Project Description

Street Food in your own home

This Chicken Katti Roll Recipe is perfect for a quick and easy lunch or dinner that can be thrown together in no time, giving you more time to spend with your family.

Why not stock your freezer with Katoomba Foods Roti Paratha and prepare the chicken the day before to make this mid-week lunch or dinner even faster.

The delicious main ingredient in this recipe is our Katoomba Foods Roti Paratha which are available in this convenient 20 pack from Woolworths and Coles Supermarkets Australia wide.

The creator of this recipe, Dhanya from The Spice Adventuress shares:

“Katoomba Foods Parathas….another staple in my freezer. These crisp, flaky layered parathas are a perfect accompaniment to any type of curry. But today, I decided to make these delicious Calcutta style chicken katti rolls. Took me back to my days in Chennai when chicken katti rolls used to be our favourite street food snack.

The chicken pieces are first marinated using Katoomba range of spices, grilled till tender and juicy and then tossed with onions and bell peppers. The parathas are crisped up with a coating of egg and then filled with the spicy chicken mix; drizzle some lime and a pinch of chaat masala to complete the roll.”

Chicken Katti Roll Recipe

Makes 6 rolls

Ingredients

For the chicken

  • 500gms chicken thigh (skinless, boneless); cut into chunks roughly 4 cms
  • ¼ tsp black salt/kala namak
  • Salt, to season
  • Juice of half a lime
  • ½ tsp garam masala
  • 1 tsp Kashmiri chilli powder
  • ½ tsp red chilli powder
  • 1 tbsp ginger; grated
  • 1 tbsp garlic; grated
  • 2 tbsp plain yoghurt
  • 1 tsp mustard oil
  • 2-3 tbsp vegetable oil
  • Wooden skewers for grilling

For chicken mix

  • 2 medium sized red onion; finely sliced
  • 1 green capsicum; sliced
  • 1 tbsp vegetable oil
  • ½ tsp Kashmiri chilli powder (optional)
  • ¼ tsp garam masala

For the Katti rolls

  • packet Katoomba roti parathas
  •  6 eggs
  • 2 tbsp vegetable oil
  • 1 large red onion; sliced
  • 1 -2 green chillies (optional); chopped
  • Chaat masala
  • Lime

Method

For the chicken


Marinate the chicken pieces with all the ingredients listed above except vegetable oil; keep for 15 minutes or longer if possible.

Soak the wooden skewers to prevent burning.

Divide the marinated chicken equally between all the skewers.

Heat oil in a stove top grill and when smoking hot, place the skewers. Cook on each side on high heat for a minute each to get the char and then decrease heat and cook till the chicken pieces are completely cooked through yet juicy and tender. Grill in batches depending on the size of your grill pan. Remove and keep aside.

In another pan, heat more vegetable oil and add the sliced onions; sauté for 2-3 minutes or till softened. Add the bell peppers and sauté for 2 minutes. Remove the grilled chicken pieces from the skewers and add to the pan. Season with Kashmiri chilli powder and garam masala. Mix well to combine and fry for 2 minutes.

For the Katti rolls

Heat oil in a skillet and place a paratha on top. Cook as per packet instructions. While the paratha is cooking, beat an egg with salt and keep aside. When the paratha has browned evenly on both sides, add the beaten egg to the top of the paratha and spread all over. Reduce heat and flip the paratha when the egg is still runny allowing the excess egg to drip into the pan. Fry till the egg is cooked. Repeat for other parathas.

To assemble the kathi roll, place the paratha with the egg side on top. Add a portion of chicken mix to the centre and garnish with thinly sliced onions, chillies, a squeeze of lime and chaat masala. Roll up tightly and neatly.

Tuck in.

Note – The chicken skewers can be grilled in an oven or shallow fried too if grill not available.

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See our Empanadas Hand Pies Recipe here

This amazing recipe was created by Dhanya, The Spice Adventuress.