Kati Roll / Kathi roll

I wonder why me and my friend invariably bring up food during our morning walks,now Now I  know why the walk is not effective ;) It was during one such morning walks we lightly touched upon ,Kati Rolls  in mid town Manhattan.A very popular place for a variety of kati rolls. It is more like a hole in the wall and  kati loyals mostly come  here for take away. My friend brought  this up very lightly not realizing that one day I was to become a die-hard fan of Kati Rolls. Honestly trips to the city are now insipid without Kati Rolls. Good news is this place stays open till 5:am on Fridays & Saturdays Ta-da :)

Can I write some more on the origin of the scintillating  Kati Roll .Hm mm Kati rolls originated as a street food in Calcutta. The roll probably started as a convenient and portable food for the British babu's who were  too fastidious to touch the kebab's . Originally Kati used to be heavy cast iron skewers used by the nizams for grilling kebab's ,later the nizam's discontinued the use of these for bamboo skewers . These in bengali stand for kati or stick . Hence the name kati  soon stuck.

 Traditionally a kati roll is a kati kebab wrapped in a layered parantha for which  the dough  is kneaded  into a rope and then coiled into a round  pattie and then flattened with a rolling pin . Cooked on a tawa/griddle with a pat of oil . Source wiki

I am writing this post after a satiating Kati Roll feast and I can very proudly say that I have to a great extent  succeeded in replicating the Kati Roll company's recipe . Hooray !!!

P.S Mahir, this one is for you , for deligently and zealously reading my posts even on your business trips:) I love you !!!

Preparation Time:  20 minutes
Cooking time: 20 minutes

Ingredients for Paneer Kebabs
Cottage Cheese/paneer : 1 pound cut into 2 inch pieces
bell pepper : 1 cut into 2 inch pieces, without seeds
Onion: 1 medium cut into 2 inch pieces
Oil: 2 tbsp
Hung Curd : 1/2 cup
Mustard oil: 1 tbsp
Chaat masala: 1 tbsp
garam masala: 1tsp
Fenugreek leaves roasted and powdered: 1 tsp
Red kashmiri pepper: 1 tbsp or as per taste (it is deep red in color and mild )
Mango powder: 1 tsp
Lemon juice: 2 tbsp

Method:
1. Take all the ingredients except paneer ,onion and bell pepper and mix well,now add the paneer and marinate this for 1/2 hour at least.
2. In a kadai heat oil ,when hot add onions and bell peppers and saute for a couple minutes. Now add the marinated paneer and saute for 3 -4 minutes. Keep aside.

Ingredients For rolls:
Whole wheat flour: 2 cups
2% milk: Enough to knead the flour
salt: 1 tsp

Method:
1.take the flour add salt and knead the flour and let it sit covered in a pat dry kitchen towel in a warm place for 15 minutes.
2. take a generous amount of dough to roll out a parantha,spread a tsp of oil and sprinkle flour on it, and fold it to roll it out again in a circle or square
3. Cook this on the griddle and use a brush to oil it on both sides,make it crisp till you see brown spots on the parantha.
4.Put this on  a paper towel to absorb the excess oil. Now spread green mint& corriander chutney. take  3-4 paneer kebab  pieces along with bell peppers and onions and spread them evenly in the centre forming a thin strip. Now fold the roll and wrap the bottom half with a parchment paper or aluminium foil and enjoy this super delicious kati roll.

Note: Kati rolls are made with numerous fillings. To add some crunch you can use lettuce and thin strips of carrots.
I substituted sweet peppers for bell peppers.
You can add some ginger & garlic.
To save time you can substitute fat free greek Yogurt for hung curd,it is very thick and coats well.