Kolkata Chicken Roll

Name: Kolkata Chicken Roll
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 2 cup all-purpose flour (for paratha dough); 0.5 tsp salt (for dough and chicken filling); 0.5 tsp sugar (for dough); 2 tbsp oil (for dough); 180 ml water (for kneading, as needed); 400 g chicken breast (boneless, cut into thin strips); 0.25 cup yogurt (plain); 1 tbsp ginger-garlic paste (for chicken marinade); 0.5 tsp red chili powder (for chicken marinade); 1 pinch turmeric powder (for chicken marinade); 0.5 tsp garam masala (for chicken marinade); 1 pinch black pepper (for chicken marinade); 1 tbsp lemon juice (for chicken marinade); 4 pcs egg (for coating the parathas); 2 pcs onion (medium, thinly sliced); 2 pcs green chili (finely chopped); 1 tsp chaat masala (for onion filling); 1 tbsp lime juice (for onion filling and finishing); 4 tsp tomato ketchup (for spreading inside each roll)

RATING

4.6/5(187)

TASTE SCORE

9/10

A street-style Kolkata roll with flaky paratha, spiced chicken, soft egg coating, sliced onion, and a squeeze of lime. It is smoky, juicy, and easy to hold, making it a satisfying snack or light meal.

PREP

25m

COOK

30m

SERVES

1 PIECE

577 cal

SERVINGS

METHOD · 9 STEPS

knead · ~20 min
Knead the paratha dough.
1.Mix all-purpose flour, salt, sugar, and 2 tbsp oil in a bowl.
2.Add water little by little and knead into a soft, smooth dough.
3.Cover the dough and let it rest while you prepare the filling.
TIPA slightly soft dough gives the paratha its layered, street-style bite.
mix · ~15 min
Marinate the chicken.
1.Add chicken breast strips to a bowl.
2.Mix in yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper, lemon juice, and a little of the measured salt.
3.Coat well and leave for 15 minutes.
mix
Prepare the onion filling.
Mix sliced onion, green chili, chaat masala, and lime juice in a bowl. Toss well and keep it ready for assembling the rolls.
grill · ~10 min
Cook the chicken filling.
1.Heat 2 tbsp oil in a pan over medium-high heat.
2.Add the marinated chicken in a single layer.
3.Cook until lightly charred in spots and fully cooked through, tossing a few times, about 8 to 10 minutes.
4.Take it off the heat once the chicken reaches 74°C or 165°F.
TIPDo not crowd the pan or the chicken will steam instead of getting that smoky edge.
prep · ~8 min
Divide and roll the dough.
1.Divide the rested dough into 4 equal balls.
2.Roll each ball into a thin round paratha.
3.Keep the rolled parathas covered so they do not dry out.
fry · ~12 min
Cook the parathas.
1.Heat a tawa or skillet over medium heat.
2.Cook one paratha until light spots appear on both sides.
3.Add a little of the measured oil and cook again, pressing gently, until golden with flaky patches.
4.Repeat with the remaining parathas.
fry · ~8 min
Coat each paratha with egg.
1.Beat 1 egg in a small bowl.
2.Add a little of the measured oil to the hot pan and pour in the egg.
3.Place one cooked paratha over the egg right away and press lightly so the egg sticks.
4.Flip and cook for 30 to 40 seconds more, then remove.
TIPWork with one egg at a time so the egg stays soft and clings neatly to the paratha.
assemble · ~5 min
Assemble the rolls.
1.Place an egg-coated paratha with the egg side facing up.
2.Spread 1 tsp tomato ketchup over the center.
3.Add a portion of cooked chicken and some onion filling.
4.Finish with a small squeeze of lime juice.
serve
Roll tightly and serve hot.
Fold in one side, roll the paratha tightly around the filling, and serve right away. Wrap the lower half in paper if you want the classic Kolkata street-food style.

PRO TIPS

What to keep in mind.

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

1
Let the dough rest fully so the parathas roll thin without springing back.
2
Cook the chicken in batches if needed; browned edges give the roll its street-style flavor.
3
Keep the onion mix lightly dressed, not watery, so the paratha stays flaky.
4
Place the paratha onto the just-poured egg immediately or the egg will set before it sticks.
5
Assemble only when ready to eat, otherwise the ketchup and onion can soften the wrap.
6
For a classic hand-held roll, wrap the bottom half in paper and keep the seam underneath.

RECIPE VARIATIONS

Adapt it for your goals.

double egg

Double-egg

Use 2 eggs per paratha for a richer, more street-stall style roll with a thicker, softer egg layer.

spicier

Spicier

Increase green chili and red chili powder, and add extra black pepper for a sharper, hotter roll.

paneer

Paneer

Replace chicken with paneer strips marinated the same way for a vegetarian version with similar spice and texture.

whole wheat

Whole-wheat

Swap part or all of the all-purpose flour with atta for a nuttier paratha and a more wholesome wrap.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Filling

Chicken breast and eggs make this roll filling and supportive of muscle maintenance compared with carb-only snacks.

✓

Includes Aromatic Spices

Ginger, garlic, turmeric, chili, and garam masala add flavor depth along with plant compounds from whole spices.

✓

Fresh Onion and Lime

The onion-chili-lime filling adds crunch, brightness, and some vitamin-rich fresh ingredients to the roll.

QUESTIONS?

Frequently asked questions

Yes, you can marinate it for a few hours in the fridge. This deepens flavor, but cook it straight from chilled only after letting it lose some of the cold edge.