Kati Kabab Roll: Spicy Chicken Rolls

Kati roll
ShashikantDurshettiwar/Getty Images
Prep: 60 mins
Cook: 25 mins
Total: 85 mins
Servings: 6 servings
Yield: 6 rolls
Nutrition Facts (per serving)
718 Calories
46g Fat
49g Carbs
30g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 718
% Daily Value*
Total Fat 46g 59%
Saturated Fat 10g 51%
Cholesterol 231mg 77%
Sodium 852mg 37%
Total Carbohydrate 49g 18%
Dietary Fiber 11g 38%
Total Sugars 8g
Protein 30g
Vitamin C 32mg 161%
Calcium 103mg 8%
Iron 4mg 24%
Potassium 776mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious dish is easily put together and really tasty. It originated in Kolkatta (Calcutta) and is often called the Calcutta Kati Roll. Juicy morsels of spicy chicken are wrapped in paratha (pan-fried flatbread) that has been coated with egg. To ensure smooth workflow, it is best to make the parathas and chutney required for the rolls before you prepare the chicken. That way, when the chicken is ready, all you need to do is assemble.


  • 9 tablespoons canola or sunflower oil, divided

  • 1 teaspoon cumin seeds

  • 1 large onion, sliced thinly

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon garam masala powder

  • 2/3 pounds (300 grams) boneless, skinless chicken, cut into 2-inch cubes or pieces

  • 3 tomatoes, chopped fine

  • Salt, to taste

  • 1/2 cup water

  • 6 eggs

  • 6 parathas 

  • 1/2 cup mint-coriander chutney

Steps to Make It

  1. Gather the ingredients.

  2. Heat 3 tablespoons oil in a deep pan over medium heat. When hot, add the cumin seeds and fry for 1 minute.

  3. Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for 1 minute. Now add all powdered spices (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).

  4. Add the chicken pieces and brown, about 6 to 8 minutes. Add the tomato and salt to taste. Stir well and add 1/2 cup of water. Cook until chicken is tender, about 12 minutes. There should be almost no gravy at this stage.

  5. Heat a frying pan over low heat and add 1 tablespoon of oil to it. While the oil is heating, break 1 egg into a bowl. Season with salt to taste and whisk the egg till fluffy. Pour into the pan and spread by tilting the pan from side to side. Now quickly put a paratha onto the still wet egg and allow to cook. The egg will soon cook and set. Flip the egg-paratha over. Cook for 30 seconds and remove from the pan. Repeat this process with remaining oil, eggs and parathas.

  6. To assemble the rolls: Lay one egg-paratha on a plate and spread Mint-Coriander Chutney on it (how much is a matter of personal choice). Add roughly 2 tablespoons of the cooked chicken in a line down the center of the paratha. Roll tightly. You can wrap in foil at this stage, to help keep it together and tidy for eating--the filling can fall out otherwise. Serve hot.

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