• Preeti Shridhar

Kathi Roll

Kathi Roll is a street food from Kolkata. Originally it was a skewer roasted kabab wrapped in a Paratha. Over the years many variants have evolved.

Kathi Rolls are perfect for relaxed dinners, game nights or family movie nights. All the prep can be done in advance.

The Parathas can also be half cooked and kept . At the time of serving just cook them further.

You can use your regular roti dough. You can also make dough using half All Purpose Flour ( maida) and half Whole Wheat Flour ( atta). If making the dough especially for Kathi Rolls add 1-2 tbsp malai and 1-2 tbsp fresh yougurt. Malai can be replaced with 1/4 cup milk. I made a dough only with Atta.


Today I am sharing a Paneer Kathi Roll . Instead of Paratha I have used a lachcha roti.


The Paneer is prepped in indo-chinese condiments

I have used home made red chili paste, which can be replaced with red chili sauce. Tomato paste is store bought. You can swap it with tomato puree.

This is mildly spiced, so increase the chili paste / sauce to suit your palate.




Ingredients

Stuffing

Vegetable Oil 2 tbsp

Paneer 300

Baby corn 100 gms

Bell pepper mix 1 cup

Onion sliced 1 cup

Garlic 10 small cloves

Red chili paste 3 tsp

Green Chili sauce 2 tsp

Tomato paste 2 tbsp

Sweet Chili Sauce 2 tsp

Tomato ketchup 1 tbsp

Salt to taste

Chopped coriander 2 tbsp


Sauce

Hung Curd 1/2 cup

Mint powder 1 tsp

Ginger juice 1 tsp or to taste

Salt to taste


Raw Vegetables

Onion. 1 sliced

Carrot 1 cut into ribbons


Salad

Cucumber 1 julienned

Raosted Beetroot 1 julienned

Cherry tomatoes 10 halved

Salt to taste

Lemon juice 1 tsp

Red chili powder 1/4 tsp




Method

Stuffing

  1. Cut paneer into 1" by 2" fingers.

  2. Slice onions, garlic and bell peppers.

  3. Cut each baby corn into four lengthwise.

  4. Heat 1 tsp oil in non stick pan and saute paneer till golden brown on both sides.

  5. Remove it on a plate.

  6. In the same pan, heat remaining oil.

  7. Add onions, garlic, bell peppers and baby corn.

  8. Saute till they change color and are slightly cooked. They should retain their crunch.

  9. Mix in all the sauces and salt.

  10. Now tip in paneer.

  11. Toss lightly so that paneer is coated with all the sauces.

  12. Sprinkle a tbsp or two of water.

  13. Let it simmer for a couple of minutes.

  14. Sprinkle chopped coriander.

  15. Taste and adjust seasoning.



Paratha

  1. Take a piece of dough, double the amount that you take for roti. Approximately 70 gms

  2. Dust it with flour and roll into a 6" disc.

  3. Spread a tsp of ghee all over.

  4. Sprinkle dry flour. Now fold it like a Japanese fan. I have included a video in the end to show how to fold the paratha.

  5. Now roll it really thin.

  6. Cook on a hot girdle slightly on both the sides and keep aside. Similarly you can make rest of the parathas.


To assemble

  1. Cook the paratha on both sides till golden spots appear. Smear oil on both the sides . I didn't smear oil, just cooked the paratha on the girdle ,pressing lightly with a clean kitchen towel.

  2. Smear some hung curd dip.

  3. Place the stuffing on the centre of the paratha .

  4. Top it with raw or pickled onions and ribbon or Julienne carrots.

  5. Fold the paratha and secure with a toothpick.

  6. You can also wrap one half in aluminium foil.

  7. Serve with the salad on the side.



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