Kathi Roll Recipe – Veg Original Kathi Kebab Kolkata Egg Roll Street Style – CookingShooking

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Kathi Roll Recipe – Veg Original Kathi Kebab Kolkata Egg Roll Street Style – CookingShooking
5 Rolls ionicons-v5-c 1 hr 45 mins

Hey Foodies, Whether its veg or non veg, who doesn’t like a good roll. You can name it whatever you like Frankie or Wraps, but the classic name will always be Kathi Rolls. These Kathi Rolls are a popular street food originated from Kolkata. Kathi means sticks in Bengali, hence the name Kathi Rolls. These rolls are so versatile and packed with flavours. Plain Lachha Paratha stuffed with marinated grilled kebabs, served with sliced onions and green chutney. There are tons of variations to these rolls but we will go the traditional way, just as we know it. Let’s make the classic yummylicious Kathi Rolls.

Kathi Roll Recipe – Veg Original Kathi Kebab Kolkata Egg Roll Street Style – CookingShooking

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Kathi Roll Recipe – Veg Original Kathi Kebab Kolkata Egg Roll Street Style – CookingShooking

Kathi Roll Recipe – Veg Original Kathi Kebab Kolkata Egg Roll Street Style – CookingShooking

Hey Foodies, Whether its veg or non veg, who doesn’t like a good roll. You can name it whatever you like Frankie or Wraps, but the classic name will always be Kathi Rolls. These Kathi Rolls are a popular street food originated from Kolkata. Kathi means sticks in Bengali, hence the name Kathi Rolls. These rolls are so versatile and packed with flavours. Plain Lachha Paratha stuffed with marinated grilled kebabs, served with sliced onions and green chutney. There are tons of variations to these rolls but we will go the traditional way, just as we know it. Let’s make the classic yummylicious Kathi Rolls.

