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Crispy Chickpea Kathi Roll

You might not know Kathi rolls yet, but I’m sure it’s going to be love at first bite! Kathi rolls are an Indian streetfood snack from Kalkutta. It’s basically a wrap with some grilled food inside. Over the years kathi rolls have I’ve never had a kathi roll outside of London (where there are lots of Indian restaurants), and I’m dreaming of travelling to Kolkata one day to eat some in the streets…

For my interpretation of the kathi roll I am stuffing the roll with an Indian-flavoured omelet, crispy chickpeas, fresh vegetable-studded raita and sweet mango chutney. The various flavours will dance on your tongue and create the ultimate Indian lunchtime treat!

You can prepare the chickpeas and raita up to a day ahead. When you fill your kathi roll, think of filling a burrito: don’t overfill it as it will become impossible to roll, and wrap the ‘burrito’ in foil or baking paper for it all to hold together while eating. The kathi roll is best eaten warm, but you can eat it cold too – the chickpeas might go soggy though if you wait for too long.

March 14, 2021

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Crispy Chickpea Kathi Roll

For the crispy chickpeas:
200g tinned chickpeas
1 tbsp olive oil
2 tsp tandoori spice or curry powder
salt

For the raita:
½ tsp cumin seeds
120g Greek yoghurt
2 tsp shallot, chopped
4 cherry tomatoes
4 tbsp cucumber, cut into cubes
2 tbsp coriander, chopped
1 tbsp mint, chopped
a pinch of sugar

4 eggs
4 tbsp cream
1 tsp curry powder
2 spring onions
2 tbsp vegetable oil
salt and pepper

2 piadinas or tortilla wraps

2 tbsp mango chutney
a handful chopped salad
pomegranate seeds
green chili pickle or sriracha sauce (optional)

Makes 2

Start with the crispy chickpeas: put the chickpeas in a bowl, mix with the olive oil, spice and salt. Put on a baking tray with baking paper and bake in a 200°C oven for about 25 minutes until crispy. (If you have an air fryer: put the chickpeas in the basket and air fry for 20 minutes at 190°C). Set aside.

Toast the cumin seeds in a frying pan until fragrant. Set aside. Put the yoghurt in a bowl. Cut the cherry tomatoes into cubes and add to the yoghurt with the diced cucumber, coriander, mint, sugar, a pinch of salt and the cumin seeds. Mix and set aside.

Break open the eggs in a jug and mix with the cream, curry powder and a pinch of salt and pepper. Slice the spring onions and add to the beaten eggs.

Heat 1 tablespoon of oil in a 30cm non-stick frying pan. Pour in half the beaten egg mix and swirl the pan so the entire base is covered. Cook the omelet on a medium heat until the bottom is cooked and the surface is still wobbly. Loosen the bottom of the omelet with a spatula, so it doesn’t stick to the pan anymore, then lay the piadina or tortilla wrap on the omelet. Slide the omelet with the piadina onto a plate. Top with a second plate and flip so that the egg side is on top. Slide back in the pan and fry on the piandina-side for a couple of minutes until it starts becoming crispy. Slide back on a plate and repeat with the remaining egg and piadina.

Spread half the mango chutney over the middle of one omelet. Sprinkle half the crispy chickpeas over, then top with half the raita, some chopped salad and sprinkle with pomegranate seeds. Add some chili pickle or drizzle with a bit of Sriracha. Fold in the left and right sides of the piadina, then roll the bottom edge of the piadina over the filling, tucking it into the wrap. Wrap the entire roll tightly in foil or baking paper to hold it together. Repeat with the second wrap.

Cut open the wrap diagonally and serve warm or cold.

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