Description
Traditionally, a Kati Roll is a Kati Kabab wrapped in a layered paratha. The paratha is typically dough that is kneaded into a rope, then coiled into a round patty. This is then flattened with a rolling pin and partly fried in oil on a tawa. These semi-cooked parathas are then kept aside till needed, at which time they're put back on the tawa and cooked through. If an egg is to be added, it is usually cracked into the tawa and the paratha put on top of the egg; they both cook together and the paratha gets coated on one side with the egg.
Kati Kababs are chicken, mutton or beef chunks marinated in spices and cooked on skewers over coals in a sigri. When the roll is being prepared, these are taken off the skewers and tossed with onions, chillies and sauces in the tawa, before being put in a thin strip in the centre of the paratha (egg side up if there is egg). At this stage, most roll vendors will put various kinds of sauces, a dash of vinegar, a squeeze of lime, sometimes a shake of chaat masala and maybe some julienned carrots. The whole thing is then rolled up in paper. In Kolkata, the paper usually covers only half the roll; elsewhere the paper will cover more or even all of the roll.
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