Kathi rolls are a beloved Indian street food: flaky, egg-washed paratha wrapped around a spiced filling of chicken, onions, and chutney. This recipe recreates the food-truck version at home, with a smoky, tangy chicken filling and a soft, layered wrap that holds together beautifully. It works because the marinade does double duty—tenderizing the chicken and building deep flavor—while the egg wash gives the paratha its signature richness and helps it crisp up without drying out.
Ingredients
- For the chicken marinade:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into thin strips
- 1/2 cup (120 g) plain whole-milk yogurt
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 g) ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon Kashmiri red chili powder (or 1/4 tsp cayenne)
- 1 teaspoon salt
- 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) warm water, as needed
- 2 large eggs, beaten (for egg wash)
- For the assembly:
- 1/2 cup (120 g) plain yogurt, whisked
- 1/4 cup (60 ml) mint chutney (store-bought or homemade)
- 1 medium red onion, thinly sliced
- 1/2 cup (75 g) shredded cabbage (optional, for crunch)
- 1/2 teaspoon chaat masala (optional)
- Fresh cilantro leaves, for garnish
Instructions
- Marinate the chicken: In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, chili powder, and salt. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- Make the paratha dough: In a large bowl, mix the flour and salt. Add the oil and rub in with your fingers until the mixture looks like coarse crumbs. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 3–4 minutes, then cover and let rest for 15 minutes.
- Cook the chicken: Heat a large skillet or griddle over medium-high heat. Add the marinated chicken (scraping off excess marinade) and cook in a single layer, turning occasionally, until browned and cooked through, about 6–8 minutes. The chicken is safe when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Remove from heat and set aside.
- Roll and cook the paratha: Divide the dough into 4 equal balls. On a floured surface, roll each ball into a thin circle (about 8 inches/20 cm in diameter). Heat a griddle or nonstick skillet over medium heat. Cook one paratha for 1–2 minutes per side until lightly golden. Brush the top with beaten egg, flip, and cook for another 30 seconds so the egg sets. Repeat with the remaining dough and egg wash. Keep warm under a clean towel.
- Assemble the rolls: Lay a paratha on a plate, egg-side up. Spread a spoonful of yogurt and chutney down the center. Top with a quarter of the chicken, some onion slices, cabbage (if using), and a sprinkle of chaat masala and cilantro.
- 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 in parchment paper or foil for easy handling. Serve immediately.
Tips
- Substitutions: Use paneer (cubed and pan-fried) or tofu for a vegetarian version—no need to adjust the marinade. For a gluten-free wrap, use store-bought gluten-free paratha or large tortillas (skip the egg wash).
- Don’t skip the rest: Resting the dough for 15 minutes makes it easier to roll and prevents the paratha from shrinking. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of water.
- Common mistake: Overcrowding the chicken in the pan causes it to steam instead of brown. Cook in batches if needed, and let the marinade cling to the chicken—don’t wipe it all off.
- Make-ahead: The marinated chicken can sit in the fridge for up to 24 hours; the paratha dough can be made a day ahead and refrigerated, then brought to room temperature before rolling.
Serving Suggestions
Serve the rolls whole with extra mint chutney and a side of pickled onions or a simple cucumber salad. For a full street-food spread, pair with masala chai or a cold lassi. If serving as a meal, add a bowl of dal or a lentil soup on the side.
Variations
- Paneer kathi roll: Replace chicken with 1 lb (450 g) paneer, cut into cubes, and pan-fry until golden before adding to the roll.
- Egg kathi roll: Omit the chicken and instead scramble 4 eggs with onions and green chilies; use as the filling.
- Spicy version: Add 1–2 finely chopped green chilies to the marinade or a drizzle of sriracha to the chutney.
- Different protein: Use leftover grilled lamb or beef, sliced thin, and skip the marinade—just reheat with a splash of water.
Storage and Reheating
Assembled kathi rolls are best eaten immediately, but you can store the components separately. Cooked chicken keeps in the fridge for up to 3 days in an airtight container. Parathas (without egg wash) can be refrigerated for up to 3 days or frozen for up to 1 month, separated by parchment paper. To reheat, warm the paratha in a dry skillet for 1–2 minutes per side, then add the egg wash and cook for another 30 seconds. Reheat the chicken in a microwave or skillet until piping hot (165°F/74°C). Assemble fresh rolls with the reheated components.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out. Marinate for at least 30 minutes and cook just until done—165°F (74°C)—then remove from heat immediately to keep it juicy.
What is Kashmiri red chili powder? It’s a mild, vibrant red chili powder from India. If you can’t find it, use 1/4 teaspoon cayenne mixed with 1/2 teaspoon paprika for color.
My paratha tears when rolling. What went wrong? The dough might be too dry or the surface not floured enough. Add a little water to the dough and let it rest another 5 minutes. Roll gently from the center outward.
Can I make this without eggs? Yes, skip the egg wash entirely. The paratha will be less golden and slightly less rich, but still delicious. You can brush with oil instead for a crisp finish.
How do I keep the rolls from unrolling? Tuck the bottom flap over the filling first, then roll tightly. Wrapping the bottom in parchment paper or foil helps hold the shape and makes it easier to eat.
Can I freeze the cooked chicken? Yes, freeze the cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat to 165°F (74°C) before assembling.
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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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