You Say Burrito, I Say Kati Roll: Paneer Tikka Kati Rolls

Isn’t it fun when two different cuisines share similar dishes? While the taco and the Kati roll may not have much in common when it comes to flavor, they both consist of a flat bread of sorts wrapped around some kind of filling. The Kati Roll is a street food which hails from Kolkata, India. It is traditionally made with pieces of kabob meat that are wrapped in a par-cooked paratha and cooked on a griddle until the filling is warm and the paratha is golden brown. Overtime, the fillings for the Kati Roll have become increasingly diverse spanning from kabob, to eggs, and finally to the filling which I chose for today, the Paneer Tikka. Paneer is an Indian cottage cheese and tikka is essentially the Hindi word for “chunk”. So there you have it, chunks of paneer marinated in an inviting blend of yogurt, turmeric, garam masala, chaat masala, cayenne pepper, fenugreek leaves, ginger, garlic, lime juice, and other inviting spices. The chunks are cooked off to allow the yogurt to evaporate and then mixture is heated up in a chapati (yeah we used a different bread because my mom thought that these would be easier to roll), along with some diced onions, fresh mango pieces, and a vivid green and not to mention delicious cilantro chutney. Absolute deliciousness all ready in a matter a minutes. Want to try it? Check out the super-easy recipe below plus a video of my mother putting the rolls together. Yup this was a collaborative effort, I marinated the paneer while my mom put the rolls together. Who says teamwork isn’t helpful?

Recipe: Paneer Tikka Kati Rolls

Freely Adapted from a recipe by the King of Indian cuisine himself, Sanjeev Kapoor

  • 1 cup paneer, cut into 1/2 inch cubes
  • 1/4 cup plain yogurt
  • 1 teaspoon cayenne powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ginger paste
  • 1/4 teaspoon garlic paste (around 1-2 cloves)
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon dry fenugreek leaves (also known as kasoori methi)
  • salt to taste
  • a squeeze of fresh lime juice
  • 1/2 red onion, finely diced
  • 1/2 mango, finely diced or diced bell pepper would work well too
  • chapatti (4-6, see cooking notes for more information)
  • cilantro chutney for assembly

Method

  1. In a large bowl, combine the yogurt, cayenne powder, turmeric powder, ginger and garlic paste, chaat masala, garam masala, fenugreek leaves, salt, and lime juice. Add in the paneer and mix until the paneer is evenly coated with the marinade. Place in the fridge to marinate for about 6-8 hours.
  2. In a pan over high-heat, cook the paneer mixture until most of the yogurt as evaporated, 4-5 minutes. Set aside.
  3. Heat up a pan over medium-high heat and place your uncooked chapatti inside. Cook till the chapatti is parcooked, that is before it starts to puff. Then add some chutney, a couple of spoonfuls or so of the paneer mixture, some mango and onion. Roll up the roll and brush the sides with butter if desired. Cook until the chapatti is fully-cooked and the paneer is heated through, around 3-4 minutes or so.

Cooking Notes

  • You can find paneer, chaat masala, garam masala, and fenugreek leaves in Indian grocery stores or large supermarkets
  • For the chapattis, you can either make them from scratch, or you can buy uncooked ones which you can find not only in Indian grocery stores, but in larger stores, such as Costco, as well. I used the Rotiland brand of uncooked chapattis. They make both regular and whole-wheat varieties.
  • If you would like a recipe for cilantro chutney, check out my bhajiyas post for a great recipe that will rock your world!
  • If you would like to see a video of the Kati rolls being made, along with a less than flattering commentary, please go here:
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