Thursday, July 16, 2015

【加尔各答卷饼】Egg Kathi Roll (Indian Style Burrito)



这个加尔各答卷饼(Kati Roll)是有个故事的。

多年前在加尔各答,印度东部的一个城市,特丽莎修女隐居的地方,泰戈尔的家乡,印度中国人定居的城市。有着一家清真餐厅,叫做Nazim,他们家卖的烤肉串(Kebab),远近驰名。当时的烤肉串是和酥饼(Paratha)一起吃的。后来买的人越来越多,烤肉串的钢条都来不及处理,店子就换成了竹签来烤。竹签,孟加拉语叫做Kati。

加尔各答有很多的有轨电车(Tram),许多上班族赶时间要趁电车上班,于是就要求Nazim家把烤肉裹在酥饼里,加上辣酱,可以边乘车边吃。店家在卷起酥饼后,为了帮助定型,会用另外的小竹签(牙签)插上,小竹签也当然是叫Kati的罗!所以这个Kati Roll,就这么命名了。

后来这个卷饼风靡了印度各大小城市,内容也开始多元化,有卷奶豆腐的,卷土豆馅的,卷咖喱鸡的,各式各样,应付着各个不同的饮食习惯和口味,是个很简便的小吃。

According to WikipediaKati roll also known as Kathi Roll is street-food originating from Kolkata,India. Its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll

Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati rollIts a easy snack to make at home, with the help of frozen paratha from the shop!

材料:
1-2 张冷冻酥饼 (Paratha)
1/2只中型洋葱(切丝)
1 只鸡蛋 (加 1 tsp水打散)
1 tsp 薄荷沾酱
1 tsp 番茄酱或芥末酱

其他:
煮熟切块的土豆或奶豆腐,或吃剩的烤鸡块/肉块
锡箔纸/烤纸 大约 4寸宽,6寸长
牙签两支

Ingredients:
1 -2 Frozen Paratha
1/2 Medium size Bombay Onion (Sliced)
1 Egg (lightly beaten with 1 tsp of water added)
1 tsp Mint Chutney (Pudina Chutney)
1 tsp Tomato Chutney

Others:
Left over chicken 65/Chicken Tikka Or boiled potato pieces/cooked paneer, anything you could find in your fridge
Foil Paper/Parchment paper  4 x 6 inches
2 bamboo toothpick




1. 先中火把饼用平底锅烙成两面金黄,备用。注:饼不必解冻,锅子热了直接烙就可以了。

2. 锅子转小火,把一般的鸡蛋液倒入,快速把烙好的饼覆盖在上边。转中火,等鸡蛋定型凝固了,就好了。

3. 把蛋饼拿出来,底下垫上锡箔纸/烤纸。有鸡蛋的那面向上,把洋葱丝,土豆块/奶豆腐/鸡肉,爱什么馅料就摆什么馅料,摆上。然后加入薄荷酱和番茄酱/芥末酱。卷起来,用牙签定型,切半即可。

注: 出门的时候可以整个的用锡箔纸包起,吃的时候就很方便。平时家里有剩下的烤肉块,咖喱土豆什么的,都可以拿来做这个卷饼。也可以加入生菜,salsa,根据自己的喜好变化。是很好的点心或夜宵喔!

1. Heat up a skillet at medium heat, roast both side of paratha until crisp and golden in colour. Keep aside.

Note: Use the paratha straight from freezer, no defrost required.

2. In the same skillet, add a few drops of oil, turn the heat to low and pour in half of the egg, flip the paratha just now over the egg while it is still runny so that the egg would stick to the paratha. Turn the heat up to medium, and cook for another minute, its done when the egg is cooked.

3. Take out the cooked Paratha, egg side up, spread slice onion, potato/chicken/paneer and spread some Mint Chutney, tomato chutney.

4. Roll up tightly with a foil/parchment paper, use toothpick to hold the paratha together into a roll. Cut into half if serve as starter, serve whole if desire.

Note : You can also use a bigger foil paper to wrap up the whole thing, it's an easy to carry snack for travelling/lunch.


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