Kathi Roll | How to make Kathi Roll

By saman zuberi  |  5th May 2016  |  
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  • Kathi Roll, How to make Kathi Roll
Kathi Rollby saman zuberi
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

77

0





About Kathi Roll

Kathi roll is a street food from Kolkata, West Bengal in which the stuffing is rolled in a chapati or paratha.

Kathi Roll is an authentic dish which is perfect to serve on all occasions. The Kathi Roll is delicious and has an amazing aroma. Kathi Roll by saman zuberi will help you to prepare the perfect Kathi Roll in your kitchen at home. Kathi Roll needs 10 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kathi Roll. This makes it easy to learn how to make the delicious Kathi Roll. In case you have any questions on how to make the Kathi Roll you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like saman zuberi. Kathi Roll will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kathi Roll

Ingredients to make Kathi Roll

  • 2 chapatis
  • 1 chicken breast
  • Salt to taste
  • 3 tsp oil
  • 1 onion
  • 2 tomatoes
  • 1 tsp cumin powder
  • 1 tsp pepper powder
  • 1/2 red chilli powder
  • 1 tsp chaat masala
  • 2 tbsp chutney prepared from yogurt and green coriander chutney
  • 2-3 tsp water

How to make Kathi Roll

  1. Cut the chicken into strips, also slice the onion and chop the tomatoes.
  2. Heat oil in a pan, add the chicken to it along with sliced onion, chopped tomatoes. (note to keep aside some sliced onion and chopped tomatoes for later use.)
  3. Then add all the dry ingredients and give a splash of water, let it cook till the chicken gets tender.
  4. Now spread a chapati and apply the chutney on it, then place the cooked chicken on one side of the chapati. Then place the raw sliced onions and chopped tomatoes on top of the chicken.
  5. Roll it tightly, then cut from the middle and serve it hot with chutney.

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