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Tender, spicy chicken tikka pieces wrapped in a flaky, egg-coated paratha with crisp onions and a sprinkle of chaat masala. This iconic Kolkata street food is a flavor explosion in every bite, perfect for a quick lunch or a satisfying snack.
For 4 servings
Marinate the Chicken (10 mins prep + 2 hours marination)
Prepare the Paratha Dough (15 mins prep + 30 mins rest)
Cook the Chicken Tikka (12-15 mins)
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Tender, spicy chicken tikka pieces wrapped in a flaky, egg-coated paratha with crisp onions and a sprinkle of chaat masala. This iconic Kolkata street food is a flavor explosion in every bite, perfect for a quick lunch or a satisfying snack.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 613.54 calories per serving with 49.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Cook the Egg-Coated Parathas (15-20 mins)
Assemble and Serve the Kati Rolls (5 mins)
Replace the chicken with 400g of paneer cubes or 500g of sliced mushrooms. Adjust the marination time to 30 minutes for paneer and 15 minutes for mushrooms.
Use only whole wheat flour (atta) for the parathas and grill the chicken instead of pan-frying it to reduce the oil content. Add more vegetables like shredded cabbage or bell peppers.
Spread a thin layer of mint-coriander chutney or a drizzle of tamarind chutney on the paratha before adding the filling for extra layers of flavor.
Use firm tofu or chickpeas for the filling and a plant-based yogurt for the marinade. Omit the egg wash on the paratha.
The combination of chicken and eggs provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the whole wheat and all-purpose flour in the paratha offer a significant source of energy to fuel your daily activities.
Spices like turmeric, cumin, and coriander are known for their anti-inflammatory and antioxidant properties, which can aid digestion and boost overall health.
A single homemade Chicken Kati Roll contains approximately 450-550 calories, depending on the amount of oil used and the size of the paratha. The chicken provides protein, while the paratha contributes carbohydrates and fat.
It can be a balanced meal, providing protein, carbs, and fats. However, it can be high in refined flour and oil. To make it healthier, use whole wheat flour for the paratha, grill the chicken, and load it with fresh vegetables.
Yes, you can cook the parathas (without the egg) beforehand. Store them in an airtight container or a zip-lock bag, separated by parchment paper. When ready to serve, heat the paratha on a tawa, add the egg wash, and cook until set.
While similar, they have distinct origins. The Kati Roll originated in Kolkata and traditionally features skewer-roasted kebabs (kathi kebabs) in a paratha, often with an egg layer. The Frankie, from Mumbai, is typically a softer wrap (not always a paratha) with a specific masala and an egg coating.
Yes, but the texture will be different. You can use a gluten-free all-purpose flour blend or chickpea flour (besan) for the wrap. Gluten-free wraps are more delicate, so handle them with care.
You can use any neutral vegetable oil. However, mustard oil provides a unique pungent and authentic flavor that is characteristic of North Indian tikkas and kebabs.