Chicken tikka egg roll seivathu eppadi chicken recipes kathi roll paratha banane ka tarika
The Chicken Kathi Roll was born in Calcutta. Succulent pieces of chicken marinated in spices are cooked over charcoal / tandoor / pan and served with sliced onions, lime, and green chillies—all wrapped in a flaky, mildly sweet porota (paratha). It is really simple! So, every component has to be perfected for it to really stand out.
In this recipe we show you the best way to make a dough for the "kathi" roll that yields a flaky yet soft paratha for the roll wrapper. We also make the chicken kababs from scratch. And because we make the kababs / tikka in the stove and not over charcoal.
Once you get the kabab / tikka and the porota right, you can play around with the filling according to your taste. We are pan-frying the kababs with onions and capsicum the way Hot Kathi Roll on Park Street does—but you can also serve the kababs with just sliced raw onions and chillies. Some people like a squeeze of tomato ketchup and green chilli sauce (another speciality that came out of the Calcutta Chinatown) on their roll, while some find the idea abhorrent!
Ingredients serves 4
Chicken boneless 200 gms
oil to cook
butter
Wheat flour - 1 & 1/2 cup
salt 1 teaspoon for the filling & 1/2 teaspoon for the dough
sugar - 1 teaspoon
ghee (oil) - 2 tablespoon
water as required to knead the dough
Preparation method
Add wheat flour, salt, sugar, ghee (oil) and mix the ingredients well. Add water in portions and knead so all the ingredients come together. Make a smooth dough and rest for 10 to 15 mins.
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