Kati Roll Recipe



And suddenly we wake up and thirty years have passed. We see with deep clarity those moments when we thought we were invincible. When despite the fears and insecurities we felt powerful. The world was at our feet and we knew that we had our whole lives ahead. We dreamed of being older and doing what adults do. We wanted to be free, to be late home, to choose our destinations, while we sipped tea in an old park witnessing our laughter and tears, our place of encounters and disagreements.

Sometimes the past comes back with unforgiving surprise, it stirs your guts, you rejoice and become sad. It makes you come back with maybe, with too much force back. With that relentless speed that can only give the memories of the beautiful moments. And so I am in these days nostalgic and at the same time happy to have remembered the past that never left my heart, but sleeping in the depths of my being, without waiting to be awakened.

I like that my life is linked to my recipes, that there is a nexus of union between them, but today I have not achieved it. Nothing has to do with my childhood memories. Or maybe yes! At that time it was when I began to travel and to discover that the world reached far beyond our small territory. That if you walked a little farther, there were people like us with very different customs, of customs, which in our eyes were exotic and curious and then I understood how beautiful is the world and the people who inhabit it.

Kati rolls are pure street food originally from Calcutta, which is now eaten practically available in any North Indian city. In the stalls of the street are roasted meats, previously macerated in spices, which are then wrapped in flatbread, accompanied by some juicy sauce. I could not say with certainty what the original recipe is. There is the talk of kebabs of minced meat, other with skewers of lamb, and others with chicken. I have seen bread of all kinds being wrapped them with an endless variety of variants that in the end have led me to a single conclusion. I have to go very soon to Kolkata To try them.

The Kathi Roll is a parantha roll, which carries eggs and is filled to taste with chicken, lamb, vegetables or paneer. Although what makes Kathi Roll special is its way of preparing it as the egg is beaten on top of the bread. I recommend that to make Kati rolls use fresh and fragrant spices, only so you can feel the game of flavors and enjoy.

Kathi Roll is preferable for dinner because until dusk the small places where they are sold do not begin to prepare them. Do not expect to eat a Kathi Roll in a restaurant. They are take away food, perfect for when you are in a hurry and even better for when they have closed the bars and you go hungry just before going home.

Preparation Time: 30 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 205 calories per 100 gms


Ingredients:

1 cup wheat flour
1 cup all-purpose flour
1 tsp oil
1 cup water
1 cup beans
1 cup cabbage
1 carrot
1 cup green peas
1 potato
1 bell pepper
1 tomato
2 tbsp cilantro
100 gm boneless chicken cubes
1 tsp ginger paste
1 tsp garlic paste
1 green chili
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 eggs
1 tsp lemon juice
2 onions
3 tbsp oil
Salt to taste

Recipe Method:


Add salt to the wheat flour and all purpose flour and oil, combine and slowly add water to form soft yet slightly firm smooth dough. Cover the dough and let it rest for 15 minutes.

Blanch the beans, carrots, cabbage and keep aside.

Heat a tbsp of oil in a saucepan over medium-high heat and add the ginger, cumin, coriander, turmeric powder, cilantro and green chili and sauté for few seconds. Add the chicken pieces and brown. Add tomatoes, cabbage, carrot, potatoes, beans, green peas, and bell pepper. Sauté for 10 minutes. Add the lemon juice and salt to taste and mix. Keep aside.

Beat eggs, season with salt and pepper and whisk the egg till fluffy and keep aside.

Knead the dough again. Pinch a large lemon sized ball of dough and press it both sides in dry flour, dust the surface with some flour and roll out the dough to form circles.

Heat a flat pan over medium-high and, place rolled bread and let it cook lightly on both sides. Drizzle some oil, fry on one side for 10 seconds and on top pour 3 tbsp of beaten egg and flip over the bread.

Remove from pan, place the egg-coated side of the bread up and sprinkle some lemon juice. Spread 4 tbsp chicken vegetable filling in the middle and sprinkle the onions over it and fold the flatbread tightly like a burrito.

To serve, wrap the lower part of the roll in a butter paper foil wrap. Serve hot.


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