsp oil till they turn golden brown in colour from both the sides. Keep aside. Place a roti on a clean, dry surface, apply a little masala water evenly over it. Place a roll in the centre and roll it up tightly. Repeat steps 1 and 2 to make 5 more rolls. Serve immediately.
The kathi roll is a boon to Indians! We can think of it as the desi answer to sandwiches, wraps , rolls and and other convenient on-the-go foods. While you can wrap your rotis with just about any subzi or salads that you have on hand, there are some evergreen favourites like the aloo corn tikka roll!
In Indian aloo corn frankie, the rotis moistened with masala water are rolled up with a long mouth-watering tikki of boiled potatoes and sweet corn, perked up with tangy lemon juice and peppy spice powders. Your whole family will really enjoy the succulent filling inside these satiating rolls.
Enjoy potato and corn frankie in a relaxed way with a cup of tea, or grab a roll and munch on it as you whiz to the office, either way it’s a delight to bite into!
Tips for aloo corn tikki roll. 1.The roti, the corn tikki and the masala water can all be kept ready in advance. But assemble the roll just before serving. 2. The chaat masala and the garam masala for the masala water can be made at home. 3. To reduce cooking time, you can boil potatoes in a microwave.
Enjoy aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with step by step photos.
For the rotis- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti using a little oil till golden spots appear on both the sides. Keep aside.
For the corn and potato rolls- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 6 equal potions and roll each portion into an oblong shape.
- Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using a 2 tsp oil till they turn golden brown in colour from both the sides. Keep aside.
How to proceed- To make aloo corn tikki roll, place a roti on a clean, dry surface, apply a little masala water evenly over it.
- Place a roll in the centre and roll it up tightly.
- Repeat steps 1 and 2 to make 5 more rolls.
- Serve the aloo corn tikki roll immediately.
Potato and Corn Rolls Recipe Video by Tarla Dalal
Aloo Corn Tikki Roll, Potato and Corn Frankie recipe with step by step photos
- Take a deep, clean bowl and put the whole wheat flour in it.
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- Add the plain flour to the bowl. We use a mix plain flour and wheat flour because a roti made only with wheat flour will become stiff if not prepared carefully which will cause difficulty in rolling.
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- Add a little oil and salt to taste to give some flavor to the roti.
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- Mix all the ingredients together by hand and knead into a soft dough using enough water. It is very important to use the appropriate amount of water. Less water will result in a stiff dough and hard rotis while too much water will not form a dough. Hence use the proper amount of water and knead the dough for at least a couple of minutes for it to combine properly.
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- Divide the dough into 6 equal portions.
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- Take a rolling board and sprinkle a little whole wheat flour on it.
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- Take one portion of the dough, form it into a ball between your palms and flatten it on the rolling board. Keep the other portions of the dough covered to prevent drying.
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- Roll the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
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- Heat a non-stick tava (griddle) and cook the roti using a little oil till golden spots appear on both the sides. Keep aside.
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Repeat the same with the other portions of the dough.
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- Take a deep, clean bowl and put the boiled and mashed potatoes in it.
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- Now add the boiled sweet corn kernels to the bowl. They add some sweetness to this savory roll. You can even add other vegetables like broccoli and capsicum.
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- Add the corn flour. This ensures proper binding of mixture.
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- Add the green chillies. This adds a nice spicy kick to the mixture.
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- Add the garam masala and lemon juice. The different spices in garam masala and the zestiness of lemon add a great flavor.
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- Add the coriander to the bowl. It adds a bright green color and a unique, fresh taste to the roll.
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- Add the salt and mix well with your hands. Because there are corn pieces in this, it might take a little time to bind but it will happen.
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- Divide the mixture into 6 equal potions and shape each portion into an oblong shape with 5 inch length and 2 inch width.
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- Heat a non-stick tava (griddle), grease it with 1 tsp of oil.
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- Place all the rolls onto the greased tava and cook those using 2 tsp oil.
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- Flip them over and cook till they turn golden brown in color from both the sides. Keep aside.
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- Take a small, clean bowl and put the chaat masala in it.
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- Add the chilli powder to it.
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- Now add the garam masala.
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- Finally add 2 tbsp of water to this spice mixture and mix it well. This will give a unique, street style taste to the Potato and Corn Roll.
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To make aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie, place one roti on a clean, dry surface.
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- Apply a little masala water evenly over it.
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- Place a roll on one side of the roti but not at the edge.
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- Roll up the roti tightly.
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Repeat steps 1 to 4 to make 5 more aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie.
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Servealoo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie immediately with Homemade Tomato Ketchup.
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The roti, the corn tikki and the masala water can all be kept ready in advance. But assemble the roll just before serving.
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The chaat masala and the garam masala for the masala water can be made at home.
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To reduce cooking time, you can boil potatoes in a microwave.
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Nutrient values per kathi roll
| Energy | 148 cal |
| Protein | 3.6 g |
| Carbohydrates | 25.8 g |
| Fiber | 1.6 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 111.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 5.9 mg |
| Folic Acid | 22.5 mcg |
| Calcium | 19.8 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 6.4 mg |
| Potassium | 139.1 mg |
| Zinc | 0.5 mg |
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