Kathi Roll

  • 15 mins

  • Feeds 1

  • 2 Blocks

A Bengali street food classic made easy with our vegan Curry blocks!
  • 2 Curry Blocks
  • 1 Frozen Paratha
  • 1 Red Onion
  • 60ml White Wine Vinegar
  • 240ml Water
  • Pinch of salt
  • 5g Sugar
  • Handful of Mint
  • Handful of Coriander
  • Dessert Spoon of Mango Chutney
  • Drizzle of Coconut Yoghurt
  1. Add water, vinegar, sugar and salt to a pan and bring to the boil.
  2. Thinly slice the red onion, place in a small bowl and pour the hot water and vinegar mix over the top. Make sure the onion is completely submerged and it will gradually turn bright pink
  3. Leave the onion to pickle for a couple of hours. It’s best after 24 hours and will keep for a few weeks in an airtight container in the fridge.
  4. Heat 2 blocks of curry in a pan or in the microwave.
  5. Heat a drizzle of oil in a non-stick frying pan over a high heat. Place the paratha in the pan. Once the paratha has puffed up, flip it over carefully. Cook until each side is golden brown and flaky.
  6. On a plate, spread some mango chutney over the paratha. Top with the hot curry, chopped herbs and a handful of pink, pickled onions. Drizzle some yoghurt over the top to serve.