Breakfast

Egg Kati Roll recipe

Name: Egg Kati Roll
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 frozen paratha (I use Shana. A chapatti would also work); 1-2 tsp light olive oil or rapeseed oil; 40g paneer, cubed (optional); ½ shallot, diced (or 1 spring onion, sliced); 2-3 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)

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A spinach and tomato omelette wrapped in a fresh, warm paratha. Add paneer and avocado if you have them but if all you have is a single egg and some ketchup, the paratha will still taste delicious.

Prep10m
Cook10m
Total20m

indian vegetarian

Every few months I discover a new favourite weekend breakfast then I make it like clockwork until another one 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. Now kati rolls are having a turn, ever since I discovered frozen parathas thanks to the Dishoom cookbook (affiliate link).

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. Finally everything gets rolled up and dunked into ketchup or chilli sauce - probably both.

I love this breakfast for so many reasons. It doesn’t take long to make, the bread is freshly cooked, warm and flaky, I only need to use one pan and vegetables can join in or be 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.

Recipe

Egg Kati Roll

Prep10m
Cook10m
Total20m

Serves: 1

Ingredients

1 frozen paratha (I use Shana. A chapatti would also work)
1-2 tsp light olive oil or rapeseed oil
40g paneer, cubed (optional)
½ shallot, diced (or 1 spring onion, sliced)
2-3 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)

Method

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.
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.
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 2-3 chopped cherry tomatoes. Fry for 1-2 minutes until the vegetables have softened then add a handful of spinach. As soon as it's wilted add 1 beaten egg. Swirl the egg around the pan to make a round, thin omelette.
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.