Recipes

Bengali-style Kati Roll with Egg

A Bengali specialty of egg omelette with vegetables, cilantro and onion wrapped in a Paratha roll.
Serves 4
Prep Time 40 min
Cook Time 15 min
Print Recipe

Ingredients

  • Coriander Mint Yogurt Chutney

    • 1 cup (250 mL) cilantro
    • 1 cup (250 mL) mint leaves
    • 2 tsp (10 mL) sugar (add 1 tbsp. if you prefer sweeter)
    • ½ tsp (2.5 mL) cumin seeds
    • ½ tsp (2.5 mL) salt (or to taste)
    • 1 garlic clove
    • ½ green apple
    • ½ tsp (2.5 mL) lemon juice
    • ½ small green chili (optional)
    • 1 tbsp (15 mL) water
    • ¼ cup (60 mL) plain yogurt

  • Paratha Dough

    • 1 ½ cup (375 mL) all-purpose flour + extra for rolling
    • ¼ tsp (1.25 mL) salt
    • ½ cup (125 mL) water
    • 1 egg, beaten
    • ½ tsp (2.5 mL) cumin seeds
    • 3 tbsp (45 mL) oil + extra for frying paratha

  • Vegetable Filling

    • 1 tbsp (15 mL) oil
    • ½ tsp (2.5 mL) cumin seeds
    • ½ medium red onion, thinly sliced
    • ½ medium zucchini, julienned
    • ½ red bell pepper (or capsicum), julienned
    • 2 medium mushrooms, thinly sliced
    • 1 small tomato, thinly sliced
    • ½ tsp (2.5 mL) ground coriander
    • ¼ tsp (1.25 mL) garlic paste
    • ¼ tsp (1.25 mL) ground turmeric
    • ¼ tsp (1.25 mL) salt (or to taste)

  • Egg crepes

    • 4 eggs
    • 1 small green chili, finely chopped
    • 1 tsp (5 mL) chaat masala
    • ¼ cup (60 mL) cilantro, to garnish
    • Pinch salt (or to taste)
    • 4 tsp (20 mL) oil
    • 4 toothpicks

Instructions

  • Coriander Mint Yogurt Chutney

    • Step 1

      In a blender or food processor, mix together all chutney ingredients, except yogurt. Blend until smooth. Remove to a small bowl and mix with yogurt. Set aside and refrigerate.

  • Paratha Dough

    • Step 1

      In a large mixing bowl, combine flour and salt and mix with water. Knead to create dough . Add beaten egg and combine. Add cumin seeds and oil and knead well. Cover and set aside to allow dough to rest for 10 minutes.

  • Vegetable Filling

    • Step 1

      In a wok or medium pot, heat oil on medium-high heat. Add cumin seeds and fry for one minute until fragrant. Add red onion and cook for a few minutes until soft. Add zucchini, red bell pepper, mushrooms and tomato and mix. Add coriander, garlic paste, turmeric and salt to taste. Cook for a couple of minutes.

  • Preparation

    • Step 1

      Divide paratha dough into four even balls. Take one ball and flatten in the palm of hand to create a patty. Dip into flour on both side and roll into a large circle with rolling pin on a board. Paratha thickness can be 2-3 mm. Continue with remaining dough. Note: Paratha dough yields 4 large parathas or 6 small ones.

    • Step 2

      Heat a heavy griddle or frying pan on a medium-high heat. Cook paratha until brown specks appear on both sides. Brush with oil on both sides and cook until golden brown and paratha is fully cooked. Set aside.

    • Step 3

      Egg Crepes: In a small bowl, beat an egg, add 1/4 chopped green chili, 1/4 tsp chaat masala, 1 tbsp cilantro and salt to taste. Fluff up with a fork. In a non-stick pan heat oil on medium-high heat. Pour in egg mixture and cook for a couple of minutes on one side. Flip and cook on other side. Continue with remaining eggs.

    • Step 4

      To assemble kati rolls, place egg crepe directly on paratha. Add ¼ of vegetable filling per kati roll and drizzle with chutney. Roll paratha and secure with a toothpick. Serves as a delicious lunch, dinner or snack.

Paperclip IconTips

Kati rolls are a great lunch on-the-go! Simply wrap tightly wrap in foil, so it’s portable and easy to pack for the lunchbox. 

Nutrition Facts

Per serving
Calories518
Fat29 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate53 g
Fibre5 g
Sugars9 g
Protein16 g
Sodium734 mg

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