Learn How To Make Mouthwatering Kathi Rolls At Home

Kathi Rolls are a popular street food from India, made by wrapping a spicy filling of chicken or paneer, onions, and bell peppers in a warm paratha. The dish is enhanced with green chutney, chaat masala, and lemon juice, making it a flavorful and satisfying meal.

Kathi Rolls are a delicious and popular street food from India, consisting of spicy chicken or paneer, onions, and bell peppers wrapped in a warm paratha. The dough is made from whole wheat flour, kneaded, and cooked into golden brown parathas. The filling is prepared by saut ing ginger-garlic paste with onions, green chilies, and spices, followed by chicken or paneer and bell peppers. The parathas are then assembled with green chutney, chaat masala, lemon juice, and sliced onions. The rolls are tightly wrapped and served hot, making for a flavorful and satisfying meal. These rolls offer a blend of textures and spices, making them a versatile and delightful dish.

Ingredients:

For the Filling:

• 500g chicken breasts or paneer (cubed)
• 1 large onion (sliced)
• 1 large bell pepper (sliced)
• 2-3 green chilies (sliced)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves (chopped)

For the Parathas:

• 2 cups whole wheat flour
• Water (as needed to make dough)
• Salt to taste
• Oil for cooking

For Assembly:

• Green chutney
• Chaat masala
• Lemon wedges
• Sliced onions

Instructions:

1. Prepare the Dough:

• In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15-20 minutes.

2. Cook the Filling:

• Heat oil in a pan over medium heat. Add ginger-garlic paste and saut until fragrant.
• Add sliced onions and green chilies. Cook until onions are golden brown.
• Add turmeric, red chili, cumin, coriander powder, and salt. Mix well.
• Add chicken or paneer cubes and cook until done. If using chicken, ensure it is fully cooked; for paneer, cook until it is slightly golden.
• Add bell peppers and cook for an additional 2-3 minutes. Sprinkle garam masala and chopped coriander leaves. Mix well and set aside.

3. Prepare the Parathas:

• Divide the dough into equal-sized balls. Roll each ball into a flat, round paratha.
• Heat a tawa or skillet over medium heat. Cook each paratha with a little oil until both sides are golden brown and cooked through. Remove and set aside.

4. Assemble the Kathi Rolls:

• Spread a layer of green chutney on each paratha.
• Place a portion of the filling in the center of the paratha.
• Sprinkle chaat masala and a few sliced onions over the filling.
• Squeeze a few drops of lemon juice over the filling.

5. Roll the Parathas:

• Fold the sides of the paratha over the filling and roll tightly to form a wrap. You can secure it with a toothpick if needed.

6. Serve:

• Serve the kathi rolls hot with additional green chutney and lemon wedges on the side.