Mutton Kathi Roll | Mutton Wrapped In Roti | The Bombay Chef – Varun Inamdar

Learn how to make Mutton Kathi Roll, delicious kebab wrap recipe by Chef Varun Inamdar

Mutton Kathi Roll is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a roti bread. So enjoy the delicious mutton kathi roll by leaning how to make them at home with chef Varun only on Get Curried.

Ingredients
For the dough
2 cups maida/ plain flour
1 tbsp ghee
1/2 tsp Salt
1/3 -1/2 cup Water
1 no egg
For the filling
250 gms boneless mutton
1 tbsp mustard oil
1 tbsp ginger garlic paste
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Water as required
For the assembly
1/2 cup onion sliced
2-3 green chillies chopped
1 cucumber thinly sliced
Lemon juice as required
Butter paper for wrapping

Method
- To make the roti bread add flour, salt, melted ghee, a egg and water and knead the dough.
- Apply some oil to the bowl and place the dough in it. Place a damp cloth on the dough and allow it to rest 15-20 minutes.
- In a pan heat raw mustard oil, until its smoking hot and then turn off the flame and keep it aside to cool down.
- Marinate the boneless mutton with ginger garlic paste, red chilli powder, garam masala powder, salt and turmeric.
- Heat the oil again and start adding onion, chopped chillies and mutton strips.
- Add little water and now lower the flames and cover it with lid and let it cook for 30- 40 minutes.
- Take the dough and start making the roti breads.
- First take a some dough and form small balls out of it
- Apply some oil to the board and roll the small dough balls into a flat disc.
- Dry roast the roti and flip it until it gets light brown ( half baked ) on both the sides
- Make the roti crisp by putting oil on the tawa and cooking the half baked roti again.
- With rolling pin press the roti so that is nice and crisp.
- In a bowl, break a egg, add salt and whisk it and place it on the top of roti and spread it properly and flip over the roti
- Place the meat on the roti conitnue placing the onions, cucumber , lemon juice, roughly cut chillies , salt and now roll the roti.
- Cut it right into the centre and roll it into butter paper
- Garnish with mint leaves and lemon wedges
- Mutton kathi rolls are ready to be served!

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Host : Varun Inamdar
Copyrights : REPL

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kati roll is a street-food dish originating from Kolkata, West Bengal. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word Kati roughly translates to "Stick", referring to how they were originally made. In Bengal though, the delicacy is simply known as "roll". Kati Rolls normally contain coriander chutney, egg, and chicken but the types may vary. Internationally, specifically in parts of Canada and the United States, kathi roll has become popular fast food found in Indian take-out restaurants

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