Kolkata is a magical city. The Hooghly River surges through the middle, and tropical birds fly in and out of beautiful crumbling buildings and among the banyan trees. Men in velvet jackets discuss politics in underground bars, while hundreds of boys fling cricket balls in the central park. But these aren’t the only reasons why you should visit. On Park Street, there is a man who serves the best kati rolls. A kati roll is made using an egg-fried paratha wrapped around sweet peppers and paneer, with a little green chile chutney to finish. This is my attempt to re-create the best thing to have come out of Kolkata since Mother Teresa.
NOTE: You will need a blender to make the chile chutney in this recipe.
Makes 4 rolls (enough for 2 to 4 people for lunch)
2½ cups cilantro, roughly chopped
2 tablespoons lemon juice
salt
canola oil
2 Indian green chiles, chopped
2 eggs
1 pound hard paneer, cut into 3 inch x ¼ inch strips
1 red onion, sliced
3 mixed bell peppers (red and yellow), sliced
1 teaspoon ground red chile
1 teaspoon ground coriander
1 teaspoon ground cumin
4 parathas or wraps
First make the chutney. Put the cilantro, lemon juice, ½ teaspoon of salt, 4 tablespoons of oil, and the green chiles into a blender along with 4 tablespoons of water and whizz together.
Next, crack the eggs into a small bowl and lightly beat with a fork. Heat a tablespoon of oil in a frying pan and, when hot, add the paneer strips. Fry for 3 to 4 minutes, until brown and crispy, turning frequently, then transfer to a plate.
Put another tablespoon of oil into the same pan and, when hot, add the onion and peppers. Cook for 8 to 10 minutes, until starting to soften, then add the ground red chile, ground coriander, cumin, and ¾ teaspoon of salt. Stir, then add the fried paneer. Cook for a minute, then take off the heat and cover to keep warm.
To cook the egg parathas or wraps, put a large frying pan over medium heat. When hot, place a paratha in the pan for 30 seconds, then flip, and pour a quarter of the egg mixture over the top. Wait for a minute for the egg to set, then flip again. Let it cook for 30 seconds—the egg will start to puff up—then transfer to a plate.
Place a quarter of the paneer and pepper mixture into the center, add a dollop of chutney, and roll up. Repeat with the other parathas and eat while still hot. To keep them warm, you can wrap each one tightly in foil, like a baby in a blanket.
