Kathi roll is a street-food 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 kathi roll.

Ingredients

To make rotis

Whole wheat flour- 11/2 cups + 1/4 cup for dusting
Melted ghee- 2 tsps
Salt to taste
Water – almost 3/4th cup

To make the filling

Chopped Palak( spinach) -11/2 cups
Paneer- 200gms, cut into small cubes
Chopped onions- 1/2 cup
Salt to taste
Oil- 2 tsps
Red chilli powder- 1/2 tsp
Turmeric powder- 1/4th tsp
Jeera powder- 1 tsp
Amchur powder- 1/4 tsp
Garam masala powder- 1/4th tsp
Soya sauce -1 tsp
Tomato ketchup – 2 tsps

Method

Mix whole wheat flour, salt and melted ghee well. Add water as required and knead to a smooth dough. Let it rest for 15-20mins.

After 20 mins, divide the dough into 8 portions. Make rotis and keep it aside.

To make the filling

Heat oil in a pan.
Add chopped onions. Sauté till it becomes pale. Add the chopped Palak (spinach). Add salt to taste. Cook till the spinach becomes dry.

Now add the paneer cubes and mix well. Add turmeric powder, chilli powder, jeera powder, amchur powder and garam masala powder. Mix well and cook for few mins.
Now add soya sauce and ketchup and cook for a min more.
Remove from the gas and and let it cool.

To make the Kathi Rolls

Take one roti. Place the filling in one corner and roll it tight. Similarly make 7 more rolls.

Heat oil in a tawa and shallow fry the rolls.
Cut and serve hot with ketchup:)