indianMediumnon vegetariannut freehigh protein

Kathi Roll

Name: Kathi Roll
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup whole wheat flour (for the paratha dough); 0.5 cup all-purpose flour (for softer parathas); 0.5 tsp salt (divided); 2 tbsp oil (divided, for dough and cooking parathas); 0.75 cup water (for kneading, add as needed); 400 g chicken breast (boneless, cut into thin strips); 0.25 cup yogurt (plain); 1 tbsp ginger-garlic paste (for the chicken marinade); 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 tbsp lemon juice (for the chicken marinade); 2 pcs onion (medium, thinly sliced); 1 pcs cucumber (small, thinly sliced); 1 pcs green chili (finely chopped); 2 tbsp cilantro (finely chopped); 2 tbsp tomato ketchup (for spreading); 2 tbsp green chutney (for spreading)

RATING

4.6/5(105)

TASTE SCORE

9/10

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.

PREP

25m

COOK

30m

SERVES

1 PIECE

501 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Rest the dough at least 20 minutes so the parathas roll thin without springing back.
2
Cook the chicken in a single layer; overcrowding the pan will steam it instead of giving it that street-style char.
3
Slice the onions very thin and toss them just before assembling so they stay crisp and sharp.
4
Let the cooked chicken sit for 2 minutes before filling the rolls so the juices stay in the meat, not the paratha.
5
Assemble on hot parathas and roll tightly while warm; they seal better and hold their shape.
6
If packing for later, keep cucumber separate until serving so the wrap does not turn soggy.

RECIPE VARIATIONS