86 4 SNACKS Kolkata-Style Egg Roll EGG KATI ROLL For the porota 300 g (scant 21/2 cups) plain (all-purpose) flour, plus extra for dusting 1/2 teaspoon salt 1/4 teaspoon sugar 1 teaspoon butter about 120 ml (1/2 cup) lukewarm water 4 eggs 1 teaspoon cumin seeds sea salt, to taste 2 tablespoons rapeseed (canola) oil For the fillings 1/2 cucumber, julienned 1 red onion, finely sliced 2 chillies, finely chopped 1/2 lime, for squeezing 1 tablespoon rapeseed (canola) oil 1 teaspoon cumin seeds ½ white onion, finely chopped 1 teaspoon sugar 400 g (14 oz) tin of chickpeas (garbanzo beans), drained 1 tomato, roughly chopped 1 teaspoon grated fresh ginger 1 teaspoon grated garlic 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried fenugreek leaves 1 teaspoon salt 1 teaspoon Greek-style yoghurt 1/2 teaspoon mint sauce 1 teaspoon tamarind sauce (store-bought) 1 teaspoon Pudina Chutney (page 213) 1/2 teaspoon black salt fresh herbs, for sprinkling The first kati roll was made in Nizam’s, an eatery that is still going strong in Kolkata, and a place that tourists will make a point of going to visit. For every Kolkatan Bengali, the egg roll holds a special place. It is a simple yet filling street-food dish that was traditionally bought by workers on their way home from work as a tummy filler. Now, tourists from all over the world seek to try (and re-try) one when they are in the city. Another place that is now famous for kati roll is Kusum. The sheer experience of watching your roll being made is one to remember. In their work area, they have hundreds of pre-made porota dough balls, that upon each order are rolled out and cooked fresh, then filled with your choice of fillings and sauces – all made and served to you in a matter of seconds. This dish was one of the main inspirations behind opening our street-food van, Raastawala. We wanted people in London to be able to experience this unique street food. Although any flatbread can be used to make a kati roll, in this recipe we will make a porota, just like they make on the streets of Kolkata. Traditionally, the roll is filled with chicken cubes, or even double egg kati rolls can be requested, with shredded onion, cucumber and tomato ketchup. Further fillings of marinated meats and veg can also be added. It can be served for lunch, dinner or as a snack. In this recipe, I have added a chickpea (garbanzo bean) filling, as the combination works really well together. To make the porota, combine the flour, salt, sugar and butter in a medium bowl and mix well to a fine breadcrumb texture. Slowly add half of the water and knead into a soft dough, adding extra water if required. The dough should be soft and bouncy. Cover with a damp dish towel and leave to rest for 25 minutes. For the filling, place the cucumber, onions and chillies in a bowl, squeeze over some of the lime juice and mix. Leave to pickle. Once the dough has rested, divide into 4 equal portions. Dust the work surface with some flour and roll out the dough balls into flat discs, about 15 cm (6 in) in diameter. Slit each disc from the middle to the edge, then roll them into cone shapes. Squeeze between your palms to flatten the cones from the top to the bottom, then leave to rest for 10 minutes. Once rested, roll each piece out to a 15–17 cm (6–61/2 in) round. serve s Method continues overleaf86 4 SNACKS Kolkata-Style Egg Roll EGG KATI ROLL For the porota 300 g (scant 21/2 cups) plain (all-purpose) flour, plus extra for dusting 1/2 teaspoon salt 1/4 teaspoon sugar 1 teaspoon butter about 120 ml (1/2 cup) lukewarm water 4 eggs 1 teaspoon cumin seeds sea salt, to taste 2 tablespoons rapeseed (canola) oil For the fillings 1/2 cucumber, julienned 1 red onion, finely sliced 2 chillies, finely chopped 1/2 lime, for squeezing 1 tablespoon rapeseed (canola) oil 1 teaspoon cumin seeds ½ white onion, finely chopped 1 teaspoon sugar 400 g (14 oz) tin of chickpeas (garbanzo beans), drained 1 tomato, roughly chopped 1 teaspoon grated fresh ginger 1 teaspoon grated garlic 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried fenugreek leaves 1 teaspoon salt 1 teaspoon Greek-style yoghurt 1/2 teaspoon mint sauce 1 teaspoon tamarind sauce (store-bought) 1 teaspoon Pudina Chutney (page 213) 1/2 teaspoon black salt fresh herbs, for sprinkling The first kati roll was made in Nizam’s, an eatery that is still going strong in Kolkata, and a place that tourists