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Roasted Sweet Potato Kathi Roll

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5 from 2 reviews

When I grew up in India, I used to skip swimming classes to eat Frankies made by Tibb’s. They’re also the first thing I order from the menu on my flights to India (it shows up often on the menu of Emirates and Etihad) and are called kathi rolls. There is some debate as to whether Tibb’s Frankies are the same as kathi rolls, I find them similar, but diehard fans might argue against this. What I think everyone can agree on is that they’re all tasty. Frankies are a trademarked name, so it’s rarely used outside the domain of Tibb’s.

  • Yield: 4


For the Sweet Potatoes

For the Chutney

  • 1 bunch cilantro, tender stems and leaves
  • 1 green chilli such as jalapeno, serrano, or bird’s eye
  • 2 in piece fresh ginger, peeled and chopped
  • ½ tsp whole cumin
  • ½ tsp whole coriander
  • ½ tsp whole black peppercorns
  • 3 Tbsp fresh lime juice
  • ½ cup cold water
  • Fine sea salt

For the Roll


For the Sweet Potatoes

Preheat the oven to 425F/220C. Toss the sweet potatoes on a rimmed baking sheet with the olive oil, season with salt and roast in the oven for 30 minutes until tender and golden brown, rotating the pan halfway through during cooking. Remove from the oven and keep warm.

For the Chutney

Blend the cilantro, green chilli, ginger, cumin, coriander, black peppercorns, and lime juice. Add ¼ cup/60 ml water and blend until smooth. Keeping adding more water, 1 Tbsp at a time, as needed to help the ingredients come together. Taste and season with salt. This chutney can be made a day ahead of time, store in an airtight container for up to 3 days.

For the Roll

Prepare one kathi roll at a time. Lightly toast a roti on both sides directly over a gas flame or over dry skillet, until it develops light blisters. Keep aside.

Whisk one egg in a small bowl with a tiny pinch of salt. Fry the egg in a skillet with ½ Tbsp oil. Once the egg starts to set, about 1 minute, take the toasted roti and place it over the egg and gently press down to help them stick together. Once the egg is cooked, about 30 seconds, flip the roti over and transfer to a plate, egg side facing upwards. Place about ½ cup of the roasted sweet potato in the center of the egg roti, leave the ends, top and bottom empty. Top with the chopped shallot and cilantro. Sprinkle ½ Tbsp of the chaat masala and a generous teaspoon of the cilantro chutney. Fold the roti tightly from the sides like a burrito, 1 in to 2 in/2.5 cm to 5 cm inwards over the following, followed by the bottom, so that the roti completely encases the filling. The top should be left open. You can tie the roll with kitchen thread or with parchment paper to hold it together. Prepare the remaining rotis. Serve within 15 minutes of preparing with extra chutney on the side.


  • For the rotis, you can use my soft roti recipe or a paratha, or even flour tortillas. What you shouldn’t use here is a naan. It’s too thick for this.
  • If you plan to serve the rolls as an appetizer, cut them into pinwheels.
  • This recipe yields 1 cup/240 ml of chutney. Serve some extra on the side, leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

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