Chicken Kati Roll
With coriander mint chutney, pickled red onion and egg
Ethan Chlebowski dropped a pair of videos recently- a paratha recipe and then these to make with that paratha. The chicken and the chutney alone sounded amazing, I love wraps, and best of all I’d been thinking about making my Fresh and Spicy Egg Wrap with Tangy Sriracha dressing recently.
It was meant to be.
A couple of changes:
- I opted for more rough chopped cilantro in the wrap, where Ethan went with fresh cucumber. if you have cucumber on hand, by all means add some spears, but for simplicity I opted for more fresh cilantro since we already need it for the chutney.
- I added the garam masala seasoned egg because I remember the earthy sweetness in the garam masala being a highlight from the egg wraps. What I didn’t expect is how well it would play with the spices in the chicken and chutney!
- And finally, because the only jalapenos I have on hand are ear marked for pickling, I used Thai chilis (left over from the Shaking Beef) in the chutney. They brought an immediate sharp heat which I always enjoy in a coriander mint chutney.
For the paratha you’ll have to hit Ethan’s recipe because I’m lazy and just bought frozen.
The Scrambled Musings Of Robort, the Robot Dog
Robort doesn’t always know what he’s talking about, but he sure does have a lot to say about food. If you’re not also a robot, dog, or robot dog, it’s best to just ignore what he says and skip to the recipe
What is a Kati Roll?
Indian street food is a traditional Indian dish that has grown in popularity worldwide. Kati rolls are stuffed roti flatbreads with chicken or vegetarian filling. Karahi rolls are similar to kati rolls, but are made with paratha bread instead of roti flatbreads.
How to Make a Kati Roll at Home
Kati rolls are a popular Indian snack popular all over the world. These delicious treats are typically made from a combination of bread, potato, and veggies. Most people eat them as a quick breakfast or a light evening meal.
10 Interesting Facts about Kati Roll
We will explore 10 interesting facts about Kati Roll in this section.
1) The name comes from a combination of the words ‘kati’ and ‘roll’. It was coined by the founder of Kati Roll Company, Avinash Pasricha.
2) Pasricha’s passion for street food led him to start his own company in 2011 which sold kati rolls.
3) His first store was opened at Connaught Place, New Delhi and he then expanded to other cities like Hyderabad and Mumbai.
4) Pasricha got an F&B management degree from Institute of Hotel Management, Catering Technology & Applied Nutrition (IHMCTAN).
5) Rs 1 Crore of investment was able to lead him to complete 40 stores in
What is the Best Way to Eat a Kati Roll?
Kati rolls are usually served with a side of chutney, but this is not the only option. One can also enjoy kati rolls with a side of yoghurt or raita.
This section will discuss the best way to eat a kati roll based on what condiments are available at hand.
While there are many ways to enjoy a kati roll, one’s choice often depends on what they have available as far as chutneys and other sauces go. Chutneys can be sweet, spicy, or tangy and provide an exciting contrast to the savory taste of the kati roll. The most popular chutney used by Indians is called “chunni” which is usually made from apples and plums cooked in sugar syrup and spices
A Definitive Guide to Chicken Kati Rolls, the Best Indian Street Food
Chicken Kati Rolls are a staple of Indian street food. These rolls are very popular in the Indian subcontinent, including the Indian state of Maharashtra, Pakistan, and Bangladesh.
A Kati Roll is made with a leavened flatbread called “paratha” that is cooked with butter or ghee on a griddle until it begins to puff up. The paratha is then spread with either chopped cucumber and onion or mint chutney, and some curried chicken.
- 6 chicken thighs boneless, skinless, trimmed, chopped into 1" cubes
- 7 g salt or 10 if you skip the MSG
- 3 g MSG optional, but recommended
- 1 tbsp lime juice
- 4 g cumin
- 2 g cayenne or Kashmiri chili powder if you got it
- 1 g turmeric
- 1/2 tsp black pepper or 15 cranks on the grinder if you're not as lazy as me
- 2 tsp chopped ginger again, lazy
- 4 clove garlic peeled, crushed
- 1 tbsp tomato paste
- 50 g greek yogurt or any plain yogurt- I had Greek on hand plus it's generally what I reach for most of the time
- 1 tbsp lime juice
- 1/2 roma tomato quartered again
- 5 g salt
- 2 medium thai chili pepper seeds too!
- 2 cups cilantro rough chopped
- 1/2 cup mint fresh- leaves only
- 1/4-1/2 cup water or as needed
- 15 g grated unsweetened coconut
- 5 large eggs 1 per wrap
- 5 tsp garam masala
- oil or ghee as needed
- 5 paratha cooked to instructions
- 2-4 cups cilantro, fresh rough chopped
- 1-2 cups Pickled Red Onion recipe above
- Combine everything but the water in a blender and pulse a couple times to chop, then blend, slowly adding water until the consistency is what you like. (my blender has a "green smoothie" setting I felt was quite appropriate for this)
- in a mortar and pestle grind together the garlic and ginger into a chunky paste
- Combine the paste and the rest of the chicken ingredients in a ziplock bag, press out all the air, seal and massage to fully combine. Marinade at least 30 minutes, but ideally over night,
- Spread the chicken evenly on a sheet pan and broil at high on rack second from the top 10 minutes, flip chicken half way
The Eggs (optional)
- If you're opting for the eggs, whisk each one in a bowl with 1 tsp garam masala
- on medium, heat a pan close to the size of your paratha
- add a little oil and the egg, once its form sets, but the top is still liquid add a paratha into the pan, cover and cook 1 minute, flip and cook another minute
- place the paratha egg side up (if doing), spoon a healthy amount of chutney, add chicken, cilantro, onions
- wrap the rolls in parchment paper to keep together and collect drips on the go