Nizam Kathi Rolls

Ujwala Prabhu 

If you're from Kolkata you'll surely know what i'm talking about. When I first left home and went to Pune to study the one thing that I kept talking about to my new college friends whenever the topic of food came up was Kathi Rolls. When they didnt understand me I told them that they were Chicken Rolls. They said no problem you can have some delicious ones at Marz-O-Rin. 

And then I waited eagerly till we could go to Camp, where the shop was located - near Kayanis - the Shrewsberry biscuits shop. When it was eventually put in front of me I was terribly disappointed, the Pune Chicken Roll turned out to be hot dog bread with lettuce and chicken with a sweet mayo dressing. I grew to like these too but nothing compares, nothing compares to Nizam Rolls. 

Out of Kolkata I tried the Frankies and the Baida rotis but that was not what my taste buds yearned for. For years I've tried to replicate it at home but not very successfully. So I'd save up all the wanting for my annual visit home and eat these rolls every time! And then a few years ago we heard that Nizam had shut down - labour problems. 

Kolkata has changed so much from when I lived there as a kid. Nizams was an important part of eating out for us and now it's no longer there. Nor is Skyroom or the Chicken Champ place at the petrol pump. For a while when we were in Bangalore, I think for the last two years of our stay, a Nizam outlet opened up in Indira Nagar and their Rolls were finger licking good. 

When I went to Kolkata a few weeks back, I decided to try out the Park Street guy. His rolls are good too but he adds some kind of red and green sauce. I didnt let him add those in mine but there was just that something missing. 

While writing for the meme that Sonali tagged me for I googled for Nizam Kathi Rolls and was dismayed with the recipe that appears all over the web which has mashed potatoes as a stuffing! Scandalous :D 

Here's my version for Chicken Anda Parathas. You could replace the Chicken with Aloo, Paneer, Mutton or Beef. I'm willing to try any suggestions that you may have to make it taste more authentic. 

Ingredients n prep

Knead dough for 6 parathas - i use atta but i'm told that maida makes them more authentic and that's what i'm going to try out the next time.

Make Chicken Tikkas - about 4-5pcs in each paratha - shouldnt be made too dry - soft and succulent is what you want.

6 eggs - beat, add salt and keep aside 

Onions - finely slice and seperate into half rings. mix half with chopped coriander, finely chopped green chilly, salt and pepper and a generous amount of lime juice. Mix well and set aside. The other half of the onions saute lightly and sprinkle some chaat masala n set aside. 

Method 

Braize all 6 Parathas lightly and set aside. 

In the pan add a tablespoon of oil and then add a ladle full of lightly salted beaten egg. Add one of the parathas set aside on top. 

When the paratha starts to expand and bloat upwards flip it and let the other side cook. Be generous with the oil. Remember it has to stay soft but crisp. Dont let it turn too crisp. And I repeat be generous with the oil while cooking. You can wipe some off with tissues later. 

 Keep the other three ingredients - chicken and onions - both types - ready. Remove the Anda Paratha from the Pan and put on the counter. 

Put the egg n next Paratha in the pan before proceeding further. In the middle of the paratha spread some sauted onions mixture. Add the chicken tikka pieces over this. Add another layer of onions. Squeeze some lime. Roll the paratha and roll half of it in some brown paper. This will catch the extra grease and keep the paratha in a roll format. Eat hot. 

Update August 2020 : This has now got incorporated in the making :) - One other change that I intend to make the next time is to lightly saute the onions prior to making a salad out of it. I saw the Park Street guy doing this :P 

 

Update: While surfing to find a picture to put temporarily before I make my next lot and take a picture. I discovered on explocity.com that a Nizams of Kolkata has resurfaced in Delhi! 

 Update : Jul 1, 2006 : Viki Saigal : More locations for similar rolls - Ayub's in Bombay in Kala Ghoda or Sardars at Ballygunje Phadi in Cal or Nizam's at H Block C Circus Delhi and if in SIngapore and reeeeely homesick, try the Prata pepper sausage roll at the Takashimaya food Court in Singapore !! July 01, 2006 4:52 PM - more details in his comment on this post

Update: Sep 8, 2006: anonymous says "Nizam's in Kolkata has re-opened on September 6th with a newly renovated with the same food from the same people. Once again we all can enjoy our good old kathi rolls" - i hope that this is true and now i have one more reason to look forward to the my next trip to Kol :P 

Update: Dec 11, 2006: We found a restaurant in Dhaka which serves Kathi rolls almost as good as those made at Nizams. For those in Dhaka the restaurant is called Dhaba and it is in Banani. 

Update : June 25, 2008 : Vinita Nayar : An article on Nizam, "Beef it up", by Nondon Bagchi on how good the food still is. Have to put this on the top of my list for my next visit to Cal. Thanks Vinita, for the link.