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Paneer kathi roll with egg
কাঠি রোল · Park Street-style egg-coated paratha rolled round spiced paneer
The kathi roll was born on Park Street in Kolkata, where kebabs once came on bamboo sticks (kathi) and were later wrapped in a paratha so office workers could eat them walking. This is the egg-and-paneer roll the stalls on Park Street and Gariahat sell to vegetarians: a flaky, ghee-fried paratha with an egg cooked right onto one side, then rolled round charred paneer, raw onion, green chilli, lime and a squirt of chilli sauce. Chef's tip: wrap the bottom half in paper as soon as it is rolled; the steam softens the paratha just enough to hold together.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the paratha
- 9 oz plain flour (maida)
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- ½ cup warm water
- 4 tbsp gheefor frying
For the paneer
- 10 ½ oz paneercut into 2 cm cubes
- 3 tbsp thick plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri chilli powder
- ½ tsp garam masala
- ½ tsp ground roasted cumin
- ½ tsp salt
- 1 tbsp vegetable oil
For rolling
- 4 eggs
- 1 large red onionthinly sliced
- 3 green chilliesfinely chopped
- 1 limejuiced
- 1 tsp chaat masala
- 4 tbsp chilli sauce or ketchup
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Method
0/7 doneStep 1: Mix 9 oz plain flour (maida), ½ tsp salt, 1 tsp sugar and 2 tbsp vegetable oil, then add ½ cup warm water a little at a time and knead for 5 minutes to a soft, smooth dough. Cover and rest for 30 minutes.
30 minStep 2: Meanwhile, mix 10 ½ oz paneer with 3 tbsp thick plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri chilli powder, ½ tsp garam masala, ½ tsp ground roasted cumin and ½ tsp salt and leave for 20 minutes.
Step 3: Heat 1 tbsp vegetable oil in a frying pan over a high heat and fry the paneer for 4–5 minutes, turning, until charred in spots and the marinade has dried onto it. Set aside.
5 minStep 4: Divide the dough into 4. Roll each into a thin circle, brush with ghee, fold into a pleated strip, coil it and roll out again to a 20 cm circle. The folding gives the flaky layers.
Step 6: Pour one beaten egg (of 4 eggs) over the top of the paratha, spread it with a spatula and immediately flip, egg-side down. Cook for 1 minute until the egg sets and sticks to the bread. Common mistake: pouring the egg on a cold paratha; it slides off instead of bonding.
2 minStep 7: Lay the paratha egg-side up. Line a quarter of the paneer down the middle, add 1 large red onion, 3 green chillies, a squeeze of 1 lime, a pinch of 1 tsp chaat masala and a squiggle of 4 tbsp chilli sauce or ketchup. Roll up tightly, wrap the lower half in baking paper and serve at once. Repeat with the rest.
8 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 28 g
- Carbs
- 58 g
- Fat
- 32 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paneer kathi roll with egg take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour (maida)?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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