Kolkata Kathi Roll

Bengali

Intermediate

Main Course

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Kolkata
Kathi Roll
: The Classic Bengali Snack Wrap

Name: Kolkata ~Kathi Roll~: The Classic Bengali Snack Wrap
Total time: 55 min
Yield: 1
Cuisine: Bengali
Ingredients: For the Chicken Kababs; 500 g Boneless chicken thighs; 1 tsp Salt; 1/2 tsp Black salt (kala namak); 1 tbsp Lime juice; 1/2 tsp Garam masala; 1 tsp Kashmiri red chilli powder; 1 tbsp Ginger; 1 tsp Garlic; 4 tbsp Yoghurt; 1 tbsp Mustard oil; For the Paratha Dough; 450 g Plain flour (maida); 1 tsp Salt; 1 tbsp Sugar; 25 g Vegetable shortening (dalda); 300 ml Water; For the Filling; 200 g Onions; 40 g Capsicum (bell pepper); 1 tbsp Oil; 1/4 tsp Garam masala; 1/4 tsp Kashmiri red chilli powder; to taste Green chillies; 1/2 tsp Chaat masala; for squeezing Lime wedges

55 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Kolkata’s popular street food, the Kathi Roll, is a tasty wrap made with spiced chicken kababs and sliced onions rolled inside a soft, flaky paratha. The chicken is marinated in a yoghurt-based mix, cooked with capsicum, and then wrapped in the warm flatbread. It’s full of spicy, tangy, and savoury flavours. A squeeze of lime adds a fresh touch. This classic from Bengali cuisine is part of India’s rich collection of regional recipes and is a great example of Indian street food.

Ingredients

UNITSIngredients

For the Chicken Kababs

500 gBoneless chicken thighs

1 tspSalt

1/2 tspBlack salt (kala namak)

1 tbspLime juice

1/2 tspGaram masala

1 tspKashmiri red chilli powder

1 tbspGinger

1 tspGarlic

4 tbspYoghurt

1 tbspMustard oil

For the Paratha Dough

450 gPlain flour (maida)

1 tspSalt

1 tbspSugar

25 gVegetable shortening (dalda)

300 mlWater

For the Filling

200 g Onions

40 gCapsicum (bell pepper)

1 tbspOil

1/4 tspGaram masala

1/4 tspKashmiri red chilli powder

to tasteGreen chillies

1/2 tspChaat masala

for squeezingLime wedges

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Directions

Description - Step 1

Marinate the Chicken

In a large bowl, mix the chicken with salt, black salt, lime juice, garam masala, red chilli powder, ginger, garlic, yoghurt and mustard oil. Cover and chill for at least 30 minutes to let the flavours infuse.

Step 1

Marinate the Chicken

10 minutes

Step 2

Prepare the Paratha Dough

10 minutes

Step 3

Grill the Chicken Kababs

8 minutes

Step 4

Roll and Cook the Parathas

12 minutes

Plate it up!

Plating

Arrange the Kathi Rolls on a platter lined with banana leaves for a simple, street-style touch. Add extra lime wedges on the side for freshness. You can also serve them in brown paper wraps for a takeaway feel or place each roll on a small wooden board or tray for a clean, café-style presentation.

Pairing

Serve Kolkata Kathi Rolls hot, with a side of mint-coriander chutney or tomato ketchup for dipping. Add some masala-spiced potato wedges, onion rings, or a fresh green salad to complement the rolls. Pair with a chilled glass of masala lemonade or a refreshing sweet lassi to complete the meal.

Garnishing

Sprinkle some chaat masala and freshly chopped coriander leaves over the kathi rolls just before serving for extra tang and freshness. For a smoky kick, add a dash of tandoori masala, or drizzle with garlic mayo for a rich, savoury finish. These simple garnishes help enhance the flavours of Indian cuisine in the Kathi Rolls.