CALCUTTA-STYLE KATHI ROLLS
Makes: 4 rolls For the paneer filling:
■ 2 tbsp (30 mL) olive oil
■ 2 tsp (10 mL) finely chopped garlic
■ 1/2 tsp (2.5 mL) turmeric powder
■ 1 cup (350 mL) drained and dried homemade paneer curds or 9 oz (250 g) store-bought paneer, cut into 1-by-2-inch (2.5-by-5 cm) rectangles
■ 1 tsp (5 mL) cumin powder 1/4 tsp (1 mL) salt
■ 1/4 tsp (1 mL) red chili powder
For the chapatti rolls:
■ 4 eggs
■ 1 tbsp (15 mL) water
■ Salt to taste
■ 1 tbsp (15 mL) olive oil (approximately)
■ 4 whole-grain flatbreads (chapattis) or whole-grain tortillas
For assembly:
■ Sliced fresh greens like arugula or watercress
■ Fresh cilantro and mint chutney (see recipe)
■ Quick-pickled onions (see recipe)
For the paneer filling:
Heat the olive oil in a skillet on medium-high heat. Add the garlic and cook for 45 seconds. Add the turmeric powder and stir. Add the homemade paneer curds, cumin, salt and chili powder. Toss to coat. Turn the heat to medium-low, cover the skillet, and let the paneer cook for 5 minutes, stirring occasionally. Uncover the skillet and continue to cook to allow liquid to evaporate. If you're using store-bought paneer, the method remains the same, but you may need to add 2-3 tbsp (30-45 mL) water to allow the mixture to come together and coat the paneer.
For the chapatti rolls:
Crack the eggs into a mixing bowl, add the water and salt to taste, whisk and set aside.
Place a skillet on the stove on medium heat. Drizzle oil in the pan and lightly fry each chapatti (alternatively, use store-bought whole-grain tortillas) for 15 seconds on one side only, then set it aside. In total, you will use approximately 1 tbsp (15 mL) oil for 4 chapattis.
Next, pour one-quarter of the whisked eggs into the pan and swirl it around. Place 1 chapatti on top of the egg mixture, browned side down. Swirl around and let the egg continue to cook.
Use a flat spatula to flip the chapatti and egg combination so that the egg side is up. Cook the chapatti for 15 seconds and then set it aside on a plate. Cover with another plate so that it stays warm. Repeat with the remaining whisked eggs and chapattis.
For assembly:
Time to assemble the kathi rolls. Lay everything out, including the cooked paneer, sliced greens, chutney and pickled onions.
On each of the eggy chapattis, start by laying sliced greens, then top with a few pieces of paneer, a drizzle of chutney and lots of pickled onions. Roll and tuck one end under the other.
Repeat with the rest of the chapattis and enjoy!
How to eat: Enjoy as is! These rolls make a great portable snack or midday lunch, and are great for festive potlucks! All the condiments and flavours you need are already tucked inside.