Kati Roll Kababs (Veggie)

Recently, me and Sireesha went to this place called 'Roll Call' located near Panjagutta Circle, Hyderabad. This place basically specializes in making 'Kati Rolls' (Parathas in real) with assortment of fillers. This delicious dish is easily put together and really tasty. It originated in Kolkata (Calcutta) and is often called the Calcutta Kati Roll. I had 'Aaloo-Tikki Roll' and 'Manchurian Roll'. Sireesha had 'Paneer Rolls'. Juicy morsels of spicy Paneer/Tikki/Gobi Manchurian are wrapped in a Paratha! It is best, to ensure smooth workflow, to make the parathas and chutney required for the rolls (see ingredient list), before you prepare the fillers. That way, when the filler is ready, all you need to do is assemble the rolls!

Ingredients:

3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1 large onion sliced thinly
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder (see link below for recipe)
300 gms Paneer/Prepared Fried Aaloo Tikki/Prepared Gobi Manchurian cut into 2" cubes/ pieces
3 tomatoes chopped fine
Salt to taste
6 Parathas
1/2 cup vegetable/ canola/ sunflower cooking oil
1/2 cup Mint-Coriander Chutney (see link below for recipe)

Preparation:
Heat the oil (3 tbsps) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute.
Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for 1 minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).

Add the filler pieces and brown. Add the tomato and salt to taste. Stir well and add 1/2 cup of water. Cook till there is almost no gravy at this stage.

Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, quickly put a Paratha onto it and pour the filler and roll it like a 'Burrito'. Roll tightly. Allow to cook for a couple of minutes. Flip the Paratha over, cook for about 1 minute and remove from the pan. You can now wrap it in foil at this stage, to help keep the lot together and tidy for eating - the filling can fall out otherwise. Serve hot!