- Preparation time
- 180 mins
- Cooking time
- 30 mins
- 5 people
- Meal course
- Posted by
- Posted on
- April 16, 2017
About Kolkata Roll:
Kolkata is not just the cultural capital of India, but it’s also the best city in India for street food. I am sure anyone travelling to Kolkata will not be back home without tasting the lip-smacking Kolkata Roll or Kathi Roll.
Kolkata Roll is one of the celebrated contributions to the Indian street food world. It’s a yummy Indian bread or paratha stuffed with chicken or mutton kebab, egg, onion, green chillies and cucumber. It is also called as Kathi Roti. The history of Kolkata Roll begins in the era of British Raj. The British Patrons did not want to eat the kebab with their hands. So the Nizam’s Restaurant in the New Market Area of Kolkata decided to roll the meat up in a crispy paratha and then service it in a paper wrapper.
Finally, I decided to try a simple Kolkata Roll at my kitchen with the Mutton Kebab Paniyaram recipe, after spending a few days in Bhubaneswar and Kolkata, tasting the delicious street foods there.
- For Mutton Kebab Paniyaram please see the same on the blog.
- If it is not possible for rolling it perfectly, it can be folded just like a Mexican taco.
- Finely chopped carrots and salad leaves can also be added to the stuffing.
- The vegetarians can use paneer kebab instead of egg and meat.
- Cut the Onions, Cucumber and Green Chilli into very small pieces and keep aside.
- In a large bowl, add the all-purpose flour and salt. Add 2 tablespoons of oil and mix it well.
- Add water little by little and knead the mix till it turns a soft dough ball. Divide the dough into 05 equal parts and shape into lemon sized round balls and keep aside for 15 Mins.
- Roll out the balls of dough to paratha of 8 inch diameter circle and keep aside.
- Place the roti pan on medium flame. Beat the eggs with litte salt. Grease the pan with little oil and spread the beaten egg as same as the size of the paratha.
- Carefully place the paratha over the half fried omelette and let it cook for 2 mins and turn around the paratha and cook the other side for a minute and take it out from the roti pan.
- Place the egg covered paratha on a flat surface with the egg side up.
- Place a little of the chopped onions, cucumber, chillies and 02 mutton kabebs in the centre of the paratha and pour tomato sauce and green chilli sauce on it. Sparkle a little chat masala on the filling.
- Roll it gently and wrap a half of it with the oil paper.