Kati Roll Recipe
Kati roll is the Indian way of enjoying a wrap. It is a popular comfort food from the streets of Kolkata, an Indian city. It consists of spicy meat kebabs wrapped in Indian flatbreads or parathas along with a number of veggies stuffed alongside the meat. It got its name from the bamboo skewers or ‘kati’ pierced through the kebabs. These skewered kebabs are then barbecued or baked to give a smoky essence to it. The journey of kati rolls which started from the Nizam restaurant have crossed the borders and now rule the American comfort cuisine with full glory. Some people also include potatoes and cooked eggs into their kati rolls but you can easily do away with them without compromising with its flavors. The spicy kebabs with the tang of lemon and freshness of the cilantro will take you close to divinity. Weight watchers can replace the oily parathas with whole wheat tortillas or naan for a guilt free ride with kati rolls.
- 1 lb ground chicken
- 5-6 parathas
- 2 tomatoes, sliced
- 1 white onion, chopped
- 2 tsp lemon juice
- Handful of fresh coriander leaves, torn with hands
- 1 tsp chat masala
- 1 tsp tandoori masala
- 1 tsp ground cumin
- 2 tsp ginger-garlic paste
- A pinch of turmeric
- 1 tsp mint leaves, finely chopped
- 1 tsp red chili flakes
- 2-3 tsp roasted coriander seeds, pounded
- ½ cup vegetable oil
- Salt to taste
- Blend all the spices, except chat masala, ginger-garlic paste, chopped onions and mint leaves with the ground chicken.
- Wrap portions of the ground chicken mixture around bamboo skewers into shape of sausages.
- Fry the kati kebabs in hot oil until every side of the kebabs turn browns.
- Soak the excess grease with paper towels and slice them into 2’’ pieces.
- Toss the kebab pieces with sliced onion, lemon juice and chat masala.
- Arrange them at the centre of each paratha and top them with tomato slices and coriander leaves.
- Wrap up the paratha into a roll and serve immediately.