Chicken kathi/kati roll recipe

    Kati (kathi) roll a very popular street food originated from the city of Kolkata and today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati/kathi roll. Chicken kathi/kati roll is one of the most popular roll. It is very popular 7 pm snack in India. In West Bengal, shops serving rolls are mostly known as ‘Roll-er-dokaan’ and people use ‘roll’ to refer to a Kati roll. Chicken Roll and Egg Roll are two of the most common variants of Kati roll.


    Delhi, India
    8 people made this


    • Chapatti /parantha/tortilla– 4 no’s
    • Chicken tikka – 250 gm
    • Carrot (sliced) - 1
    • Onion (chopped) – 1
    • Onion (Rings)-1
    • Green Olives – 6 no’s
    • Milk – 50 ml
    • Green chili - 1
    • Salt – to taste
    • Olive Oil – 25 ml
    • For dip: Cilantro
    • For dip: Mint
    • For dip: Green chilli - 1
    • For dip: Salt - 1/2 teaspoon
    • For dip: Roasted cumin seeds - 1/2 teaspoon
    • For dip: Lemon Juice - 1 teaspoon


    1. Preparation of Chapatti /parantha/tortilla:
    2. Take 100 gm all purpose flour (maida), pinch of salt, sugar, milk, olive oil and mix them well. Add warm water and prepare soft dough. Keep it aside for rest for 15 min.
    3. Divide the dough into 4 equal balls. Make a round flat chapatti/tortilla and place it on flat hot pan till golden brown.
    4. Preparation of chicken kathi roll
    5. Heat olive oil in pan, add green chillies, sliced onions, olives and chicken tikka and toss them on high flame for 3-4 min. Your stuffing is ready.
    6. Heat 1 teaspoon, Olive Oil in pan and chapatti and roast them till golden brown
    7. Put the crispy parantha on wooden slab, spread onion rings and chicken filling, roll them.
    8. Serve it hot with onion rings, carrot sticks and fresh made green mint, cilantro/coriander dip.


    You can also serve Mayo Dip or Red chili dip with chicken Kathi roll

    See it on my blog

    Love for Olive

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