Kolkota Kati Roll
The Spice Spoon recipe - Persian/Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs or legs ((use dark meat))
- 1 cup yogurt
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp minced garlic ((or garlic paste from the jar))
- 1 tsp minced ginger ((or ginger paste from the jar))
- small bushel of chopped, fresh coriander leaves and stems
- 2+2 tiny green chilies, (chopped)
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp tandoori masala ((in powder form, not paste))
- 2 tbsp + 4 tsp corn oil ((or any other neutral oil))
- 4 parathas ((or chapatis))
- 4 eggs
- 1/2 tsp red chili powder
- pinch salt
- 1 medium onion (sliced into thin rings)
- mint chutney1 ((paudinay ki chutney))
- 2 medium tomatoes (sliced thin, into disks)
Instructions
- 1
In a large bowl, add yoghurt, garam masala, garlic&ginger paste, fresh coriander, 2 chopped green chilies, salt, cracked black pepper and tandoori masala powder with chicken thighs.
- 2
Marinate 3-5 hours or preferably, overnight.
- 3
Place a pan over medium-high heat with 2 tbsp oil. Add chicken plus the marinade.
- 4
Allow to cook, uncovered, for 20 minutes. When the chicken has absorbed all the juices and is almost dry, take off the flame.
- 5
Remove meat from bones, shred by hand and set aside.
- 6
Beat 4 eggs with red chili powder, pinch salt (to taste) and chopped cilantro.
- 7
Bear in mind that you will be making 4 omelettes, respectively, for each kati roll.
- 8
Place a non-stick frying pan on medium heat. The diameter of the pan should be the same as your paratha or chapati.
- 9
Add 1 tsp of oil per omelette, to the pan.
- 10
Slowly pour in 1/4 of the egg mix and swirl, to cover the pan. As soon as you see that the bottom of the omelette is set and the top is still soft and custard-like, place the the paratha on top, it will cling to the omelette.
- 11
Gently insert a spatula underneath the omelette and flip it over. Let the paratha bronzen a bit, then remove from flame. The omelette will be clinging to the paratha now.
- 12
In a plate, place the paratha with the omelette side up.
- 13
Add pulled-chicken, then dot with some mint chutney.
- 14
Add onions, tomatoes, coriander and chopped green chillies. Drizzle some more mint chutney on top.
- 15
Roll and eat warm.
- 16
If you are preparing these for a crowd, you can prepare the paratha and omelette and serve this to your guests. Place all the accoutrements in a dish for your guests to assemble themselves at the table.