Kolkata Kathi Roll (Kathi Roll)
কাঠি রোল Kathi RollSay it: KAH-thee roll
The Kolkata kathi roll is a beloved street-food wrap that originated in the bustling lanes of Kolkata, West Bengal. Flaky, griddled paratha is layered with egg, wrapped around tender spiced meat kebabs, and finished with crunchy onions, green chilies, and tangy sauces. Originally the meat was skewered on kathi (bamboo sticks), giving the roll its name. It is eaten any time of day as a quick, satisfying meal that perfectly balances flaky pastry, juicy meat, and fresh, zesty toppings.
Kolkata Kathi Roll (Kathi Roll)
কাঠি রোল, Kathi Roll
Pronounced KAH-thee roll
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken filling
For the parathas and assembly
Method
In a bowl, mix yogurt, mustard oil, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and lemon juice. Add chicken pieces and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Thread the marinated chicken onto metal or soaked bamboo skewers. Grill or broil on high heat for 8-10 minutes, turning occasionally, until the chicken is charred on the edges and cooked through. Slide the meat off the skewers and keep warm.
Heat a large nonstick skillet or tawa over medium-high heat. Cook each frozen or homemade paratha with a little ghee until golden, flaky, and crisp on both sides. Remove and set aside.
In the same skillet, heat 1/2 tablespoon oil. Pour one-quarter of the beaten egg into a thin layer and immediately place a cooked paratha on top of the wet egg. Cook for 30-45 seconds until the egg sets and sticks to the paratha. Flip and cook 10 seconds more. Repeat with remaining parathas and egg.
To assemble, place an egg-coated paratha egg-side up on a plate. Spread 1 tablespoon each of green chutney and tamarind chutney down the center.
Add a generous line of grilled chicken pieces, a handful of sliced onions, green chilies, and a sprinkle of chaat masala.
Fold the sides inward and roll tightly from the bottom up, wrapping the bottom half in foil or parchment to hold its shape. Repeat with remaining rolls.
Serve immediately while hot and flaky, with extra chutneys and lemon wedges on the side.
Regional variants
Modern versions often include paneer, mixed vegetables, or even Chinese-style Hakka noodles inside the roll. In some Kolkata stalls a double paratha or rumali roti is used instead of the classic lachha paratha.
Cook's notes
- For extra flaky texture, use homemade lachha paratha or brush frozen parathas generously with ghee while cooking.
- The chicken can be replaced with mutton, paneer, or even spiced potatoes for a vegetarian version.
- Prepare the chutneys and marinate the meat ahead; the final assembly takes only minutes.
Serve with
Extra mint-coriander chutney, tamarind chutney, and masala chai.
Make ahead and storage
Marinate chicken and prepare chutneys up to 24 hours ahead. Cook and assemble rolls just before serving to keep the paratha flaky.
