Beef Kati Rolls with Pickled Onions, Kachumber Salad, Raita and All-Butter Paratha
By M&S Food
Published on 28 December 2022
A kati roll is a Bengali street food that usually has roasted meat wrapped in freshly-made paratha bread. This version, created by chef Jack Stein for Cooking With The Stars, brought to you by M&S Food and uses marinated beef, and the rolls are served with a refreshing and very tasty combination of pickled onions, kachumber salad and raita. This is a fantastic recipe for anyone looking to spice up their midweek meals or have a weekend Indian feast.Time and servings
1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 500 g of sirloin or rump steak, cut into 3cm cubes
- 6 cloves of garlic, finely crushed
- 3 fresh green chillies, finely chopped
- 3 limes, juiced
- 1 tsp of garam masala
- 1 red onions, 1 sliced, 2 halved and very thinly sliced
- 1 pinch of five spice
- 200 g of vine-ripened tomatoes, chopped
- 1 bunch of fresh coriander, coarsely chopped
- 1 pinch of ground cumin
- 1 cucumber, deseeded and cut into half moons
- 200 g of yoghurt
- 1 bunch of mint, finely chopped
- 125 g of salted butter
- 6 free-range eggs
- 1 tsp of ground coriander
- 50 ml of white wine vinegar, plus 1 tbsp for the salad
- 1 tbsp of sugar
- 1 pinch of cayenne pepper
- 320 g of plain flour
- 6 tbsp of vegetable oil
- 1 tsp of dried chilli flakes
Method
Step 1
Put the beef in a bowl, add 6 garlic cloves, 3 green chillies, juice of 2 limes, 1 tsp chilli flakes, 1 tsp garam masala, 1 tsp ground coriander and 1/2 tsp salt and mix together well. Set aside in a cool place to marinate for 30 minutes. Heat the oven to its lowest setting.Step 2
To make the parathas, mix 320g flour and 180ml water together to make a rough dough. There’s no need to knead. If it’s a little flaky and not coming together, add a small amount of water. Cover with cling film and refrigerate for around 20 minutes. Flour a surface and roll out the chilled dough so it’s long and rectangular. Flatten 125g butter and add to the centre of the dough, folding in the top and bottom edges. Roll out the dough to incorporate the butter making sure the butter doesn’t come out and get stuck to the surface.Step 3
Roll the dough into a long rectangular shape again and cut into 4 even pieces. Roll out each piece thinly, take one edge and roll it to form a Swiss-roll shape, slice the roll in 2, turn it on its end and flatten it down into a thin, rough circle. Dry fry in a frying pan until brown on both sides and puffy.Step 4
For the pickled onions, in a pan mix together 2 red onions with 50ml vinegar, 1 tsp salt, a pinch of five spice and 1 tsp sugar. Bring to a boil and allow to cool. For the kachumber salad, mix 200g chopped vine-ripened tomatoes, 1 sliced red onion, a small bunch of coriander, coarsely chopped, 1 tbsp white wine vinegar, a pinch of ground cumin and a pinch of cayenne pepper together in a bowl. For the raita, mix 1 cucumber, deseeded and cut into half moons, 200g yoghurt, a small bunch of mint, finely chopped and the juice of 1 lime in a bowl.Step 5
Lightly beat 6 eggs with 1tsp salt and a handful of chopped coriander leaves. Heat a frying pan over a medium heat and place a paratha in the egg wash before frying for 30 seconds and then keeping warm. Repeat with the remaining parathas. Preheat a griddle pan, grill or barbecue to very hot. Drain the beef from its marinade, pat dry with kitchen paper. Cover in a little oil and cook for 1-2 minutes until still pink.Step 6
To serve, place the warm parathas egg-side-up and arrange the beef down the middle of each. Drain the onions and chillies from the vinegar or lime juice then toss with the chopped coriander. Generously scatter the onion salad over the meat, then roll up the parathas around the filling and serve with salads on the side.