This street food was created with skewering chicken kebabs on bamboo skewers which is called the KATI or KATHI , hence the name KATHI OR KATI ROLL. It was also known as chicken roll which was first discovered in the CITY OF JOY- CALCUTTA now KOLKOTTA somewhere in 1960s. The invention of this rolls were made to serve as food on the go for office commuters but now its been made in several house holds each with their own personal touch. This street food became so popular that it even made its way to NEW YORK street food in the form of a famous restaurant chain called The Kati Roll Company.
It has became a favorite among vegetarians as well because now these kathi rolls are also being made options such as chickpeas, potatoes, paneer etc..Among several other street food items in INDIA kati roll also has a similar sister version which we call FRANKIE. Which is basically a veggie patty rolled in a roti wrap and seasoned with different sauces unlike kathi rolls. I always like to add lot of flavors that come together in my daily recipes so this one is somewhat like a crossover between a kathi roll & frankie. I made it with paneer but you can easily substitute it with chicken if you like. I will also do a tandoori chicken kathi roll in the coming weeks but you can follow this as well.
For me this is one of my make ahead or meal prep lunch or dinner recipes that you can easily do when you have some time and then just put together during your busy hours. So enjoy this crossover recipe and send me your feedback.
NOTE- All these ingredients you can easily find at an Indian Grocery Store.
PREP TIME- 35 Mins COOK TIME- 30 Mins SERVES- Makes 5-6 Rolls
THREE STEP PROCESS- Marinating Paneer, Making dip and & flavored onions.
You'll also need GREEN CHUTNEY & Readymade Parathas (I use KAWAN BRAND)
You can use the ready made coriander chutney for this. If you don't have it then just follow this- 1 bunch coriander 2 green chilies, 3/4 cloves garlic, 1 inch ginger piece, 1 tsp each cumin powder, chaat masala & 1 tbsp raw peanuts. Throw everything in a blender and make it into a smooth fine paste. Add salt if you like.
Ingredients - PANEER MIX
TBSP= Table spoon TSP= Tea Spoon
12 OZ Cube Paneer (I use NANAK brand- chopped bite sized)
1 Cup EACH Green pepper, red pepper & red onion (chopped bite sized)
1.5 cup Greek yogurt
1 TBSP Ginger Garlic paste
1 TSP Ajwain (carrom seeds)
1 TBSP Crushed Green Chilies (add less for less spice)
1/4 TSP Haldi (turmeric powder)
1/2 TSP Chaat Masala
1/2 TBSP Lemon Juice
1 TBSP Besan (gram flour)
1/2 cup packed Coriander leaves chopped fine
salt to taste
Oil as required
* In a large bowl add in- yogurt, Ginger garlic paste, green chilies, ajwain, haldi, chaat masala, coriander leaves, lemon juice & salt. Mix well till all ingredients are nicely incorporated. Taste test and adjust to your liking.
* Add in the chopped paneer, peppers & onions and cover and marinate for atleast 3-4 hours in fridge for best taste. If you are in a rush then just keep aside for 30 minutes covered.
* USE a nonstick pan- heat 3-4 TBSP oil and add in besan and mix well till all lumps are gone and besan changes color to dark yellow. Add this to the marinated paneer and veggies. Mix well. heat oil in the same pan and add in the paneer mixture and let it cook till paneer is fried golden from several sides. Keep turning this paneer mix so it doesn't stick to bottom.The mixture will dry up and soak up all that water & yogurt. Set aside.
NOTE- If you are using chicken then use boneless chicken breast cut into bite size pieces and cook the mixture till chicken is done. It may take a little longer than paneer.
INGREDIENTS MINT MAYO
1 cup tightly packed mint
1/2 cup Mayonnaise
1 Serrano Chili (add half or de seed for less spice)
1/2 to 1 TSP Cumin Powder
1 large Garlic Clove
1 TBSP lemon Juice
a pinch of salt
Add everything in a blender and make it into a thick dip like consistency till everything is nicely crushed and blended. Take out in a bowl and cover and put it in the fridge.
INGREDIENTS PICKLED or FLAVORED ONIONS
1 Large Onion or 2 Medium Onion thinly sliced.
1 TSP Tandoori Masala (i use BADSHAH as I dont like the colored ones)
1 TSP Smoked Paprika (this will give that red color & flavor)
1 TBSP Vinegar
*add the onions to a bowl and mix it with rest of the ingredients. With your hand gently mix everything till all onions are nicely coated and spices are mixed. Set Aside.
TIME TO ASSEMBLE.
*Take the paratha and cook nicely on both sides till it has nice golden spots. Layer a spoonful of green chutney and add the paneer- veggie mix. Add some flavored onions & drizzle the mint mayo on top. Roll it tight and just put in on a heated pan till paratha and mixture is nicely stuck together. Don't over fill or you rolls will open.
*Let it cool down a bit and cut it in between or serve it as whole with the side of mint mayo.
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