Duck kathi rolls

Duck kathi rolls

Anjum's Quick & Easy Indian
Lisa Linder

‘Kathi kebab’, ‘Nizam rolls’ and ‘frankies’ are all names for the same species of Indian street food snack: a wrap with a spiced, tangy filling, often containing still-crunchy onions and softened tomatoes. This is my light, simple version and it makes a perfect, pretty bite-sized Indian tapa. You can substitute the duck for lamb or chicken, if you prefer. You can buy rice paper wrappers in large packets and, as I have found so many uses for them, I think that it is absolutely worth buying them in bulk and having them to hand. Serve these as they are, or with a small bowl of tangy coriander chutney.

Just a quick soak in a dish of water and these beautifully translucent, crisp rice paper circles become supple and delicious. Like me, you will soon find you are wrapping everything up in them. And they last for ages in the cupboard.


Quantity Ingredient
2 tablespoons vegetable oil
15g root ginger, grated, (peeled weight)
3 fat garlic cloves, grated
1 small red onion, finely sliced
175g skinless duck breasts, sliced on the diagonal into 5 cm-long slices
1 rounded teaspoon ground cumin, or to taste
1 rounded teaspoon chaat masala, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 small vine tomato, sliced
8 rice paper wrappers
1 large carrot, peeled and cut into thin batons
8 sprigs coriander, washed and cut into 5 cm lengths


  1. Heat 1½ tablespoons of the oil in a large non-stick frying pan. Add the ginger and garlic, reduce the heat and stir-fry for about a minute until the garlic is starting to colour. Add the onion, duck, spices and only a little salt (because the chaat masala is salty). Stir-fry for one minute, then add the tomato and fry for another minute. Taste and adjust the seasoning and spices to taste. Take off the heat.
  2. Fill a large bowl or plate with water. Soak the rice paper wrappers individually for about 30 seconds or until soft and pliable. Once soft, place a wrapper in front of you on kitchen paper. Place four or five carrot batons in the centre with one of the chopped sprigs of coriander. Top with slivers of duck, making sure you include the onions, tomatoes and their spicy juices. Make a parcel by folding over the edge of the wrapper closest to you, then fold in both sides, then finally roll away from you into a parcel. Place on a plate, seam underneath, with the colourful vegetables clearly seen through the wrapper on top. Make the rest in the same way.
  3. When they are all done, heat the remaining oil in a large frying pan until quite hot. Place the rolls in, seam-side down, and cook for one or two minutes or until the bottom is crisp. Serve.
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