Kathi Roll

Method

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1. Mix the chicken with the yoghurt, lemon juice, ginger-garlic paste, garam masala, chilli powder, cumin, turmeric and salt. Cover and refrigerate for at least 1 hour.

   Mark done

2. Mix the flour, salt, oil and water into a soft dough. Knead for 8 minutes, until smooth, then cover the dough and rest for 30 minutes.

   Mark done Start 8 min timer

3. Toss the onion and green chilli with the lemon juice and chaat masala and set aside for 10 minutes.

   Mark done Start 10 min timer

4. Heat the 2 tablespoons of oil in a large frying pan over medium-high heat and fry the chicken for 8 to 10 minutes, turning, until browned and cooked through.

   Mark done Start 8 min timer

5. Divide the dough into 4 balls and roll each into a very thin round of about 22 cm. Cook each on a hot dry griddle for 1 minute per side, brushing with oil, until it is speckled and part-cooked.

   Mark done Start 1 min timer

6. Heat a little oil in a pan, pour in a quarter of the beaten egg and set a paratha on top, pressing down. Cook for 1 minute, until the egg is set, then flip and cook for 30 seconds.

   Mark done Start 1 min timer

7. Lay the egg-coated paratha on a board, spoon a line of chicken, onions and chutney down the middle and roll up tightly. Wrap the bottom half in paper and eat while hot.

   Mark done

Chef’s Tips

• Roll the parathas very thin. Thick ones make a heavy, doughy roll.
• Marinate the chicken for at least an hour. It makes it tender and flavourful.
• Cook the paratha only part-way at first. It is finished on the egg.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Mint chutney
• A glass of lassi
• Pickled onions

Storage & Reheating

Best eaten at once. Keep the cooked chicken in the fridge up to 2 days and make fresh parathas.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.