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A beloved Kolkata street food classic! Succulent, spicy chicken tikka wrapped in a flaky, crispy paratha with tangy sauces and crunchy onions. This recipe brings the authentic taste of Park Street's famous kathi rolls right into your kitchen.
For 4 servings
Marinate the Chicken
Prepare the Paratha Dough
Cook the Chicken Filling
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A beloved Kolkata street food classic! Succulent, spicy chicken tikka wrapped in a flaky, crispy paratha with tangy sauces and crunchy onions. This recipe brings the authentic taste of Park Street's famous kathi rolls right into your kitchen.
This indian recipe takes 85 minutes to prepare and yields 4 servings. At 682.03 calories per serving with 28.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Cook the Parathas
Assemble the Rolls
Substitute chicken with 300g of paneer cubes or a mix of sautéed vegetables like bell peppers, carrots, and cabbage.
Use whole wheat flour (atta) instead of all-purpose flour for the parathas to increase the fiber content.
Add a layer of mint-coriander chutney along with the other sauces for a fresh, herby flavor.
Increase the amount of green chilies in the filling and add a pinch of black pepper to the chicken marinade.
The chicken provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The carbohydrates from the paratha serve as a primary source of energy, making this a filling and satisfying meal.
The use of curd (yogurt) in the marinade introduces probiotics, which can help promote a healthy gut microbiome and aid digestion.
Spices like turmeric, ginger, and garlic used in the marinade are packed with antioxidants and have anti-inflammatory properties that support overall health.
A single homemade Kolkata Chicken Roll contains approximately 450-550 calories, depending on the amount of oil and sauces used. Restaurant versions may be higher in calories.
While delicious, it's considered an indulgent treat due to the use of refined flour and oil. You can make it healthier by using whole wheat flour for the paratha, controlling the amount of oil, and loading it with more fresh onions and less sauce.
Yes, you can cook the parathas beforehand and store them in an airtight container. Reheat them on a hot tawa for a minute on each side just before assembling the rolls to restore their softness and crispiness.
Kathi Rolls originated in Kolkata and traditionally feature skewer-roasted (kathi) kebabs wrapped in a paratha. Frankies, from Mumbai, typically have a cutlet-style filling and are often lined with an egg wash, wrapped in a naan-like bread.
Absolutely! This recipe is a perfect way to use leftover chicken tikka or tandoori chicken. Simply shred or chop the chicken and use it as the filling.
To reduce the spice level, you can omit the green chilies, use a mild chili powder like Kashmiri red chili powder, and reduce or skip the green chili sauce during assembly.