Kolkata Kathi Roll
Kolkata's iconic street-food roll — a flaky egg-coated paratha wrapped around skewer-grilled spiced chicken, onions and a tangy sauce.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Flat tawa
- •Skewers or grill pan
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 18 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 430 kcal
Instructions
- 1
Mix chicken strips with yogurt, ginger-garlic paste, chilli powder, garam masala and a pinch of salt. Rest for at least 30 minutes.
- 2
Knead the whole wheat flour with water and a little oil into a soft dough. Divide into four balls.
- 3
Roll each ball into a thin paratha (flatbread). Cook on a hot tawa (flat griddle) with a little oil until golden spots appear.
- 4
Crack an egg over the cooking paratha and spread evenly. Flip over so the egg cooks onto the paratha.
- 5
Cook the marinated chicken strips in a separate pan over high heat. Fry until charred and fully cooked, about 8–10 minutes.
- 6
Lay each paratha flat with the egg-side facing up. Place a portion of cooked chicken along the centre.
- 7
Top with sliced onion, chopped green chilli, a squeeze of lemon juice and chutney if using.
- 8
Roll tightly into a cylinder. Wrap the base in paper and serve immediately while hot.
Chef's tips
Cook the chicken on very high heat so it chars without steaming. Keep the parathas thin so they roll easily without cracking.
Ingredient substitutions
- chicken → paneer for a vegetarian version
- whole wheat flour → all-purpose flour for a softer paratha
Storage
Best eaten fresh; not suitable for storage as the paratha turns soggy.
Reheating
Reheat the paratha briefly on a tawa before assembling with freshly warmed filling.
Common mistakes to avoid
- •Overcrowding the pan when cooking the chicken, which makes it steam instead of char.
- •Rolling the paratha too thick, making it stiff and hard to fold.
Serving suggestions
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