The kati roll is kind of Bengali street food. It was in London, rather than the bustling streets of Kolkata, that I first tried one. Dreamed up at some point in the early 20th century, kati rolls are traditionally made with grilled meat, which becomes the filling for a rolled, egg-fried paratha, that deliciously fatty and flaky Indian flatbread. Although I use frozen parathas from my local south Asian grocer, you could instead use mini tortillas, which are lighter and more readily available. I’ve filled mine with paneer, but you could substitute with two fried chicken breasts or another meat, if you prefer.
