Kati Roll Recipe

In a large bowl combine flour and salt. Gradually add warm water and 2 tbs oil; mix until a soft dough forms. Knead 6–8 minutes until smooth. Cover and rest 30 minutes.

Divide dough into 6 equal balls (for 6 rolls). On a lightly floured surface roll each ball into a 7–8 inch circle. Heat a heavy skillet over medium-high heat. Cook each paratha 1–2 minutes per side, brushing with a little ghee or oil, until golden spots appear and layers puff. Keep wrapped in a clean towel to stay soft.

Mash boiled potatoes while still warm until smooth with no large lumps.

Add chopped green chili, cilantro, roasted cumin powder, chat masala, garlic paste, salt and cornstarch (or breadcrumbs). Mix thoroughly and taste; adjust salt and spices.

Shape mixture into six 3–4 inch flat patties, about 1/2 inch thick. Chill 15 minutes to firm up (optional).

Heat oil in a nonstick skillet over medium heat. Shallow-fry tikkis 3–4 minutes per side until crisp and golden. Drain on paper towels and keep warm.

In a bowl combine yogurt, ginger-garlic paste, garam masala, red chili powder, turmeric, lemon juice, salt and 1 tbs oil. Add chicken pieces and coat well. Marinate at least 30 minutes (up to 4 hours) in the refrigerator.

Thread or arrange chicken on a tray. Grill, broil, or pan-sear over medium-high heat until charred edges and cooked through (6–10 minutes), turning once. Rest 5 minutes, then roughly chop into bite-sized pieces if necessary.

Place thinly sliced red onion in a bowl. Add vinegar (or lemon), sugar and 1/4 tsp salt. Toss and let sit 10–15 minutes to soften and mildly pickle. Drain excess liquid before assembling.

If using store-bought chutneys and mayo, have them ready in small bowls. For garlic mayo, mix 1/4 cup mayo with 1 small grated garlic clove and a squeeze of lemon.

Beat eggs with 1/2 tsp salt and 1/4 tsp black pepper until combined.

Heat a nonstick skillet over medium, add 1 tbs oil or ghee, pour enough beaten egg to make a thin omelet roughly the diameter of the paratha. Cook until set, flip if needed and remove. Make six thin omelets (one per roll).

Option: For a more authentic kati roll, after frying omelet place it back in the skillet and top with cooked chicken pieces or a tikki to warm together briefly so flavors meld.

Warm parathas briefly on skillet. Lay one paratha on a work surface. Spread about 1 tbsp coriander-mint chutney in a line down the center, then 1 tsp tamarind chutney and 1 tsp garlic mayo (adjust to taste).

Place one omelet on top of the sauces. For Aloo Tikki roll: put one potato tikki centered on the omelet. For Chicken Anda roll: place 3–4 oz (about 80–100 g) cooked chicken tikka onto the omelet.

Top with a small handful of marinated onions and a sprinkle of chopped cilantro. Squeeze a little lime if desired.

Fold the paratha like a wrap: fold one side over the filling, roll tightly while keeping filling centered and tuck the ends slightly. Wrap in parchment or foil for 30 seconds to hold shape and make it easier to eat.

Serve immediately with extra chutneys and lime wedges.