Kathi rolls are a beloved Indian street food: a flaky, layered paratha wrapped around a spicy, tangy filling. This Liverpool Street-style version leans into the Indo-Chinese flavors popular in London’s fast-food scene, featuring a fiery chicken or paneer filling with crisp bell peppers and a punchy sauce. It’s a complete, portable meal that comes together quickly, making it perfect for a satisfying lunch or a fun weeknight dinner.
Ingredients
- For the paratha:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 tablespoon (15 ml) oil, plus more for brushing
- 3/4 cup (180 ml) water, at room temperature
- For the filling:
- 1 lb (450 g) boneless, skinless chicken thighs, thinly sliced (or 1 lb / 450 g paneer, cubed)
- 2 tablespoons (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) chili sauce (like Sriracha or sambal oelek)
- 1 tablespoon (15 ml) ketchup
- 1 teaspoon (5 ml) rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup (60 ml) water
- For assembly:
- 1/2 cup (120 ml) plain yogurt (optional)
- 1/4 cup (60 ml) chopped fresh cilantro
- 1/2 red onion, thinly sliced (optional)
Instructions
- Make the paratha dough: In a large bowl, mix the flour and salt. Add the oil and rub into the flour with your fingertips until it resembles coarse crumbs. Gradually add the water and mix until a soft dough forms. Knead on a floured surface for 5–7 minutes, until smooth. Cover with a damp cloth and let rest for 20 minutes.
- Prepare the filling: While the dough rests, heat the vegetable oil in a large skillet or wok over high heat. Add the chicken (or paneer) and stir-fry until browned and cooked through, about 5–7 minutes. If using chicken, ensure it reaches an internal temperature of 165°F (74°C) as the safe minimum per USDA FSIS guidelines, checked with a food thermometer. Remove from the skillet and set aside.
- In the same skillet, add the onion and bell pepper. Stir-fry for 2–3 minutes until slightly softened but still crisp. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Return the chicken (or paneer) to the skillet. Add the soy sauce, chili sauce, ketchup, rice vinegar, sugar, white pepper, and water. Stir-fry for 2–3 minutes until the sauce coats everything and thickens slightly. Remove from heat and set aside.
- Roll the parathas: Divide the rested dough into 4 equal balls. On a floured surface, roll each ball into a thin circle, about 8 inches (20 cm) in diameter. Brush the surface with a little oil, then roll it up into a tight cylinder. Coil the cylinder into a spiral and tuck the end underneath. Flatten gently and roll again into a 6-inch (15 cm) circle.
- Cook the parathas: Heat a cast-iron skillet or griddle over medium-high heat. Cook each paratha for 1–2 minutes per side, brushing with oil, until golden brown spots appear and the layers are flaky. Keep warm in a low oven (200°F / 95°C) while cooking the rest.
- Assemble the rolls: Place a paratha on a plate. Spread a spoonful of yogurt (if using) down the center. Top with the warm filling, a sprinkle of cilantro, and red onion slices if desired. Fold the bottom edge up 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.
- Serve immediately.
Tips
- Substitutions: No chicken? Use paneer, tofu (pressed and cubed), or even leftover cooked beef or lamb. For a vegan version, use tofu and skip the yogurt or use a plant-based yogurt.
- Make ahead: You can prepare the filling up to 2 days ahead and refrigerate. The paratha dough can be made a day ahead, wrapped tightly, and refrigerated; bring to room temperature before rolling.
- Common mistake: Overcooking the vegetables makes them soggy. Keep the heat high and stir-fry quickly so they retain a bit of crunch.
- Rolling the paratha: If the dough tears while rolling, it’s likely too dry. Sprinkle a little water on it and knead briefly. Also, be sure to let the dough rest—this relaxes the gluten and makes it easier to roll.
Serving Suggestions
Serve the kathi rolls hot, with extra chili sauce or a squeeze of lime on the side. They pair well with a simple cucumber salad or a bowl of hot and sour soup. For a heartier meal, serve alongside a plate of stir-fried noodles or fried rice.
Variations
- Vegetable kathi roll: Replace the chicken with a mix of mushrooms, shredded cabbage, carrots, and bean sprouts. Stir-fry until just tender.
- Egg kathi roll: Scramble 2 eggs (cooked to 160°F / 71°C) and add to the filling, or spread a thin omelet over the paratha before adding the filling.
- Spicier version: Add 1–2 chopped green chilies or a teaspoon of chili garlic paste to the filling.
- Cheese twist: Sprinkle shredded mozzarella or cheddar over the filling before rolling for a gooey, Indo-Chinese fusion.
Storage and Reheating
Store assembled rolls (or components separately) in an airtight container in the refrigerator for up to 3 days. To reheat, wrap a roll 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 until hot. The paratha may soften slightly upon reheating, which is normal. For best results, reheat the filling and parathas separately and assemble fresh.
Frequently Asked Questions
Can I use store-bought paratha or roti? Yes, store-bought paratha works well for a quicker version. Just heat according to package instructions before assembling.
What is the best cut of chicken for this? Chicken thighs are ideal because they stay moist and tender during high-heat stir-frying. Breast works too, but be careful not to overcook it.
Can I make this gluten-free? Use a gluten-free all-purpose flour blend for the paratha, and ensure your soy sauce is gluten-free (tamari). The texture may be slightly less flaky but still delicious.
How do I keep the rolls from getting soggy? Avoid over-saucing the filling. Also, if making ahead, store the filling and parathas separately, and assemble just before serving. You can also toast the assembled roll on a hot skillet for a minute to crisp the exterior.
Can I freeze the parathas? Yes, cook the parathas, let them cool completely, and stack with parchment paper between each. Freeze in a zip-top bag for up to 1 month. Reheat in a dry skillet or microwave.
What if I don’t have chili sauce? Use a mix of sriracha and a pinch of red pepper flakes, or simply add more soy sauce and a dash of hot sauce to taste.
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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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