will make a point of going to visit. For every Kolkatan Bengali, the egg roll holds a special place. It is a simple yet filling street-food dish that was traditionally bought by workers on their way home from work as a tummy filler. Now, tourists from all over the world seek to try (and re-try) one when they are in the city. Another place that is now famous for kati roll is Kusum. The sheer experience of watching your roll being made is one to remember. In their work area, they have hundreds of pre-made porota dough balls, that upon each order are rolled out and cooked fresh, then filled with your choice of fillings and sauces – all made and served to you in a matter of seconds. This dish was one of the main inspirations behind opening our street-food van, Raastawala. We wanted people in London to be able to experience this unique street food. Although any flatbread can be used to make a kati roll, in this recipe we will make a porota, just like they make on the streets of Kolkata. Traditionally, the roll is filled with chicken cubes, or even double egg kati rolls can be requested, with shredded onion, cucumber and tomato ketchup. Further fillings of marinated meats and veg can also be added. It can be served for lunch, dinner or as a snack. In this recipe, I have added a chickpea (garbanzo bean) filling, as the combination works really well together. To make the porota, combine the flour, salt, sugar and butter in a medium bowl and mix well to a fine breadcrumb texture. Slowly add half of the water and knead into a soft dough, adding extra water if required. The dough should be soft and bouncy. Cover with a damp dish towel and leave to rest for 25 minutes. For the filling, place the cucumber, onions and chillies in a bowl, squeeze over some of the lime juice and mix. Leave to pickle. Once the dough has rested, divide into 4 equal portions. Dust the work surface with some flour and roll out the dough balls into flat discs, about 15 cm (6 in) in diameter. Slit each disc from the middle to the edge, then roll them into cone shapes. Squeeze between your palms to flatten the cones from the top to the bottom, then leave to rest for 10 minutes. Once rested, roll each piece out to a 15–17 cm (6–61/2 in) round. serve s Method continues overleaf88SNACKS While the dough is resting, make the other fillings. Heat the oil in a small pan over a medium heat. Add the cumin seeds and allow to crackle, then add the chopped white onion and the sugar, and cook, stirring, for 2 minutes. Add the chickpeas, tomato, ginger and garlic, stir well and cook for 4 minutes. Add the ground spices and fenugreek, stir to coat the chickpeas and cook for 4 minutes. Add 150 ml (generous 1/2 cup) water and bring to a simmer. Add the salt, reduce the heat, cover and cook for a further 8 minutes. Remove the lid and check that the water has evaporated to form a dry gravy. If there is excess liquid, increase the heat and allow the water to evaporate. Set aside. In a small bowl, mix together the yoghurt and mint sauce. Set aside. Return to the porota. Crack one of the eggs into a separate bowl and whisk with a pinch of sea salt. Heat a medium frying pan (skillet) over a high heat. Add 1/2 tablespoon of the oil and heat for 1 minute, then place a porota in the pan and cook until golden spots appear. Flip and cook on the other side until golden. Sprinkle a pinch of the cumin seeds over the porota, then pour over the beaten egg and flip the porota again. The egg will now be under the porota. Keep pressing down on it to ensure that both the bread and the egg are fully cooked. Remove and wrap in foil while you cook the rest of the porota and eggs. To serve, place a sheet of greaseproof paper on a plate and top with a porota. Spoon a line of the chickpea filling down the middle, add a line of the salad followed by another squeeze of lime juice. Drizzle with tamarind sauce, mint chutney and the yoghurt raita. Sprinkle with a pinch of black salt and some fresh herbs. Roll up using the paper to help you, twisting the sheet at the end to enclose. Repeat for all the porota and serve hot.88SNACKS While the dough is resting, make the other fillings. Heat the oil in a small pan over a medium heat. Add the cumin seeds and allow to crackle, then add the chopped white onion and the sugar, and cook, stirring, for 2 minutes. Add the chickpeas, tomato, ginger and garlic, stir well and cook for 4 