Kolkata mutton roll recipe: The kathi kabab and the kathi kabab roll originated at Nizam’s on Hogg Street, Calcutta. As long time viewers will know, at Bong Eats, making a roll every pujo has become kind of a tradition. After our last two years’ egg and chicken roll recipes, this year we wanted to return to where it all began. The classic roll at Nizam’s restaurant is different from most other kathi rolls in Calcutta. Nizam’s mutton roll is all about simplicity. A thin, crisp paratha wraps succulent, slightly chewy mutton kababs with some onions, green chillies, and lots of lime juice. That’s it. No ketchup, no green chilli sauce, no other condiments. Unlike most other well known roll shops in Kolkata that use lachhha or layered paratha, Nizam’s paratha is thin, single layered and shallow fried in very hot oil. This gives the paratha the blistered brown outside and the soft inside—so it can be easily rolled without cracking. The mutton kathi kabab, called so because the kababs are cooked on kathi or bamboo skewers instead of the usual metal skewers, is quite brilliant too. Because the roll is so simple, it lets the main components—the paratha and the kabab—take centre stage. That is why it is essential that the kabab and paratha both be perfect. Do give this a try!
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