A kati roll (mostly misspelled as kathi roll) is a street food originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll.
|Preparation Time:||40 minutes|
|Vegetable Oil||2 tbsp|
|Jeera (Cumin Seeds)||1 tsp|
|Dhaniya (Coriander) Seeds||1/2 tbsp|
|Red Chilli Powder||1/2 tsp|
|Haldi (Turmeric Powder)||1/4 tsp|
|Dhaniya (Coriander) Powder||1 tsp|
|Diced Onion||1/2 cup|
|Diced Capsicum||1/2 cup|
|Diced Tomato||3/4 cup|
|Kasoori Methi||1 tsp|
|Mozzarella Cheese||1/2 cup|
|Whole Wheat Flour||1/2 cup|
|Maida (All Purpose Flour)||1 cup|
- Mix wheat flour, maida and 1/2 tsp of salt and knead a soft dough like roti. Keep aside.
- Dice onion, tomatoes, capsicum and paneer in half inch pieces. Chop some green chillies.
- Crush Dhaniya seeds a bit and keep aside.
- Heat 1 tbsp of oil in a nonstick pan. Add Jeera seeds and crushed dhaniya seeds.
- Add red chilli powder, coriander powder and haldi and saute for a few seconds. Add 1/4 cup of water so that the spices don’t burn.
- Add diced onions and fry for a minute.
- Add capsicum, tomatoes, green chillies and fry for another minute.
- Add paneer and salt and fry for a minute.
- Add kasoori methi and turn off the heat. Add grated mozzarella cheese and mix. Keep aside.
- Punch the dough and divide into 6 equal portions. Roll a ball as thin as possible – about 10 inches in diameter.
- Place the roti on a hot tawa or griddle.
- Flip it once you start seeing small bubbles in the roti.
- Cook both sides till it has small brown spots on both sides. Repeat with other balls and keep aside.
- Place one roti on a plate. Top it with the paneer mixture in the middle and fold it in one third.
- Heat some oil on the tawa and place the folded roll on it. Cook on both sides till crisp.
- Cut in half and serve.
- You can use any filling for this dish but it should be moist and crunchy.
- You can even add some sauce on the paneer mixture.