Street Food brings out the true essence of the place and that’s why it is to be said: “if you want to learn about the culture of the place, eat at the locals”. If you have ever been to Kolkata, there is 99% chance you must have tried the very famous, delicious, and gigantic Kathi Rolls. Today you will find Kathi Rolls in every part of India but every place, culture and it’s food has a certain touch which cannot be matched no matter how hard you try. Kolkata Rolls are truly amazing in itself.
Kathi Rolls were originated in Kolkata and since then it’s been a famous street food of Kolkata. It originally started with marinated meat cooked in iron skewers and then wrapped in a flaky egg paratha. Over the years, many variations came into the famous Kathi Roll and now wide varieties of Kathi Rolls are available in the market.
The bamboo skewers which were used to roast meats were called Kathi in Bengali. And hence, it became popular with the name of Kathi Roll. I am not sure if it’s true but this seems like it must have happened in real. 😀
My husband and I are big-time snack-food addicts. I keep of trying different recipes which are our favorite and we miss eating them here on the street side. I really really really miss the Indian Street Food here. No matter how hard you try replicating the street style food at home, you can never match the taste. I do not want to discuss the reason and I am sure you too don’t want to hear that. 😀 Though I did a great job preparing this Kolkata Kathi Roll. Really! try it out and you will get to knew. 😉
I did not roast the marinated paneer on the tandoor instead, I pan fried them and the texture and taste were truly outstanding. Please use thick curd/hung curd while marinating the paneer otherwise the marination will fail to coat the paneer. If you are using thin curd (a bit on the watery side) then you can sprinkle some cornstarch to coat the paneer well with the masala. Pan fry the marinated paneer on medium flame to get the soft and juice paneer and well-fried marination masala. DO NOT throw away the leftover masala. Instead, gently toss the onion-capsicum with the leftover masala and pan fry them too.
This delicious snack food is stomach filling too which you can have it anytime.
This Kathi Roll recipe consists of two parts- making the flaky paratha and cooking marinated paneer/ meat. Once they both are ready, you just need to assemble them and it’s ready to be served. Kolkata’s Kathi Roll is incomplete without the flaky egg paratha, spicy green chutney, ketchup, lachha onion salad tossed in lime juice and chat masala. However, I have skipped the egg and replaced the meat with the paneer.
Click here to get the recipe for green chutney.
Do try this recipe and I am sure it will leave you wanting more. ❤
Serves 4 Paneer Kathi Roll
For the dough
- 1 Cup all-purpose flour
- 1 Tbsp oil
- ½ Tsp salt
- Lukewarm water
For Paneer Marination
- ½ lbs Paneer (226gms), cut into cubes
- 1/3 Cup thick curd
- 1 Tbsp ginger-garlic paste
- 1 ½ Tsp tikka masala
- 1 Tbsp lemon juice
- 1 Tsp red chili powder
- ½ Tsp garam masala
- 1 Tbsp mustard oil
- Required salt
- Oil for frying the paneer
- 1 Cup onion, thinly sliced lengthwise
- ½ Cup capsicum, julienne
- Chat masala
- 1 Tsp lemon juice
- Green chutney, as desired
- Tomato ketchup, as desired
Learn Step By Step Recipe With Pictures For Kolkata Style Paneer Kathi Roll | Paneer Frankie
Step 1- In a mixing bowl take all the paneer marination ingredients except paneer and using a spoon mix well. Add the paneer cubes and mix until well coated with the mixture. Refrigerate for 30mins
Step 2- In another bowl, take all-purpose flour, add oil, salt and using lukewarm water knead to a smooth dough. Cover the dough and keep aside for 30mins
Step 3- Heat oil in a skillet pan, shallow fry the marinated paneer on medium flame until the paneer is soft and marination is cooked. Take ¾ of the thinly sliced capsicum and onion in the marination bowl and marinate with the leftover masala. Add to the pan and pan fry them for a min. Turn off the flame
Step 4- Divide the dough into 4 equal parts. Take one dough ball and dust with some flour. Roll into a chapati. Follow the same for other dough balls too
Step 5- Heat a pan/griddle, place the chapati on the hot pan and cook till the roti is ¼th cooked. Flip the chapati and cook until is the chapati is half cooked. Spread some oil and again flip. Apply the oil on the other side too. Flip more if required and remove the roti in a plate. Cook all the chapatis this way
Assembling And Making Paneer Kathi Roll
Step 6- Toss the leftover sliced onion and capsicum with chat masala and lemon juice.
Take one chapati and place the paneer cubes and fried onion-capsicum. Top with green chutney, tomato ketchup, and the tossed onion-capsicum. Roll both the sides of the chapati to make it a roll and wrap half of the roll in a tissue paper or butter paper. Serve with more green chutney and enjoy