Aloo Gobi Roti Rolls
Oh how I missed this dish since going grain and nightshade-free! Unfortunately the original version is pretty much a blend of foods that I cannot eat anymore. Besides the cauliflower. 🙂 But I made it my mission to create it friendly for people that follow the autoimmune protocol or a paleo diet, and for people that avoid grains or nightshades for whatever reasons. And the result is so delicious. It is surprisingly also not hard to make, so go give it a try. Feel free to adjust if you don’t have certain food sensitivities.
For example, if you can eat regular potatoes you can swap out the sweet potatoes or if nightshade or seed based spices are not a problem you can use regular curry powder. All the details are in the recipe below.
This recipe is approximately for 4 people. If you have leftovers you can eat the aloo gobi roti rolls the day after as well. Simply add a bit of water on both sides of the rotis and warm them up in the pan until they are soft again. The aloo gobi is easily warmed up in a pan as well. And voila you have an amazing dish ready the next day.
Aloo Gobi Roti Rolls
For the filling
- 1 white sweet potato (2 cups)
- 1/2 large head cauliflower (2.5 cups)
- 1/2 onion
- 3 cloves garlic
- 4 Tbsp coconut cream (thick part on top of the coconut milk)
- 2 Tbsp curry powder (see notes below for a AIP and nightshade-free version)
- 1/2 bunch Cilantro for the garnish
- 1/2 onion for the garnish
- himalayan pink salt
- pepper (omit on AIP)
For the roti
- 4.5 cups cassava flour
- 2 tsp himalayan pink salt
- 3 cups + 2 Tbsp filtered water
- 1/2 cup extra virgin olive oil
- avocado oil for frying
- Preheat 1 inch of water in a medium boil with a steamer basket on medium heat. Peel and cut sweet potato into small pieces, wash and cut cauliflower into florets. Add to steamer basket and steam for 10-20 minutes with the lid on until the sweet potatoes and the cauliflower florets are fork tender.
- In the meantime, peel and dice onion, mince garlic, wash and cut cilantro. Set half of the onion aside for the garnish.
- While the veggies are steaming make the dough for the roti. Mix the cassava flour and the salt using a whisk. Add water and olive oil and mix thoroughly into a dough. Make 14 small balls. Roll out one of the balls between 2 layers of parchment paper using a rolling pin. Roll out to your desired thickness. I recommend the thickness you can see in the picture.
- Preheat a large pan over medium heat. Once hot add enough avocado oil to coat the pan. Remove the top layer of parchment paper. Place the roti on your palm with the parchment paper side up and carefully peel off the paper. Place the roti into the hot pan and fry until small bubbles form. Flip and finish on the other side until slightly browned. It should take about 3 minutes per roti. If the pan gets too hot reduce the temperature to medium/low. The longer you fry it the harder/crispier the roti gets so keep that in mind when deciding how long to fry it. Place the roti on a plate with a fresh kitchen towel and wrap it with the towel to keep it hot. Repeat all steps for the rest of the rotis.
- When you are done with 2/3 of the rotis finish up the filling. Heat a large pan over medium heat. Once hot add avocado oil and fry onions and garlic until translucent. Add coconut cream and curry powder and stir, add potatoes and cauliflower and cut into smaller pieces. Season with salt and pepper.
- Add a scoop of the aloo gobi filling to the roti and sprinkle with onions and cilantro. Wrap the roti around and enjoy.