Chicken Kathi Roll

A kathi roll (sometimes spelt kati roll; Bengali: কাঠি রোল) is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kathi roll.

Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word Kati roughly translates to “Stick”, referring to how they were originally made. In Bengal though, the delicacy is simply known as roll. Kati Rolls normally contain coriander chutney, egg and chicken but the types may vary. But today we will be making the one with Chicken, Egg, Green Chutney in it.

We will be creating this in multiple steps.

1. Create a Dough.
2. Green Chutney.
3. Creating the Filling.
4. Get the roll ready.

Creating a Dough.

• Wheat flour
• Maida
• Salt
• Oil
• Egg - 1
• Curd - 2 tbsp
• Water

I used wheat flour and maida in half n half quantity, mix all the above ingredients and make a dough. Brush some oil on the dough, cover it and allow it to rest for an hour.

Creating Green Chutney.

• Coriander - 1 bunch
• Mint leaves - 1 bunch
• Green chilies - 4 - 5
• Cumin seeds - half tsp
• Garlic pods - 4
• Juice of one lemon
• Salt

Blend all the above ingredients using very little water and keep aside.

Creating Filling.

• Boneless chicken - half kilo (cut in to bite size)
• Finely chopped onion - 1
• Thinly sliced onion - 1
• Finely chopped tomato - 1 medium size
• Finely chopped coriander - half cup
• Ginger garlic paste - 1 tbsp
• Red chili pwdr - 1 tsp
• Cumin pwdr - half tsp
• Garam masala pwdr - half tsp
• Coriander pwdr - half tsp
• Chat masala - half tsp
• Turmeric pwdr - half tsp
• Tandoori chicken masala - half tsp
• Lemon juice - 2 tsp
• Eggs
• Salt
• Oil

Method - Gettin’em All Together.

First we get the chicken filling ready, and then add it to the roti with egg.

Getting the Mix ready.

• Heat 4-5 tbsp oil in a pan.
  • add finely chopped onions and
  • fry them until slightly golden,
  • now add ginger & garlic paste, salt and saute this for a minute then,
  • add chopped tomatoes and dry masalas and
  • allow it cook on low flame until the oil oozes out.
• Now add chicken and mix well and allow it to cook on medium flame until the chicken is soft and tender.
  • add lemon juice to it and mix.
• Once the chicken is cooked and its dry turn off the stove and keep it aside.
• Whisk one egg with little salt and keep aside.

Getting the Roll rolling.

• Just before u begin to roll the rotis add thinly sliced onions and chopped coriander to the chicken mixture.
• Take small portion of the dough and roll it to a 8 inch roti.
• Put the roti on tawa.
  • when it is half cooked, spread some oil on one side of the roti and
  • pour the whisked egg (above step) on it and spread it evenly,
  • now flip the roti and cook it ( should be quick while doing this or else the roti will get burnt)
• Place the egg-roti on a plate and add 2 - 3 tbsp of the chicken filling and spread some green chutney in a line down the center of the roti and roll it tightly and poke a toothpick in the center, so that roll doesn’t fall apart.

Relish the yummmyyyyy roll :).