I grew up in what was then Calcutta. My childhood memories are filled with trips to New Market which more often than not combined with a visit to the nearby Nizam’s for the succulent Kathi rolls. What is more vivid in my memory is the Golden Spoon roll shop a furlong away from my school off Part Street. This was a happy hunting ground for me and my friends right upto the College days. Enough of nostalgia, now let me turn to the main character, the Kathi roll itself. This is a classic roadside snack and very popular with all age-groups and income levels. The beauty of the Kathi roll is that while the paratha is common, the filling can be tailored as per your palate.
I must tell you about an interesting episode about the Kathi roll. When we were in Vietnam, I was participating in a food festival preceding the Durga Puja. I had made Paneer Kathi rolls. One Vietnamese gentleman bought a roll and after a while came back for one more. While I was making the second one for him, he complimented me on the roll but said the paper wrap didn’t go well with the roll. I was aghast and told him the wrap was not to be eaten. So, the second one should taste better. After this episode, I put a notice on my stall that the wrap had to be peeled off, not eaten. So, friends, here’s to making more memories and fooding around with the KKR
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Timeless Street Food
Ingredients
Ingredients For the PARATHA Dough :
- 2 cups All Purpose Flour (Maida)
- 1 Tbsp Vegetable Oil
- 1/3 to 1/2 cup Water
- Salt to taste
Ingredients to MARINATE Chicken Tandoori Stuffing :
- 5oo gms chicken breast
- 1 Tsp Garlic paste
- 1 Tsp Ginger paste
- 200 gms hung Curd
- 2 Tbsp Tandoori Masala Powder
- 1 Tsp Garam Masala Powder
- Salt to taste
Ingredients for COOKING the marinated Chicken Tandoori Stuffing :
- 1 Tsp chopped Garlic
- 1 Tsp chopped green Chilies
- 1/2 cup sliced Onions
- 1/4 cup Coriander Leaves
- 2 Tsp Kashmiri Red Chili powder
- 2 – 3 Tbsp Mustard Oil
- Salt to taste
Ingredients for COOKING the Parathas:
- 1 Egg, per Paratha
- 1–2 Tsp Oil per Paratha
- Paratha Dough
Ingredients for ASSEMBLING the Kathi Roll :
- Chicken stuffing cooked before
- 2 Tbsp sliced Onions, per Kathi Roll
- 2 Tbsp sliced Green Capsicum, per Kathi Roll
- Green Chillies, chopped, a few to sprinkle over each of the rolls
- 1 – 2 Tbsp Tomato Ketchup per Kathi Roll
- 1 Tbsp Green Chilli Sauce per Kathi Roll
- 1 slice of lime per Kathi Roll
- 1/4 Tsp Chaat Masala per Kathi Roll
Instructions
- To make the dough for the Paratha dough, in a bowl put together the all purpose flour, salt and oil. Mix gently and thoroughly with your fingers till the oil is uniformly distributed. Now pour in the cold water part by part and start kneading the flour mix into a soft, smooth, pliable dough. Cover the dough with a cling film and allow to rest for 30 mins.
- Pat dry the chicken pieces to remove all moisture. Transfer into a bowl and add all the ingredients of the Marinade. Mix well and coat all the pieces of chicken. Cover the bowl with a cling film and keep it for at least 1 hour. You can even prepare this from the night before and refrigerate it over night as well.
- Heat oil over medium high flame. Add the chopped garlic and green chillies. Fry until garlic is light brown. Now add all of the marinated chicken pieces. Brown the chicken on high flame stirring continuously. Allow the chicken to cook in its own juice. Next add the Kashmiri Red Chilli powder and mix thoroughly. Add the remaining marinade and chopped onions to the chicken and continue cooking on high flame, stirring constantly. When almost done add chopped fresh coriander. Stir well to combine. By now the moisture in the chicken should have evaporated and the chicken should be dry. Take off from heat and keep aside for assembling the roll.
- To make the parathas take the dough and divide into 6 equal portions and smoothen them into round ball with the help of the palm. Roll out each of the dough balls into flat rounds of 8 inches with the help of the rolling pin.
- Heat the griddle over medium flame and place one rolled out flat dough. Cook the paratha by pressing and rotating gently in the griddle. Flip to the other side once bubbles start forming. Now pour the beaten egg on the paratha and spread it evenly to completely cover the paratha. Allow to cook for a couple of minutes, before flipping to the other side and cooking for another 1-2 minutes or till the egg is done.
- In the meantime with the help of an oil brush or if not a teaspoon, drizzle some oil both sides of the paratha. Soon the paratha will be nice and crispy with some brown spots on them. Now take off the paratha from griddle and set aside on a plate till you are done with the rest of the other parathas.
- It’s time for assembling! Take each of the parathas, egg side up smear the tomato ketchup and green chilli sauce. On top of the sauces line one side of the paratha with the sliced onions, capsicum, chicken tandoori stuffing, squeeze the juice of the lime and sprinkle some chaat masala. Finally roll and fold the paratha into a wrap using the help of a wax paper to keep them secure and in place. Remember to tuck the bottom firmly and neatly to keep in place.
Notes
Resting Time : 1 Hr
Nutrition
- Serving Size: 8
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