Kathi Rolls

The Kathi Roll, also known as Kati Roll or simply "Roll," is a popular street food that originated in Kolkata, India. Its history dates back to the early 20th century when a man named Nizamuddin, a resident of Kolkata, conceptualized the idea of wrapping kebabs in parathas (Indian flatbreads) for busy office workers. He set up a small stall near the famous Nizam's Restaurant, which soon gained popularity for serving these flavorful and convenient rolls.

Originally, the filling for Kathi Rolls consisted of skewer-roasted kebabs such as chicken, mutton, or paneer (Indian cottage cheese), accompanied by various accompaniments like onions, chilies, and chutneys, all rolled up in a paratha. Over time, the concept evolved, and different variations emerged, incorporating various ingredients and flavors to suit diverse tastes. The Kathi Roll quickly spread across India and beyond, becoming a beloved street food and a favorite snack for many.

Detailed Recipe for Chicken Kathi Roll:

Ingredients:

For the Chicken Marination:

• 500 grams boneless chicken, thinly sliced
• 2 tablespoons yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

For the Parathas (Flatbreads):

• 2 cups whole wheat flour
• Water for kneading
• Salt to taste
• Ghee or oil for cooking

For the Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1-2 green chilies (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon lemon juice
• Salt to taste

Other Ingredients:

• 1 large onion, thinly sliced
• Lemon wedges
• Wooden skewers, soaked in water (if using)
  
  
  

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt to create a marinade.
   • Add the sliced chicken to the marinade and mix well. Allow it to marinate for at least 1 hour, preferably longer, in the refrigerator.

2. Prepare the Mint Chutney:

   • Blend mint leaves, coriander leaves, green chilies, cumin powder, lemon juice, and salt to a smooth chutney. Adjust the spice level to your preference.

3. Make the Parathas:

   • In a mixing bowl, combine whole wheat flour, salt, and a little water at a time to knead into a soft dough.
   • Divide the dough into small balls and roll them out into thin parathas using a rolling pin.
   • Cook each paratha on a hot griddle (tawa), applying ghee or oil on both sides until golden brown spots appear. Keep them warm.

4. Cook the Chicken:

   • Thread the marinated chicken slices onto wooden skewers if using, and cook them on a grill, stovetop griddle, or in the oven until fully cooked and slightly charred. Alternatively, you can cook the chicken in a skillet.

5. Assemble the Kathi Rolls:

   • Take a paratha and place a portion of the cooked chicken in the center.
   • Add some sliced onions and a drizzle of mint chutney.
   • Roll the paratha tightly around the filling, securing the bottom with parchment paper or aluminum foil to hold the shape.

6. Serve:

   • Serve the Chicken Kathi Rolls hot, accompanied by lemon wedges and extra mint chutney on the side.

Note: Feel free to customize the recipe by using different fillings like paneer, mutton, or veggies, and adjusting the spice levels according to your taste.