Satisfy Your Cravings With Homemade Chicken Kathi Rolls

Chicken Kathi Rolls combine marinated and spiced chicken with fresh veggies, mint chutney, and creamy mayo, all wrapped in homemade parathas. The chicken is cooked with onions and bell peppers for added flavor, while an optional egg layer enhances the parathas. Each roll is tightly wrapped for convenience and a burst of taste. This street-food delight makes for a perfect snack or meal.

Chicken Kathi Rolls are a classic Indian street food comprising soft, flaky parathas wrapped around a spiced chicken filling. The chicken is marinated with yogurt and spices, cooked with onions and bell peppers, and combined with fresh cabbage, onions, and chutney. The parathas are made from scratch and optionally layered with an egg for extra flavor. Each roll is assembled with a tangy mint-coriander chutney and mayonnaise, giving it a refreshing and creamy touch. Wrapping the paratha tightly ensures a convenient, handheld meal. These rolls are ideal for snacks, meals, or parties.

Ingredients

For the Dough (Paratha):

2 cups all-purpose flour (maida)
2 tablespoons oil or ghee
½ teaspoon salt
Water, as needed

For the Chicken Filling:

300 grams boneless chicken, cut into small pieces
2 tablespoons yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tablespoon lemon juice
2 tablespoons oil
1 medium onion, sliced
1 medium green bell pepper, sliced
Salt to taste

For the Roll Assembly:

2 large eggs (optional, for egg layer)
1 cup shredded cabbage or lettuce
1 medium onion, thinly sliced
½ cup mint-coriander chutney
½ cup mayonnaise or hung curd
½ teaspoon chaat masala
Aluminum foil or parchment paper for wrapping

Step 1: Prepare the Dough (Paratha)

In a mixing bowl, combine the flour, salt, and oil. Mix well.
Gradually add water and knead into a soft, pliable dough.
Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Marinate the Chicken

In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, and salt.
Mix thoroughly to coat the chicken. Cover and marinate for at least 30 minutes (or up to 2 hours for better flavor).

Step 3: Cook the Chicken Filling

Heat oil in a pan over medium heat. Add the marinated chicken and cook until tender and slightly browned (8-10 minutes).
Add sliced onions and bell peppers, sauté until softened.
Check seasoning and adjust salt or spices if needed. Remove from heat and set aside.

Step 4: Prepare the Parathas

Divide the dough into equal portions and roll each portion into a ball.
Roll out the dough balls into thin circles using a rolling pin.
Heat a skillet and cook each paratha on medium heat, applying oil or ghee, until golden spots appear on both sides.
Optionally, crack an egg on the paratha while cooking, spread it evenly, and let it set before flipping.

Step 5: Assemble the Kathi Rolls

Place a paratha on a flat surface. Spread a layer of mint-coriander chutney and mayonnaise/hung curd.
Add a portion of the cooked chicken filling along the center.
Top with shredded cabbage, onion slices, and a sprinkle of chaat masala.
Roll the paratha tightly, wrapping it with foil or parchment paper to hold the shape.