Egg Kati Roll recipe

Kati egg roll with paneer and avocado

Every few months or so I discover a new favourite weekend breakfast then I make it like clockwork until another favourite comes along to take its place. For a while it was croissants baked from frozen with cheddar and spring onion scrambled eggs, then it was mackerel and beetroot toast, then Dishoom’s bacon naan and now kati rolls are having a turn, thanks to the Dishoom cookbook (affiliate link) introducing me to frozen parathas.

The paratha dough is raw and cooks in just a few minutes, then a thin vegetable omelette goes on top with some optional but recommended extras like avocado or paneer, then everything gets rolled up and dunked into ketchup or chilli sauce - probably both.

I love this breakfast for so many reasons. The bread is freshly cooked, warm and flaky. Vegetables like spinach and tomatoes get cooked into the omelette and if I have any avocados or paneer then they can join in but if not, the kati roll is still great. It doesn’t take long to cook, I only need to use one pan and the vegetables can be changed up or left out altogether. In fact, if you can only be bothered to make a simple one egg omelette and roll it up with a plain paratha, you'll still have an incredible breakfast.


Serves: 1

  • 1 frozen paratha (I use Shana. A tortilla would also work)
  • 1-2 tsp light olive oil or rapeseed oil
  • 40g paneer, cubed (optional)
  • ½ shallot, diced (or 1 spring onion, sliced)
  • a few cherry tomatoes, chopped
  • small handful of fresh spinach
  • 1 egg, beaten
  • ½ an avocado, cubed (optional)
  • a few coriander leaves
  • chilli sauce (or ketchup, to serve)


  1. Place a small frying pan over a medium heat (I use a 22cm frying pan) and dry fry 1 paratha until golden brown on both sides. Turn out onto a plate and keep somewhere warm.
  2. If using paneer, add 1 teaspoon of oil and 40g of cubed paneer to the frying pan used in step 1 and fry until golden brown. Remove from the pan and place to one side.
  3. Add 1 teaspoon of oil to the same frying pan and fry ½ a diced shallot (or 1 sliced spring onion) for a minute or so before adding a few chopped cherry tomatoes. Fry for 1-2 minutes until the vegetables have softened then add a handful of spinach and as soon as it's wilted add 1 beaten egg. Swirl the egg around the pan to make a round, thin omelette.
  4. Once the omelette has cooked through, slide it onto the warm paratha, top with the cubed paneer or ½ a cubed avocado if using, scatter over the coriander leaves and roll into a log. Serve with ketchup or chilli sauce and eat immediately.