Kathi rolls are a beloved street food from Kolkata, India, where spiced fillings are wrapped in a flaky, egg-coated paratha and eaten on the go. This Midtown South-inspired version brings that same vibrant energy to your kitchen, featuring a smoky, tangy chicken tikka filling, crisp onions, and a zesty green chutney, all wrapped in a golden, egg-brushed flatbread. It’s a complete, satisfying meal that’s faster than takeout and far more flavorful.
Ingredients
- For the chicken marinade:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch strips
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (8 g) ginger-garlic paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) Kashmiri chili powder (or 1/2 tsp cayenne for more heat)
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) salt
- For the green chutney:
- 1 cup (30 g) fresh cilantro (leaves and tender stems)
- 1/2 cup (15 g) fresh mint leaves
- 1 green chili (like serrano), seeds removed if you prefer less heat
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2.5 g) salt
- 1/4 cup (60 ml) water, plus more as needed
- For the wraps:
- 4 large store-bought parathas (or 4 fresh rotis)
- 2 large eggs, beaten with a pinch of salt
- 1 medium red onion, thinly sliced
- 1/2 cup (75 g) thinly sliced cucumber (optional)
- 1/2 cup (120 ml) ketchup or tamarind chutney, for drizzling
- 2 tbsp (30 ml) vegetable oil, for cooking
Instructions
- Marinate the chicken: In a medium bowl, combine the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).
- Make the green chutney: While the chicken marinates, place the cilantro, mint, green chili, lemon juice, salt, and water in a blender. Blend until smooth, scraping down the sides as needed. Add a little more water if it’s too thick. Set aside.
- Cook the chicken: Heat 1 tablespoon of the oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until the chicken is charred at the edges and cooked through. Check that the internal temperature reaches 165°F (74°C) as the safe minimum for poultry. Transfer to a plate and let rest for 2 minutes.
- Warm the parathas: In a separate dry skillet over medium heat, warm each paratha for 30 seconds per side, just until pliable. Keep them stacked under a clean kitchen towel.
- Egg-coat the parathas: In the same skillet, heat a few drops of oil. Pour about 2 tablespoons of beaten egg onto the skillet and immediately place a paratha on top, pressing gently. Cook for 30-45 seconds until the egg sets and adheres, then flip and cook the other side for 20 seconds. Repeat with the remaining parathas and egg.
- Assemble the rolls: Lay an egg-coated paratha on a plate. Spread a spoonful of green chutney down the center. Add a quarter of the cooked chicken, a handful of sliced onion, and cucumber if using. Drizzle with ketchup or tamarind chutney.
- Roll and serve: Fold the bottom edge up over the filling, then fold in the sides and roll tightly like a burrito. Secure with parchment paper or foil if packing for lunch. Serve immediately.
Tips
- Substitutions: Swap chicken for paneer (cook 2-3 minutes per side until golden) or extra-firm tofu (pressed and cubed). For a beef or lamb version, use ground meat and cook to 160°F (71°C).
- Make ahead: The chicken and chutney can be made a day in advance. Store separately in the fridge; reheat the chicken gently before assembling.
- Don’t overstuff: Too much filling makes rolling difficult and the roll will fall apart. Stick to about 1/2 cup of filling per roll.
- Char the chicken: For that authentic smoky flavor, cook the chicken on a hot grill or cast-iron pan without moving it too much. A little char is good.
Serving Suggestions
Serve the rolls hot, whole or halved, with extra green chutney and a side of pickled onions or a simple cucumber salad. They’re perfect for lunch, a quick dinner, or even a party appetizer cut into bite-size pieces.
Variations
- Vegetarian: Use spiced potatoes (aloo) or a mix of grilled vegetables like bell peppers, zucchini, and mushrooms.
- Egg roll: Skip the chicken and add an extra beaten egg to the pan, scrambling it before wrapping.
- Spicy: Add a spoonful of sriracha or a pinch of cayenne to the green chutney.
- Cheese: Sprinkle shredded cheddar or crumbled paneer over the chicken before rolling.
Storage and Reheating
Assembled rolls can be wrapped tightly in foil and refrigerated for up to 2 days. To reheat, place the foil-wrapped roll in a 350°F (175°C) oven for 10-12 minutes, or in a dry skillet over medium heat for 3-4 minutes per side, until warmed through. The egg coating may soften slightly, but the roll will still taste great. For crispness, reheat in an air fryer at 350°F (175°C) for 4-5 minutes.
Frequently Asked Questions
Can I use roti or tortillas instead of parathas? Yes, but the texture will be different. Parathas are flaky and sturdy; rotis are softer and may tear. Flour tortillas work but are less authentic and can be a bit chewy.
What if I don’t have Kashmiri chili powder? Use 1/2 teaspoon of regular chili powder plus a pinch of paprika for color. Or use 1/4 teaspoon cayenne for heat, adjusting to taste.
Can I grill the chicken instead of pan-frying? Absolutely. Grill over medium-high heat for 4-5 minutes per side, until charred and cooked to 165°F (74°C).
How do I keep the rolls from getting soggy? Don’t add too much chutney, and pat the cucumber slices dry with a paper towel before adding. Also, serve immediately after rolling.
Is this dish very spicy? It’s moderately spiced. The green chutney has a kick, but you can remove the chili seeds or use less chili. The ketchup adds a sweet balance.
Can I make this dairy-free? Yes. Use coconut yogurt in the marinade and skip the egg coating, or use a flax egg (1 tbsp ground flax + 2.5 tbsp water) for brushing.
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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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