Easiest way to prepare Kathi Roll like a Chef, at home

Kathi Roll / Kati Roll, called the roll of Nizams, said to have its roots of origi from Kolkata, then Calcutta. This remarkable recipe was originally prepared as a non-vegetarian one, known as the Kati Kebab, with mutton kebabs being rolled in a wrap of Roomali Roti or sometimes a layered Parantha as well. But like all, this recipe has also evolved with time with newer and exciting variations both in vegetarian and non-vegetarian versions as well and now being known as Kathi Roll.

Kathi Roll has turned out to be a very popular snack with a number of varieties being displayed on every menu across India and the world. A number of variations are being innovated and appreciated around like vegetable kathi roll, paneer kathi roll, aloo kathi roll, egg kathi roll and the latest being Kathito a  combination of Indian Kathi Rolls and Mexican Burrito.

Now you can try this awesome Kathi Roll recipe at your home with a little help from me and then being a master yourself. So let’s start making the Kathi Roll.

To make Kathi Roll you will require the following.

Ingredients for preparing kathi roll

For the Wraps

1 cup Atta

1/2 cup Maida

1 tsp salt

1tbsp oil

Milk/Water to knead

For the Stuffing

1/4th cup of paneer cut into finger size

1 onion cut into thin slices

1 capsicum cut into thin jullienes

1 tomato seedless cut into fine jullienes

2 green chillies slit lengthwise

1 tsp ginger and garlic paste

1 tsp jeera

1 tsp whole dhaniya seeds

1 tsp jeera powder

1 tsp red chilli powder

1 tsp garam masala powder

2 tbsp tomato ketchup

juice of a lemon

salt to taste

For Mint Chutney

1 cup of mint leaves

1/2 cup of chopped coriander

1 green chilli

1/2 ginger chopped

2-3 garlic cloves

3-4 tbsp of beaten curd

1 tsp jeera powder

1 tsp chaat masala

juice of a lemon

salt as per taste

To Serve

Mix veg Raitha

Thinly sliced onion

Lemon wedges

Method

For the Wraps

1. Mix the above ingredients including atta, maida, salt, oil and water or milk to knead into a soft dough.
2. Let the dough rest for sometime.
3. Now divide the dough into small balls.
4. Roll the ball as thin as possible like a handkerchief and put it on the griddle and cook on both sides.
5. Repeat the same for all.

For the Stuffing

1. Heat oil in a pan.
2. Add the jeera to it and let the seeds crackle and then add dhaniya seeds.
3. Now add the onions to this.
4. As soon as the onions get a little translucent, add the ginger garlic paste to it and cook for a few minutes.
5. Now add the capsicum and saute for a little while. 
6. Add all the masalas to it and cook again.
7. Add 2 tbsp of ketchup and lemon juice to it.
8. Lastly add the jullienes of tomatoes to let them stay crunchy.

For the Mint Chutney

1. Take all the ingredients of the chutney in a blender.
2. Blend it into a fine puree using as little water as you can.
3. Strain through a fine sieve if required.

To Serve

1. Take a wrap and spread a spoon full of mint chutney on it.
2. Now spread the stuffing on one end of the wrap.
3. Roll the end with the stuffing a little.
4. Now fold both sides of the wrap on the lightly rolled end and roll it completely by keep moving forward with your finger till the ends are sealed.
5. Fold the roll into a butter paper with 1/3rd of the roll outside the paper.

6. Serve the roll with the raitha, sliced onion and lemon wedges.