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Juicy, spicy chicken kassa wrapped in a flaky paratha with crisp onions and a tangy squeeze of lime. This iconic Kolkata street food is a flavor-packed meal on the go, perfect for a quick lunch or dinner.
For 4 servings
Prepare the Paratha Dough
Marinate the Chicken
Cook the Chicken Kassa
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Juicy, spicy chicken kassa wrapped in a flaky paratha with crisp onions and a tangy squeeze of lime. This iconic Kolkata street food is a flavor-packed meal on the go, perfect for a quick lunch or dinner.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 782.36 calories per serving with 48.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Cook the Parathas
Assemble the Rolls
Serve Immediately
After cooking one side of the paratha, flip it and crack an egg onto the surface. Spread it evenly and cook until the egg is set. Then flip again, place the filling on the egg-coated side, and roll.
Use whole wheat flour (atta) instead of maida for the parathas to increase the fiber content. You can also grill the chicken instead of pan-frying it.
Replace the chicken with 400g of paneer cubes or a mix of sturdy vegetables like potatoes, carrots, and bell peppers. Adjust cooking times accordingly.
For extra flavor, drizzle some green coriander-mint chutney or a bit of tomato ketchup over the filling before rolling.
Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining a healthy metabolism.
The carbohydrates from the maida paratha provide a quick and sustained source of energy, making this a filling and satisfying meal.
This dish contains iron from chicken, which is vital for blood production, and spices like turmeric and cumin offer various minerals and antioxidant properties.
A single homemade Chicken Kassa Roll contains approximately 550-650 calories, depending on the amount of oil and ghee used. The paratha contributes significantly to the calorie count.
While delicious, it's an indulgent dish. It's high in refined carbohydrates and fats. However, it's also a good source of protein from the chicken. To make it healthier, use whole wheat flour for the paratha and minimize the amount of oil.
Yes, you can cook the parathas beforehand and store them in an airtight container or wrapped in foil. Reheat them on a hot tawa for a minute on each side just before assembling the rolls to restore their softness.
'Kassa' or 'Kosha' in Bengali cuisine refers to a slow-cooking process of sautéing (bhuna) the meat with spices until the oil separates, resulting in a rich, thick, semi-dry gravy that clings to the meat. It's spicier and more concentrated in flavor than a typical gravy-based curry.
Traditionally, Chicken Kassa is often made with bone-in chicken for more flavor. However, for a roll, boneless chicken is highly recommended as it's much easier to eat.
Hard parathas can result from not kneading the dough enough, not resting it for the recommended time, or cooking it on low heat for too long. Ensure the dough is soft and rested, and cook the parathas on a medium-high heat to keep them soft and crisp.