The famous Kathi Rolls are from the streets of Calcutta in West Bengal but they are now famous all over the world. The rolls are ideal for commuters eating on the go and would traditionally have included meat, fried onion and spices in a paratha. Today Kathi Roll has become a catch-up phrase for any spicy wrap so you are likely to find it will all sorts of fillings
What you need… For the warm filling • 2 Tablespoons oil • 0.5 mustard seeds • 0.5 cumin seeds • 1 onion sliced • 1 teaspoon garlic paste • 1 teaspoon ginger paste • 0.5 teaspoon turmeric powder • 0.5 chilli powder • 0.5 garam masala powder • 400g chicken breast or thigh cut into small, 2cm chunks • 0.5 teaspoon salt • 1 Tablespoon coriander chopped (the stems are the tastiest) • 4 paratha
For the cold filling • 0.5 onion sliced • 2 tomatoes, chopped • few coriander leaves • 4 Tablespoons Coriander Chutney
How to make it… 1. Heat the oil to a medium-high heat and fry the cumin seeds and mustard seeds for 30 seconds. 2. Add the onion and fry until it starts to brown (about 5 minutes). 3. Add the garlic paste and ginger paste and cook for 1 minute. 4. Add in the turmeric powder, chilli powder and garam masala, mix well and cook for 3 minutes. Avoid adding water if possible as you want the mix to be dry. 5. Add the chicken, salt and coriander, and stir fry until all the pieces are cooked through. 6. Open up the parathas and spread in the hot mixture in a line just off centre. You need less than you think – don’t overload it or you won’t be able to wrap it up. 7. Add the cold filling, making sure the Coriander Chutney is spread evenly, and roll the paratha to create a wrap.