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–+ servings
three Indian chicken flatbread rolls on brown surface
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Calcutta style Chicken Katti Roll

Flaky parathas filled with a delicious and flavourful grilled chicken
Course: Lunchbox, Snack
Servings: 6 rolls

Ingredients

For the chicken:

  • 500 gms chicken thigh skinless, boneless; cut into chunks roughly 4 cms
  • ¼ tsp black salt/kala namak
  • Salt to season
  • Juice of half a lime
  • ½ tsp garam masala
  • 1 tsp Kashmiri chilli powder
  • ½ tsp red chilli powder
  • 1 tbsp ginger; grated
  • 1 tbsp garlic; grated
  • 2 tbsp plain yoghurt
  • 1 tsp mustard oil
  • 2-3 tbsp vegetable oil
  • Wooden skewers for grilling

For chicken mix:

  • 2 medium sized red onion; finely sliced
  • 1 green capsicum; sliced
  • 1 tbsp vegetable oil
  • ½ tsp Kashmiri chilli powder optional
  • ¼ tsp garam masala

For the kathi rolls

  • 1 packet Katoomba roti parathas
  • 6 eggs
  • 2 tbsp vegetable oil
  • 1 large red onion; sliced
  • 1 -2 green chillies optional; chopped
  • Chaat masala
  • Lime

Instructions

For the chicken:

  • Marinate the chicken pieces with all the ingredients listed above except vegetable oil; keep for 15 minutes or longer if possible.
  • Soak the wooden skewers to prevent burning.
  • Divide the marinated chicken equally between all the skewers.
  • Heat oil in a stove top grill and when smoking hot, place the skewers. Cook on each side on high heat for a minute each to get the char and then decrease heat and cook till the chicken pieces are completely cooked through yet juicy and tender. Grill in batches depending on the size of your grill pan. Remove and keep aside.
  • In another pan, heat more vegetable oil and add the sliced onions; sauté for 2-3 minutes or till softened. Add the bell peppers and sauté for 2 minutes. Remove the grilled chicken pieces from the skewers and add to the pan. Season with Kashmiri chilli powder and garam masala. Mix well to combine and fry for 2 minutes.

For the kathi rolls:

  • Heat oil in a skillet and place a paratha on top. Cook as per packet instructions. While the paratha is cooking, beat an egg with salt and keep aside. When the paratha has browned evenly on both sides, add the beaten egg to the top of the paratha and spread all over. Reduce heat and flip the paratha when the egg is still runny allowing the excess egg to drip into the pan. Fry till the egg is cooked. Repeat for other parathas.
  • To assemble the kathi roll, place the paratha with the egg side on top. Add a portion of chicken mix to the centre and garnish with thinly sliced onions, chillies, a squeeze of lime and chaat masala. Roll up tightly and neatly.
  • Tuck in.

Notes

The chicken skewers can be grilled in an oven or shallow fried too if grill not available.