Kati rolls originate from Kolkata, specifically a restaurant
called Nizam, and they’re traditionally a paratha (a flaky flatbread with
paper-thin layers) rolled around various fillings. Today, the kati roll is made
with a variety of Indian flatbreads, and the fillings are numerous, ranging
from curried meats and vegetables to eggs and potatoes.
I’ve
used aloo gobi (spiced cauliflower and potato), but you can use any leftover
curry. In fact, I urge you to use up your leftover curry this way; we all know
it tastes so much better the next morning too. Store-bought parathas are
perfectly fine to use for this and in fact, are really rather good nowadays.
Makes 4
INGREDIENTS
FOR
THE ALOO GOBI:
2 tbsp vegetable oil
1 heaped tsp mustard seeds
10 (fresh or dried) curry leaves
1 tsp cumin seeds
½ tsp ground turmeric
½ cauliflower, broken into small florets
3 large potatoes, cut into smallish
cubes
Pinch of asafoetida (optional)
Sea salt and black pepper, to taste
Fresh cilantro (coriander) leaves
1 fresh red chili, thinly sliced (seeded
or not is up to you)
4 parathas or other Indian flatbreads
¼ red onion, sliced
1 quantity Green Chutney (see page 22), mixed with 2 tbsp plain yogurt
To make the aloo gobi, heat the vegetable oil in
a frying pan or skillet and add the mustard seeds, curry leaves, and cumin
seeds. When the mustard seeds start to pop, add the turmeric, cauliflower,
potatoes, and asafoetida, if using, and stir briefly.
Add enough water to just cover the vegetables and bring to a boil.
Simmer, uncovered, for about 20 minutes, until the vegetables are cooked and
the sauce is thickened. Season with salt and pepper, then add cilantro
(coriander) leaves and chili slices, to taste.
To assemble each roll, heat a paratha in a dry frying pan or skillet for
about 30 seconds on each side. Remove from the pan, add a line of aloo gobi,
followed by some red onion slices and the yogurty green chutney. Roll up and
serve.
