For a recent get together with friends I made my version of the kathi rolls from Kolkata. I have spoken earlier about Kolkata kathi rolls vs. the Mumbai frankie and still maintain that both are quite different and tasty in their own right.
The filling in my rolls is made of chicken, methi (fenugreek leaves) and spinach and spiced with kashmiri chillies, the 3C’s – clove, cardamom and cinnamon, and coriander seeds. For the wrap, I made it using a combination of plain flour, whole wheat flour and an egg. And while cooking, I smeared beaten egg on the roll on one side and then flipped it over and cooked it, giving softness and added flavour to the rolls. Finally, the beautiful looking rolls were done by Aniruddha!
My best memory of kathi rolls in Kolkata is at a shop that Ani’s friend Indro had taken us to in Gariahat and what I remember most of those rolls is the heat from the filling inside – mouth-wateringly good! I kept mine more mild given the audience but my original recipe has at least 3 more chillies than I had used. Yowzer!
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