Try This Easy Chicken Kathi Roll Recipe At Home
Image Credit: iStock, Make these kathi rolls with yummy chicken seekh kebabs.

The idea of wrapping and rolling things into a flatbread is not uncommon in India. From rotis to parathas, several flatbreads are filled with delicious stuffings and rolled into a handy snack. A kathi roll belongs to the same category. For the unversed, the phenomenon of kathi rolls began during the British rule in Kolkata. The story of this meaty snack started at Nizams, a popular kebab place in 1932. Known for their luscious and melt-in-your-mouth kebabs, Nizams was a regular stop for most kebab lovers in the city. The British officials, though loved the kebabs, found it very cumbersome to dirty their hands and eat them. The greasy and oily texture of the kebabs made it difficult for them to enjoy these delights on the go. To make things easier, Nizams started dunking the kebabs in a paratha and rolling them up with a paper wrapper. 

This allowed the Britishers to delish these meaty treats while going to work. It is also said that these kebabs were devised to suit the need of office goers and other customers who were in a hurry and wanted a portable snack on the way. The name of this dish derives from native Bengali, where the word kati is used to refer to a stick. Interestingly, Nizams has opened up several chains across North India and continues to serve delicious kathi rolls. 

If you thought that making these rolls was a tough task, Home Chef and Slurrp Community member Sonia Sarpal’s quick and easy recipe will amaze you. Made with chicken seekh kebabs, this yummy kathi roll recipe is a must-try. 

Source: Slurrpapp/Instagram

Chicken Kathi Roll 

Ingredients 

For Stuffing

  • 2 tbsp oil
  • 1 tsp salt
  • 1 onion
  • 2 tbsp tomato ketchup
  • 2 tbsp mint chutney
  • 2 tbsp Schezwan stir fry sauce
  • 2 chicken seekh kebab

For Paratha 

  • 1-2 Rumali Roti / Paratha for Kathi roll
  • 1 egg

Method 

  1. Begin by tossing the uncooked chicken seekh kebabs in a pan and sauté until golden-brown. 
  2. Next, slice some onions and throw them in a pan with oil. 
  3. Toss them with some tomato ketchup, salt, mint chutney and schezwan stir-fry. 
  4. Add the sautéed chicken seekh kebabs to this mixture and coat them well.
  5. Next, take the roomali roti and toss it in oil in a pan. Break an egg and coat it on one side of the roti. 
  6. Cook from both sides and then stuff it with the chicken seekh kebab filling. Add some bell peppers and mayonnaise on top. 
  7. Roll it tightly and serve with onions, mint chutney and tomato ketchup.