Never heard of a kathi roll? Yea, I hadn’t either until I discovered the Curry Up Now food truck a few years ago. Then, kathi rolls resurfaced again when I moved to San Francisco and ate at an establishment called Kasa on Polk Street. Kasa serves these awesome paneer kathi rolls (also known as Frankies in India), which are rotis, or Indian tortillas, that have a thin layer of egg, and a mixture of paneer, onion, and spices is rolled up in them. They are then served with a cooling yogurt dip. Sound great? That’s because they are 🙂
I went to Kasa one day and I saw how they got the layer of egg to stick to the roti and it was so cool- they splashed on the egg mixture onto a heated pan, and while the egg is still wet on top, they threw on the cooked roti, so this way the wet egg sticks to the roti. Then in another 10-15 seconds, you flip the entire thing to cook it through. Pretty neat, right? I made a super simple paneer filling because, in case you don’t know this about me yet, I LOVE paneer. I would eat it every night for dinner if I could. Remember these paneer tacos? Or my faaaavorite mutter paneer?
Note about the roti and paneer: get them at the Indian grocery store. Ain’t no one got time for making them both from scratch (your time is spent better elsewhere, really). But of course, if you’re all for homemade, then go right ahead. I love my mom’s homemade rotis and paneer, but I just don’t have the patience.
- 4 rotis
- 4 eggs, divided and lightly whisked
- 10 oz paneer, cut into cubes
- ½ an onion, diced
- 1 teaspoon ginger-garlic paste
- 1 tomato diced
- 2 green chilis
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- 1 small green bell pepper, diced
- 2 tablespoons fresh coriander, chopped
- 6 teaspoons canola or vegetable oil, divided
- 1 teaspoon chat masala
- 3 tablespoons yogurt
- salt to taste
- Optional: coriander chutney (if you can find it), lemons, and extra sliced onions for serving.
- Prepare the paneer stuffing first, as it's more time consuming than prepping the rotis. Place 2 teaspoons of oil in a large saucepan. Once heated, add the ginger-garlic paste, onion, green chilis, red chili powder, and garam masala. Mix all together for about 2 minutes, careful not to burn the spices
- Then add the tomato and bell peppers and cook for another 4-5 minutes until the tomatoes have softened.
- Finally add the cubed paneer and chat masala and mix all together. Cover and cook for another 5 minutes, add the fresh coriander, and keep warm.
- Now for the rotis! Cook the rotis if they are not already cooked through.
- Then, in the same pan you heated the rotis, place 1 teaspoon of oil.
- When heated, pour 1 whisked egg as if you're going to make an omelette.
- Wait just 2 seconds and then place one roti right on top of the egg mixture, which should still be wet.
- Wait another 5 seconds and flip the roti. Cook for another 10-15 seconds.
- Now to assemble the rolls, simply place about 4 tablespoons of the paneer mixture in the center of the roti. Roll it up and stick a toothpick to hold it together. Serve with fresh lemons and onions.