Aloo Kabab Laccha Paratha Roll Recipe – Spicy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Aloo Kabab Laccha Paratha Roll Recipe – Spicy Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of street food. One of my absolute favorites is the Aloo Kabab Laccha Paratha Roll – a flavour explosion wrapped in flaky goodness. I first tried this in Delhi, and I’ve been trying to recreate the magic at home ever since. It takes a little effort, but trust me, it’s so worth it! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t just a roll; it’s an experience. The crispy, layered laccha paratha, the spiced potato filling, and the tangy chilli vinegar all come together in perfect harmony. It’s spicy, satisfying, and utterly addictive. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian street food.

Ingredients

Here’s what you’ll need to make this delicious roll:

For the Laccha Paratha:

• 3 cup wheat flour (approx. 360g)
• ?? tsp chilli flakes (about 1/2 tsp, adjust to your spice preference)
• ?? tsp salt (about 1 tsp)
• 2 tsp oil
• Water (as needed, about ¾ cup)
• Ghee (for layering – about ¼ cup)
• 2 tsp chaat masala

For the Aloo Kabab:

• 4 potatoes, boiled and mashed (approx. 500g)
• ?? onion, finely chopped (about ½ medium onion)
• 2 green chillies, finely chopped
• ?? tsp ginger paste (about 1 tsp)
• ?? tsp chilli powder (about 1 tsp)
• ?? tsp turmeric powder (about ½ tsp)
• ?? tsp cumin powder (about 1 tsp)
• ?? tsp garam masala (about ½ tsp)
• ?? tsp aamchur (dry mango powder – about 1 tsp)
• ?? tsp chaat masala (about 1 tsp)
• ?? tsp salt (about ½ tsp)
• 2 tbsp coriander, chopped

For the Roll:

• 1 cup vinegar
• 2 green chillies, slit
• Tomato sauce
• Green chutney
• Salad (onion, cucumber, tomato)

Ingredient Notes

Let’s talk ingredients! The key to a good laccha paratha is the layering of ghee. Don’t skimp on it – it’s what creates those beautiful, flaky layers. I like to use a good quality ghee for the best flavour.

For the aloo kabab, feel free to adjust the spices to your liking. I love a good kick, so I tend to add a little extra chilli powder. Aamchur adds a lovely tanginess, but if you don’t have it, a squeeze of lemon juice will do the trick.

And finally, the chilli vinegar! This is a staple in Indian street food. It adds a wonderful zing to the roll.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the wheat flour, chilli flakes, and salt. Add the oil and gradually add water, kneading until you have a soft, pliable dough. Cover and let it rest for 20 minutes.
2. Prepare the Aloo Kabab Mixture: While the dough rests, mash the boiled potatoes well. Add the chopped onion, green chillies, ginger paste, chilli powder, turmeric, cumin powder, garam masala, aamchur, chaat masala, salt, and coriander. Mix everything together thoroughly.
3. Shape the Kababs: Take a portion of the potato mixture and shape it into small, round or slightly flattened kababs.
4. Cook the Kababs: Heat a little oil on a flat griddle or pan. Roast the aloo kababs until they are golden brown and slightly crispy. Set aside.
5. Make the Laccha Paratha: Divide the dough into equal-sized balls. Roll each ball into a thin layer. Brush with ghee, sprinkle with chaat masala, fold it like a zig-zag, and then roll it into a spiral.
6. Cook the Paratha: Heat a little oil on a tawa (flat griddle). Cook the laccha paratha on both sides until it’s golden brown and crispy.
7. Assemble the Roll: Spread a generous layer of green chutney on the laccha paratha. Add an aloo kabab, some salad (onion, cucumber, tomato), a drizzle of chilli vinegar, and a squirt of tomato sauce. Roll it up tightly and serve immediately!

Expert Tips

• Don’t over-knead the dough for the paratha. A slightly softer dough will result in a flakier paratha.
• Make sure the tawa is hot enough before cooking the paratha. This will help it get crispy.
• If you’re short on time, you can use store-bought laccha parathas. But homemade is always best!

Variations

• Vegan Adaptation: Simply substitute the ghee with oil when layering the paratha.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the paratha dough.
• Spice Level Adjustment: Adjust the amount of chilli flakes and green chillies to suit your spice preference.
• Street Food vs. Home Style Adaptation: My friend, Priya, loves adding a sprinkle of pani puri masala to the aloo kabab for an extra street food vibe! I usually keep it a little simpler for a home-style feel.

Serving Suggestions

Serve these rolls hot off the tawa with a side of extra chilli vinegar and your favourite chutney. They’re perfect for a quick lunch, a satisfying snack, or even a fun dinner party.

Storage Instructions

These rolls are best enjoyed fresh. However, you can store the aloo kabab mixture in the refrigerator for up to 2 days. The laccha parathas are best made fresh, but you can store any leftovers in an airtight container for a day or two.

FAQs

What is Laccha Paratha and what makes it special?

Laccha Paratha is a multi-layered flatbread from India. The layers are created by brushing with ghee and folding the dough, resulting in a wonderfully flaky and delicious bread.

Can I make the Aloo Kabab mixture ahead of time?

Absolutely! You can prepare the aloo kabab mixture a day in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the rolls.

How do I get the paratha perfectly crispy?

Make sure your tawa is hot enough and use enough oil. Also, don’t overcrowd the tawa – cook one paratha at a time.

What is Chilli Vinegar and can I substitute it?

Chilli vinegar is a spicy, tangy condiment made by infusing vinegar with green chillies. If you can’t find it, you can substitute it with a mixture of vinegar and a pinch of chilli powder.

Can this roll be made with other fillings?

Definitely! Feel free to experiment with other fillings like paneer tikka, chicken tikka, or even just some simple spiced vegetables.