Chicken kathi rolls recipe

Posted on by KNBT

Chicken kathi rolls recipe

Originally from Kolkata, these spicy and delicious flatbread rolls are now found all over India. The chicken can be barbecued, shallow-fried or baked.

Recipe from Chai, Chaat & Chutney by Chetna Makan, published by Mitchell Beazley


For the flatbreads 

  • 3.5 oz plain flour, plus extra for dusting
  • 1.8 oz chapatti flour
  • 6 tbsp water
  • 12 tbsp sunflower oil

For the filling

  • 1.8 oz natural yogurt
  • 0.5 tsp salt
  • 0.5 tsp chilli powder
  • 0.5 tsp garam masala
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 10.6 oz chicken breast, cut into 1cm (0.5 inch) pieces
  • 1 tbsp sunflower oil
  • 5 onions (4 thinly sliced and 1 finely chopped)
  • 1 green chilli, finely chopped
  • 0.2 tsp salt
  • 0.2 tsp chaat masala
  • 6 tbsp your choice of chutney (to serve)

For the chaat masala

  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 0.2 tsp ground black pepper
  • 0.2 tsp asafoetida
  • 0.2 tsp ground ginger
  • 1 tbsp black salt
  • 2 tbsp mango powder (amchur)


  • Cuisine: Indian
  • Recipe Type: Flatbreads
  • Difficulty: Medium
  • Preparation Time: 35 mins
  • Cooking Time: 45 mins
  • Serves: 6


  1. Make the chaat masala. Heat a dry frying pan over medium to low heat. Add the cumin and fennel seeds and toast for about 2 minutes until they start to change colour.
  2. Transfer the toasted seeds to a spice grinder and process them to a fine powder.
  3. Put the remaining ingredients into a clean, dry jar, add the ground toasted seeds and mix well. It’ll make more than you need for the kathi rolls. Store in a cool, dark place and use the rest within 6 months.
  4. To prepare the kathi roll filling, put the yogurt, salt and spices into a bowl, then stir in the diced chicken. Cover with clingfilm and leave to marinate for at least 30 minutes, but ideally overnight. If marinating the chicken for more than 1 hour, leave it in the refrigerator.
  5. Preheat the oven to 200°C/400°F/gas mark 6 and when you’re ready to cook the chicken, lift the chicken pieces out of the marinade, spread them out on a roasting tray and roast for 20 minutes.
  6. Meanwhile, make the flatbreads. Put the flours into a bowl and gradually mix in just enough of the measured water to form a dough.
  7. Knead on a lightly floured surface for 2 minutes, then place in a bowl, cover with clingfilm and leave to rest for 15 minutes.
  8. To finish the filling, heat the oil in a frying pan over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 minutes, until golden brown.
  9. Stir in the chilli, salt and chaat masala, then add the cooked chicken and mix well. Set aside.
  10. To cook the flatbreads, heat a frying pan over medium heat. Divide the dough into six equal portions. Roll out one portion into a circle with a diameter of 17–18cm (61/2–7 inches).
  11. Cook the first dough circle in the hot frying pan for 1 minute on each side, until it starts to change colour. Pour 1 teaspoon oil across the top of the flatbread, then turn it over and cook for 2 minutes, until golden. Drizzle 1 teaspoon oil across the uncooked surface, turn over the flatbread and cook this side for 2 minutes, until golden.
  12. Transfer the cooked flatbread to a serving plate. Spoon some of the filling on top, drizzle with your favourite chutney and add a little raw chopped onion. Roll it up and serve it hot. Repeat with the remaining portions of dough and the filling ingredients.

This recipe from Chai, Chaat & Chutney by Chetna Makan, published by Mitchell Beazley. Photo by Nassima Rothacker and Keith James.

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