Introduction

 

Kolkata Style Chicken Kathi Roll is a popular street food that originated in Kolkata, India. It’s a delectable wrap filled with spicy chicken, onions, and tangy sauces, all rolled up in a flaky paratha. This recipe brings the authentic flavors of Kolkata right into your kitchen.

 

Ingredients:

 

For Marinated Chicken:

• 500g Boneless Chicken, diced
• 2 tbsp Mustard Oil
• 1/2 tsp Turmeric
• 1 tsp Red Chili Powder
• 1/2 tsp Black Salt
• Salt to taste
• 1 tbsp Ginger-Garlic-Green Chili Paste
• 1/2 tsp Garam Masala
• 2 tbsp Curd

For Stuffing:

• Cooked Marinated Chicken (from above)
• 1 Onion, sliced
• 1 Capsicum, sliced
• 1/2 cup Cabbage, shredded
• 2 tbsp Tomato Ketchup
• 2 tbsp Green Chutney
• 1/2 tsp Garam Masala

For Paratha Dough:

• 1 cup Sooji (Semolina)
• 1 cup Flour
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 2 tbsp Ghee
• Water as needed
• Oil for cooking

For Egg Coating:

• 2 Eggs
• Salt to taste
• 1/2 tsp Red Chili Powder
• 1 tbsp Chopped Coriander

 

 

Instructions:

 

Marinate the Chicken: In a bowl, combine diced chicken with mustard oil, turmeric, red chili powder, black salt, salt, ginger-garlic-green chili paste, garam masala, and curd. Marinate for 4 to 5 hours to let the flavors develop.

Cook the Marinated Chicken: Heat mustard oil in a pan over medium heat. Add the marinated chicken and cook until fully done. Slice the cooked chicken into thin strips and set aside.

Prepare the Stuffing: In the same pan, sauté sliced onion, capsicum, and shredded cabbage. Add tomato ketchup, green chutney, garam masala, and the sliced cooked chicken. Mix well and cook for a few minutes until everything is well combined. Set the stuffing aside.

Make the Paratha Dough: In a large mixing bowl, combine sooji, flour, salt, and sugar. Add ghee and rub it into the dry ingredients until you achieve a sand-like consistency. Gradually add water and oil to knead the dough until smooth. Cover the dough and let it rest for 15 minutes. Divide the dough into four equal portions.

Roll the Parathas: Using a rolling pin, roll out each dough portion into a thin circle.

Cook the Parathas: Heat a tawa over medium heat. Place a rolled-out paratha on the tawa and half-cook it. Flip the paratha, add a little oil, and break an egg into a bowl. Add salt, red chili powder, and chopped coriander to the egg, then beat it. Pour the beaten egg over the half-cooked side of the paratha. Cook the paratha on both sides until crispy and golden brown.

Assemble the Kathi Roll: Remove the paratha from the pan. Spread tomato ketchup and green chutney over it. Place a portion of the chicken stuffing in the center of the paratha. Roll the paratha tightly around the stuffing. Place the roll back on the tawa and cook it with a little oil to seal the edges and make it extra crispy.

Serve: Cut the Kolkata Style Chicken Kathi Roll in half and serve it with Laccha onion on the side. Enjoy the flavorful roll, filled with marinated chicken and aromatic spices, wrapped in a crispy paratha!

 

 

About the Recipe

 

The Kolkata Style Chicken Kathi Roll is not just a meal, but a flavorful experience. It’s perfect for a quick lunch, dinner, or even as a snack. The recipe combines tender chicken marinated in aromatic spices, crisp onions, and refreshing chutneys, all enveloped in a soft, yet crispy paratha. The balance of textures and flavors makes it a favorite for all ages.

 

 

Pairing Guide

 

Kolkata Style Chicken Kathi Roll pairs well with a refreshing drink like lemonade or a chilled cola. For a more traditional touch, enjoy it with a glass of masala chai.

 

 

Frequently Asked Questions

 

Q: Can I make the Kathi Rolls in advance?
A: While the rolls are best enjoyed fresh, you can prepare the chicken and parathas ahead of time and assemble the rolls just before serving.

Q: Can I use whole wheat parathas instead of all-purpose flour?
A: Yes, you can use whole wheat flour entirely for a healthier version of the Kathi Roll.

Q: How can I make the rolls vegetarian?
A: Substitute the chicken with paneer or mixed vegetables for a delicious vegetarian version.

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