Kathi Rolls are a classic Mumbai street food that are similar to a burrito with different types of fillings, such as potatoes, paneer or even chicken. Kathi Rolls are often confused with Frankie Rolls and though they both look similar, there are a few distinguishable differences.
Differences between a Kathi & Frankie Roll:
Kathi Rolls originated in Kolkata (Calcutta) supposedly for the British Babus (gentleman) who were too finicky about eat with their hands. Wrapping the meats or vegetables in a roti made it easier for them to eat. Originally, kathi rolls were stuffed with kebabs though that has evolved and now there are so many different fillings used.
Frankies has roots from Mumbai and has an egg layer on the inside of the roti. Frankie fillings are shaped into rolls, patties or cutlets and have a saucier dressing versus the spices in the kathi rolls.
What can I fill my Kathi roll with:
Most anything! For this recipe, I used 2 different fillings: jheera aloo and marinated paneer. Add in a crunchy salad of onions, cucumbers and bell peppers, and it’s delicious!
How do I eat it?
Just like a burrito! Eat it at home, pack it in your lunchbox with the chutney on the side or pack it for a picnic (in your backyard of course these days!).
From my kitchen to yours, enjoy this delicious street food!
Notes:
Kathi Roll
Ingredients
For the Aloo filling:
- 2 large potatoes, boiled, peeled, cubed
- 2 green chilies, finely chopped
- 2 Tbsp mint, finely chopped
- 2 Tbsp kasoori methi
- 1/4 tsp turmeric
- 1 1/2 tsp cayenne pepper
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1/2 tsp chaat masala
- 1 tsp salt
- 1 Tbsp Avo or Olive oil
For the Marinated Paneer:
- 16-20 slices of paneer
- 1/2 c yogurt
- 1/4 c besan (chickpea flour)
- 1" knob ginger, grated
- 4 cloves garlic, finely chopped
- 1 Tbsp Kasoori Methi (dried fenugreek leaves)
- 1/2 tsp turmeric
- 1 tsp chaat masala, plus a little extra for garnish
- 2 tsp garam masala
- 1 Tbsp mint leaves, chopped
- 1 tsp salt
For the Chutney:
- Follow the recipe for Roasted Cilantro Mint Chutney
For the Roti:
- 2 c whole wheat flour
- 1/2 tsp salt
- 1 Tbsp Avo or Olive Oil
For the salad mix:
- 1/4 c red onions, thinly sliced
- 1/4 c cucumbers, thinly sliced
- 1/4 c red bell peppers, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lime, juiced
Instructions
For the Aloo Filling:
- On medium flame, heat oil. Add cumin seeds.
- When they start spluttering, add in turmeric and cayenne pepper. Let them bloom for 30 seconds.
- Add in green chilies and saute for 30 seconds.
- Add in the potatoes, coriander powder, garam masala, chaat masala, and salt. Mix well and let cook for 2-3 minutes.
- Add in the kasoori methi and mix well. Turn off stove and set aside to use for filling.
For the Marinated Paneer:
- In a large bowl, mix besan and yogurt together, beating until all lumps are gone.
- Add in the remaining ingredients except for the paneer and mix well.
- Add in paneer and toss gently to coat each slice.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- On med-high flame, heat oil in a wide skillet.
- Add the paneer slices and reduce heat to medium.
- Let the paneer cook for 2-3 minutes without disturbing it.
- Flip each slice and let the other side cook an additional 2-3 minutes or until it has a golden brown color to it.
- Remove from pan and sprinkle with chaat masala.
- Set aside to use.
For the Roti:
- Mix all of the ingredients together and knead into a soft but firm dough.
- Divide into 8 balls, roughly the size of golf balls
- Heat a skillet on high flame.
- Roll out each roti to about 6" diameter
- Place on skillet and let cook till you see bubbles in the roti (about 1-2 minutes)
- Flip and let it cook on the other side for an additional 1-2 minutes.
- Use a pair of tongs to grill it over direct heat for 10-15 seconds (it should balloon up) then remove.
- Repeat process with remaining dough.
For the Salad Mix:
- Mix all ingredients in a bowl and set aside for about 15 minutes.
To Assemble:
- Take about 1 Tbsp chutney and spread on roti (edge to edge)
- Layer with aloo or paneer or both!
- Top with salad mix and sprinkle additional chaat masala if desired
- Fold over bottom of roti then roll to create a wrap
- Serve hot with additional chutney on the side.
