• Recipes

A Bengali specialty of egg omelette with vegetables, cilantro and onion wrapped in a Paratha roll.

  • Serves : 4
  • Prep Time: 40 min
  • Cook Time: 15 min
Nutrition Facts
Coriander Mint Yogurt Chutney:
1 cup (250 ml) 1 cup (250 ml) 2 tsp. (10 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) 1 ½ ½ tsp. (2.5 ml) ½ 1 tbsp. (15 ml) ¼ cup (60 ml)
cilantro mint leaves sugar (add 1 tbsp. if you prefer sweeter) cumin seeds salt (or to taste) garlic clove green apple lemon juice small green chili (optional) water plain yogurt
Paratha Dough:
1½ cup (375 ml) ¼ tsp. (1.25 ml) ½ cup (125 ml) 1 ½ tsp. (2.5 ml) 3 tbsp. (45 ml)
all-purpose flour + extra for rolling salt water egg, beaten cumin seeds oil + extra for frying paratha
Vegetable Filling:
1 tbsp. (15 ml) ½ tsp. (2.5 ml) ½ ½ ½ 2 1 ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) ¼ tsp. (1.25 ml) ¼ tsp. (1.25 ml)
oil cumin seeds medium red onion, thinly sliced medium zucchini, julienned red bell pepper (or capsicum), julienned medium mushrooms, thinly sliced small tomato, thinly sliced coriander powder garlic paste turmeric powder salt (or to taste)
Egg crepes:
4 1 1 tsp. (5 ml) ¼ cup (60 ml) pinch 4 tsp. (20 ml) 4
eggs small green chili, finely chopped chaat masala cilantro, to garnish salt (or to taste) oil toothpicks
Step 1
Coriander Mint Yogurt Chutney: In a blender or food processor, mix together all chutney ingredients, except yogurt. Blend until smooth. Remove to a small bowl and mix with yogurt. Set aside and refrigerate.

Step 2
Paratha Dough: In a large mixing bowl, combine flour and salt and mix with water. Knead to create dough. Add beaten egg and combine. Add cumin seeds and oil and knead well. Cover and set aside to allow dough to rest for 10 minutes.

Step 3
Vegetable Filling: In a wok or medium pot, heat oil on medium-high heat. Add cumin seeds and fry for one minute until fragrant. Add red onion and cook for a few minutes until soft. Add zucchini, red bell pepper, mushrooms and tomato and mix. Add coriander, garlic paste, turmeric and salt to taste. Cook for a couple of minutes.

Step 4
Divide paratha dough into four even balls. Take one ball and flatten in the palm of hand to create a patty. Dip into flour on both side and roll into a large circle with rolling pin on a board. Paratha thickness can be 2-3 mm. Continue with remaining dough. Note: Parantha dough yields 4 large paranthas or 6 small ones.

Step 5
Heat a heavy griddle or frying pan on a medium-high heat. Cook paratha until brown specks appear on both sides. Brush with oil on both sides and cook until golden brown and paratha is fully cooked. Set aside.

Step 6
Egg Crepes: In a small bowl, beat an egg, add ¼ chopped green chili, ¼ tsp. chaat masala, 1 tbsp. cilantro and salt to taste. Fluff up with a fork. In a non-stick pan heat oil on medium-high heat. Pour in egg mixture and cook for a couple of minutes on one side. Flip and cook on other side. Continue with remaining eggs.

Step 7
To assemble kati rolls, place egg crepe directly on paratha. Add ¼ of vegetable filling per kati roll and drizzle with chutney. Roll paratha and secure with a toothpick. Serves as a delicious lunch, dinner or snack.


Kati rolls are a great lunch “on-the-go”! Simply wrap tightly wrap in foil, so it’s portable and easy to pack for the lunchbox.