Kathi roll is a dish that is very famous as street food in India and globally famous for taking away restaurants. It originated in Kolkata where kebabs are spread in a layered paratha with various sauces and wrapped halfway with the paper.
Paratha is prepared with flour dough, kneaded into a rope, and shaped like a round coiled. It is then flattened with a rolling pin and partially shallow fried on tawa and cooked through.
The word Kati stands for the stick. These sticks or bamboo are used to stick the kebabs. These skewers are referred to in Bengali as Kati or stick, and the names Kati kabab and Kati roll are soon stuck.
Various vegetarian and nonvegetarian options are available, you can use chicken, egg, lamb, paneer, soya chaap, and choice of vegetables as per your choices. The variations with chicken /mutton/paneer/soya chaap marinated in spices and cooked on skewers in a tandoor or griller.
It is then tossed with onion, tomatoes, chilies, and sauce, vinegar, chat masala, and maybe some julienned carrots. These spreads are then layered on the bread and then wrapped tightly.
Generally, paratha is prepared with flour but I am using whole wheat flour keeping in mind a healthier version. You can use any of the flour or can use both flour in equal portions.
You can also prepare it with leftover bread. Just to reheat the bread, spread the mixture, and roll tightly. Kathi roll is ready!!!!!
Prep time: 30 mins
Cooking time: 45 mins
Level: medium-hard
Serving: 4 person
Vegetarian
Ingredients
- Curd (thick) – 3/4 cup
- Turmeric powder – 1/4 tablespoon
- Kashmiri red chilli powder – 1 tablespoon
- Cumin powder – 1/2 tablespoon
- Coriander powder – 1/2 tablespoon
- Besan – 1 tablespoon
- Garam masala – 1 tablespoon
- Oil – 3 tablespoon
- Salt – to taste
- Dry fenugreek leaves – 1/2 teaspoon
- Ajwain – 1/4 teaspoon
- Lemon juice – 1 tablespoon
- Ginger garlic paste – 1 tablespoon
- Onion dice – 1/2 cup
- Red capsicum – 1/2 cup
- Green capsicum – 1/2 cup
- Cottage cheese (dice) – 1-1/2 cup
- Onion slice – 1/2 cup
- Tomato slice – 1/2 cup
- Butter – 2 teaspoon
- Chat masala – 1 teaspoon
- Coriander leaves (chopped) – 1/4 cup
For Paratha
- Whole wheat flour – 2 cup
- Salt – 1/2 teaspoon
- Oil – 1 teaspoon
Method
- In a pot, add cinnamon, cloves,ginger,salt, coriander roots and enough water to poach the paneer for a few mins. Remove and keep aside. It helps to enhance the flavour and taste of paneer.
- In a bowl mix, beat yoghurt, turmeric powder, Kashmiri chilli, coriander powder, ginger-garlic paste, lemon juice, jeera powder, ajwain, besan, fenugreek leaves, garam masala and salt.
3. Pet dry the paneer and marinate paneer with the above marination mixture. Keep it separate for 30 mins.
4. Meanwhile In a bowl add whole wheat flour, salt, and oil. Add water as per the requirements. Knead the smooth and firm dough.
5. Divide the dough into 6 equal balls. Coat with oil and cover with a wet cloth.
6. Insert the vegetables and paneer simultaneously in a skewer and roast the paneer in tandoor. If tandoor is not available, grill it on Tawa or cook it in an oven. Remove and keep aside. Slice the paneer, onion, and capsicum. Keep aside.
7. In a pan heat oil, add cumin seed. Crackle.Add green chilly., sliced onion and tomato. Cook it.
8. Add turmeric, jeera powder, and coriander powder. Cook slowly.
9. Add sliced paneer tikka and capsicum, add coriander leaves. Adjust seasoning. Keep aside.
10. Roll the dough with the help of a rolling pin and cook it on a hot plate from both sides. Apply butter on bread to make it crispy. Remove.
11. On a table place the bread and spread the paneer mixture on the bread. Add a dash of lemon juice and chaat masala.
12. Wrap the bread tightly like a roll. Wrap halfway with butter paper.
13. Serve hot with mint chutney.