Calcutta kathi rolls recipe

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Calcutta kathi rolls recipe

In the hustle and bustle of Calcutta's streets, expectant punters wait patiently around simple stalls as Kathi rolls are expertly assembled. Calcutta’s famous snack is concocted from a choice of spicy fillings topped with chutney and rolled inside a paratha coated with scrambled egg. This recipe is for paneer but strips of chicken breast or a julienne of mixed vegetables will work equally well.

Traditionally kathi rolls are made with paratha (fried unleavened bread). Chapattis offer a a lower-fat option. Both are easily available from supermarkets and Indian stores. Top with coriander and mint chutney (see step 1).

Ingredients

For the chutney
  • 1 handful coriander leaves
  • 1 handful mint leaves
  • 1 green chilli, roughly chopped
  • 1 tsp dry-roasted cumin powder
  • 3 tbsp lemon juice
  • 1 pinch salt
  • 1 handful coriander leaves
  • 1 handful mint leaves
  • 1 green chilli, roughly chopped
  • 1 tsp dry-roasted cumin powder
  • 3 tbsp lemon juice
  • 1 pinch salt
  • 1 handful coriander leaves
  • 1 handful mint leaves
  • 1 green chilli, roughly chopped
  • 1 tsp dry-roasted cumin powder
  • 3 tbsp lemon juice
  • 1 pinch salt
For the paneer filling
  • 3 tbsp sunflower oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, crushed
  • 2.5 cm fresh ginger root, peeled and grated
  • 250 g diced paneer
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 1 tsp garam masala
  • 2 medium tomatoes, diced
  • 1 small knob of butter
  • 3 tbsp sunflower oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, crushed
  • 2.5 cm fresh ginger root, peeled and grated
  • 8.8 oz diced paneer
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 1 tsp garam masala
  • 2 medium tomatoes, diced
  • 1 small knob of butter
  • 3 tbsp sunflower oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, crushed
  • 2.5 cm fresh ginger root, peeled and grated
  • 8.8 oz diced paneer
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 1 tsp garam masala
  • 2 medium tomatoes, diced
  • 1 small knob of butter
Toppings
  • 1 handful thinly sliced red onion
  • 1 handful thinly sliced lettuce
  • 0.25 handfuls finely chopped green chilli
  • 1 pinch chaat masala
  • 1 squeeze lemon juice (per roll)
  • 1 handful thinly sliced red onion
  • 1 handful thinly sliced lettuce
  • 0.25 handfuls finely chopped green chilli
  • 1 pinch chaat masala
  • 1 squeeze lemon juice (per roll)
  • 1 handful thinly sliced red onion
  • 1 handful thinly sliced lettuce
  • 0.25 handfuls finely chopped green chilli
  • 1 pinch chaat masala
  • 1 squeeze lemon juice (per roll)
  • 6 paratha or chapatti
  • 4 medium free-range eggs, beaten
  • 6 paratha or chapatti
  • 4 medium free-range eggs, beaten
  • 6 paratha or chapatti
  • 4 medium free-range eggs, beaten

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 6

Step-by-step

  1. To make the chutney: blend all the ingredients in a food processor until finely chopped. Add a splash of water and blend again until smooth.
  2. First make the paneer filling. Heat the oil in a frying pan, and when it is hot add the onion, garlic and ginger and fry until soft.
  3. Add the paneer and stir-fy together until the cheese starts to brown. Add the spices and stir- fry for a minute or so before adding the chopped tomatoes. Continue to stir-fry until the tomatoes break down. Season with salt to taste.
  4. Add the paneer and stir-fy together until the cheese starts to brown. Add the spices and stir- fry for a minute or so before adding the chopped tomatoes. Continue to stir-fry until the tomatoes break down. Season with salt to taste.
  5. To assemble the kathi roll, heat your small knob of butter in a frying pan, add a paratha (or chapatti) and cook for a minute or so. Flip it over and spoon 2 tablespoons of beaten egg on top.
  6. When the egg starts to set, flip the paratha again and cook for a couple of minutes longer (until the egg is firm).
  7. Flip the paratha once more and spoon a portion of the hot paneer mixture on top. Lift the paratha from the pan, add toppings, salt and black pepper to taste and tightly roll. Serve piping hot.

Photography by Chris Caldicott.

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