roll. Description Traditionally, a kati roll is a kati kebab wrapped in a layered paratha bread. Paratha is dough that is kneaded into a rope, then coiled into a round patty. It is then flattened with a rolling pin and partially fried in oil on a tawa (griddle). These semi-cooked parathas are then kept aside until 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 were originally beef, and now have variations with chicken or mutton (lamb) chunks, marinated in spices and cooked on skewers (the kati) over coals in a sigri. When the roll is being prepared, these are taken off the skewers and tossed with onions, chillies and sauces on the tawa, before being laid in a thin strip on the centre of the paratha (egg side up, when applicable). At this stage, most roll vendors will add 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 (originally in old newspaper, but now clean paper is generally used). In Kolkata, the paper usually covers only half the roll; elsewhere the paper will cover more or even all of the roll. Variants Variants on the filling include egg, potato, paneer, mixed vegetables, and curried chicken or mutton. Other variants may have different ingredient combinations, or curries such as Thai or Sichuan. In August 2012, U.S.-based fast food chain Taco Bell released a version of the kati roll in India. The "Mexican-inspired burrito" is a combination of a kati roll and a Kathitto. See also List of stuffed dishes References Culture of Kolkata Indian cuisine Indian fast food Appetizers Street food Sandwiches