Spiced grilled chicken and a smoky tomato-onion filling rolled up in a flaky paratha for a Kolkata-style wrap.
The kathi roll originated in Kolkata as a way to wrap skewer-grilled meat inside paratha for easy eating on the go, and it has since become one of India's most popular street food exports, found from Mumbai to London. This version fills the roll with chicken marinated in yogurt and spices, grilled or pan-seared until charred at the edges, tossed with a quick smoky tomato and onion mixture that adds moisture and tang. The paratha itself needs to be cooked until flaky with a bit of chew, not crisp like a cracker, so it holds together when rolled tightly around the filling without tearing. Charring the chicken over high heat, whether on a grill or in a very hot skillet, is essential — the slightly smoky, blistered edges are a big part of what makes a kathi roll taste like it came from a Kolkata street stall rather than a home stir-fry. A final scattering of raw onion, a squeeze of lime, and a drizzle of green chutney inside the roll before it's wrapped tightly in paper are what complete the dish, meant to be eaten immediately while everything is still warm and the paratha hasn't gone soft.
Serves 4
Mix yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, and salt. Toss with chicken strips and marinate at least 30 minutes, or up to overnight.
Char the tomatoes directly over a flame or under a hot broiler until blistered, then dice.
Heat oil in a hot skillet over high heat. Sear the marinated chicken in batches, undisturbed for 2-3 minutes per side, until charred at the edges and cooked through.
Add the diced charred tomato and diced onion to the pan with the chicken, tossing over high heat for 1-2 minutes to combine.
Warm the paratha or tortillas in a dry skillet until pliable and slightly toasted.
Spread green chutney down the center of each paratha, top with the chicken mixture, sliced raw onion, and a squeeze of lime. Roll tightly and wrap the base in paper to serve.
Sear the chicken in a single layer without crowding the pan, or it will steam instead of char.
Char the tomatoes for real smokiness rather than just dicing them raw — this step adds a lot of the dish's depth.
Roll the wrap tightly and immediately wrap the bottom half in parchment or foil to hold its shape while eating.
Use paneer or lamb instead of chicken for a vegetarian or richer meat version.
Add a beaten egg cooked onto one side of the paratha before filling, for an egg kathi roll.
Swap the tomato mixture for a simple cabbage-carrot slaw for a lighter crunch.
Store the chicken filling separately from the paratha in the fridge up to 3 days; reassemble and warm the filling before rolling fresh, since pre-rolled wraps go soggy quickly.
The kathi roll was popularized in Kolkata in the mid-20th century by street food vendor Nizam's, originally wrapping skewered kebabs in paratha for customers eating on the move, and it has since spread across India and internationally as a street food staple.
Yes, flour tortillas work as a convenient substitute, though paratha's layered, slightly flaky texture is closer to the traditional roll.
Roast them under a hot broiler for 8-10 minutes, turning once, until the skins blister — it gets you close to the same smoky effect.
It was likely cooked too long and gone crisp — warm it just until pliable and slightly toasted, not until crackly, so it stays flexible enough to roll.
Per serving (280g / 9.9 oz) · 4 servings total
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