Lamb Kathi Roll: Easy Street-Style Wrap Recipe

Lamb kathi roll is a beloved Indian street food: spiced, pan-seared lamb wrapped in a flaky paratha with crunchy onions, fresh herbs, and a tangy sauce. It works because the rich, boldly seasoned meat is balanced by crisp vegetables and a bright, spicy kick, all bundled into a portable, satisfying wrap. This version brings the flavors of Kolkata’s iconic rolls to your home kitchen with clear steps and realistic techniques.

Ingredients

For the lamb filling:
1 lb (450 g) ground lamb
1 medium onion, finely chopped (about 1 cup / 150 g)
2 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp red chili powder (adjust to taste)
1/2 tsp garam masala
1/2 tsp salt, or to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 g) plain yogurt (optional, for tenderness)
2 tbsp (8 g) fresh cilantro, chopped
Juice of 1/2 lemon

For the paratha (or use store-bought):
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) warm water
2 tbsp (30 g) ghee or butter, for cooking

For the assembly:
1 cup (150 g) thinly sliced red onion
1/2 cup (75 g) thinly sliced cucumber
1/4 cup (60 ml) mint chutney (recipe below or store-bought)
1/4 cup (60 ml) tamarind chutney (or use sweet chili sauce)
1 fresh green chili, thinly sliced (optional)
Extra cilantro leaves for garnish

For the mint chutney:
1 cup (30 g) fresh mint leaves
1/2 cup (15 g) fresh cilantro
1/2 green chili, seeded
1/2 tsp salt
1 tbsp (15 ml) lemon juice
2 tbsp (30 g) plain yogurt (optional)

Instructions

Make the mint chutney (if using): In a blender, combine mint, cilantro, green chili, salt, lemon juice, and yogurt (if using). Blend until smooth, adding 1–2 tablespoons of water if needed. Set aside.
Prepare the paratha dough: In a large bowl, mix flour and salt. Add oil and rub into the flour with your fingers. Gradually add warm water and knead until a soft, pliable dough forms (about 5 minutes). Cover with a damp cloth and let rest for 20 minutes.
Cook the lamb filling: Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook until soft and golden, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant. Add ground lamb, breaking it up with a spatula. Cook until browned, about 8–10 minutes. Stir in cumin, coriander, turmeric, chili powder, garam masala, and salt. If using yogurt, add it now and stir to combine. Cook for another 2–3 minutes until the spices are well incorporated and the lamb is fully cooked. Remove from heat, stir in cilantro and lemon juice. Check that the lamb has reached a safe minimum internal temperature of 160°F (71°C) using a food thermometer. 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 griddle or large skillet over medium-high heat. Cook each paratha for 1–2 minutes per side, until golden spots appear. Brush with ghee or butter on both sides while cooking. Keep warm under a clean kitchen towel.
Assemble the rolls: Place a paratha on a plate. Spread a spoonful of mint chutney down the center, then a spoonful of tamarind chutney. Add a generous portion of lamb filling, top with sliced red onion, cucumber, green chili (if using), and extra cilantro. 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 to hold it together.
Serve immediately while the paratha is warm and crisp.

Tips

Substitutions: If you can’t find paratha, use store-bought frozen paratha (cook according to package) or even flour tortillas for a quicker version. For a milder heat, reduce the red chili powder and skip the green chili in the chutney.
Don’t overfill: It’s tempting to pile on the filling, but too much will make the roll hard to wrap and eat. Stick to about 1/2 cup of lamb per paratha.
Keep the paratha warm: Parathas dry out quickly. Keep them stacked under a clean towel while you cook the rest, and assemble the rolls just before serving.
Common mistake: Overcooking the lamb can make it dry. Cook just until browned and cooked through, then remove from heat.

Serving Suggestions

Serve lamb kathi rolls as a main course with a side of crisp onion salad (sliced onions tossed with lemon juice and chaat masala) and extra chutneys for dipping. They also make a great party appetizer—cut each roll in half diagonally and secure with a toothpick. Pair with a cold lassi or a refreshing mint lemonade.

Variations

Chicken kathi roll: Replace lamb with ground chicken or thinly sliced chicken breast; cook to 165°F (74°C).
Paneer kathi roll: For a vegetarian version, substitute crumbled paneer (Indian cottage cheese) for the lamb. Sauté paneer with the same spices until lightly browned.
Egg kathi roll: Add a beaten egg to the paratha while cooking (pour over the paratha on the griddle and flip) for a richer, street-style version.
Spicy mayo twist: Mix 2 tablespoons mayonnaise with 1 teaspoon sriracha and a pinch of chaat masala; use in place of or alongside the chutneys.

Storage and Reheating

Store leftover lamb filling and parathas separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the lamb in a skillet over medium heat until steaming (165°F / 74°C). Reheat parathas on a hot griddle for 30–60 seconds per side. Assemble fresh rolls with the reheated components. If you have fully assembled rolls, refrigerate them for up to 1 day, but the paratha may become soggy. Reheat wrapped rolls in a toaster oven or oven at 350°F (175°C) for 5–7 minutes until hot.

Frequently Asked Questions

Can I use lamb leftovers instead of ground lamb? Yes, you can use thinly sliced cooked lamb (like from a roast) and warm it in the spices with a little oil. Cook until heated through to 165°F (74°C) for leftovers, and adjust seasoning to taste.

What if I don’t have garam masala? You can substitute with a pinch of cinnamon, cloves, and cardamom (ground), or simply use extra cumin and coriander. The flavor will be slightly different but still delicious.

Can I make the dough ahead of time? Yes, you can prepare the paratha dough up to 2 days in advance. Keep it wrapped in plastic wrap in the refrigerator. Let it come to room temperature before rolling out.

How do I keep the rolls from unrolling? Make sure to fold the bottom edge up first, then roll tightly. You can also secure the roll with a strip of foil or parchment paper, which also makes it easier to eat on the go.

Is there a gluten-free option? Use gluten-free flour blend for the paratha, but note that the texture will be different and more fragile. Alternatively, use large gluten-free tortillas or lettuce wraps for a lighter version.

Can I freeze the lamb filling? Yes, cooked lamb filling freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet until piping hot (165°F / 74°C) before assembling the rolls.

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

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