minutes. Add the ground spices and fenugreek, stir to coat the chickpeas and cook for 4 minutes. Add 150 ml (generous 1/2 cup) water and bring to a simmer. Add the salt, reduce the heat, cover and cook for a further 8 minutes. Remove the lid and check that the water has evaporated to form a dry gravy. If there is excess liquid, increase the heat and allow the water to evaporate. Set aside. In a small bowl, mix together the yoghurt and mint sauce. Set aside. Return to the porota. Crack one of the eggs into a separate bowl and whisk with a pinch of sea salt. Heat a medium frying pan (skillet) over a high heat. Add 1/2 tablespoon of the oil and heat for 1 minute, then place a porota in the pan and cook until golden spots appear. Flip and cook on the other side until golden. Sprinkle a pinch of the cumin seeds over the porota, then pour over the beaten egg and flip the porota again. The egg will now be under the porota. Keep pressing down on it to ensure that both the bread and the egg are fully cooked. Remove and wrap in foil while you cook the rest of the porota and eggs. To serve, place a sheet of greaseproof paper on a plate and top with a porota. Spoon a line of the chickpea filling down the middle, add a line of the salad followed by another squeeze of lime juice. Drizzle with tamarind sauce, mint chutney and the yoghurt raita. Sprinkle with a pinch of black salt and some fresh herbs. Roll up using the paper to help you, twisting the sheet at the end to enclose. Repeat for all the porota and serve hot.116 4 EVENING DINNER Baked Mustard Salmon Fillets SHORSHEY MAACH 4 salmon fillets, skin on, descaled and boneless boiled rice, to serve For the spice paste 2 tablespoons rapeseed (canola) oil or mustard oil 2 teaspoons Greek-style yoghurt 2 teaspoons English mustard powder 1 teaspoon wholegrain mustard 1/2 teaspoon ground turmeric 1/2 teaspoon white poppy seeds 1 green chilli, finely chopped 1 tomato, coarsely grated 1/2 teaspoon salt Traditionally, as with many Bengali fish dishes, once the fish pieces have been cleaned and scaled, they are coated with turmeric and salt and then fried, before the preparation of the actual dish commences. Now, with ovens and grills more readily available in India, people are always on the lookout for how to make dishes healthier without compromising on the taste. We make this dish as an oven bake with all the same ingredients, but it’s a lot easier and healthier, as there is no frying involved. Preheat the oven to 180°C (350°F/ gas 4). Place all the spice paste ingredients in a bowl and mix well into a thick paste. Line a shallow baking tray with foil and place the salmon fillets on it. Cover the fillets with the spice paste and rub it in well, using your hands to ensure all sides of the fillets are coated. Arrange the fillets skin-side down and bake for 12–15 minutes until cooked through (the fish should easily flake). Immediately remove from the oven and serve with boiled rice. serve s116 4 EVENING DINNER Baked Mustard Salmon Fillets SHORSHEY MAACH 4 salmon fillets, skin on, descaled and boneless boiled rice, to serve For the spice paste 2 tablespoons rapeseed (canola) oil or mustard oil 2 teaspoons Greek-style yoghurt 2 teaspoons English mustard powder 1 teaspoon wholegrain mustard 1/2 teaspoon ground turmeric 1/2 teaspoon white poppy seeds 1 green chilli, finely chopped 1 tomato, coarsely grated 1/2 teaspoon salt Traditionally, as with many Bengali fish dishes, once the fish pieces have been cleaned and scaled, they are coated with turmeric and salt and then fried, before the preparation of the actual dish commences. Now, with ovens and grills more readily available in India, people are always on the lookout for how to make dishes healthier without compromising on the taste. We make this dish as an oven bake with all the same ingredients, but it’s a lot easier and healthier, as there is no frying involved. Preheat the oven to 180°C (350°F/ gas 4). Place all the spice paste ingredients in a bowl and mix well into a thick paste. Line a shallow baking tray with foil and place the salmon fillets on it. Cover the fillets with the spice paste and rub it in well, using your hands to ensure all sides of the fillets are coated. Arrange the fillets skin-side down and bake for 12–15 minutes until cooked through (the fish should easily flake). Immediately remove from the oven and serve with boiled rice. serve sNext >