Brunch is finally back on the menu! After a month of heavy nightly meals, my heart flutters at the thought of eating during the day. I've been researching what Bengali dish could be eaten as a late breakfast and then remembered egg kati rolls! Kati just refers to the stick used to make traditional meat kebabs; the egg version is a variation of this infamous kebab roll. This Kolkata street snack is probably most comparable to a Western breakfast burrito: an omelette with vegetables in a wrap with the addition of chilli flakes. I can imagine that these would be perfect for a picnic too.
Servings: 1 roll; a bowl of kachumber
Prep+cooking time: 20 mins
Ingredients for the kachumber
4-5 ripe tomatoes, quartered
5-6 garlic cloves, peeled
handful chopped coriander
1/2 red onion
4-5 tbsp olive oil
pinch of dried chilli flakes
Instructions for the kachumber
1) In a dry pan over a high flame, blister the tomatoes and garlic for 5 minutes. Remove from the pan and leave to cool in a bowl.
2) Chop the cucumber, red onion and add to the tomatoes. Use your hands to turn the tomatoes and garlic into pulp.
3) Drizzle 4-5 tbsp olive a little at a time until you get your desired consistency.
4) Add the salt, coriander and chilli flakes to garnish.
Ingredients for the omelette
1 plain or stuffed readymade paratha
1 medium free range egg
1/4 onion, diced
few sprigs of coriander
pinch of black pepper and salt
1 tbsp milk
Instructions for the omelette
1) Crack the egg into a bowl and lightly whisk the milk in with a fork. Add the diced onion, coriander, salt and pepper and give the mix a quick stir.
2) Coat the pan with a tiny bit of olive oil and pour the mix in over a medium high flame. Cook on each side for 3 minutes before flipping.
3) Once cooked through, place the omelette aside. Add a little more olive oil to the pan and cook the paratha for a few minutes on each side.
4) Arrange the kathi roll by placing the omelette in the paratha and filling with the kachumber before rolling and cutting.