Kathi Rolls - the ultimate hangover antidote

Kathi Rolls are India's answer to a juicy burger. The perfect late night/early morning snack for the sleep deprived and over indulged party animal that we have all morphed into at some point in our lives. A Kathi roll is basically a fried flat bread stuffed with an omelet, grilled meat or chicken, sliced onions and mint sauce. Vegetarians have created their own versions with paneer ( Indian Cheese) or mashed potato as they are apt to do, but the real deal is a mouthful of succulent mutton or chicken kebab with a greasy and utterly delicious paratha (fried bread)wrapped around it.

Although the history of its origins remains a little murky, legend has it that the Kathi Roll evolved long ago in British India when a particularly uptight Officer thought it was beneath him to touch the food with his fingers. Hence a resourceful little Indian man put it in a wrap and even put a square piece of parchment paper at one end to hold onto it. Kolkata in Eastern India has claimed ownership over the Kathi Roll and Kolkatan's swear that Nizams Roll are the best. (Nizams is a restaurant in Kolkata, famous for it's Kathi Rolls.)

Lately the Kathi Roll craze has spread as far as Manhattan. It is almost ritualistic for New Yorkers to hang out in the Village and end the evening at the Kathi Roll Company at 2 A.M. But since I live in the boonies- I have little choice but to make my own.

Recipe for Kathi Rolls:

Marinade:

1 lb boneless lamb or chicken cut into bite sized cubes

2 tsp ginger paste

2 tsp garlic paste

1 tsp chili powder

1tsp ground coriander

1/2 tsp ground cumin

1 tsp garam masala powder

1 tsp salt

1/2 cup plain yogurt

Combine all these ingredients in a large bowl and marinade the meat for a few hours or preferably overnight. Skewer the meat and grill.

For the Paratha:
4 cups all purpose flour
1/4 cup oil
water
1/2 tsp salt
4 eggs whipped with 1/2 tsp salt.

Combine the salt, flour and the oil briefly. Adding a little water at a time, knead it into a soft pliable dough. The dough should not be tough or sticky. Grease the dough with a little oil , cover and keep until ready to use. Form 8 balls of a uniform size and roll them out to parathas 6 - 8 inches in diameter. Heat a non stick pan and place the paratha on it . When one side is cooked flip over and drizzle with 1/2 tsp of oil along its edges. Pour 2 tbsp egg over the paratha, spreading it out with the back of a ladle and flip it over. Repeat till all the dough is used up.


To assemble:
thinly sliced onions
mint sauce ( Make your own or buy a jar at the Indian grocery store)
1 tbsp oil
1 tsp chaat masala

Just before serving heat the oil in a pan and saute the meat and the onions briefly. Sprinkle over wiht the Chaat Masala and place the filling down the center of each paratha. Roll it up and serve with the mint Sauce.