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Chicken Kathi Roll

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Chicken Kathi Roll

  • Non-Veg
  • Medium



Delicious Chicken Kathi Roll Recipe made with Boneless chicken flavoured with spices and rolled in a wrap.


For Rolls

Wheat flour (Atta) 2 cups
All purpose flour (Maida) 1/4 cup
Curd 2 tbsp
Baking powder 1/4 tsp
oil/ghee as needed
Salt to taste
Water as required

For Filling

  • Boneless Chicken 250 gms cut in thin strips
  • Ginger Garlic paste 1 tsp
  • Green chillies 2 finely chopped (optional)
  • Onion 2 finely sliced
  • Capsicum (shimla mirch) 1 (cut in tiny cubes)
  • Red chilli powder 1/2 tsp
  • Turmeric powder (haldi) 1/4 tsp
  • Roasted cumin powder 1/4 tsp
  • Garam masala powder 1/2 tsp
  • Chaat Masala 1/2 tsp
  • Nutmeg powder (jaiphal powder) a pinch
  • Pepper powder (kali mirch powder) 1/4 tsp
  • Curd 1 tbsp
  • Lemon juice (nimbu ka ras) 1 tbsp
  • oil 5-6 tbsp
  • eggs 4
  • Coriander leaves chopped (hara dhaniya) 2 tbsp
  • Salt to taste
  • Green Chutney as required


For the Roll/Wrap

  1. Mix the Wheat flour, All purpose flour, baking powder and salt.
  2. Add Curd and little water gradually knead to form a soft dough.
  3. Cover the dough with cling film or wet muslin cloth and let it rest for 20-30 minutes.
  4. Roll out Roti or Parathas applying oil/ghee and keep aside.

For the Filling

  1. Marinate the chicken strips with ginger garlic paste, turmeric powder and salt to taste for 30 minutes.
  2. Heat oil in a pan and stir fry marinated chicken on medium heat for 5-6 minutes.
  3. Add red chilli powder, pepper powder, cumin powder, garam masala powder, chaat masala and stir fry for 2-3 minutes.
  4. Add curd and nutmeg powder and cook for 5 minutes or until tender.
  5. Remove from pan and keep aside.
  6. In the same pan add sliced onion, capsicum, green chillies and stir fry for 2-3 minutes.
  7. Add chicken to the onion and capsicum mix well.
  8. Add Lemon juice and coriander leaves mix well.
  9. Remove from heat and keep aside.

Assembling Chicken Kathi Roll

  1. Beat eggs with a pinch of salt and pepper.
  2. Heat Tawa (Griddle) add oil and pour egg mixture on the tawa.
  3. Place Roti/Paratha on top of omelette , rotate and press so that the Roti/Paratha stick to the egg.
  4. Apply oil/ghee on Roti/Paratha and Insert a flat spoon underneath the egg and turn it on the other side.
  5. Cook until paratha is crisp and omelette is cooked.
  6. Remove from heat.
  7. Place the chicken filling in the centre on the omelette and add some Green chutney and onion rings.
  8. Roll the Kathi Roll firmly and wrap a tissue/aluminium foil.
  9. Serve Hot.

Note :- you can use leftover Paratha/Roti also for making this roll.

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Kachhi Dabeli
Batata Vada
Kachhi Dabeli
Batata Vada

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