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Succulent, spiced chicken tikka wrapped in a flaky, egg-lined paratha with crunchy onions and a tangy chutney. This iconic Kolkata street food is a flavor explosion in every bite, perfect for a quick and satisfying meal.
For 4 servings
Marinate the Chicken
Prepare the Paratha Dough
Cook the Chicken Filling
Succulent, spiced chicken tikka wrapped in a flaky, egg-lined paratha with crunchy onions and a tangy chutney. This iconic Kolkata street food is a flavor explosion in every bite, perfect for a quick and satisfying meal.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 643.29 calories per serving with 38.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Cook the Egg-Lined Parathas
Assemble the Kathi Rolls
Create a Paneer Kathi Roll by replacing the chicken with 250g of paneer cubes. Follow the same marination and cooking process.
For a higher-fiber option, substitute all-purpose flour with whole wheat flour (atta) or use a 50/50 blend to make the parathas.
Use boneless mutton pieces for a Mutton Kathi Roll. Ensure the mutton is cooked until tender, which may require longer cooking time or a pressure cooker.
The roll is equally delicious without the egg. Simply cook the paratha on both sides with oil until golden brown and skip the egg-spreading step.
The combination of chicken and egg provides high-quality protein, which is essential for muscle building, tissue repair, and maintaining overall body function.
The paratha, made from flour, is a good source of complex carbohydrates that deliver a steady release of energy, keeping you feeling full and active for longer.
The marinade uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that can help support the immune system.
One homemade Chicken Kathi Roll contains approximately 600-650 calories, depending on the amount of oil used and the size of the paratha. It's a substantial meal providing protein, carbohydrates, and fats.
It can be a balanced meal. To make it healthier, use whole wheat flour (atta) for the paratha, reduce the amount of oil, grill the chicken instead of pan-frying, and load it with fresh vegetable fillings.
Absolutely! A popular vegetarian version is the Paneer Kathi Roll. Simply replace the chicken with 250g of paneer cubes and follow the same marination and cooking process. You can also use mixed vegetables or mushrooms.
While similar, they have distinct origins. The Kathi Roll originated in Kolkata and traditionally uses a flaky, often egg-lined paratha. The Frankie, from Mumbai, typically uses a softer flatbread and often includes a potato cutlet (aloo tikki) in the filling.
Yes, this is great for meal prep. You can marinate and cook the chicken filling up to 2 days in advance and store it in the refrigerator. The parathas are best made fresh, but the dough can be prepared a day ahead. Assemble the rolls just before serving to prevent them from becoming soggy.
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