Chicken Kathi Roll
the Calcutta original: egg paratha rolled around spiced chicken and raw onion
Allergens in Chicken Kathi Roll: milk, gluten, egg.
Ingredients
Quantities for 4.
- 300g Maida
- 500g boneless thigh, in strips Chicken
- 4 Eggs
- 150g Yogurt
- 3, half for cooking and half sliced raw Onion
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 2 tsp Chilli Powder
- 1/2 tsp Turmeric
- 1 tsp Garam Masala
- 1.5 tsp Chaat Masala
- 3, chopped Green Chilli
- 2 Lemon
- 6 tbsp Neutral Oil
- to taste Salt
Cookware
tawa, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The roll was invented for eating on the move, so it is built to hold: egg layer, dry filling, tight wrap.
- Keep the chicken dry. A wet filling turns the paratha to pulp before you finish it.
Method
- Marinate the chicken strips in yogurt, ginger, garlic, chilli powder, turmeric and salt for at least 2 hours.
- Make a soft maida dough with oil and water; rest 30 minutes.
- Cook the chicken over high heat until the liquid has gone completely and the edges char, about 10 minutes.Cook it dry. This is the single most important step.
- Roll and griddle the parathas until just cooked, keeping them soft.
- Beat an egg, pour onto the tawa, press a paratha onto it, and flip after a minute.
- Lay chicken along the edge with plenty of raw onion, green chilli, chaat masala and a hard squeeze of lemon.
- Roll tight, wrap in paper and serve at once.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat immediately. Cooked filling keeps 2 days refrigerated; dough keeps a day. Never assemble ahead.
Nutrition Good estimate
One serving of Chicken Kathi Roll (401 g) is about 740 calories, or 185 calories per 100 g.
High protein: 43 g a serving, 23% of the calories
| Per serving401 g | Per 100 g | |
|---|---|---|
| Calories | 740 kcal | 185 kcal |
| Protein | 42.9 g | 11 g |
| Carbohydrate | 70.9 g | 18 g |
| of which sugars | 6.1 g | 2 g |
| Fibre | 4.6 g | 1 g |
| Fat | 30.9 g | 8 g |
| of which saturated | 5.5 g | 1 g |
| of which unsaturated | 23.0 g | 6 g |
Nearest database match used for chaat masala, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.