Why did my chicken release too much water?

The pan was likely not hot enough or too crowded. Cook over medium-high heat in a wide pan so the marinated chicken sears and the moisture evaporates quickly.

Can I skip the egg layer in a kathi roll?

Yes, you can skip it and still make a good roll, but the egg gives the classic street-style texture and helps the filling cling to the paratha.

How do I keep the paratha soft enough to roll?

Make a slightly soft dough, rest it well, and avoid overcooking on the skillet. Stack cooked parathas under a cloth while you finish the batch.

What is the best way to store leftovers?

Store the chicken, onion mix, and parathas separately in the fridge. Assemble just before eating for the best texture.

Can I freeze these rolls?

It is better to freeze the cooked chicken and parathas separately. The fresh onion filling and sauce are best added after reheating.

Home / Recipes / indian / Chicken Kathi Roll

indianMediumnon vegetariannut freehigh protein

Chicken Kathi Roll

RATING

4.6/5(178)

TASTE SCORE

9/10

Flaky parathas wrapped around spiced chicken, soft onions, and a swipe of tangy sauce make this Kolkata favorite deeply satisfying. It is messy in the best way and perfect for a hearty snack or light meal.

PREP

25m

COOK

30m

SERVES

1 PIECE

544 cal

SERVINGS

METHOD · 9 STEPS

knead · ~25 min
Knead the paratha dough.
Mix all-purpose flour, 1 pinch salt, 1 tbsp oil, and water into a soft dough. Knead for 4 to 5 minutes until smooth, then cover and rest 20 minutes.
TIPA slightly soft dough gives a more pliable paratha that rolls without cracking.
mix · ~15 min
Marinate the chicken.
1.Add chicken breast, yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, 0.25 tsp salt, and lemon juice to a bowl.
2.Mix well until every piece is coated.
3.Set aside for 15 minutes while the dough rests.
prep · ~5 min
Prepare the filling and sauces.
1.Toss the onion with green chili and coriander leaves in a bowl.
2.Mix tomato ketchup and green chutney in a small bowl.
3.Keep both ready for assembling the rolls.
saute · ~10 min
Cook the chicken filling.
1.Heat 2 tbsp oil in a pan over medium-high heat.
2.Add the marinated chicken and spread it out in the pan.
3.Cook, stirring often, until the chicken is lightly charred in spots and fully cooked, 8 to 10 minutes.
4.Cook until the chicken reaches 165°F or 74°C and any extra moisture dries up.
TIPKeep the pan fairly hot so the chicken sears instead of stewing.
prep · ~8 min
Divide and shape the dough.
1.Divide the dough into 4 equal balls.
2.Roll each ball into a small disc.
3.Brush lightly with the remaining 1 tbsp oil from the dough portion, fold, and roll again into a thin round paratha.
fry · ~12 min
Cook the parathas.
1.Heat a skillet over medium heat.
2.Cook one paratha at a time until light brown spots appear on both sides, about 1 to 2 minutes per side.
3.Use a little of the remaining 1 tbsp oil as needed while cooking all 4 parathas.
fry · ~5 min
Set the egg layer on the parathas.
1.Heat the same skillet over medium heat.
2.Pour a little beaten egg onto the skillet, place one cooked paratha on top, and cook until the egg sets, about 30 to 40 seconds.
3.Flip briefly so the egg side sticks to the paratha.
4.Repeat with the remaining parathas and egg.
TIPWork with a thin layer of egg so the roll stays easy to fold and eat.
assemble · ~5 min
Assemble the kathi rolls.
1.Place each egg-coated paratha on a work surface with the egg side facing up.
2.Spread a little ketchup-chutney sauce over the center.
3.Add a portion of chicken filling and top with the onion mixture.
4.Roll tightly into a wrap.
serve
Serve the chicken kathi rolls hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the dough fully so the parathas roll thin without springing back.
2
Keep the chicken strips thin and evenly sized so they char quickly before drying out.
3
Cook the chicken in a wide pan and avoid overcrowding, or the marinade will release water and stew.
4
Let the cooked chicken sit 2 minutes before filling so steam does not soften the paratha.
5
Slice the onions very thin so the rolls stay easy to bite and don’t burst open.
6
Use only a thin smear of the ketchup-chutney sauce; too much makes the wrap soggy.
7
Wrap the bottom half in butter paper or foil to keep the hot roll tight and less messy.