Chicken Kathi Rolls

Few street foods are as satisfying as a freshly made Chicken Kathi Roll. Wrapped in a soft paratha and filled with a flavourful stuffing, it hits that perfect spot. Originally popularised on the bustling streets of Kolkata, Chicken Kathi Rolls have become a favourite across India for their versatility and bold flavours. Prepared using P Mark Kachi Ghani Mustard Oil, these rolls develop an authentic depth and aroma that elevates the filling while adding a distinctly Indian touch. Whether enjoyed as a quick lunch, evening snack, or weekend treat, Chicken Kathi Rolls are always a crowd-pleaser.

Ingredients for Chicken Kathi Rolls

For the rolls:

• Parathas – 4

• Eggs – 2 (optional)

For the filling:

• Chicken (boneless, sliced) – 300 g

• P Mark Kachi Ghani Mustard Oil – 3 tbsp

• Onion – 2 medium, sliced

• Capsicum – 1 medium, sliced

• Ginger-garlic paste – 1 tbsp

• Green chilli – 1, chopped

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Chaat masala – ½ tsp

• Salt – to taste

• Lemon juice – 1 tbsp

For assembly:

• Onion rings

• Fresh coriander leaves

• Green chutney or mint chutney

• Tomato ketchup (optional)

Method for Chicken Kathi Rolls

1. Heat P Mark Kachi Ghani Mustard Oil in a pan over medium heat until it reaches its smoking point, then lower the heat.

2. Add ginger-garlic paste and green chilli. Sauté until aromatic.

3. Add the chicken along with turmeric, red chilli powder, coriander powder, garam masala, and salt. Cook until the chicken is tender and well-coated in the spices.

4. Add sliced onions and capsicum. Cook for 2–3 minutes, keeping the vegetables slightly crunchy for texture.

5. Finish the filling with chaat masala and lemon juice. Mix well and set aside.

6. Cook the parathas on a hot tawa until golden. If using eggs, spread beaten egg over the paratha and cook briefly until set.

7. Place the prepared filling in the centre of each paratha. Top with onion rings, fresh coriander, and chutney.

8. Roll tightly, wrap in butter paper if desired, and serve immediately with green chutney.

Stay tuned every Friday for a brand-new recipe. Whether you’re a seasoned cook or just mustard-curious, our blog is your home for flavourful ideas and kitchen inspiration.