Kathi Roll
Kolkata's iconic street wrap — a layered paratha or roti with an egg sealed inside, stuffed with smoky, spiced kebab meat (chicken tikka or seekh), onions marinated in green chutney and fresh lime. Born at Nizam's restaurant in 1932.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate chicken strips in yogurt, spices, garlic-ginger paste and salt for at least 30 minutes. Grill or pan-fry in a very hot pan until charred and cooked through. Set aside.
About 5 min
Paratha: mix flour, oil, salt and water into a soft dough. Divide into 4 balls. Roll each into a thin circle (20 cm).
About 11 min
Cook paratha on a hot tawa (griddle) with a little oil until lightly browned on both sides. While the second side cooks, pour 1 beaten egg over the paratha and press it down to seal the egg to the surface. Flip briefly to set the egg. The egg becomes the inner layer of the roll.
About 11 min
Place the cooked egg-paratha egg-side-up on a work surface. Spread green chutney down the centre.
About 11 min
Layer on spiced chicken strips, marinated onion slices and a squeeze of lime. Sprinkle with chaat masala.
About 11 min
Roll tightly, enclosing the filling. Wrap the bottom in foil or paper to hold shape. Eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 38 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 780 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.