Kati rolls are a common street food in India. Typically filled with grilled meats and piquant salads. This version uses a classic paneer cheese (you could also use halloumi) and spinach filling and ups the protein content by using tortilla wraps that are dipped in beaten egg and fried. This makes an excellent quick lunch-time dish. The eggy tortillas are also an excellent and alternate wrap to serve with barbecued or grilled meats. Rather than paneer cheese you could also use firm tofu in this recipe.
Prep time 20 minutes/Cook time 20 minutes/Serves 4
Ingredients:
For the Spinach and Paneer Filling:
3 tbsp olive oil
225g (8oz) block of paneer or Halloumi cheese, cut into 1cm (½in) cubes
150g (5½oz) baby spinach leaves
4 garlic cloves, finely chopped
1 tsp cumin seeds
½ tsp chilli flakes
½ tsp salt
For the kati rolls
olive oil, for frying
2 large eggs
a pinch of salt
4 small tortilla wraps
Method:
Heat 2 tbsp of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally, until golden brown all over.
Combine the spinach leaves and 150ml (3/5 cup) of water in a blender and whizz until you have smooth paste. Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute, until the garlic is golden brown. Now add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, or until some of the water from around the edge has reduced and the mixture has thickened.
Return the paneer to the pan and mix well, making sure all the cheese is covered in green. Set a lid on the pan and continue to cook over a low heat as you prepare the flatbreads.
For the kati rolls, set a small frying pan over a high heat and add a generous glug of oil, enough to cover the base in a thin layer.
Crack the eggs onto a plate, add the salt and whisk gently. Note that the plate needs to be large enough to be able to dunk the entire tortillas.
Dip your tortilla into the egg mixture, making sure to cover it all over. Transfer it immediately into your frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds, then turn it over and cook on the other side. Cook the other three tortillas the same way.
To serve, take a hot crispy tortilla, add the paneer mixture in the centre and roll up. Don’t be fancy, just roll the tortilla around the filling (not like how you’d prepare a burrito. It should be open and both ends and if you don’t have cheese falling out the other end, you’re doing it wrong!
