Home / Recipes / Chicken Kathi Roll

Photo of Chicken Kathi Roll by Sonia Shringarpure at BetterButter

Chicken Kathi Roll

Sonia Shringarpure
50 minutes
Prep Time
60 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Chicken Kathi Roll RECIPE

Kathi rolls are ever so popular with kids and adults especially in tiffins with a minimal mess on hands. With most preparation done a night before, this roll becomes an ideal tiffin item. My daughter enjoys this treat in her lunch box and I make it quite often.

Recipe Tags

  • Non-veg
  • Easy
  • Tiffin Recipes
  • West Bengal
  • Stir fry
  • Appetizers
  • Healthy

Ingredients Serving: 6

  1. For Stuffing -
  2. 400g boneless chicken
  3. 1 tsp cumin seeds
  4. 3 cloves
  5. 1 black cardamom
  6. 2 thinly sliced onions
  7. 1 tomato deseeded and sliced
  8. 1 tsp green chili-coriander leaves paste
  9. 1 tbsp ginger-garlic paste
  10. 1 tbsp Tomato Paste
  11. 1/2 tsp turmeric powder
  12. 1-1/2 tsp red chili powder
  13. 1/2 tsp meat masala
  14. 1 tsp garam masala powder
  15. 1 tsp chaat powder
  16. 1/4 cup chopped coriander leaves
  17. Salt to taste
  18. For Dough -
  19. 1-1/2 cups whole wheat flour
  20. 1-1/2 cup plain flour
  21. 3 tbsp oil
  22. Salt to taste
  23. Water as needed
  24. For Roll -
  25. Green chili-mint paste (store bought) as needed
  26. 3 eggs (or more)
  27. 2 small onions sliced thinly
  28. 1 capsicum thinly sliced
  29. 1 tsp chaat masala
  30. Juice of half lemon
  31. Oil as needed


  1. To make stuffing -
  2. Wash and drain chicken. Cut in very small bite size pieces.
  3. Heat oil in skillet. Add cloves, cardamom, and cumin seeds. Saute.
  4. Add green chili-coriander leaves paste and ginger-garlic paste. Add couple of tablespoons of water. Saut till raw flavors disappear.
  5. Add onions and cook till they caramelize.
  6. Add tomato and tomato paste and cook till oil separates.
  7. Add all dry masalas and saut well till oil leaves pan.
  8. Add chicken and stir fry well. Add salt to taste. Cover and cook till chicken is tender.
  9. Switch off gas and add chopped coriander leaves.
  10. To prepare dough- Combine flours and add salt and oil. Rub oil well with flours. Add water to form a soft dough. Cover and leave it aside to rest for 30 minutes.
  11. To make the roll- Beat eggs and season with salt and pepper.
  12. Combine onions, capsicum, salt, chaat masala, and lemon juice to make salsa.
  13. Make equal lemon sized balls of dough. Apply little oil to the balls. Roll out in big disc/round shape (like chapati).
  14. Heat a tawa/nonstick pan. Apply little oil with pastry brush. Place the chapati on the tawa for few seconds or till it bubbles and then flip it.
  15. Drop a ladle of egg mixture. Spread with spoon, let cook for few seconds more, and then flip again. Cook till egg sets. Remove to a plate.
  16. Repeat procedure with other balls of dough.
  17. Apply spoonful of mint paste and spread on the egg surface of chapati.
  18. Place the stuffing on the center of the chapati (about 3/4 of the chapati).
  19. Add some onion-capsicum salsa.
  20. Fold the side up on the stuffing and fold the sides of the chapati overlapping one side over the other.
  21. Wrap the closed end with foil/wax paper/parchment paper or simply pierce the roll with toothpick to hold the shape.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Taahira Laiq
Taahira Laiq   Nov-30-2016

my favourite!

Similar Recipes

A password link has been sent to your mail. Please check your mail.