Kathi roll also commonly known as Frankie nowadays is a very popular street food which originated from Kolkata. Normally in the beginning a kati kebab was stuffed in a paratha and served but over the years there have been many variations in the preparation of the stuffing. Today, there are a variety of filling rolled up in any kind of Indian flatbread is called a kati roll.
In Bengali, skewers means kati or stick hence derived its name as kati roll. The name eventually became synonymous with any kind of paratha rolled with stuffing (even when neither kati nor kabab was involved) such as the egg roll or the potato roll, and later even for other breads such as naan or roomali
Recipe: Paneer Indian Cheese
Summary: How to make Paneer
- 1 – pinch – cumin
- 1000 – ml – milk
- 1 – pinch – mint
- 1 – piece – mualin cloth
- 1 – pinch – pepper
- 30 – ml – vinegar or lemon juice
- 1.Pour the milk into the pan.
2. Bring the milk to a gentle simmer. .
3. start to slowly stir in the lemon juice or vinegar, about a tablespoonful at a time. The milk will begin to curdle. This is “curds and whey”.
4. drain off the whey, keeping the curds.
5. Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out.
6. Fold the curds up in the cloth, , then balance the big pot, full of cold water, on topcut after resting it for a hour and is ready to cook.
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: breakfast
Traditionally, Kati Roll is a Kati Kabab wrapped in a layered paratha. The paratha is typically dough that is kneaded into a rope and then coiled into a round patty. This is then flattened with a rolling pin and partly fried in oil on a tawa. These semi cooked parathas are kept aside and used when needed, at which time they’re put back on the tawa and cooked through. If an egg is to be added, it is usually cracked into the tawa and the paratha put on top of the egg; they both cook together and the paratha gets coated on one side with the egg.
Chicken, mutton or beef chunks marinated in spices and cooked on skewers over coals are called as kati kabab. When the roll is being prepared, these are taken off the skewers and tossed with onions, chillies and sauces in the tawa, before being put in a thin strip in the centre of the paratha (egg side up if there is egg). At this stage, most roll vendors will put various kinds of sauces, a dash of vinegar, a squeeze of lime, sometimes a shake of chaat masala and maybe some grated carrots. The whole thing is then rolled up in paper and served.
Nowadays there are more exotic stuffing variations with different combinations of ingredients. Most popular stuffings are the chicken, paneer (cottage cheese), mixed vegetables or fancy curries of Thai or Schezwan. Earlier the rolls were actually prepared with the left over chapatis warmed and rolled with some spicy curry and chaat masala but now it’s a true mouth-watering take away food for one and all.
Juicy morsels of spicy chicken are wrapped in Paratha that has been coated with egg! It is best, to ensure smooth workflow, to make the parathas and chutney required for the rolls, before you prepare the chicken. That way, when the chicken is ready, all you need to do is assemble the rolls!
Paneer kathi roll is a fast moving dish and very popular in the metropolitans cities very simple and easy to prepare. Kids would love to eat it during their lunch breaks as it can be presented more like a fast food. A perfect dish perhaps!