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Kathi Roll 2 Ways


Ever wondered how a kathi roll is cooked so perfectly every time you go out to eat it? How is each and every element made to assemble that flavorful goodness? Take a look at this recipe and find out for yourself; we have unravelled the secret to a perfect non-vegetarian and vegetarian kathi roll.

 

Table of Content

  1. What is a Kathi Roll ?
  2. Quick and Easy Kathi Roll
  3. How to make Kathi Roll ?
  4. Expert Tips
  5. Recipe Card  

 

What is a Kathi Roll?

​​Kathi rolls are traditionally skewered kebabs, cooked over a coal tandoor and wrapped inside a paratha. Paratha is flat bread made with kneading dough, rolling it into a coil and flattening it. It is generally fried on a tawa with some oil and an egg is cracked upon it, so that it cooks and simultaneously coats the paratha. Kathi roll was invented by the popular restaurant Nizams in Kolkata, during the year 1932. The name comes from the word kati, which means to stick. These kebabs were made on kati skewers, hence the name kathi kebab or kathi roll stuck very easily. Owing to its immense popularity, any kind of filling wrapped inside a flatbread was called a kathi roll.

 

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Quick and Easy Kathi Roll

A kathi roll is something we all love from our local thela or dhabba, where one guy is standing in front of a large tawa and frying multiple parathas one after another. The same magic of the kathi roll can now be created right at your home, in a both veg and non-veg version using this simple recipe. 

 

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    How to make Kathi Rolls ?

    1) Start by making the dough with the refined flour, egg and oil. Knead it all together using water as required. Brush the dough with oil, cover it and let it rest.Kathi Rolls 2 Ways


    2) For preparing the vegetarian filling, in a hot non-stick pan add oil and saute cumin, chopped ginger and green chillies in it. Add some sliced onions, bell peppers, French beans and sliced paneer.
    Kathi Rolls 2 Ways

    3) Season the paneer mixture with dry spice powders, salt and pepper. Add a little water and mix it all together to form a sauce coating over the paneer.
    Kathi Rolls 2 Ways

    4) For the non-vegetarian filling in another non-stick fry pan add oil and saute, chopped garlic and ginger, with some green chillies. Stir them and add some sliced onions and bell peppers to the pan.
    Kathi Rolls 2 Ways

    5) Add the chicken thigh and let it saute for a few minutes. Season the chicken mixture with dry spice powders and saute them all together.
    Kathi Rolls 2 Ways

    6) Add some curd and water to the chicken mixture and let it simmer for 15 minutes to cook the chicken.
    Kathi Rolls 2 Ways

    7) For the vegetarian version, roll out one of the four divided dough balls using some oil. Place it on a hot non-stick tawa, cook for a minute and then flip. After flipping, brush it with some oil. Repeat for the other side.
    Kathi Rolls 2 Ways

    8) For the non vegetarian version, cook the roti the same way, and once you flip it for the second time, crack over one egg and cook it with the roti.
    Kathi Rolls 2 Ways

    9) Lay both the rotis flat and add half of the respective fillings on them, roll them tightly and wrap in cooking paper to keep warm and absorb some of the oil.
    Kathi Rolls 2 Ways

     

    Expert Tips

    1. Make sure to rest the dough, so that the gluten relaxes and it is easy to roll.
    2. Do not overcook the paneer filling, it needs to be a little moist.
    3. The egg over the roti needs to be just cooked, if heated for longer it would taste rubbery and unpleasant.

      Recipe Card


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