The Kathi roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular eatery founded in 1932. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat, some mention British babus who were too fastidious to touch the kabab. The most likely origin is probably more mundane, but in any case, someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.
Kathi Rolls were originally served in layered parantha with beef, but now have many variations with chicken, mutton, paneer, and veggie option too. These are first marinated and cooked in skewers and then served over parantha with onions and some chutney.
To make a healthier version, I have prepared them with Roti, but you can also make them with Parantha or Naan. While preparing Kathi Rolls, I prefer using less oil. So I don't fry my Chapatti with Oil/Butter. Although, frying them enhances the flavor of the rolls.
Whenever I got some leftover sabzi (cooked veggies) from the previous meal, I usually put the leftover in a roll with some chutney & chopped onions. This makes the leftovers taste better. Book a chef at home via COOX and enjoy hot and fresh veg kathi roll at home by professional chef.
Chicken Kathi Roll :
Chicken Kathi Roll is a keeper. It will bombard you with flavors so subtle yet at the same time profoundly gripping. Chicken roll is one of the renowned street foods in India, especially Kolkata that’s intensely loved by many and keenly missed by many staying away from home country. Book a chef at home via COOX and enjoy hot and fresh chicken kathi roll at home by professional chef.
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