Kati Rolls

Kati rolls are very popular in India and are now becoming popular in New York, Sydney and London. It is a mix of freshly made paratha(flatbread) and just cooked omelette rolled around a kebab, beef, chicken or spicy potatoes, plus red onions and green chilli.

Once assembled and ready to eat, you can wrap the bottom half of each roll in a strip of baking paper to hold them together, as they do in Calcutta.

This is a recipe I found in Rick Stein’s cook book on India.

Kati roll is a good lunch for kids.

You can buy frozen parathas from some grocery stores and Indian grocery stores or you can make your own.

Kati Rolls


For the Beef

  •  1                 lb. sirloin or rump steak, cut into 1″ cubes 
  • 1                 tsp green masala  
  • 2                 limes (juice)
  • 1                 tsp chilli flakes (optional) 
  • 1/2              tsp garam masala 
  • 1/2              tsp freshly ground cumin 
  • 1/4              tsp freshly ground black pepper 
  • 1/2              tsp salt 
  • 2                 tbsp oil

For the Salad

 

  • 2              red onions. Halved and very thinely sliced. 
  • 2              green chillies, finely chopped 
  • 3-4           tbsp white vinegar or lime juice 
  • 1/2           tsp salt 
  • 2              tbsp chopped cilantro

For the wrap

 

  • 6              large eggs (optional)
  • 2              tbsp chopped cilantro 
  • 6              parathas chapatti or other flatbread 
  • 2              tbsp vegetable oil

INSTUCTIONS

 

  1. Rinse the meat in cold water. Add the rest of the ingredients and mix. Set aside in the fridge for at least an hour or overnight to marinate.
  2. For the salad. Mix the onions in a bowl with chillies, vinegar/lime juice and salt and set it aside.
  3. Lightly beat the eggs in a bowl with chopped cilantro. 
  4.  Heat a frying pan over medium heat, then add a flat bread. Cook for 30 sec. Drizzle 1 tsp oil around the edge and let it run under the pan. 
  5.  Pour one sixth of the egg mixture on top of the bread and spread it around. Using a spatula, quickly flip the bread over so the egg is underneath (most of the egg will fall off the bread into the pan). Cook for 1-2minutes, pressing down gently with a spatula, until the egg sets. Flip the bread over and brown the other side for 30 seconds. 
  6.  Repeat with the remaining bread and eggs. Wrap in foil and keep warm in the oven
  7. Heat a griddle pan, grill or barbecue to very hot. Drain the beef of its marinade, pat dry with kitchen paper and thread onto skewers. Drizzle the kebabs with the 2 tbsp vegetable oil and cook for 3 – 4 minutes or so. until lightly charred in places but still pink in the middle. Remove the meat from the skewers to a warm plate.
  8. To serve, put the warm wraps egg-side up on plates and arrange the beef down the middle of each.
  9. Drain the onion and chillies of the vinegar or lime juice, then toss with the chopped coriander. Scatter the salad over the meat, then roll up the wrap and serve.

 

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