Allergens in Kathi Roll: milk, gluten, egg.
Ingredients
Quantities for 4.
- 300g Maida
- 3 Eggs
- 250g, in fingers Paneer
- 1, sliced Capsicum
- 2, sliced, half for the filling and half raw Onion
- 3 tbsp Yogurt
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 1 tsp Garam Masala
- 1.5 tsp Chilli Powder
- 1 tsp Chaat Masala
- 1 Lemon
- 2, chopped Green Chillioptional
- 5 tbsp Neutral Oil
- to taste Salt
Cookware
tawa, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The egg is cooked onto the paratha, not scrambled into the filling. That layer is what holds the roll together.
- Raw onion and lemon at the end are not a garnish. Without them the roll is heavy.
Method
- Make a soft maida dough with a little oil and water, and rest it 30 minutes.
- Marinate the paneer in yogurt, ginger, garlic, chilli powder and salt for 20 minutes, then sear it hard with the capsicum.
- Roll the dough into thin parathas and cook on a tawa with a little oil until just done.
- Beat an egg with salt, pour it onto the tawa and lay the cooked paratha on top, pressing so it sticks. Flip after a minute.Paratha onto egg, not egg onto paratha. It bonds cleanly that way.
- Lay the filling along one edge, add raw onion, lemon juice, chaat masala and green chilli.
- Roll tight, wrap the base in paper, and eat standing up.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat immediately. The parathas keep a day and the filling two, but a rolled kathi roll goes soft within minutes.
Nutrition Good estimate
One serving of Kathi Roll (297 g) is about 707 calories, or 239 calories per 100 g.
High protein: 25 g a serving, 14% of the calories
| Per serving297 g | Per 100 g | |
|---|---|---|
| Calories | 707 kcal | 239 kcal |
| Protein | 25.0 g | 8 g |
| Carbohydrate | 69.6 g | 23 g |
| of which sugars | 5.7 g | 2 g |
| Fibre | 4.4 g | 2 g |
| Fat | 36.5 g | 12 g |
| of which saturated | 11.3 g | 4 g |
| of which unsaturated | 21.4 g | 7 g |
Nearest database match used for chaat masala, garam masala. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.