Kolkata
Mutton kathi roll
Skewered mutton kebab in an egg coated paratha with onions, chillies and lime. Park Street in your hand.
60 minTime
34 gProtein each
mediumSpice
4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.
Make it your way
Grandma's wayMutton kebabs in an egg coated flaky paratha with onion and lime.
The original575kcalsame
34 gproteinsame
3 gfibresame
60minutessame
Kolkata mutton kathi roll.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Marinate mutton with curd, ginger garlic, chilli, garam masala, half the lemon and salt for at least 4 hours.
- 2Thread on skewers and grill or pan sear in oil until charred and cooked through, about 15 minutes.
- 3Knead maida with ghee, salt and water. Roll thin, flaky parathas and cook on a tawa.
- 4Pour a beaten egg on the tawa, lay a paratha on top and flip once set.
- 5Fill with kebabs, onion, chilli, chaat masala and lemon. Roll tightly in paper.
Serve it like this
Wrap half in paper and serve with lime wedges and sliced onion. Hot, from the tawa.
