The Kathi roll is a beloved Indian street food that originated in Kolkata (Calcutta) in the 1930s. It’s a deliciously messy wrap of spiced, grilled meat (or vegetables) tucked inside a flaky, egg-washed paratha, along with onions, chilies, and a tangy sauce. This recipe recreates that iconic street-side experience at home, with a juicy, smoky filling and a crisp, buttery wrap that holds it all together.
Ingredients
- For the filling:
- 1 lb (450 g) boneless, skinless chicken thighs or beef sirloin, thinly sliced
- 1 cup (240 g) plain yogurt (full-fat or Greek)
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (8 g) ginger-garlic paste
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1 teaspoon (5 g) garam masala
- 1 teaspoon (5 g) turmeric
- 1 teaspoon (5 g) red chili powder (adjust to taste)
- 1 teaspoon (5 g) salt
- 2 tablespoons (30 ml) vegetable oil, for cooking
- 1 medium onion, thinly sliced
- 1 green chili, slit (optional)
- 1/2 cup (20 g) fresh cilantro, chopped
- For the paratha (wraps):
- 2 cups (250 g) all-purpose flour (maida), plus extra for dusting
- 1/2 teaspoon (3 g) salt
- 1 tablespoon (15 ml) oil or ghee
- 1/2 cup (120 ml) water (approx.)
- 1 egg, beaten (for brushing)
- 2 tablespoons (30 g) butter or ghee, for cooking
- For the sauce (optional but recommended):
- 1/2 cup (120 ml) plain yogurt
- 1 tablespoon (15 ml) mint chutney (or 1/4 cup fresh mint, blended)
- 1 teaspoon (5 ml) lemon juice
- 1/4 teaspoon (1 g) salt
Instructions
- Marinate the meat: In a bowl, combine the sliced meat with yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt. Mix well, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Make the paratha dough: In a large bowl, mix flour and salt. Add oil and rub in with your fingers. Gradually add water, mixing until a soft, pliable dough forms. Knead for 2-3 minutes, then cover with a damp cloth and let rest for 15-20 minutes.
- Cook the filling: Heat oil in a large skillet or wok over medium-high heat. Add the marinated meat (shake off excess marinade) and spread in a single layer. Cook without stirring for 2-3 minutes to get a sear, then stir and cook for 5-7 minutes more, until the meat is browned and cooked through. If using chicken, ensure it reaches an internal temperature of 165°F (74°C) (USDA FSIS safe minimum). Add sliced onion and green chili (if using) and cook for another 2 minutes, until onions are slightly softened. Stir in cilantro and remove from heat.
- 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 cast-iron or non-stick skillet over medium-high heat. Place one rolled paratha on the hot skillet. Cook for 30-45 seconds until bubbles appear, then flip. Brush the cooked side with beaten egg, flip again, and cook for another 30 seconds. Brush the other side with egg, flip once more, and cook until golden spots appear. Remove and keep warm. Repeat with remaining dough.
- Make the sauce (if using): In a small bowl, whisk together yogurt, mint chutney, lemon juice, and salt. Set aside.
- Assemble the rolls: Lay a cooked paratha on a plate. Spread a spoonful of sauce down the center. Add a generous portion of the meat filling. Top with extra sliced onions, fresh cilantro, and a squeeze of lemon if desired.
- Roll and serve: Fold one side of the paratha over the filling, then tuck in the ends and roll tightly. Wrap in parchment paper or foil to hold, and serve immediately.
Tips
- Substitutions: Use paneer (cubed) or extra-firm tofu for a vegetarian version. Replace chicken with lamb or goat (adjust cooking time). If you don’t have garam masala, use a mix of cinnamon, cloves, and cardamom.
- Storage: Cooked filling and parathas can be stored separately in the fridge for up to 3 days. Assemble rolls just before serving to avoid soggy wraps.
- Common mistake: Overcrowding the pan when cooking the meat will steam it instead of browning. Cook in batches if necessary.
- Make it ahead: The dough can be made a day ahead and refrigerated. Bring to room temperature before rolling.
Serving Suggestions
Serve the Kathi rolls hot, wrapped in parchment paper for easy handling. Pair with a side of mint chutney, tamarind chutney, or a simple cucumber raita. They also go well with a fresh salad of sliced onions, cucumber, and lemon wedges. For a complete meal, serve with a bowl of spiced lentil soup or a cold yogurt drink.
Variations
- Egg Kathi Roll: Add a scrambled egg layer on the paratha before filling.
- Vegetable Kathi Roll: Use a mix of bell peppers, carrots, and potatoes, cooked with the same spices.
- Paneer Kathi Roll: Marinate paneer cubes in the same yogurt-spice mixture and pan-fry until golden.
- Spicy Chicken Kathi Roll: Add extra green chilies or a spoonful of chili-garlic sauce to the filling.
Storage and Reheating
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 filling in a microwave or skillet until piping hot (165°F/74°C for leftovers). Assemble fresh. You can also freeze the cooked parathas (stacked with parchment between) for up to 1 month; thaw and reheat as above. The filling freezes well for up to 2 months.
Frequently Asked Questions
Can I use store-bought tortillas instead of making parathas? Yes, but they won’t be as flaky or buttery. Use whole-wheat tortillas and brush with butter while heating for a closer texture.
What if I don’t have yogurt for the marinade? You can use buttermilk or skip it, but the yogurt helps tenderize the meat and adds tang. If skipping, add a little more lemon juice.
How do I prevent the roll from becoming soggy? Make sure the parathas are fully cooked and slightly crisp. Spread a thin layer of sauce, not too much, and avoid overfilling. Also, roll tightly and serve immediately.
Can I make this gluten-free? Use a gluten-free flour blend for the parathas, but note that the texture will be more delicate. You can also use gluten-free tortillas.
Is it okay to use chicken breast instead of thighs? Yes, but thighs are juicier. If using breast, be careful not to overcook; it will dry out.
How spicy is this? The heat level depends on the chili powder and green chilies. Use less for a mild version, or add more for extra heat.
Related
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- Suji Malpua Recipe: Crispy Semolina Pancakes
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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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