Chicken Kathi Roll (Kolkata) Recipe
Kathi Roll or a Frankie is a street-food dish originating from Kolkata. It is a wrap containing chicken filling enfolded in a paratha (flatbread). Originally, iron skewers were used to prepare the kebabs, which are called kathi or stick in Bengali. The chicken is marinated in a hung curd (dahi) mixture and a variety of spices, along with lime juice and salt. The spices can be added according to taste. The chicken must be soaked in the marinade for at least 3-4 hours, which makes it tender and juicy. For cooking the chicken after resting, an oven or a tandoor can be used. If using the oven, it should be pre-heated to the correct temperature beforehand. A tandoor can be used too to obtain a more authentic flavour. The chicken pieces are mounted on iron skewers and cooked. For the paratha dough, I have used all-purpose flour (maida) and semolina (suji). A little bit of sweetened milk is added to give the dough a smooth appearance and soft texture. The greased dough is kneaded into a rope and coiled into a round patty. The round parathas are then cooked on a frying pan until both sides turn golden-brown. The filling is then assembled and stuffed into the parathas, topped with a fresh touch of squeezed lime and masala to taste. These hot kathi rolls are juicy and spell out heaven for your taste buds.
If you are interested in more bengali snacks do check Egg Cutlet, Fish Cutlet, Mutton Cutlet, Chicken Cutlet
How to make Chicken Kathi Roll (Kolkata) Recipe
|All purpose flour (maida)||2 cups|
|Semolina (suji)||2 table spoons|
|Clarified butter (desi ghee)||3 table spoons|
|Milk (doodh)||¾ cup|
|Salt (namak)||to taste|
|Baking powder||1/4 tea spoon|
|Sugar (chini)||1 tea spoon|
|Boneless chicken cut into bite size pieces||500 grams|
|Hung yogurt (dahi)||½ cup|
|Garlic (lahsan) paste||1 table spoon|
|Ginger (adrakh) paste||1 table spoon|
|Cumin(jeera) powder||1 tea spoon|
|Coriander(dhaniya) powder||1 tea spoon|
|Red chilli (lal mirch) powder||½ tea spoon|
|Black pepper(kali mirch) powder||½ tea spoon|
|Hot spices (garam masala) powder||½ tea spoon|
|Oil||1 tea spoon|
|Lime juice(nimboo ka ras)||1 table spoon|
For Veggie stuffing
|Onions (payaz), cut in rings||2 cups|
|Green capsicum (shimla mirch), sliced||1 cup|
|Salt||as per taste|
|Black pepper powder (kali mirch)||1 table spoon|
|sliced raw onions||½ cup|
- 1. In a small bowl take hung yogurt and mix garlic paste, ginger paste, cumin powder, coriander powder, red chilli powder, black pepper powder, hot spices powder, oil, lime juice and salt in it. Mix them well.
- 2. Marinate the chicken with the curd mixture and leave it for 3-4 hours.
- 3. Meanwhile, heat little oil in a pan. Now add onion rings in the oil and sauté it over medium heat, until golden brown. Transfer the onions to a paper-towel.
- 4. Add the sliced capsicum to the same pan and sauté until soft and keep aside.
- 5. Set the oven temperature to 200c and preheat it. (You can also use tandoor for this process.)
- 6. Using metal skewers cook the chicken until done.
- 1. Sieve flour, semolina, salt and baking powder together. Then add butter and mix it.
- 2. Mix the sugar with milk, add gradually in flour mixture and knead it well to make soft and smooth dough.
- 3. Apply little oil over the dough and keep it aside for 30 minutes.
- 4. Divide and roll into 8 equal balls. Roll out thinly apply ghee on the surface and dust the little flour on top.
- 5. Roll up each dough round into a long rope, stretch the rope and shape into a Jalebi. Repeat the process with all balls.
- 6. Thereafter roll each ball again to the round desired shape.
- 7. Heat a frying pan cook paratha on low heat with ghee both sides till it turns golden brown.
- 1. Place a paratha on a plate. Put 8-10 pieces of cooked chicken in the center, top it with the fried veggies.
- 2. Finish with squeezed lime, salt and black pepper.
- 3. Sprinkle some sliced raw onions. Wrap it in paratha and serve hot.