I am not asking you to practice some yoga trick , my only motive is to make your tongue roll over your lips when i will share the very classic street food dish “THE ROLLS”. I am a roll admirer….I can any time binge on these crispy ,spicy, tangy, full on masala marke dish. Rolls are very commonly eaten in every part of the world. People survive on alien lands just because to there rescue rolls are on duty 24×7. You get them in all forms , veg , non veg , spicy , mid spicy , non spicy , tangy , saucy , juice , crispy , fried, shallow fried. Just keep on counting you wont be able to recollect its variations at one go. This is winter season and we all eat (Statistically proven ) more than any other seasons. We feel hungry after every hour as in winters we tend to grab more of food to generate heat in our body , even we digest rapidly. Every street in the cities with offices ,school and college campuses are filled with roll stalls and its busy at any time of the day. Kolkata my city is the city for roll stalls. Trust me , the variety and taste we get to eat here is way much than any part of the world. We keep it quiet unhealthy , very oily , very bulky …but still we commit suicide eating this tasty lethal food. Be it Arselan in park circus , Hot kati roll in Park street or veg roll in Golpark we all just crave for these tasty dynamites of awesomeness and we forget everything about our health (I guess we don’t care about that in this city ). Lets try out these awesome variation of rolls in our own kitchen and feast all our loved one’s to recreate the magic of streets any time at home itself.
Chicken Roll :
For chicken filling : 400 g small chicken pieces ,1 tablespoon lemon juice , 1 teaspoon red chilly powder, 1 tablespoon ginger garlic paste, salt to taste, 1 teaspoon vinegar,1 teaspoon green chilly chopped, 1 tablespoon dark soya sauce, 1 tablespoon mustard sauce, 2 cups sliced onions, 2 cups sliced capsicum, 1 teaspoon , cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, oil for cooking.
For the roll Chapati : 2 cups of refined flour, Oil for moistening the roll dough and shallow frying the chapati roll, 1/2 teaspoon sodium bicarbonate , 1 teaspoon of baking powder, Luke warm water for dough.
Servings : 4 to 5 rolls.
Method : Mix lemon juice ginger garlic paste , red chilly powder, vinegar, salt with chicken pieces and keep it for 1 hour in that marination. Once its marinated, Heat the oil in a pan ,add green chillies and half cup sliced onions and capsicum (Keep the rest for garnishing). Cook it for 5 to 8 minutes until its cooked completely . Now add all the sauces, tomato ketchup , soya sauce, Mustard sauce, cumin powder, coriander powder, turmeric powder . Cook it for 2 to 3 minutes until the sauces dry up to make a thick filling. Now keep it aside to get cool in room temperature. MIx baking powder, and sodium bicarbonate and 1 teaspoon cooking oil & salt with the refined flour and with gradual addition of Luke warm water make a tight but smooth dough. Keep it aside for 30 minutes. Once the dough is absorbs the moisture well in 30 minutes make round shape chapati’s out of it with the help of a rolling pin. Once all the chapatis are ready just shallow fry it on a hot pan. Once the chapatis are golden and crispy take it out from pan fill it generously but in even proportion with chicken fillings, garnish on top with onions slices , little tomato ketchup , mustard sauce and capsicum and roll it and seal the ends with butter paper or simple stick the ends with toothpick You are ready to taste the cult Kolkata.
Paneer tikka roll :Dough making process is the same. The only difference is the filling rest the process is no different than chicken roll.
Ingredients : For Paneer filling:
Paneer tikka marination : 400 g OF Paneer/ cottage cheese cubes, 1 cup yoghurt, 1 tablespoon roasted besan , 1 tablespoon corn starch, 1 teaspoon lemon juice, 1 cup diced onions, 1 cup diced capsicums, 1 cup diced tomato de-seeded, 1 teaspoon red chilly powder, 1 teaspoon turmeric powder, 1 tablespoon ginger garlic paste,salt to taste, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon chaat masala powder. Skewers / toothpicks for tikka assembling before grill.
For filling of roll : 1 tablespoon tomato ketchup, 1 tablespoon green chilly sauce, 1 cup sliced onions seasoned with chaat masala , 1 teaspoon black salt for garnishing.
Roll chapati is similar to chicken roll.
Servings : 4 to 5 rolls
Method : Firstly marinate the paneer cubes with 1 cup yoghurt, 1 tablespoon roasted besan , 1 tablespoon corn starch, 1 teaspoon lemon juice, 1 teaspoon red chilly powder, 1 teaspoon turmeric powder, 1 tablespoon ginger garlic paste,salt to taste, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon chaat masala powder adding 1 cup diced onions, 1 cup diced capsicums, 1 cup diced tomato de-seeded also to the marinate mixture and keep it aside for 30 minutes in refrigerator. Once done assemble it with onions, capsicum and tomato into the skewers and grill it for 15 to 20 minutes changing sides into a griller at around 180 degree celcius. You will get hot steamy paneer tikkas . Once the chapatis are prepared just assemble this paneer tikka evenly on it with tomato ketchup , chilly sauce , black salt and chaat masala seasoned onion slices and roll it and eat it immediately before someone else snatches it from you.
Bean finger Roll :
Roll making process is as usual similar lets note down its interesting filling recipe.
For bean fingers : 2 cups of kidney bean soaked overnight, boiled and mashed, 1 cup of chopped onions, 1 teaspoon of green chilly powder, 1 cup bread crumbs , 1 cup mashed and boiled potato, 1 egg beaten , 1 tablespoon corn starch, chaat masala powder, 1 teaspoon lemon juice, 1 tablespoon chopped coriander, 1 teaspoon red chilly powder, salt to taste, oil for deep frying the patty.
For filling the roll : 1 tablespoon tomato ketchup, 1 tablespoon green chilly sauce, 1 cup sliced onions seasoned with chaat masala , 1 teaspoon black salt for garnishing.
Servings : 4
Method : Mix all the ingredients (Except egg and bread crumbs) and make patties of finger shapes but little thick and long. then each patty is dipped in egg and coated generously with bread crumbs. deep fry the patties. assemble it in the chapati with tomato ketchup, chilly sauce and onions and black salt as garnish roll it up and enjoy the tasty treat.