Monday, September 22, 2014

Tortilla Omelette Stuffed with Vegetables - Anda Paratha

Bengali Dimer Paratha
For a quick and nutritious lunch, reach for an egg, a tortilla and a cast iron skillet. Kati rolls as they are called in Kolkata, formerly Calcutta, India are a favourite 'grab-and-go' sandwich cooked on demand in small food stalls on the street. These egg rolls are generally filled with mutton, beef or chicken.

I had only me to please today, so I decided to make a kati roll stuffed with minced onions, tomatoes, green chillies and cilantro. We have several sizes of cast iron skillets in our kitchen and there's one in particular which we use for making omelettes and it was the perfect size to accommodate a flour tortilla.

Here's how I made it.

Ingredients: (for one kati roll)
1 flour tortilla
1 egg, beaten with a dash of pepper & salt to taste
Mix vegetables together:
   1 shallot, peeled & minced
   1 small tomato, minced
   1 green chilli, minced
   few sprigs cilantro, minced
   squeeze of lime juice
1 Tbsp. butter

  1. Heat skillet over medium-high heat and rub surface with half Tbsp. butter.
  2. Swirl to coat bottom of skillet with half the beaten egg.
  3. Spread 1 tablespoon mixed vegetables over eggs and cover with tortilla.
  4. Press tortilla to seal with egg and cook for 1 minute.
  5. Slide tortilla onto a plate and return skillet to the stove over low heat.
  6. Melt remaining butter and pour remaining beaten egg into skillet.
  7. Swirl to coat bottom of skillet & cover with uncooked side of tortilla.
  8. Spread remaining vegetables over one half of tortilla.
  9. Fold other half over and press to seal.
  10. Cut in half & carefully turn over each half to cook other side.
Remove from heat and serve immediately.

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