Kolkata kathi roll
A flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.
What makes it kolkata kathi roll
- A layered paratha, with an egg fried onto one side.
- Kebab cooked on skewers — chicken, mutton or paneer.
- Raw onion, green chilli, lime and a dash of sauce, rolled up in paper.
Where it comes from
Usually credited to Nizam's, a restaurant in New Market in Kolkata, in the first half of the twentieth century: kebabs cooked on bamboo skewers, kathi, wrapped in paratha so they could be eaten on the move. The story goes that it was for office workers in a hurry.
Now every Kolkata street has a roll stall, and the egg roll — just the egg paratha with onion and chilli — is as loved as the chicken or mutton kind.
How it varies
- Egg roll
- No meat — the egg paratha, onion, chilli and lime.
- Double egg chicken roll
- Two eggs on the paratha, and chicken tikka inside.
Be the first here
Start your own kolkata kathi rollNo one here has made kolkata kathi roll yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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