Kati means ‘stick’ or ‘skewer’ in Bengali, and this street snack, originating from Kolkata in northern India, consists of a deliciously spiced beef kebab, rolled in a double wrap of paratha bread and a thin omelette.
you will need 4 metal or bamboo skewers (if using bamboo, soak in cold water for an hour before using to prevent them from burning
Slice the beef into 1cm-thick strips across the grain and add to a large bowl with the lime juice, oil, garlic and turmeric. Grind the fenugreek, black peppercorns and cloves to a fine powder in a spice mill or pestle and mortar, then add to the beef. Mix together so each piece of beef is well coated, cover with cling film and set aside at room temperature for an hour or so; or if you want to make it ahead of time, you can leave it in the fridge overnight. Once marinated, thread the strips of beef on to the skewers.
To make the parathas, mix the flour, cumin and salt together in a bowl, then add 175ml water and the oil, stirring with a tablespoon to form a stiff dough. Tip on to a lightly oiled worktop and knead for 5 minutes until smooth and elastic. Divide into 4 even pieces then roll each into a long, thin snake around 70cm long and about the thickness of your little finger. Starting at one end, coil it up like a snail shell, then use a rolling pin to roll it out into a large, flat disc of about 25cm in diameter and 2mm thick, trying to keep the shape as circular as possible by rotating it regularly. If it starts to stick, add a little more oil.
For the coriander chutney, add all the ingredients to a deep jug and whizz up with a stick blender, adding a tablespoon or two of cold water, just enough to make a paste. Season to taste and set aside.
To cook the parathas, take a large frying pan and set it over a high heat. Once hot, add a drizzle of oil, spreading it over the base of the pan with a scrunched-up bit of kitchen paper. Lay in one paratha and let it cook for a minute or two on just one side until brown and slightly puffed up. Transfer to a plate and repeat with the remaining parathas.
Reduce the heat to medium and add a little more oil. Crack 2 eggs into a bowl and whisk together with a little salt and pepper, then pour into the pan, swirling about to make a large, flat omelette about the same size as the parathas. Once it has set on the bottom but is still sticky on the surface, place a paratha, cooked side down, on to the egg, pressing together firmly, then flip the whole lot over so the uncooked bread faces down. Let it cook for another minute then transfer to a plate and keep warm in a low oven (around 110°C/90°C Fan/Gas Mark ¼) while you repeat with the remaining eggs and parathas.
To cook the beef, heat a griddle pan or barbecue until really hot and sear the kebabs over a high heat until they are cooked to your liking. I like mine crisp on the outside but still a touch pink inside.
To serve, take one of the parathas and spread a generous tablespoon of chutney on to the omelette side. Use a fork to pull the beef off a skewer into the middle and sprinkle over a little sliced onion before rolling up tight. Eat while still hot, wrapping greaseproof paper around the bottom of the roll to make it easier to eat.