Kati rolls

An Indian street food consisting of grilled meat pieces wrapped in a paratha (flat bread) with some condiments and sauces.

Kati rolls are originally a street food from Kolkata, but in the recent years their popularity has increased exponentially and they are quite globally adapted. With that come adaptations and fusions! Truth be told, I have not eaten an authentic Kati roll in Kolkata, but of all the Kati rolls I have ever eaten from Mumbai to New york, this one is my most favorite.. It is darn good 😉

This recipe makes 2 overloaded kati rolls (Like the one in the picture). Thats how I like to make them. As you can see in the picture, my Kati roll folds like a taco because of the amount of stuffing in it. You can reduce the amount of stuffing and roll it completely like a wrap to make a real kati roll!

You will need:

For the green chutney:

1 bunch of cilantro, half of that of mint leaves, 2 tbsp greek yogurt, 1/2 tsp sugar, salt to taste, a tiny dot of ginger-garlic paste (optional), 1 green chilli

For the kati roll:

2 parathas (recipe coming soon. You can also use store bought frozen/ packaged parathas)

8 pieces of kebabs. You can make chicken tikka or reshmi kebabs (recipes linked in the names). I ususally use leftovers from a party of barbecue nights

one onion thinly sliced

One tomato thinly slices

1/2 green bell pepper sliced

cilantro – finely chopped

mayonnaise

chaat masala

Assembling the kati roll:

1. Grind all the ingredients of the mint chutney (1 bunch of cilantro, half of that of mint leaves, 1/2 tsp sugar, salt to taste, a tiny dot of ginger-garlic paste (optional), 1 green chilli) to form a paste and mix with yogurt, whisk together and add a little water if needed to make a sauce that can be drizzled.
2. Roast the paratha on a griddle with ghee until crispy – I like it crispy
3. On the warm paratha, spread a spoonful of mayonnaise
4. Over this add generous amounts of the mint chutney
5. over the sauces, place the kebabs – I normally like to cut them in smaller pieces
6. layer with the cut veggies – onions, tomatoes and green peppers
7. finish with some cilantro and chaat masala. Add some extra mint chutney in the end if you like your kati rolls to be more moist – like I do!

roll it and enjoy!

Some people also add an egg to the paratha after roasting it on the griddle, I am personally not a fan of it, but you can definitely give that a try. Omit the mayo in that case.