Kati rolls are an Indian street food composed of paratha wraps stuffed with delicious savory fillings. These paneer and pepper kati rolls are a vegetarian version topped with a spicy cilantro chutney.
Life continues on as usual here, but with this constant feeling that the other shoe is about to drop.
I send Remy to school each day wondering if it’s the right thing to do, but also worried at the same time that at some point in the not so far off future we probably will be stuck at home and so maybe we should just make the most of this semblance of normalcy while we can?
There are no right answers here, is what I’m learning. Just a whole lot of question marks.
I’ve vacillated in my lifetime from being a stress eater to a stress starver and back again.
Even now it changes from minute to minute, hour to hour.
And when I do feel like eating it’s (unfortunately) not salads or vegetables…it’s mostly ice cream, Lindt chocolate truffles, all the carbs, and cheese.
So. Much. Cheese.
I mean, cheese is great because you can just grab a hunk from the fridge and bite on into it, no need for utensils, dinnerware, etc.
But, FRIED CHEESE. That’s for sure where it’s at, even though it does require dirtying a pan or two as well as a little bit of forethought.
Street food also always seems to fall into that “guilty pleasure” category, and these paneer and pepper kati rolls are absolutely no exception.
They come from Kolkata (formerly Calcutta), which is the capital of India’s West Bengal region. Typically, kati rolls are composed of parathas that have been stuffed with all sorts of wonderful savory fillings, ranging from meaty kebabs to this vegetarian version, which is filled with crispy fried paneer cheese and soft melt-in-your-mouth bell peppers, then topped with a spicy cilantro chutney that adds a punch of vibrant flavor.
Like most street food they are handheld and thus perfect for grabbing-and-going.
Just make sure you wash your hands first.
- 2½ cups cilantro, roughly chopped
- 2 tbsp lemon juice
- salt, to taste
- canola oil, divided
- 2 Indian green chiles, seeded and chopped
- 2 large eggs
- 1 lb hard paneer, cut into 3x1/4-inch strips
- 1 red onion, thinly sliced
- 3 mixed bell pepper, sliced
- 1 tsp kashmiri chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 large parathas
- To make the chutney, combine the cilantro, lemon juice, ½ tsp salt, 4 tbsp canola oil, 4 tbsp water, and the green chiles in a blender. Blitz until completely smooth. Set aside.
- For the wraps, crack the eggs into a small bowl and lightly beat with a fork. Set aside.
- Heat 1-2 tbsp of the oil in a nonstick frying pan over high heat. Add the paneer strips and fry for 3-4 minutes, or until brown on all sides, turning frequently. Transfer to a paper towel-lined plate and set aside.
- Put another tbsp of oil in the same pan and add the onion and peppers. Saute for 8-10 minutes, or until they are starting to soften, then add the chili powder, coriander, cumin, and ¾ tsp salt. Stir to combine, then add back in the fried paneer. Cook for a minute to allow the flavors to combine, then remove from the heat and set aside.
- To cook the egg parathas, clean out the frying pan you just used and place it over medium heat. Once hot, place a paratha in the pan for 30 seconds, then flip. Pour a quarter of the egg mixture over the top of it. Wait a minute for the egg to set, then flip again. Allow it to cook for 30 seconds or until the egg starts to puff up. Transfer to a plate. Repeat with the remaining parathas.
- Top each of the parathas with a quarter of the paneer mixture and a spoonful of chutney. Roll up and serve warm.