Introduction
The Kathi Roll is a beloved street food originated from Kolkata, India, blending marinated succulent meat, spiced vegetables, and chutneys all wrapped up in a flaky paratha. It’s a perfect handheld meal for busy days or casual get-togethers. This recipe captures the essence of Kolkata’s vibrant food scene and brings the taste of bustling street stalls right to your kitchen. Prepare to wrap up some magic in every bite!
Ingredients
For the Paratha:
- 2 cups all-purpose flour
- 2 tbsp oil/ghee
- 1/2 tsp salt
- Water as needed
For the Filling:
- 300g chicken/lamb/beef, thinly sliced or minced
- 1 large onion, thinly sliced
- 1 tbsp ginger garlic paste
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tbsp oil
- Salt to taste
For the Chutney:
- 1 cup fresh coriander leaves
- 2 green chilies
- 1 inch ginger
- 1 tbsp lemon juice
- Salt to taste
- Water as needed
Other:
- Slices of onion and cucumber for garnish
- Butter or oil for cooking
Preparation Time
- Prep: 20 min
- Cooking: 20 min
- Total: 40 min
Nutrition (per roll approx.)
- Calories: 290 kcal
- Protein: 15g
- Carbohydrates: 35g
- Fat: 10g
Method
Step 1: Make the Paratha Dough
Mix flour, salt, oil, and enough water to form a soft dough. Knead well for 6-8 minutes. Cover and rest for 20 minutes.
Step 2: Prepare the Filling
Heat oil in a pan. Add ginger-garlic paste and sauté for a minute. Add sliced meat, spices, and salt. Cook on medium heat until meat is tender and cooked through (~12 mins). Set aside.
Step 3: Make the Coriander Chutney
Blend coriander, green chilies, ginger, lemon juice, salt, and water until smooth. Adjust water for desired consistency.
Step 4: Roll the Paratha
Divide dough into balls. Roll each ball into a thin circle, apply butter/oil, fold and roll again for flaky layers. Cook on heated griddle till golden and puffed on both sides.
Step 5: Assemble the Roll
Spread chutney on paratha, add cooked meat filling, sprinkle sliced onions and cucumber. Roll tightly and secure with foil or parchment paper.
Cooking Tips
- For a flaky paratha, apply ghee/oil between folds while rolling.
- Use thinly sliced meat for quick, tender cooking.
- Adjust chutney spice to your preference.
- Warm the roll slightly before serving for extra softness.
In our family, Kathi rolls were the go-to festival or picnic food, often made in bulk. My dad would sneak extra chutney for himself, while my sister loved crushing extra raw onions inside for crunch!
Conclusion
Enjoy the vibrant flavors and textures of Kolkata’s favorite street snack at home with this easy yet authentic Kathi Roll recipe. Customize fillings and chutneys to suit your palate, and bring the buzz of Indian street food to your plate!
Feel free to ask for a vegetarian version or video guide!