Kathi Roll
Kolkata's iconic street food - flaky paratha wrapped around spiced kebabs with tangy chutneys.
Prep Time
1.5 hrs
Cook Time
30 mins
Servings
4 rolls
Difficulty
Medium
Ingredients
For Paratha
For Filling
Marinade
Condiments
Instructions
Prepare Dough
35 minsMix flour, salt, and oil. Add water gradually to make a soft dough. Rest for 30 minutes covered.
Marinate Filling
1 hrMix chicken/paneer with all marinade ingredients. Let it marinate for at least 1 hour, preferably overnight.
Cook the Filling
15 minsGrill or pan-fry the marinated chicken/paneer until charred and cooked through. Cut into strips. Saute onions and capsicum.
Make Parathas
15 minsRoll dough into thin circles. Cook on a hot tawa with oil until golden and flaky on both sides.
Add Egg
2 minsBeat an egg, pour on the cooked paratha on the tawa, flip immediately so egg adheres. Cook briefly.
Assemble Roll
3 minsPlace filling on the egg-coated paratha. Add onions, green chutney, squeeze of lemon, and chaat masala. Roll tightly.
Serve
2 minsWrap bottom in paper and serve hot. Best enjoyed immediately with extra chutney on the side.
Chef's Tips
- The paratha should be flaky - use enough oil while cooking
- Egg coating is essential for authentic Kathi Roll
- Marinating overnight makes the filling more flavorful
- Green chutney should be spicy and tangy
- Wrap tightly in paper for the classic street food experience
The Story Behind Kathi Roll
The Kathi Roll was invented at Nizam's restaurant in Kolkata in 1932. The story goes that British customers found eating kebabs with their hands too messy, so the innovative cooks wrapped the kebabs in paratha - and the Kathi Roll was born.
The name "Kathi" comes from the bamboo skewers (kathi) used to grill the kebabs. Today, the roll shops of Park Street and New Market are legendary, each with their own secret recipes and loyal followings.