Chicken kathi roll is a popular part of the diverse street food found in the lanes of India. Made with chicken usually grilled, roasted or fried, the chicken kathi roll is a delicious treat bound to make you a fan. Typically using a ‘paratha’ as the wrap, the succulent chicken pieces are then garnished with toppings like onions and coriander leaves. The sauces used in the roll add more layers to the delicious taste of a Kathi chicken roll. Kathi Roll and Frankie are considered the most famous versions of this street food, with the Kathi Roll originating in Kolkata and the Frankie in Mumbai. This heavy-duty street food can also be made in your kitchen for when you want a quick but filling snack, or even be served as a snack to your guests. Also called a chicken Frankie roll, you can customise it as per your preferences. This is why everyone loves a good, old chicken Frankie roll. Juicy, delicious chicken combined with a crisp and flaky ‘paratha’ paired with a tangy ‘chutney’ makes chicken Frankie a delight for your taste buds. The intricate burst of flavour in every bite will keep making you want more. The best part about a chicken Frankie is that it is easy to eat, thanks to its wrapping. This makes Kathi chicken roll a snack best suited to events like picnics, parties or even as something to eat while you are out shopping. To make this delicacy at home, you can try this simple and easy-to-follow chicken kathi roll recipe and enjoy the flavours of the streets of India right at home.
Ingredients
These are the ingredients you will need to make a chicken kathi roll:
- Chicken pieces
- Eggs
- Yoghurt
- Turmeric powder
- Kashmiri red chilli powder
- Salt
- Garam masala
- Crushed dried fenugreek leaves (Kasuri methi)
- Oil
- Water
- Flour
- Lemon juice
- Onions
- Green capsicum
- Condiment sauces (optional)
Steps to follow for a chicken kathi roll recipe
Follow these easy steps to make this popular street food at home:
- Marinating the chicken pieces: In a bowl, take yoghurt, turmeric powder, Kashmiri red chilli powder, lemon juice, kasuri methi, and garam masala and mix. Add the chicken pieces to this margination mix and keep inside the refrigerator for fifteen to thirty minutes.
- Preparing the paratha dough: While the chicken marinades, put flour in a wide bowl. Add a pinch of salt. Now add water slowly as you knead the dough until it becomes firm. Put a few drops of oil to lather on the dough before keeping it aside to rest.
- Making the parathas: After a few minutes, make small balls from the dough and roll them in dry flour. Roll them into a paratha and cook on a ‘tawa’ until crisp and golden brown.
- Preparing the chicken: In a pan, heat some oil, add chopped onions and capsicum and cook until they become slightly brown. Add the marinated chicken to the pan and stir well. Cover with a lid and let it cook for five to seven minutes. After five minutes, stir the chicken as it continues to cook for a little longer. Take off the heat after five more minutes.
- Making the pickled onions: In a small bowl, take some thinly sliced onions, lemon juice, salt and red chilli powder. Mix and keep aside to let the onions get pickled.
- Making the egg element: Whip up a mix of eggs and salt and spread on a heated pan. As it cooks, put the paratha on the omelette to fuse them.
- Assembling the chicken kathi roll: Spread the egg paratha and line up the chicken pieces on it. Sprinkle fresh cilantro leaves and pickled onions on top. Add condiment sauces like chilli sauce, mayonnaise, etc., if you prefer. Roll up the wrap and wrap it in a foil covering. Serve fresh with a side of mint chutney.
FAQs
1. What cut of chicken is best for making chicken kathi roll?
Boneless chicken breast or thigh pieces are the best cuts to use to make chicken Kathi rolls.
2. Can one use another version of a flatbread to use as a wrap?
You can use a tortilla, roomali roti, or even a simple chapati as the wrap for your chicken kathi roll.
3. Can eggs be skipped from the recipe?
Yes, you can easily skip making the egg omelette if you want to.