Kathi rolls are a beloved Indian street food: flaky, layered paratha wrapped around a spiced filling of your choice, with onions, chutney, and a squeeze of lime. This version uses a simple, pan-fried whole-wheat wrap and a juicy, smoky chicken filling that comes together in about an hour. It works because the marinade does double duty—tenderizing the meat and creating a rich, caramelized coating as it cooks—while the cooling yogurt and sharp onions balance the heat.
Ingredients
- For the wraps: 2 cups (240 g) whole-wheat flour (or all-purpose), plus more for dusting
- For the wraps: ½ teaspoon salt
- For the wraps: 2 tablespoons (30 ml) oil or ghee
- For the wraps: ¾ cup (180 ml) warm water, plus more if needed
- For the filling: 1 lb (450 g) boneless, skinless chicken thighs, cut into thin strips
- For the filling: ½ cup (120 g) plain yogurt
- For the filling: 1 tablespoon grated ginger
- For the filling: 2 cloves garlic, minced
- For the filling: 1 teaspoon ground cumin
- For the filling: 1 teaspoon ground coriander
- For the filling: ½ teaspoon turmeric
- For the filling: ½ teaspoon Kashmiri red chili powder (or paprika for less heat)
- For the filling: 1 teaspoon salt
- For the filling: 2 tablespoons (30 ml) oil
- For the filling: 1 medium onion, thinly sliced
- For the filling: 1 green chili, finely chopped (optional)
- For assembly: ½ cup (120 g) plain yogurt, whisked
- For assembly: ¼ cup (60 ml) mint chutney (store-bought or homemade)
- For assembly: 1 small red onion, thinly sliced into rings
- For assembly: 1 lemon, cut into wedges
- For assembly: ¼ cup (10 g) fresh cilantro leaves
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Add the oil and rub into the flour with your fingers until it resembles coarse crumbs. Gradually add the warm water, mixing until a soft dough forms. Knead for 3–4 minutes until smooth. Cover with a damp cloth and rest for 20 minutes.
- Marinate the chicken: While the dough rests, combine the yogurt, ginger, garlic, cumin, coriander, turmeric, chili powder, and salt in a bowl. Add the chicken strips and toss to coat. Let marinate for 15 minutes (or up to 1 hour in the fridge).
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the sliced onion and green chili (if using). Sauté for 2 minutes until the onion softens. Add the chicken with its marinade. Cook, stirring occasionally, for 8–10 minutes, until the chicken is cooked through and the liquid has reduced to a thick, glossy coating. The chicken is safe when it reaches an internal temperature of 165°F (74°C), the USDA FSIS safe minimum for poultry. Transfer to a bowl and wipe the skillet clean.
- Roll the wraps: Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin 8-inch (20 cm) circle.
- Cook the wraps: Heat the same skillet over medium-high heat. Cook each wrap for 1–2 minutes per side, until golden spots appear. Keep them stacked under a clean kitchen towel to stay warm.
- Assemble: Lay a wrap on a plate. Spread a spoonful of yogurt down the center, then a spoonful of mint chutney. Add a quarter of the chicken mixture, some red onion rings, and a few cilantro leaves. Squeeze a lemon wedge over the filling.
- Roll and serve: Fold the bottom edge over the filling, then roll tightly from one side, tucking in the filling as you go. Wrap the bottom half in parchment paper or foil to hold it together. Repeat with remaining wraps. Serve immediately.
Tips
- Dough too sticky? Add a little extra flour, a tablespoon at a time. If it’s too dry, add a teaspoon of warm water.
- No whole-wheat flour? Use all-purpose flour for a softer, more pliable wrap. You can also use store-bought roti or tortillas in a pinch.
- Make it vegetarian: Replace the chicken with 1½ cups (250 g) of paneer cubes or boiled potatoes (cubed and pan-fried). Skip the yogurt marinade and instead toss the paneer/potatoes with the spices and a splash of oil.
- Don’t skip resting the dough: It relaxes the gluten, making the wraps easier to roll and less likely to tear.
Serving Suggestions
Serve kathi rolls hot with extra mint chutney, pickled onions, or a side of simple cucumber salad. They’re perfect for lunch, a quick dinner, or as a party appetizer—just cut them in half diagonally.
Variations
- Egg kathi roll: After cooking the wrap, crack an egg on it, spread it around, and flip. Cook until the egg is set, then fill as usual.
- Paneer tikka roll: Use paneer cubes marinated in the same yogurt mixture, then pan-fried until golden.
- Aloo (potato) roll: Use spiced, mashed potatoes as the filling. Boil and mash 3 medium potatoes, then sauté with the spices and a little mustard oil.
- Double meat: Add thin strips of beef or lamb (cook to 145°F (63°C) for medium-rare, or 160°F (71°C) for ground) instead of chicken.
Storage and Reheating
Store leftover rolls (without the yogurt and chutney) in an airtight container in the fridge for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 1–2 minutes, or reheat in a dry skillet over medium heat for 2–3 minutes per side. The wraps may become slightly softer after refrigeration, which is normal. The cooked chicken can also be stored separately for up to 3 days.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out. Reduce the cooking time to 6–8 minutes and check for doneness at 165°F (74°C).
Why is my dough tearing when I roll it? The dough may be too dry. Knead in a teaspoon of water at a time until it feels smooth and elastic. Also, make sure to rest it for the full 20 minutes.
Can I make the wraps ahead of time? Yes, cook the wraps, let them cool, and store in a zip-top bag in the fridge for up to 2 days. Reheat in a skillet before assembling.
What is the best substitute for Kashmiri chili powder? Use ½ teaspoon of regular chili powder plus ½ teaspoon of paprika for color. Or just use 1 teaspoon of sweet paprika for a mild, smoky flavor.
Is there a vegan version? Absolutely. Use tofu or chickpeas in place of chicken, and use a plant-based yogurt for the marinade. Omit the yogurt drizzle or use a vegan yogurt.
Can I freeze the assembled rolls? It’s best to freeze the wraps and filling separately. Wrap each cooked wrap in plastic wrap, and store the filling in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge, then reheat and assemble.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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