The kathi roll is a beloved Kolkata street food: a flaky, layered paratha wrapped around a spicy filling of skewer-roasted meat, onions, and a squeeze of lime. It started in the 1930s at Nizam’s in Kolkata, where the owners rolled kebab meat in a paratha to make it easy to eat on the go. This recipe recreates that iconic experience at home with a simple stovetop method, using either chicken or paneer, and a soft, buttery paratha that soaks up the juices.
Ingredients
- For the paratha:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (120 ml) water, at room temperature
- 2 tablespoons (30 g) ghee or butter, melted, plus extra for brushing
- For the filling:
- 1 lb (450 g) boneless chicken thighs, cut into thin strips (or 1 lb / 450 g paneer, cut into strips)
- 1/2 cup (120 g) plain yogurt
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon salt
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 1 green chili, slit (optional)
- For assembly:
- 1/2 cup (120 ml) mint chutney (or store-bought)
- 1/2 cup (120 g) thinly sliced red onion
- 1 lemon, cut into wedges
- 1/4 cup (10 g) fresh cilantro leaves
Instructions
- Make the paratha dough: In a large bowl, mix the flour and salt. Add the water and 2 tablespoons of melted ghee. Knead into a soft, pliable dough (about 5 minutes). Cover with a damp cloth and let rest for 20 minutes.
- Marinate the filling: In a bowl, combine the yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, chili powder, and salt. Add the chicken or paneer strips and mix well. Cover and refrigerate for at least 20 minutes (or up to 2 hours).
- Cook the filling: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken (or paneer) and cook, stirring occasionally, until the chicken is cooked through and slightly charred at the edges, about 8–10 minutes. For chicken, check with a food thermometer: the safe minimum internal temperature is 165°F (74°C) per USDA FSIS. If using paneer, cook just until heated through and lightly browned, about 5 minutes. Remove from heat and set aside.
- Cook the onions (optional): In the same skillet, add the sliced onion and green chili (if using) and sauté for 2–3 minutes until softened. Remove and set aside.
- Roll out the parathas: Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin circle, about 8 inches (20 cm) in diameter.
- Cook the parathas: Heat a cast-iron skillet or tawa over medium-high heat. Cook each paratha for 1–2 minutes on one side until bubbles form, then flip and cook the other side for 1 minute. Brush with melted ghee and cook for another 30 seconds per side, pressing lightly with a spatula to get flaky layers. Keep warm in a clean kitchen towel.
- Assemble the rolls: Lay a paratha on a plate. Spread 1–2 tablespoons of mint chutney in the center. Add a quarter of the cooked filling, some sautéed onions, a few slices of raw red onion, and a sprinkle of cilantro. Squeeze a lemon wedge over the top.
- Roll it up: Fold the bottom edge over the filling, then fold in the sides, and roll tightly like a burrito. Wrap the bottom half in parchment paper or foil to hold it together. Repeat with the remaining parathas and filling.
- Serve immediately: Cut each roll in half diagonally and serve hot with extra chutney.
Tips
- Substitutions: If you can’t find mint chutney, use a mix of yogurt and chopped mint. For a vegetarian version, use paneer or firm tofu (press it well). For a vegan version, use tofu and skip the yogurt in the marinade—use a splash of lemon juice and oil instead.
- Don’t skip the resting time for the dough: It relaxes the gluten, making the parathas easier to roll and softer. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of water.
- Keep the parathas warm: Stack them in a clean kitchen towel or a covered bowl while you cook the rest. This keeps them pliable and prevents them from cracking when you roll them.
- Common mistake: Overcooking the chicken on high heat can dry it out. Cook it just until done, and let it rest for a few minutes before assembling so the juices redistribute.
Serving Suggestions
Serve the kathi rolls hot, with extra mint chutney and a side of pickled onions or a simple cucumber salad. They’re perfect for lunch, a quick dinner, or as a party appetizer—just cut them into smaller pieces and serve with toothpicks.
Variations
- Egg kathi roll: Before adding the filling, scramble an egg on the paratha (like an egg wrap) for a richer version.
- Vegetable kathi roll: Replace the meat with a mix of bell peppers, carrots, and cabbage, sautéed with the same spices.
- Spicy kathi roll: Add extra green chilies or a drizzle of hot sauce to the filling.
- Cheese kathi roll: Add a slice of processed cheese or crumbled paneer to the filling for a gooey twist.
Storage and Reheating
Store leftover rolls (unwrapped) in an airtight container in the refrigerator for up to 3 days. To reheat, wrap each roll in a damp paper towel and microwave for 1–2 minutes, or reheat in a skillet over medium heat for 2–3 minutes per side until warmed through. The paratha may soften slightly, but it will still taste great. Do not freeze assembled rolls, as the texture of the paratha will suffer.
Frequently Asked Questions
Can I use store-bought paratha or roti? Yes, you can use frozen paratha or even tortillas for a quick version. Just warm them according to package directions and assemble as instructed. The texture will be different but still tasty.
What is the best cut of chicken for kathi rolls? Boneless chicken thighs are ideal because they stay moist and flavorful. Chicken breast works too, but be careful not to overcook it—cook until just done and let it rest.
Can I make the filling ahead of time? Yes, you can cook the filling up to 2 days ahead and refrigerate it. Reheat it in a skillet before assembling the rolls. The parathas are best made fresh, but you can also make them a day ahead and reheat them in a dry skillet.
Is the kathi roll traditionally spicy? It has a moderate heat level, but you can adjust the chili powder to your preference. The mint chutney adds a cooling contrast.
Can I bake the parathas instead of pan-frying? You can, but they won’t be as flaky. If baking, place them on a baking sheet and bake at 400°F (200°C) for 5–7 minutes, flipping once, until puffed and lightly browned.
What if I don’t have ghee? Use melted butter or a neutral oil like canola. Ghee adds a nutty flavor, but butter works well too.
Related
- Goldfish Mix Xtra Cheddar and Pretzel Recipe
- How Long to Boil Pelmeni (Fresh & Frozen)
- Elephant Pretzel Nutrition Facts: Full Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).