Category: Breads
Rating: 2.72
Servings: 9


Ingredients


3 cup flour, all purpose salt
6 medium potatoes; boiled, peeled & mashed
2 tablespoon coriander leaves
1 medium onion; finely chopped
1 green chili; seeded & chopped warm wat
1 ghee; or oil for shallow frying

Directions: How to Cook Kathi Roll Of Nizam


Sieve flour and 1 tsp salt in bowl. Rub in 2 tbsp of ghee or oil. Gradually add warm water. Mix well. Knead until soft. Place in a well greased bowl. Cover with damp cloth. Leave aside for 20 minutes. Knead again and divide the dough into 9 equal parts. Shape them into round balls. Roll out each into a round disc 7" (18 cm) in diameter. Heat a griddle. Place a rot on dry griddle. Then drizzle 1-2 tsp of ghee or oil around the edges. Do not allow it to becomes crisp. Mix together mashed potatoes. 1 tsp salt, chilies and coriander together. Divide into 9 parts. Stuff each roti with a portion of mashed potatoes. Roll it like a swiss roll. Secure with cocktail stick. (toothpick?) Cut 9 pieces of butter paper (wax paper) 4" X 4". Wrap each roll till half way with it/ Serve with mint chutney. Note: instead of potatoes, boiled &mashed eggs, minced meat or boiled and ground chicken can be used for stuffing. Cooking time: 35 minutes


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Recent comments and reviews for this recipe:

Indrajit writes:

Sorry! Nizam's Roll are nov-veg, namely beef, mutton and chicken.Catch a self respecting Nizam goer eating a Kathi Roll filled with Mashed Potatoes!

Posted on 18 Dec 2008, 11:27 ET

Ranjan writes:

Indrajit, you are absolutely right. They say Nizam is found in Australia too. A delicasy of Nizam's rolls are the ones where the Parathas are filled with Khiri Kabab (udder of a cow).

Posted on 06 Aug 2009, 17:48 ET

Capt. S.K.Bhandari writes:

I do not at all agree with Indrajit and Ranjan. Yes the word "NIZAM" is connected with every meaty --- Goat, Checken, Fish and what not but it has some of the most delicious and mouth watering dishesin the world. I have made Kathi Rolls filled with Potatoes, Arbi, Lotous sticks mash, Kababs made from Soya powder and allmost every vegetable grown on this planet earth. They are better than the NON VEG ONES. Try them.

The process is the same given by "NIZAM", I have to thank him for the Recipe without which my expriments may not have taken place.

Posted on 06 Sep 2009, 20:18 ET

ade writes:

i lived in aus for 5 years between 1999 and 2004 i worked with a lad called warren he was married to an indian girl her mother used to make the most delisous kathi rolls i have ever tasted they contained no meat what so ever but only what i can describe as a dried lentil mix spiced with chilli and coriander all ground up i have to this day never tasted any thing that compares yum yum can any one advise me as to what they ,mite be ?

Posted on 06 Oct 2009, 16:14 ET

Carl writes:

Sorry mate you have missed it by a long way.Khati roll is made with beef not potatoes.

Posted on 04 Mar 2010, 05:57 ET

Al writes:

Nizam's rolls are from the restaurant Nizam's near New Market in Kolkata. These guys pioneered the "kathi roll" as we know it today - by simply placing the cooked meat in a parantha and making it "fast food". I have never eaten a potato or lentil kathi roll there but their beef, mutton and chicken rolls are legendary. They have gone corporate now so I guess all things and combos are possible but many ppl, myself included, would not be caught dead eating a "veggie" roll there.

Posted on 15 Mar 2010, 06:02 ET

c9 writes:

I admire your creativity to be different. It's a great recipe for non-flesh eaters and people who care about their health.

Posted on 14 Nov 2010, 12:01 ET

ray writes:

sorry mate. Kati rolls are with meat not potatoes!

Posted on 24 Feb 2011, 09:01 ET

Derrick writes:

This makes me think of the car insurance coirlmcmaes with Ryan Stiles where he thinks he is getting special VIP service when really he is just confused. Naw, that can't be what's going on here, surely Mentos meant this as a gift to you!

Posted on 03 Sep 2012, 12:49 ET

Malu writes:

Karti rolls from nizam s and Bihar Restaurant in Kolkatts is nothing like stated above sorry it is big beef/mutton/chicken diced marinaded in corrander, cummins, pimento, turmeric a, chillie powder salt ginger/garlic mixed with yoghurt kept in fridge overnight then skewered and cooked on charcoal fire spread onto parathas with diced onions and fresh chillie .

Posted on 24 Mar 2014, 03:36 ET

Colleen writes:

I make karti kebabs and I use beef not potatoe

Posted on 20 Jun 2015, 04:23 ET

Elias Msurice writes:

I grew up in Calcutta and after finished watching a movie in the Elite or Minerva Cinema I went to Nizams for a Karhi Roll, it was delicious and filling as a kid I could not eat more than one roll.
Now being in Israel I want to make the Parathas the way it was made there. Would someone let me know how to make it at home?

Posted on 21 Dec 2016, 21:37 ET

Conrad. writes:

Does any one know the precise recipe of Nizam's Kati meat masala and measurement so that the tradition will live on . I know certain Anglo Indians have it but do not wish to share it. Surely somebody shared it with them.

Posted on 21 Sep 2017, 17:27 ET

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