Kathi Rolls are one of the oldest Indian street foods. Savoury barbecued meats or veggies rolled into Indian flat bread, layered with egg, rolled up into parchment paper, twisted at the end and served. Kati Rolls or Kathi Rolls were first introduced by “Nizams of Kolkata” a famous joint that sold kebabs and parathas and other Mughlai dishes in the heart of the city in 1930’s. Since then the kathi rolls are one of the famous Indian street foods.
Chicken kathi rolls are made using a flat bread made with all-purpose flour(maida) that gives a perfect taste for the chicken stuffing. Rolls stuffed with vegetable or meat of your choice, layered with green chutney, onions and rolled up in whole wheat torilla or laffa bread are absolutely irresistible and a complete meal by themselves. It makes up for a perfect lunch that is healthy, filling and delicious.
I use laffa bread or whole wheat tortillas to make kathi Rolls as these are quick to put together, more accessible and also saves lot of time. Both are easily available from supermarkets and taste the same.
Preparation Time: 15-20 min
Cooking Time: 15-20 min
Total Time: 35-40 min
Makes 2 large rolls with laffa bred or 4 tortilla rolls
2 laffa bread or 4 whole wheat tortillas
2 large eggs
Mint and coriander chutney
2 teaspoon chopped mint leaves
1 medium onion sliced thin
For the filling:
300 gm chicken breast, cut into thin strips
1/4 cup Greek yogurt
2 medium onions, sliced
2 tablespoon chopped mint leaves
2 tablespoon chopped coriander leaves
2 tablespoon ginger garlic paste
1 teaspoon cumin powder
1/4 teaspoon cayenne pepper
1 teaspoon coriander powder
Salt to taste
1 teaspoon fresh ground black pepper
3 tablespoon oil
Step 1: Marinate the chicken
Add yogurt, ginger garlic paste, cumin powder, coriander powder, salt, black pepper and cayenne pepper to the chicken strips. Mix well to coat and set aside for 15 minutes. Prepare the rolls in the meantime.
Step 2: Prepare the roll
Heat little oil in a nonstick pan. Place one laffa bread or tortilla and cook till it is crisp on one side. Flip the bread and cook the other side till golden but not crisp.
Add one egg on the bread and spread across the top with a spoon. When the egg starts to set, flip the bread again and cook for a minute until the egg is firm. Prepare rest of the breads in the same way and keep aside.
Step 3: Cook the chicken
Heat 2 tablespoons oil in a non-stick pan and add the sliced onions. Sauté for 1 minute and add the marinated chicken. Cook on medium high flame till the chicken is cooked through and the water from the yogurt dries, about 8-10 minutes. Turn off the heat and add chopped coriander.
Step 4: Assemble the Kathi Rolls
Lay out one egg coated bread or tortilla, spread 1 tablespoon of mint chutney, add the chicken filling, top with sliced onions, some fresh mint leaves, and more chutney and roll it up. Roll half of kathi in parchment paper or foil.
Yummy Chicken Kathi rolls are ready! Serve with extra mint chutney on the side.