Kathi Roll
A flaky paratha wrapped around spiced chicken, onions, and a quick chutney-style sauce makes this Kolkata street food favorite deeply satisfying. It is smoky, tangy, and easy to serve as a compact meal or hearty snack.
For 4 servings
- knead · ~20 min
Knead the paratha dough.
1.Mix whole wheat flour, all-purpose flour, 1 pinch salt, and 1 tsp oil in a bowl.2.Add water a little at a time and knead to a soft, smooth dough.3.Cover and let the dough rest while you prepare the filling.TIPA short rest makes the dough easier to roll and helps the parathas stay soft. - mix · ~15 min
Marinate the chicken.
1.Combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, 0.25 tsp salt, and lemon juice in a bowl.2.Add the chicken strips and coat well.3.Set aside for 15 minutes so the spices flavor the chicken. - prep · ~5 min
Prepare the fresh filling.
1.Slice the onion and cucumber thinly.2.Mix the onion with green chili, cilantro, and the remaining 1 pinch salt.3.Keep the ketchup and green chutney ready for assembly. - grill · ~8 min
Cook the chicken.
1.Heat 1 tbsp oil in a wide pan over medium-high heat.2.Add the marinated chicken in a single layer and cook until lightly charred and cooked through, 6 to 8 minutes.3.Stir once or twice so the pieces stay juicy and pick up color evenly.TIPCook on medium-high heat so the chicken browns instead of turning watery. - fry · ~12 min
Roll and cook the parathas.
1.Divide the dough into 4 equal balls.2.Roll each ball into a thin round.3.Cook each paratha on a hot tawa, brushing lightly with the remaining oil, until both sides have golden brown spots and the layers are cooked.TIPKeep the heat medium so the parathas cook through without becoming hard. - assemble · ~4 min
Assemble the rolls.
1.Place one hot paratha on a board and spread a little green chutney and ketchup over it.2.Add a portion of cooked chicken, onion mixture, and a few cucumber slices in the center.3.Fold the sides in slightly and roll tightly into a wrap. - serve
Serve the kathi rolls hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough at least 20 minutes so the parathas roll thin without springing back.
- 2Cook the chicken in a single layer; overcrowding the pan will steam it instead of giving it that street-style char.
- 3Slice the onions very thin and toss them just before assembling so they stay crisp and sharp.
- 4Let the cooked chicken sit for 2 minutes before filling the rolls so the juices stay in the meat, not the paratha.
- 5Assemble on hot parathas and roll tightly while warm; they seal better and hold their shape.
- 6If packing for later, keep cucumber separate until serving so the wrap does not turn soggy.
Adapt it for your goals.
Egg-kathi-roll
Add a beaten egg to the tawa and press the paratha onto it while cooking for a classic Kolkata-style layer and extra richness.
paneerPaneer
Swap the chicken for paneer strips in the same marinade for a satisfying vegetarian version with similar spice and texture.
spicierSpicier
Increase green chili and red chili powder, or add a little chaat masala to the onion mix for a sharper street-food kick.
whole wheatWhole-wheat
Use all whole wheat flour for the dough if you want a heartier wrap with more fiber and a nuttier taste.
Why this is on our healthy list.
Good Protein Base
Chicken breast and yogurt make the filling protein-rich, helping turn the roll into a more filling meal.
Fresh Vegetable Crunch
Onion, cucumber, green chili, and cilantro add freshness, texture, and plant compounds alongside the rich paratha and chicken.
Balanced Homemade Wrap
Making the paratha and filling at home lets you control the oil, salt, and sauces more easily than takeout versions.
Frequently asked questions
Yes. Cook the chicken up to a day ahead and refrigerate it. Reheat briefly in a hot pan before assembling so the rolls stay warm and flavorful.
