KKR Pinwheels

Previous Next

I will just be frank to you guys, I have never been to Kolkata and none of my Bengali friends call me over for a Kolkata fare at home. So out of my minimal expertise on Kolkata Cuisine, Kati rolls are something that I would not go without eating it once a week. Call on your “bondhus” for a game night cause this next one is called KKR (Kolkata Kati Rolls) and it’s for KKR (Kolkata Knight Riders).

Prep time: 20 mins

Cooking time: 15 mins

Serves: 4-6 persons

 

Ingredients:

 

3 tbsps. vegetable cooking oil

1 tsp. cumin seeds

1 large thinly sliced onion

1 tbsp. ginger & garlic paste

1 tsp. coriander powder

1 tsp. cumin powder

1/2 tsp. turmeric powder

1 tsp. garam masala powder

200 gms. boneless, skinless chicken cut into 2” cubes

Salt to taste

4 paranthas (whole wheat or maida… choice is yours)

4 eggs

Method:

Heat the oil (3 tbsps.) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute.

Add the sliced onions and fry till soft. Add garlic and ginger paste and fry for 1 minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).

Add the chicken pieces and brown. Add salt to taste. Stir well and add very little water for it to blend together. Cook till chicken is tender. There should be almost no gravy at this stage.

Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, break an egg in a bowl. Season with salt to taste and whisk the egg till fluffy. Pour onto the pan and spread by tilting the pan from side to side.

Now quickly put a Parantha onto the still 'wet' egg and allow to cook. The egg will soon cook and form a layer over the parantha. This is when you flip the egg-parantha over. Cook for 30 seconds and remove from the pan.

To assemble the rolls: Place the egg paranthas on a plate. Add some fresh thinly sliced onions and juliennes of carrot (optional, for appearance). Sprinkle chaat masala over this and add the cooked chicken about 2 tbsp. and roll tightly. Wrap it with an aluminum foil, so that it remains in shape and cut it into bite size pieces. Unwrap the foil and pierce it with a cocktail stick/toothpick. Serve hot with coriander and mint chutney.

To plate up, take a nice white platter (or any appropriate dish), add a dollop of chutney at one end of the platter and smear it across with a help of a spoon. Place the rolls carefully and serve hot.

Yes, it's so simple to make these at home rather than the greasy rolls available on the streets. I have used minced chicken in this recipe as it makes it easier for me to cut them into pinwheels and serve during a game. It surely wins all the Bong hearts, I hope Mr. Shahrukh Khan is reading this!

Article & Images: Harsh Dixit

four seasons logo Four Seasons Recommends -

Four Seasons Chenin Blanc is a good accompaniment to green salads, light fish and chicken dishes. Indeed a fit for Kolkata Kati Rolls. Enjoyed best at 8 -10º .

KKR Pinwheels

Harsh Dixit

I will just be frank to you guys, I have never been to Kolkata and none of my Bengali friends call me over for a Kolkata fare at home. So out of my minimal expertise on Kolkata Cuisine, Kati rolls are something that I would not go without eating it once a week. Call on your “bondhus” for a game night cause this next one is called KKR (Kolkata Kati Rolls) and it’s for KKR (Kolkata Knight Riders).

Prep time: 20 mins

Cooking time: 15 mins

Serves: 4-6 persons

 

Ingredients:

 

3 tbsps. vegetable cooking oil

1 tsp. cumin seeds

1 large thinly sliced onion

1 tbsp. ginger & garlic paste

1 tsp. coriander powder

1 tsp. cumin powder

1/2 tsp. turmeric powder

1 tsp. garam masala powder

200 gms. boneless, skinless chicken cut into 2” cubes

Salt to taste

4 paranthas (whole wheat or maida… choice is yours)

4 eggs

Method:

Heat the oil (3 tbsps.) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute.

Add the sliced onions and fry till soft. Add garlic and ginger paste and fry for 1 minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).

Add the chicken pieces and brown. Add salt to taste. Stir well and add very little water for it to blend together. Cook till chicken is tender. There should be almost no gravy at this stage.

Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, break an egg in a bowl. Season with salt to taste and whisk the egg till fluffy. Pour onto the pan and spread by tilting the pan from side to side.

Now quickly put a Parantha onto the still 'wet' egg and allow to cook. The egg will soon cook and form a layer over the parantha. This is when you flip the egg-parantha over. Cook for 30 seconds and remove from the pan.

To assemble the rolls: Place the egg paranthas on a plate. Add some fresh thinly sliced onions and juliennes of carrot (optional, for appearance). Sprinkle chaat masala over this and add the cooked chicken about 2 tbsp. and roll tightly. Wrap it with an aluminum foil, so that it remains in shape and cut it into bite size pieces. Unwrap the foil and pierce it with a cocktail stick/toothpick. Serve hot with coriander and mint chutney.

To plate up, take a nice white platter (or any appropriate dish), add a dollop of chutney at one end of the platter and smear it across with a help of a spoon. Place the rolls carefully and serve hot.

Yes, it's so simple to make these at home rather than the greasy rolls available on the streets. I have used minced chicken in this recipe as it makes it easier for me to cut them into pinwheels and serve during a game. It surely wins all the Bong hearts, I hope Mr. Shahrukh Khan is reading this!

Article & Images: Harsh Dixit

four seasons logo Four Seasons Recommends -

Four Seasons Chenin Blanc is a good accompaniment to green salads, light fish and chicken dishes. Indeed a fit for Kolkata Kati Rolls. Enjoyed best at 8 -10º .

Interested in more such stories? Subscribe to LiveInStyle.com

  •