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Kathi rolls are essentially wraps that are made with a paratha (a type of flatbread) and filled with a variety of different ingredients. The most traditional filling for a Kathi roll is kebab, which is made from minced meat that is marinated in a blend of spices and then grilled over an open flame. However, there are many different types of fillings that can be used, including chicken, egg, paneer, and even vegetables.
This delectable treat was invented in Kolkata, India during the first half of the 20th century, with its origins traced back to a single restaurant called Nizam’s. As the story goes, British patrons at Nizam’s did not want to eat kebabs with their hands, so the restaurant came up with the idea of wrapping the meat in a paratha – a crispy, buttery unleavened flatbread – and serving it in a paper wrapper.
The popularity of the Kati Roll grew quickly among the masses. The original recipe consisted of skewer-roasted kebabs wrapped in paratha, layered with eggs, and topped with chutney. Later, vegetarian fillings such as paneer and chickpeas were offered as an alternative to kebab meat.
The Kati Roll's name comes from the Bengali word "kathi," which means "stick." In the 1960s, Nizam’s replaced the traditional iron skewers with bamboo ones due to the high cost of iron skewers. The use of bamboo skewers led to the dish being called the Kati Roll.
The Kati Roll was initially popular among street vendors in Kolkata, where it was cooked in front of customers. The dish's finest form is when it is freshly made, with the cook rolling out the dough onto a flat griddle or pan, cracking an egg onto it, and adding the spicy fillings. The whole thing is then wrapped in paper and served piping hot in just a matter of minutes.
Kathi rolls are a popular street food in Kolkata, but they have also gained popularity in other parts of India and around the world. Many restaurants now serve their own version of Kathi rolls, and they can often be found on the menus of Indian restaurants in other countries.
Ingredients
- 4 malabar parathas
- 5 eggs
- 250 – 300 gms boneless chicken
- 1 tsp Ginger Garlic Paste
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- ½ teaspoon garam masala powder.
- ½ tsp Red Chili Powder
- 1 teaspoon tandoori masala powder.
- ¼ teaspoon turmeric powder.
- 1 teaspoon lemon juice.
- 1 tablespoon yoghurt.
- 1 teaspoon mustard oil + 2 tablespoons Canola Oil.
- ½ tablespoon tomato paste
- Salt (to taste)
To Prepare the salad for stuffing:
- ½ cup thinly sliced cucumber.
- ½ cup thinly sliced onion.
- ¼ cup finely chopped cilantro or coriander leaves.
- 6-7 green chillies finely chopped (optional).
- ⅓ cup grated carrot.
Instructions
- Whisk the eggs together until slightly frothy, and then pour a little into a hot pan.
- Before it’s cooked place a paratha on top and the flip when the egg clings to the paratha.
- Mix all the spices into the yoghurt and marinate the chicken pieces for 1 hour.
- Heat some oil in a pan and saute the chicken until cooked.
- To make the salad, mix all the vegetables together and keep it aside.
- To assemble the kathi roll, place a few pieces of chicken along with a handful of salad onto the egg-lined paratha.
- Drizzle with the sauces of your choice and roll it tightly in parchment paper.
