Calcutta kathi rolls recipe

Name: Calcutta kathi rolls recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 paratha or chapatti; 4 medium free-range eggs, beaten; 1 handful coriander leaves; 1 handful mint leaves; 1 green chilli, roughly chopped; 1 tsp dry-roasted cumin powder; 3 tbsp lemon juice; 1 pinch salt; 3 tbsp sunflower oil; 1 medium onion, thinly sliced; 2 cloves garlic, crushed; 2.5 cm fresh ginger root, peeled and grated; 250 g (8.8oz) diced paneer; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 1 tsp garam masala; 2 medium tomatoes, diced; 1 small knob of butter; 1 handful thinly sliced red onion; 1 handful thinly sliced lettuce; 0.25 handfuls finely chopped green chilli; 1 pinch chaat masala; 1 squeeze lemon juice (per roll)

Servings: persons

6 paratha or chapatti
4 medium free-range eggs, beaten
1 handful coriander leaves
1 handful mint leaves
1 green chilli, roughly chopped
1 tsp dry-roasted cumin powder
3 tbsp lemon juice
1 pinch salt
3 tbsp sunflower oil
1 medium onion, thinly sliced
2 cloves garlic, crushed
2.5 cm fresh ginger root, peeled and grated
250 g (8.8oz) diced paneer
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp turmeric
1 tsp garam masala
2 medium tomatoes, diced
1 small knob of butter
1 handful thinly sliced red onion
1 handful thinly sliced lettuce
0.25 handfuls finely chopped green chilli
1 pinch chaat masala
1 squeeze lemon juice (per roll)

1
To make the chutney: blend all the ingredients in a food processor until finely chopped.
2
Add a splash of water and blend again until smooth.
3
First make the paneer filling.
4
Heat the oil in a frying pan, and when it is hot add the onion, garlic and ginger and fry until soft.
5
Add the paneer and stir-fy together until the cheese starts to brown.
6
Add the spices and stir- fry for a minute or so before adding the chopped tomatoes.
7
Continue to stir-fry until the tomatoes break down.
8
Season with salt to taste.
9
Add the paneer and stir-fy together until the cheese starts to brown.
10
Add the spices and stir- fry for a minute or so before adding the chopped tomatoes.
11
Continue to stir-fry until the tomatoes break down.
12
Season with salt to taste.
13
To assemble the kathi roll, heat your small knob of butter in a frying pan, add a paratha (or chapatti) and cook for a minute or so.
14
Flip it over and spoon 2 tablespoons of beaten egg on top.
15
When the egg starts to set, flip the paratha again and cook for a couple of minutes longer (until the egg is firm).
16
Flip the paratha once more and spoon a portion of the hot paneer mixture on top.
17
Lift the paratha from the pan, add toppings, salt and black pepper to taste and tightly roll.
18
Serve piping hot.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 6 paratha or chapatti, 4 medium free-range eggs, beaten, 1 handful coriander leaves, 1 handful mint leaves, and more.

Yes, Calcutta kathi rolls recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!