Chicken Kathi Roll is a popular Indian street food made with juicy chunks of chicken kebabs, freshly sliced onions, green chilies, coriander leaves, mustard sauce, and rolled in soft flaky parathas. Kati roll, also known as Kathi, has its roots in Kolkata. Hence, it is also known as Kolkata Chicken Roll.
Nizam Restaurant, a famous eatery, started making this roll, which consists of skewer grilled kebabs wrapped in flatbread. Later, they switched from using iron skewers to bamboo sticks and derived the term "kathi roll" because the Bengali word kathi means "stick." Many variations have evolved throughout the years, all of which now go by the generic term kati roll.
When I was in college, one of my favorites was chicken kathi roll. There was a fast-food joint nearby my accommodation, and it was hot destination for all the roll lovers. This will fill you up and pocket-friendly too.
Chicken: I use boneless bite size chicken pieces. You can make the pieces at home from boneless chicken breast.
Spices: I use simple spice powders (red chilli powder, coriander powder, garam masala powder) and ginger-garlic paste for marination of chicken. I also used lemon juice in the marination. Many people use hung curd, but I kept it dairy-free.
All-purpose Flour: For the outer covering of the roll, I used maida or all-purpose flour. Addition of oil in the dough gives the soft and flaky texture to the paratha.
Oil: You can use any vegetable oil for this recipe.
Others: Apart from the above key ingredients, you need onion, coriander leaves, green chilli chaat masala, salt, etc. for the roll. I have used kasundi aka Bengali style mustard sauce. You can also use tomato ketchup if you do not have mustard sauce.
How to make Chicken Kathi Roll Step-by-Step
Learn how to make chicken rolls from scratch by following the steps.
We can divide the procedure into a few groups that will be simple to follow.
Preparation of Dough
You can start by making the dough for the soft flaky paratha. I use all-purpose flour to make the outer covering. You can replace it with whole wheat flour however, the texture will not be same.
Combine all-purpose flour, oil, and salt in a mixing bowl. Combine thoroughly. Add the necessary water and knead a smooth dough. Dough should be tight not sticky in nature. Cover the dough with a damp cloth and allow to rest for 20 minutes. You can do this ahead of time and keep the dough in refrigerator. It will save your time.
Making the Filling
Meanwhile, prepare to marinate the chicken pieces. In a mixing bowl, combine the chicken, 11/2 tablespoon lemon juice, ginger and garlic paste, red chili powder, coriander powder, garam masala powder, salt, and oil. Marinate the chicken pieces in the spices listed above for 15 minutes.
If you are using oven, then preheat it at 220 degree C for 10 minutes. Thread the skewers with the marinated chicken pieces. If you're using wooden skewers, make sure to soak them in water for at least 30 minutes to avoid burning. Place the chicken skewers in a preheated oven for 10 minutes, then flip and cook for another 8-10 minutes. When the threaded skewers are done, remove them from the oven.
You can also do this above step on stovetop. Use a non-stick pan, drizzle with oil and place the chicken skewers on pan and allow to cook them. When one side is done flip the skewers to cook the other side of the chicken. You can also cook the marinated chicken pieces on a pan without threading them into skewers.
Divide the dough into six equally sized balls. The balls are about the size of a medium orange. Sprinkle flour on top of the dough ball. Then softly roll to make thin roti. When rolling, you can add more flour as needed. Cook both sides of the roti in a heated skillet. Spread some oil all over the roti and cook until the light golden blister emerges. Turn the roti over and repeat the process.
Assembling the Chicken Kathi Roll
Keep the bottom portion of the paratha on a piece of butter paper. Spread mustard sauce on the roti, then remove the chicken pieces from the skewers and arrange them in a row (make this line little apart from the center). Add the sliced onions, coriander leaves, and green chilies. Drizzle lemon juice over the chicken pieces and sprinkle with chaat masala. Roll the paratha tightly and wrap it with butter paper. Fold the tissue paper at the bottom into the roll. Chicken kathi roll is now ready to consume.
- As mentioned earlier, I have used simple spice powders for the marination of chicken pieces. You can choose your own and also adjust the level of spice according to your taste bud.
- Normally, Kolkata special chicken kathi roll contains kasundi aka mustard sauce. However, you can also use tomato ketchup or cilantro-mint chutney.
- I add sliced onion, green chilli, coriander leaves along with chicken kebabs. You can also add bell peppers, cabbage, etc.
- If you are a vegetarian, you can swap chicken with paneer, tofu or soyabean.
Chicken Kathi Roll is a street food, and you can have any time of the day. However, people prefer to have it in the evening or as dinner. Sometimes people also opt it for brunch.
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Chicken Kathi Roll
For dough (outer covering of roll)
- 2½ cups All-purpose flour
- 2 tablespoon Vegetable Oil
- Salt to taste
- Water as required for kneading
For making filling
- 500 gms Boneless Chicken Bite size pieces
- 1 tablespoon Ginger Paste
- 1½ tablespoon Garlic Paste
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- 2 teaspoon Vegetable Oil
- Salt to taste
- 1 no Onion, big slice
- 3 tablespoon Coriander Leaves chopped
- 2 tablespoon Green Chilli chopped
- 4 tablespoon Mustard Sauce (Kasundi)
- 1 teaspoon Chaat Masala Powder
- 3 tablespoon Lemon Juice
Making paratha (outer covering) for roll
- 4 tablespoon Vegetable Oil for frying the rotis
Preparation of dough
- In a mixing bowl, take all-purpose flour, oil and salt. Combine well.
- Add required water and knead a smooth dough.
- Cover the dough with a damp cloth and allow to rest for 20 minutes.
Preparing the filling
- Take chicken pieces in a bowl and add 1½ tablespoon lemon juice, ginger and garlic paste, red chilli powder, coriander powder, garam masala powder, salt and oil. Marinate the chicken pieces with the above spices and keep it for 15 minutes.
- Meanwhile preheat oven at 220 degreed C (430F) for 10 minutes.
- Now thread the marinated chicken pieces on to the skewers. If you are using wooden skewers, then do not forget to soak the skewers in water for at least 30 minutes to avoid burning.
- Place the chicken skewers in preheated oven and roast it for 10 minutes and then flip over and roast for another 8-10 minutes.
- Take the threaded skewers out of the oven once they are done.
Making paratha (outer covering for kathi roll)
- Take the dough and divide it into six equal sized balls. Size of the balls are almost like a medium size orange.
- Sprinkle some flour over the dough ball. Then roll lightly to make thin roti. You can add extra flour as needed when rolling.
- Now place the roti on a hot skillet and cook both sides.
- Spread some oil all over the roti and once the light golden blister appears turn the other side and apply little more oil and cook similar way.
Assembling the Chicken Roll
- Place a piece of butter paper and keep the bottom portion of the paratha on it.
- Now spread mustard sauce on the roti, take out the chicken pieces from skewers and arrange them in a row (make this line little apart from the centre).
- Add sliced onions, chopped coriander leaves and green chilli. Drizzle some lemon juice and sprinkle chaat masala all over the chicken pieces.
- Roll the paratha firmly and wrap along with the butter paper. Fold the bottom part of the butter paper inside the roll. Now chicken kathi roll is ready to eat.
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