🌯 Kolkata-Style Chicken Kathi Roll

🌯 Kolkata-Style Chicken Kathi Roll

🧂 Ingredients

For the Paratha

All-purpose flour (maida) — as required

Salt — to taste

Sugar — as required

Lukewarm milk — as required

Soybean oil — 1 tablespoon

Water — as required

For the Chicken Filling

Chicken — 500 g

Ginger-garlic paste — as required

Turmeric powder — as required

Kashmiri red chili powder — as required

Coriander powder — as required

Cumin powder — as required

Garam masala powder — as required

Black salt — a little

Salt — to taste

Sour curd/yogurt — as required

Onion — chopped

Capsicum — chopped

Soybean oil — as required

For Assembling the Roll

Raw onion — finely chopped

Green chili — finely chopped

Lemon juice — a little

Chaat masala — as required

Tomato ketchup

Green chili sauce

Mayonnaise

Eggs — 1 per paratha

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🥣 How to Prepare the Paratha Dough

Take the required amount of all-purpose flour in a large bowl. Add salt to taste, a little sugar, lukewarm milk, and 1 tablespoon of soybean oil.

Mix everything well and knead the flour. Then gradually add water and knead until you get a soft dough.

Once the dough is ready, apply a little oil over it, cover it, and let it rest for 30 minutes.

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🍗 How to Marinate the Chicken

Cut the chicken into small cubes.

Place the chicken in a bowl and add turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, garam masala powder, ginger-garlic paste, sour curd, a little black salt, and salt to taste.

Finally, add a little oil and mix everything thoroughly so that the spices coat the chicken evenly.

Cover and marinate the chicken for 30 minutes.

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🍳 How to Fry the Chicken

Heat a little soybean oil in a tawa or flat pan.

Add the chopped onion and sauté lightly. Then add the chopped capsicum and sauté for a short while.

Now add the marinated chicken to the pan and cook over medium heat.

⚠️ Do not fry the chicken until it becomes too dry or hard. Over-frying will make the chicken dry and the roll will lose its juicy texture. The chicken should remain soft and juicy.

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🫓 How to Make the Egg Paratha

After 30 minutes, divide the dough into small portions and make small balls.

Roll each portion into a thin, round shape slightly larger than a regular roti.

Place it on a tawa and lightly cook both sides.

Then add a little oil to the tawa and place the paratha on it. Crack one egg over the paratha and spread it evenly across the surface.

Cook the egg side properly, then flip the paratha.

Cook both sides until the paratha becomes nicely golden and lightly crisp.

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🌯 How to Assemble the Chicken Kathi Roll

Place the cooked chicken filling in the center of the egg paratha.

Add chopped raw onion and chopped green chili.

Drizzle a little lemon juice over it.

Then sprinkle some chaat masala and add tomato ketchup, green chili sauce, and mayonnaise.

Fold the sides of the paratha and roll it tightly.

❤️ Your Kolkata-style Chicken Kathi Roll is ready!

Special Tip:

Do not overcook or over-fry the chicken. Keep it soft and juicy. This will ensure that the chicken remains flavorful and juicy when you eat the roll.