The kati roll is a beloved Indian street food: a flaky, pan-fried paratha wrapped around a spicy filling of grilled meat, eggs, or vegetables, with onions, chutney, and a squeeze of lime. It originated in Kolkata (formerly Calcutta) in the early 20th century, when street vendors began wrapping kebab fillings in paratha to make them portable. This recipe gives you the classic chicken kati roll—tender, smoky-spiced chicken wrapped in a crisp, buttery paratha—with a tangy yogurt-mint sauce to balance the heat. It’s a complete meal in hand, perfect for lunch, dinner, or a party snack.
Ingredients
- For the chicken filling:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (8 g) ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp red chili powder (adjust to taste)
- 1 tsp salt
- 2 tbsp (30 ml) vegetable oil, for cooking
- 1 medium onion, thinly sliced
- 1 green chili, slit (optional)
- 2 tbsp (8 g) fresh cilantro, chopped
- For the paratha:
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1/2 tsp salt
- 1 tbsp (15 ml) vegetable oil
- 3/4 cup (180 ml) water, at room temperature
- 4 tbsp (60 g) ghee or butter, melted, for brushing
- For the yogurt-mint sauce:
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (8 g) fresh mint, chopped
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp salt
- For assembly:
- 1 medium red onion, thinly sliced
- 1/2 cup (60 g) shredded cabbage (optional)
- 1 lemon, cut into wedges
Instructions
- Marinate the chicken: In a bowl, combine the chicken, yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt. Mix well. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Make the paratha dough: In a large bowl, mix the flour and salt. Add the oil and rub in with your fingers. Gradually add the water, mixing until a soft dough forms. Knead for 3–4 minutes until smooth. Cover with a damp cloth and let rest for 15 minutes.
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer (do not overcrowd). Cook for 5–6 minutes per side, until browned and cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Add the sliced onion and green chili (if using) and cook for 2 more minutes, until the onion softens. Stir in the cilantro and remove from heat.
- Make the sauce: In a small bowl, mix the yogurt, mint, lemon juice, and salt. Set aside.
- Roll 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. Place one rolled paratha on the hot skillet. Cook for 30–45 seconds until bubbles appear, then flip. Brush the top with melted ghee or butter, flip again, and brush the other side. Cook until golden brown spots appear on both sides, about 1–2 minutes total. Keep warm in a foil-lined basket while cooking the rest.
- Assemble the rolls: Place a warm paratha on a plate. Spread a spoonful of yogurt-mint sauce down the center. Add a quarter of the chicken filling, some sliced red onion, and cabbage (if using). Squeeze a little lemon over the filling.
- Roll and serve: Fold the bottom edge over the filling, then roll the paratha tightly into a cylinder. Wrap the bottom half in parchment paper or foil to hold it together. Serve immediately, with extra sauce and lemon wedges on the side.
Tips
- Substitutions: Use whole wheat flour for a heartier paratha, or use store-bought paratha or tortillas to save time. For a vegetarian version, use paneer, tofu, or mixed vegetables (potatoes, carrots, peas) cooked with the same spices.
- Don’t skip the rest: Letting the dough rest makes the paratha pliable and easier to roll without tearing. If you skip it, the dough will be stiff and crack when rolled.
- Control the heat: Cook the chicken over medium-high heat, but don’t lower the heat too much or the chicken will steam instead of sear, losing the smoky flavor. If the pan gets too hot, reduce to medium.
- Make ahead: The chicken filling and sauce can be made a day ahead and refrigerated. Reheat the chicken in a skillet before assembling. Parathas are best fresh, but you can also refrigerate them and reheat in a dry skillet.
Serving Suggestions
Serve kati rolls hot, with extra yogurt-mint sauce, a side of pickled onions, or a simple cucumber salad. They’re great for a casual lunch, a picnic, or as a party appetizer (cut in half). Pair with a cold lassi or a spicy mango chutney for a full Indian street-food experience.
Variations
- Egg kati roll: Before adding the chicken, scramble an egg on the paratha (spread a beaten egg over the paratha during the last minute of cooking) for a richer roll.
- Paneer kati roll: Replace chicken with 1 lb (450 g) paneer, cubed, and marinate in the same spices for 15 minutes. Pan-fry until golden.
- Lamb or beef kati roll: Use ground lamb or beef, cooked to 160°F (71°C) safe minimum internal temperature, and add a bit more garam masala.
- Spicy kati roll: Add a spoonful of hot chili sauce or extra green chilies to the filling for more heat.
Storage and Reheating
Assembled kati rolls are best eaten immediately, as the paratha will become soggy. Store leftover filling and parathas separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the parathas in a dry skillet for 1–2 minutes per side, and reheat the chicken in a microwave or skillet until piping hot (165°F / 74°C). Reheat only the amount you plan to eat; do not refreeze.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out. Cook it just until done (165°F / 74°C) and avoid overcooking. You may want to add a tablespoon of oil to the marinade to keep it moist.
What is the difference between a kati roll and a wrap? A kati roll uses paratha (a flaky, pan-fried flatbread) and typically has a spiced Indian filling, while a wrap usually uses a soft tortilla or flatbread and can have any filling. The paratha’s layers and buttery texture are what make a kati roll distinct.
Can I make the parathas gluten-free? Yes, use a gluten-free flour blend (like one with xanthan gum) and add a bit more water if needed. The texture will be slightly less flaky, but still good.
How do I keep the rolls from getting soggy? Spread the sauce thinly, and don’t overfill. You can also toast the paratha briefly on a hot skillet after rolling to crisp it up. Serve immediately.
Can I freeze the cooked chicken filling? Yes, freeze the cooked chicken in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat to 165°F (74°C) before using. Parathas are best made fresh, but you can freeze them uncooked between sheets of parchment paper; cook from frozen, adding a minute to the cooking time.
What if I don’t have garam masala? You can substitute with a mix of ground cinnamon, cloves, cardamom, and black pepper (about 1/4 tsp each). Or simply use extra cumin and coriander.
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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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