How do I keep the kati rolls from getting soggy?

Make sure the chicken cooks until the pan is mostly dry, and do not let the onion mixture sit too long before assembling.

Can I use store-bought parathas instead of making the dough?

Yes, frozen or ready-made parathas work well when you want to save time; cook them until hot, golden, and still flexible.

What is the best cut of chicken for this recipe?

Boneless chicken breast works well because it cooks quickly in thin strips, but boneless thigh meat can be used for a juicier filling.

How should I store leftover filling?

Keep the cooked chicken and onion mixture separate in the refrigerator, then reheat the chicken and assemble fresh rolls when serving.

Can I make the paratha dough ahead of time?

Yes. Refrigerate the dough after kneading and resting, then let it soften slightly at room temperature before rolling.

Home / Recipes / indian / Chicken Kati Roll

indianMediumnon vegetariannut freehigh protein

Chicken Kati Roll

RATING

4.6/5(145)

TASTE SCORE

9/10

Flaky parathas wrapped around spiced chicken, onion, and a little lemon make this Kolkata street food favorite easy to enjoy at home. It is hearty, full of flavor, and perfect as one satisfying roll with a meal.

PREP

25m

COOK

25m

SERVES

1 PIECE

388 cal

SERVINGS

METHOD · 8 STEPS

knead · ~20 min
Knead the paratha dough.
1.Mix whole wheat flour, salt, and oil in a bowl.
2.Add water little by little and knead to a soft, smooth dough.
3.Cover and let it rest while you prepare the filling.
TIPA short rest makes the dough easier to roll and helps the parathas stay tender.
mix · ~15 min
Marinate the chicken.
1.Add chicken breast, yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, black pepper, lemon juice, and salt to a bowl.
2.Mix well so every strip is coated.
3.Set aside for 15 minutes.
mix
Prepare the onion filling.
Mix onion, green chili, lemon juice, and salt in a bowl. Toss well and keep aside so the onions soften slightly but still stay crisp.
saute · ~10 min
Cook the chicken filling.
1.Heat oil in a pan over medium-high heat.
2.Add the marinated chicken and spread it out in the pan.
3.Cook until the chicken is lightly browned and fully cooked, stirring now and then, about 8 to 10 minutes.
4.Take it off the heat once the chicken reaches 165°F or 74°C and the pan looks mostly dry.
TIPCook on fairly high heat so the chicken sears instead of turning watery.
prep · ~5 min
Divide and roll the parathas.
1.Divide the dough into 4 equal balls.
2.Roll each ball into a thin round on a lightly dusted surface.
fry · ~12 min
Cook the parathas.
1.Heat a tawa or skillet over medium heat.
2.Place one rolled paratha on the hot surface and cook until light bubbles appear.
3.Flip, brush with a little oil, and cook both sides until golden spots form.
4.Repeat with the remaining dough and oil.
TIPKeep the heat at medium so the parathas cook through without becoming hard.
assemble · ~4 min
Assemble the rolls.
1.Place one hot paratha on a plate.
2.Add a quarter of the cooked chicken down the center.
3.Top with a quarter of the onion filling.
4.Roll it up tightly and repeat with the remaining parathas and filling.
serve
Serve the chicken kati 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
Roll the dough thin but not paper-thin, so the paratha stays flexible enough to wrap without tearing.
2
Do not overcrowd the pan when cooking the chicken; crowded strips steam and won't get the lightly browned edges that make the filling taste better.
3
Let the onion, chili, lemon, and salt sit just a few minutes only, so the onions soften slightly but still keep their crunch.
4
Cook the parathas one at a time and stack them under a clean towel to keep them soft for rolling.
5
If the chicken mixture looks wet at the end, cook it another minute on high heat so the roll doesn't turn soggy.
6
Assemble the kati rolls while the parathas are still hot; warm bread wraps more tightly around the filling.
7
For make-ahead prep, marinate the chicken and knead the dough a few hours ahead, then cook and assemble just before serving.