These 15-minute Egg Kati Rolls are great source of protein and a welcome addition to healthy weeknight cooking. Wrap a roti with a spicy omelette and fill it with a creamy greek yogurt based mint chutney and quick pickled onions.
What is a Kati Roll?
Kati rolls are a popular street food popular in Kolkata, India, but they’ve become a hit all over the world because of how easy they are to eat on the go. The best part about kati rolls is that you can fill them with just about anything you want. You can go for classic chicken, paneer or potato, or get a little more adventurous with tofu or other meats. The filling is typically cooked ahead and stuff into the party right before eating.
Kati literally translates to skewer in Hindi. That’s why most kati rolls involve some sort of skewered chicken, paneer or potato cooked ahead. They also make a great meal prep as you can make and store the filling and just assemble the rolls when you’re ready to enjoy them!
There is actually a restaurant in Kolkata called Nizam’s that came up with this dish while India was under British control. Since the British people in this capital city did not like eating kebabs with their hands, they introduced the paratha as the external wrapper to avoid a mess. Nizam’s started out as a street food stall and it’s now a restaurant. Hopefully, one day I’ll get to visit it and try the OG kati roll!
How the Kati Roll Found it’s way to New York
Lucky for me, kati rolls found their way to New York and it was a staple for me growing up. A diehard fan of the Kati roll moved from her hometown in Kolkata to New York. She opened a restaurant chain in Manhattan called the Kati Roll Company and the popularity of this dish blew up and now has expanded all over the world. It used to be my lucky day when my dad would pick some up on his way home from work for us to have with dinner.
But, since we live a good hour away from the closest Kati Roll company, my mom started making kati rolls at home and it quickly became a quick dinner option for when e were short on time. Sometimes we make it with a filling (I’ll share that another time) but this it the Egg Kati Roll that my mom makes in under 15 minutes.
Tips and Tricks:
- The spice & flavor of the egg can be adjusted by adding your favorite hot sauce (I recommend Schezewan sauce) and spices when beating the egg.
How to Serve
- Make sure to roll the paratha tightly to ensure the rolls do not fall apart when eating!
- Once they are assembled, poke through with a toothpick to hold the kati rolls together.
- Top with some sliced onions, cilantro, and any other garnish you like! For additional heat, add sliced jalapenos!
Are Kati rolls vegan?
Many kati rolls, including this recipe, are not vegan. The good news is there are many options to make this recipe fit your dietary needs. You could also swap the egg for just egg!
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Super Easy Egg Kati Roll
- Total Time: 10 minutes
- Yield: 2 Kati Rolls 1x
Description
These 15-minute Egg Kati Rolls are great source of protein and a welcome addition to healthy weeknight cooking. Wrap a roti with a spicy omelette and fill it with a creamy greek yogurt based mint chutney and quick pickled onions.
Ingredients
Pickled Onions
- 1/2 white onion, thinly sliced
- 1/2 zucchini/cucumber, thinly sliced
- Juice of 1/2 lime
- Pinch of Salt
- Pinch of Chaat Masala
Quick Mint Chutney
- 2 tbsp nonfat greek yogurt
- Pinch of Ground Cumin & Salt
- Jalapeño or Green Chili, to taste
- Small Bunch of Cilantro
- Juice of 1/2 Lime
Egg Omelette
- 2 eggs
- Pinch of Salt
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- 1 tsp oil
- 2 rotis/paratha ( macros & pics with roti )
Instructions
- Pickled Onions : Add the sliced onions and zucchini to a bowl with the lime juice, salt and chaat masala. Mix it and set aside while you make the rest.
- Quick Mint Chutney : Blend all the ingredients, taste and adjust to you preference. Add water to thin out.
- Omelette : Use a fork to beat together the eggs with salt, red chili powder and garam masala. You can add some spring onion and other spices too.
- Add 1/2 tsp oil to a saucepan and let it get got. Pour some of the egg mixture and let it cook about 70%. Place the paratha or roti on top, let it finish cooking.
- To assemble, spread the mint chutney on the egg side of the paratha/roti. Then, add some of pickled onions. Roll it up tightly and cut in half. Enjoy!
- Prep Time: 5 minutes minutes
- Cook Time: 5 minutes
- Cuisine: Indian