October 12, 2012

Aloo Channa Chaat Roti Wraps

As promised, I'm back with a recipe that I had made before my trip!

If you've been reading my blog for awhile, then you already know that I love Indian food.  And while I do enjoy bowls of rich curry, my favourite type of Indian food is chaats - street food and snacks.   I love the mix of sweet, spicy, and sour flavours and the combination of fresh toppings, chutneys and cool, creamy yogurt that are typically featured in chaats.

This roti wrap is my own take on Indian chaat.  I made a simple aloo channa (potatoes and chickpea) filling, which I layered onto a freshly made roti bread, topped with chopped tomatoes, cilantro, sev, yogurt, and two types of chutney.

It may sound like a lot of work to make your own bread, make the filling, and prepare all of the topping ingredients separately, but there are a couple of shortcuts you can take to make the process even easier, like making the roti and filling ahead of time.

For the roti, I used this recipe for 5-minute whole wheat naan from Food Doodles.  I would recommend this recipe to anyone who has never made Indian flatbread before, since it's very easy to follow. And once you get some practice at making your own roti, the process becomes really easy - you just mix a simple dough, let it sit, roll it out, and cook it on the stovetop for a few minutes!

This particular recipe gives you 4 thin and flexible wraps that are perfect for rolling up around any filling you like. They are best eaten fresh and warm, but if you have leftovers, they can be wrapped up and stored on the counter or in the freezer.

Once the rotis and the filling are made, you can customize your wraps with the amount of toppings that you like!  (Note: you can even make the filling ahead of time and reheat it when you're ready to eat).

I like to eat mine with lots of tomatoes and cilantro, and I also added some sev noodles (a crispy fried Indian snack) that I had in my pantry for some extra crunch and spice.

The best part, in my opinion, is to pour on lots of plain yogurt and  generous squeezes of both tamarind and spicy green chutneys. I like to use about equal amounts of each one, but it depends on how spicy you like your food!

I loved the combination of ingredients in this wrap - it was spicy mixed with sweet and tangy; warm, cool, and fresh - all at the same time!

I doubt you would ever find anything exactly like this on the streets of India, but the flavours definitely brought me back to the time I spent there and some of the delicious street food that I ate!

Aloo Channa Chaat Roti Wraps

1 recipe whole wheat naan from Food Doodles

5-6 oz small white potatoes, peeled
1 cup canned chickpeas, drained and rinsed
Chili powder to taste
Dash of salt
1/2 tsp chaat masala spice
2 tsp lemon juice

~ 2 tbsp diced tomatoes
1-2 tbsp fresh cilantro
~1 tbsp sev (optional)
Plain yogurt
Cilantro chutney
Tamarind chutney

Make dough for naan, following the instructions in the link above.

Place potatoes in a pot of water and bring to a boil.  Reduce heat to medium-high and simmer, uncovered, until tender when pierced with a fork, about 15-20 minutes. Drain and cut into small pieces. Set aside.

Heat skillet for cooking the naan.  When naan is finished, keep covered with a towel.  Reduce heat on the stove to medium-low and add a bit of vegetable oil to the skillet.  Add the chickpeas and heat for a couple of minutes.  Add the potatoes, a couple dashes of chili powder, a dash of salt, chaat masala, and lemon juice.  Stir and cook for a couple more minutes, until heated through. (Note: you can leave the chickpeas whole, or mash them a bit for a smoother filling). 

To assemble wraps, spoon some of the chickpea-potato mixture down the middle of a piece of naan.  Top with your choice of toppings – I recommend a couple spoonfuls of plain yogurt, diced tomatoes, cilantro, a pinch of sev noodles, and equal amounts of spicy green cilantro chutney and sweet tamarind chutney. 

Close wrap and enjoy!

Makes enough for at least 4 wraps.


  1. Love all the combinations of flavours in this! I would probably love the filling just on its own but your naan looks really good too!

    1. Thanks! I did eat some of the filling on its own, but I still preferred it smothered in yogurt and chutney!

  2. Wow--this looks absolutely amazing! I also LOVE Indian food--we make our own curry and naan on a regular basis! :) I definitely want to try this.

    1. Thanks Nicole! I always think that I don't have the time or energy to make my own naan or roti, but whenever I do, I regret not making it more because its so much better homemade!

  3. I never make Indian food because it intimidates me, but this definitely seems doable! I love Indian fast food too--I used to live in a town with a large Indian population and every strip mall had an Indian chaat restaurant. I miss that!

    1. Once you already have the common ingredients in your pantry, it becomes a lot easier to cook Indian dishes! And I wish there were more Indian fast food places in my area, all we have are the rich buffet places!

  4. Mmmm this looks so good- I LOVE Heidi's five minute Naan - so quick and easy, I actually just made it this week, next time I am going to have to make extra so a I can make this the following night!

    1. I made her recipe because you suggested it to me! I'm assuming it works just as well with soy yogurt?

  5. We have a promise of a hot summer coming up here in Australia and I figure that this sort of meal is going to become our staple to keep our kitchen cool. Thanks for posting this delicious looking creation :)

  6. This sounds really delicious and something new to try. Thank you for sharing this.




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