Serves Prep Time Cook Time Total Time
5 Rolls 1 hr 45 mins 1 hr 45 mins
INGREDIENTS:
For the marinade
  • Baby Potatoes - 15-16 small boiled
  • Soya Chunks - 15-16 small boiled
  • Sattu Powder - 3-4 tbsp or roasted besan
  • Black Salt - 1/2 tsp
  • Sesame powder - 1 tbsp
  • Cumin - 1 tsp
  • Garam Masala - 1 tsp
  • salt - 1/2 tsp to taste
  • Red Chili Paste - 2 tbsp or 1 tbsp red chilli powder
  • Mint powder - 1 tsp or chopped fresh mint leaves
  • Ginger Garlic Paste - 1 tsp
  • Yogurt / Dahi - 1/2 cup
  • Kalonji seeds - optional
  • Lemon Juice - optional
  • oil - 3 tbsp
For the lacha paratha dough
  • Maida - 1 1/2 cup
  • salt - to taste
  • oil - 1 tbsp
  • Water - as required for kneading
  • Dry Maida - for dusting
  • oil - for greasing the paratha while rolling
For the eggless omelette / egg
  • Besan / Gram Flour - 1 cup
  • Maida - 1/3 cup
  • salt - to taste
  • baking powder - 1/2 tsp
  • Water - as required for the batter
For assembling the kathi kebab
  • oil - as required for cooking the kebab & parathas
  • Skewer Sticks - as required
  • Sattu Powder - as required, to thicken the marinade
  • Onions - 3 medium sliced
  • Capsicum - 1 medium cut lengthwise
  • Lemon Juice - 1 tbsp
  • Black Salt - 1/2 tsp
  • Slit Green Chilies - 2-3 small
For serving
  • Onions - sliced, as required
  • Green Chutney - as required for serving
RECIPE STEPS:
  1. In a large vessel, boil soya chunks and potatoes separately. Once done remove and set aside.
    In a large vessel, boil soya chunks and potatoes separately. Once done remove and set aside.
For the marinade
  1. In a large mixing bowl combine, sattu, black salt, sesame powder, cumin powder, garam masala, salt, red chili paste, mint powder, ginger garlic paste and dahi.
    In a large mixing bowl combine, sattu, black salt, sesame powder, cumin powder, garam masala, salt, red chili paste, mint powder, ginger garlic paste and dahi.
  2. Mix everything really well or until everything is well combined.
    Mix everything really well or until everything is well combined.
  3. Next add the oil and give it a good stir, Marinade is ready.
    Next add the oil and give it a good stir, Marinade is ready.
  4. Add the soya chunks and the potatoes; mix them until everything is well coated with the marinade. Cover and keep it aside for minimum of 30 minutes or overnight.
    Add the soya chunks and the potatoes; mix them until everything is well coated with the marinade. Cover and keep it aside for minimum of 30 minutes or overnight.
For the lacha paratha dough
  1. In a large plate combine maida, salt, and oil and knead to form soft dough, use water as required.
    In a large plate combine maida, salt, and oil and knead to form soft dough, use water as required.
  2. Once done cover the dough with a damp cloth and set aside for 10 minutes.
    Once done cover the dough with a damp cloth and set aside for 10 minutes.
For the eggless omelette batter
  1. In a large mixing bowl combine beasan, maida, salt and baking powder. Pour water as required and then whisk everything to make a thin batter consistency.
    In a large mixing bowl combine beasan, maida, salt and baking powder. Pour water as required and then whisk everything to make a thin batter consistency.
For making lacha paratha
  1. Divide the dough into 5 smaller portions, take a rolling pin and board, and dust it with some dry flour. Roll the dough into thin sheet, shape does not matter.
    Divide the dough into 5 smaller portions, take a rolling pin and board, and dust it with some dry flour. Roll the dough into thin sheet, shape does not matter.
  2. Grease the dough sheet with good amount of oil; spread it using your fingers, sprinkle dry flour.
    Grease the dough sheet with good amount of oil; spread it using your fingers, sprinkle dry flour.
  3. Start making pleats, by holding each ends and folding them. Once done roll it back into a ball and press it down. Roll the rolled dough into smaller disc and then allow it to rest for 10 minutes.
    Start making pleats, by holding each ends and folding them. Once done roll it back into a ball and press it down. Roll the rolled dough into smaller disc and then allow it to rest for 10 minutes.
  4. Follow the same steps, of laminating and layering with the remaining portioned out dough.
    Follow the same steps, of laminating and layering with the remaining portioned out dough.
  5. After 10 minutes, again start rolling the rolled dough, into a paratha. Once done set aside.
    After 10 minutes, again start rolling the rolled dough, into a paratha. Once done set aside.
For the kathi kebab
  1. Our soya chunks and potatoes are well marinated; add some sattu to thicken the marinade.
    Our soya chunks and potatoes are well marinated; add some sattu to thicken the marinade.
  2. Insert pieces of soya chunks and potatoes, alternately inside the wooden skewers. Follow same steps to prepare the rest of the kathi’s.
    Insert pieces of soya chunks and potatoes, alternately inside the wooden skewers. Follow same steps to prepare the rest of the kathi’s.
  3. Once done, add sattu to the leftover marinade and thicken it. Apply the marinade to the kathi kebabs.
    Once done, add sattu to the leftover marinade and thicken it. Apply the marinade to the kathi kebabs.
  4. Preheat a large pan, place the kathi kebabs in it, drizzle some oil and allow the kebabs to dry out and partially cook it. Keep flipping the kebabs and partially cook it.
    Preheat a large pan, place the kathi kebabs in it, drizzle some oil and allow the kebabs to dry out and partially cook it. Keep flipping the kebabs and partially cook it.
  5. Next over open flame start grilling each kebab skewers over the flame. With this step the kebabs will get the smoky and grill flavour.
    Next over open flame start grilling each kebab skewers over the flame. With this step the kebabs will get the smoky and grill flavour.
  6. Once all the kebabs are done, separate the kebabs from the skewers and place them in a large mixing bowl.
    Once all the kebabs are done, separate the kebabs from the skewers and place them in a large mixing bowl.
  7. Add the onions, capsicum, lemon juice, black salt and slit green chillies. Using your hand, mix all the ingredients until well combined.
    Add the onions, capsicum, lemon juice, black salt and slit green chillies. Using your hand, mix all the ingredients until well combined.
For cooking the kathi rolls
  1. Preheat the iron tava, and place the rolled lacha paratha on it, and cook it over high heat for 30 seconds.
    Preheat the iron tava, and place the rolled lacha paratha on it, and cook it over high heat for 30 seconds.
  2. Flip the paratha and, spread some oil using a spoon. Flip it and you will see golden spots.
    Flip the paratha and, spread some oil using a spoon. Flip it and you will see golden spots.
  3. Add 4 tbsp full of the eggless omelette batter, spread it evenly and drizzle some oil. Continue to cook the parathas, flip it and then you will see the parathas will puff up.
    Add 4 tbsp full of the eggless omelette batter, spread it evenly and drizzle some oil. Continue to cook the parathas, flip it and then you will see the parathas will puff up.
  4. Drizzle some more oil from the sides and cook the parathas completely. Once done set aside. Follow the same steps for the remaining parathas.
    Drizzle some more oil from the sides and cook the parathas completely. Once done set aside. Follow the same steps for the remaining parathas.
  5. In the same iron tava, heat up the kathi kebab filling for 1 minute, keep stirring.
    In the same iron tava, heat up the kathi kebab filling for 1 minute, keep stirring.
For assembling the kathi rolls
  1. Place the hot paratha on a serving plate; place the kathi kebab filling on one side of the paratha.
    Place the hot paratha on a serving plate; place the kathi kebab filling on one side of the paratha.
  2. Add some sliced onions and drizzle 1 tbsp of green chutney.
    Add some sliced onions and drizzle 1 tbsp of green chutney.
  3. Roll the kathi rolls, kathis rolls are ready to serve. Follow the same steps for making remaining kathi rolls.
    Roll the kathi rolls, kathis rolls are ready to serve. Follow the same steps for making remaining kathi rolls.
serve
  1. Serve the Kathi Rolls with some more sliced onion and chutney.
    Serve the Kathi Rolls with some more sliced onion and chutney.
RECIPE NOTES :

Notes: You can use kalonji seeds and lemon juice, but if your dahi is sour then skip lemon juice. Soya chunks will absorb all the marinade and the potatoes will give a good texture, you can also add paneer if you want too. If you want to make small kathi rolls then you can make 6-8 lacha paratha from the dough. The restaurant use Dalda instead of oil for laminating the lacha parathas. You can use ghee as well. You can use eggs for the omelette, if you are non-vegetarian. Kathi means sticks in Bengali, hence the name Kathi Rolls. They are also known as stick kebabs. Tips: You can make all the items much in advance; all you need to do is assemble it before serving.

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