Vegetable Frankie | Kati Rolls

A kati roll (mostly misspelled as kathi roll; Bengali: কাঠি রোল) is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word Kati roughly translates to “Stick”, referring to how they were originally made.
Today, the kati roll comes in a large number of varieties. Innovations tend to be in two areas—the fillings and the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton. More exotic versions may have different ingredient combinations, or fancy curries such as Thai or Schezwan. In August 2012, U.S.-based fast food chain Taco Bell released a version of the kati roll in India. The “Mexican-inspired burrito” is a combination of a kati roll and a Kathitto.

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Vegetable Frankie | Kati Rolls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Recipe Creator: Bhavna
Ingredients
DRY INGREDIENTS FOR THE DOUGH
  • All purpose flour 1 Cup (16 tbs)
  • Wheat flour 1 Cup (16 tbs)
  • Salt 1/2 Teaspoon
  • Flour 1/4 Cup (4 tbs) (For dusting)
WET INGREDIENTS FOR THE DOUGH
  • Oil 4 Tablespoon
  • Yogurt 2 Tablespoon
  • Whey/Water 1/2 Cup (8 tbs) (Use as required to knead the dough)
  • Baking powder 1/2 Teaspoon (Only if using water to knead the dough) (Optional)
  • Ghee 1/2 Teaspoon (To smooth-en the dough)
FOR THE FILLING (MARINATING THE PANEER)
  • Crumbled paneer 1 Cup (16 tbs)
  • Turmeric powder 1/4 Teaspoon
  • Coriander powder 1 Teaspoon
  • Cumin powder 1/2 Teaspoon
  • Tomato paste 2 Tablespoon
  • Sour cream/Yogurt 1 Tablespoon (Lime juice or dry mango powder may also be used as an alternative ingredient)
  • Red chili powder 1 Teaspoon (Use as per your taste)
  • Salt 1 Pinch
  • Fennel seeds 1 Teaspoon , roasted and ground
  • Roasted sesame seeds 1 Teaspoon , ground
  • Brown sugar/White sugar 1/2 Tablespoon (Optional)
  • Red onions 1/2 Cup (8 tbs), thinly sliced
  • Fresh coriander leaves 1 Tablespoon , chopped finely
FOR SAUTEING THE FILLING
  • Oil 2 Tablespoon
  • Cumin seeds 1/2 Teaspoon
  • Coriander seeds 1 Teaspoon
  • Asafetida 1/2 Teaspoon
  • Ginger paste 1/2 Teaspoon
  • Garlic paste 1/2 Teaspoon
THE VEGETABLES FOR THE FILLING
  • Shredded cabbage 1/2 Cup (8 tbs)
  • Red bell pepper 1/2 Cup (8 tbs), cut lengthwise
  • Green bell pepper 1/2 Cup (8 tbs), cut lengthwise
  • Carrots 1?2 Cup (8 tbs), cut lengthwiseFOR THE ASSEMBLING OF THE KHATHI ROLLS
  • Cilantro and mint chutney 2 1/2 Tablespoon (Use as needed) (Optional)
  • Date and tamarind chutney 2 1/2 Tablespoon (Use as needed) (Optional)
  • Butter 1 Tablespoon (For pan-frying the rolls before serving)
Instructions
GETTING READY
  1. To prepare the dough:
  2. In a bowl, mix together all purpose flour, wheat flour and salt.
  3. To this dry ingredients mixture, add oil and yogurt. Add whey a little at a time and knead the dough into a soft and firm ball.
  4. Cover the kneaded dough with a damp cloth and let it rest for at least 60 to 90 minutes.
  5. To prepare the filling:
  6. In a bowl, add crumbled paneer, turmeric powder, coriander powder, cumin powder, tomato paste, sour cream, red chili powder, salt, roasted ground fennel seeds and sesame seeds and brown sugar.
  7. Add chopped red onions, freshly chopped coriander leaves and mix well to combine all the ingredients, cover and let the crumbled paneer marinate for at least 60 minutes.
  8. After 90 minutes take the dough, smear a little ghee to smoothen the surface, cover again and let it rest for another 5 to 10 minutes.
MAKING
  1. To prepare the khathi rolls:
  2. After 10 minutes, take small portions (golf ball size portions) from the dough and roll, dusting with a little flour.
  3. Roll out the dough in a single layer or multi-layer as the chef demonstrates in the video. Bake them on a medium heat and stack them in a closed container.
  4. Heat a pan with 2 to 3 tablespoons of oil on medium heat. Add cumin seeds, coriander seeds, asafoetida, the marinated paneer mixture, ginger and garlic paste. Saute well for a few minutes and turn off the stove.
  5. In a bowl, toss together the shredded cabbage and other cut vegetables with a pinch of salt.
FINALIZING
  1. Spread the baked roti, spread the cilantro and mint chutney, tamarind chutney and the paneer filling along with the vegetables. Roll the rotis and they are ready to serve.
  2. Pan fry the rolls lightly on a pan heated with a little butter before serving.
SERVING
  1. Serve as a snack or a lunch time meal.
TIPS
  1. You can even prepare rolls ahead of time, refrigerate or freeze them.
NOTE
  1. Whey is the liquid that remains after curdling milk and strained. When preparing paneer by curdling milk, strain to separate out the whey. This whey can be used in kneading dough for various recipes.