Calcutta kathi rolls recipe

Name: Calcutta kathi rolls recipe
Ingredients: 6 paratha or chapatti; 4 medium free-range eggs, beaten; 1 handful coriander leaves; 1 handful mint leaves; 1 green chilli, roughly chopped; 1 tsp dry-roasted cumin powder; 3 tbsp lemon juice; 1 pinch salt; 3 tbsp sunflower oil; 1 medium onion, thinly sliced; 2 cloves garlic, crushed; 2.5 cm fresh ginger root, peeled and grated; 250 g (8.8oz) diced paneer; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 1 tsp garam masala; 2 medium tomatoes, diced; 1 small knob of butter; 1 handful thinly sliced red onion; 1 handful thinly sliced lettuce; 0.25 handfuls finely chopped green chilli; 1 pinch chaat masala; 1 squeeze lemon juice (per roll)

24 ingredients

18 steps

Ingredients

6 paratha or chapatti
4 medium free-range eggs, beaten
1 handful coriander leaves
1 handful mint leaves
1 green chilli, roughly chopped
1 tsp dry-roasted cumin powder
3 tbsp lemon juice
1 pinch salt
3 tbsp sunflower oil
1 medium onion, thinly sliced
2 cloves garlic, crushed
2.5 cm fresh ginger root, peeled and grated
250 g (8.8oz) diced paneer
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp turmeric
1 tsp garam masala
2 medium tomatoes, diced
1 small knob of butter
1 handful thinly sliced red onion
1 handful thinly sliced lettuce
0.25 handfuls finely chopped green chilli
1 pinch chaat masala
1 squeeze lemon juice (per roll)

Directions

1

To make the chutney: blend all the ingredients in a food processor until finely chopped.
2

Add a splash of water and blend again until smooth.
3

First make the paneer filling.
4

Heat the oil in a frying pan, and when it is hot add the onion, garlic and ginger and fry until soft.
5

Add the paneer and stir-fy together until the cheese starts to brown.
6

Add the spices and stir- fry for a minute or so before adding the chopped tomatoes.
7

Continue to stir-fry until the tomatoes break down.
8

Season with salt to taste.
9

Add the paneer and stir-fy together until the cheese starts to brown.
10

Add the spices and stir- fry for a minute or so before adding the chopped tomatoes.
11

Continue to stir-fry until the tomatoes break down.
12

Season with salt to taste.
13

To assemble the kathi roll, heat your small knob of butter in a frying pan, add a paratha (or chapatti) and cook for a minute or so.
14

Flip it over and spoon 2 tablespoons of beaten egg on top.
15

When the egg starts to set, flip the paratha again and cook for a couple of minutes longer (until the egg is firm).
16

Flip the paratha once more and spoon a portion of the hot paneer mixture on top.
17

Lift the paratha from the pan, add toppings, salt and black pepper to taste and tightly roll.
18

Serve piping hot.