Veg Kathi Roll – “The Rocking Roll”

Veg Kathi  Roll

Kathi Roll or Kati Roll (as it should be called), has its roots originating from Kolkata. It all started in the Nizam Restaurant in Kolkata in the 1930’s. Authentically Kati in Bengali means wooden skewers that were used to roast the chicken or mutton cubes and then wrapped in the leavened parantha bread, hence KATI ROLL, but since time has evolved, the roll has also evolved, be it the name (ROLL, WRAP or FRANKIE) or the recipe (EGG, VEG, PANEER or ALOO).

Today, we are going to talk about the vegetarian version of it. So, let’s get on with it.

 Things you need for vegetarian Kathi Roll

For the bread:

1. Whole Wheat Atta – 200gms
2. Maida – 200gms
3. Oil – 50ml
4. Curd – 50gms
5. Salt – 10gms
6. Sugar – 10gms
7. Water – To knead to a soft & firm dough

For the Stuffing:

1. Cabbage julienned – 200gms
2. Onion Sliced – 100gms
3. Carrot julienned – 200gms
4. Grated Paneer – 50gms
5. Ginger Garlic paste – 20gms
6. Tomato deseeded and julienned – 100gms
7. Jeera seeds – 10gms
8. Jeera Powder – 5gms
9. Garam masala Powder – 5gms
10. Salt – To taste
11. Red chili Powder – 10gms
12. Turmeric Powder – 10gms
13. Oil – 30ml

For Green Chutney:

1. Coriander – 100gms
2. Mint – 50gms
3. Green chili – 20gms
4. Lemon Juice – Juice of 1 Lemon
5. Chaat Masala – For Seasoning
6. Salt – To taste

How to prepare veg Kathi Roll

The Bread:

1. Make a soft but firm dough using all the ingredients and half the quantity of oil mentioned.
2. Cover the dough with a wet cloth and leave it to rise.
3. After the dough has raised, knead it once again and divide it into equal sized balls.

For the Stuffing:

1. Heat a pan and add oil to it.
2. Add the jeera seeds to the hot oil.
3. As the jeera starts to crackle add the onions to the pan, saute the onions and add ginger garlic paste to the pan and cook till the raw smell of the ginger-garlic paste fades away.
4. Add the rest of the vegetables to the pan and season with all the masalas.
5. Cook till the vegetables are cooked.
6. Squeeze the juice of lemon and mix in the vegetables prepared.

For the Green Chutney:

1. Mix all the ingredients and grind it to a fine paste.
2. Make sure the chutney is not too watery.

Finishing Touch

1. Roll the dough balls to a thin round flatbread of 10 inches diameter.
2. Griddle the same on both sides using a little oil.
3. Place enough stuffing on the lower end of the bread griddled.
4. Spread the green chutney on top of the stuffing.
5. Add a little zing to the stuffing by adding a dash of chaat masala and a little lemon juice to it.
6. Roll the end with the stuffing towards the other end firmly forming a roll, spilling as little as possible.
7. Roll a square-shaped butter paper around the roll and its ready to dig in.

Words of Wisdom

1. You can use tomato ketchup or mayonnaise or both along with the green chutney to spread on top of the stuffing to add to the taste.
2. You can try your hand at a variety of stuffing like chicken, mutton, egg, potato, paneer etc.
3. Lachha Onion salad (Thinly sliced onion soaked in vinegar, sugar and chaat masala) will be a great accompaniment to go along with the roll.

The Other Way

How to prepare Chicken Kathi Roll

The Non-vegetarian version of the all-time favorite roll.

Things you need for Chicken Kathi Roll

For the bread:

1. Whole Wheat Atta – 200gms
2. Maida – 200gms
3. Oil – 50ml
4. Curd – 50gms
5. Salt – 10gms
6. Sugar – 10gms
7. Water – To knead to a soft & firm dough

For the Stuffing:

1. Chicken Thigh boneless sliced – 200gms
2. Onion Sliced – 100gms
3. Carrot julienned – 100gms
4. Curd – 60ml
5. Ginger Garlic paste – 20gms
6. Tomato Ketchup – 30ml
7. Jeera seeds – 10gms
8. Jeera Powder – 10gms
9. Garam masala Powder – 5gms
10. Salt – To taste
11. Red chili Powder – 20gms
12. Turmeric Powder – 10gms
13. Oil – 50ml

For Green Chutney:

1. Coriander – 100gms
2. Mint – 50gms
3. Green chili – 20gms
4. Lemon Juice – Juice of 1 Lemon
5. Chaat Masala – For Seasoning
6. Salt – To taste

How to Prepare Chicken Kathi Roll

The Bread:

1. Follow the same recipe as for Veg Kathi Roll.

For the Stuffing:

1. Marinate the chicken pieces in Half the quantity of Oil, salt, Red chili powder, Turmeric powder, Garam masala Powder, Curd, Cumin powder and Ginger garlic paste and let the same stay in the marinade for about an hour.
2. Heat oil in a pan and add jeera seeds to it.
3. As the jeera crackles add the onion to the pan and saute.
4. Add the ginger garlic paste followed by the carrots to the pan.
5. Add the marinated chicken to the pan with all the reserved masalas.
6. Cook till the vegetables are wilted and the chicken is tender.
7. Finish it off with a dash of Tomato Ketchup.

For the Green Chutney:

1. Follow the same recipe as for Veg Kathi Roll.

Finishing Touch

1. Follow the same steps as for Veg Kathi Roll.