Chicken Kathi Roll
Chicken Kathi Roll is a mouth-watering chicken recipe in which multigrain roti is stuffed with chicken, salad and coriander chutney.
A kati roll is a street-food dish originating from Kolkata, India. In it's original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of #kathiroll
We at JOOS Food have given a healthy twist to these popular kathi rolls by using wheat, ragi & bajra flour for the roti to make it a guilt-free indulgence for you
Make this quick #recipe for your friends & family and we are sure they are going to enjoy it t the fullest.
Chicken Kathi Roll
Chicken Kathi Roll is a mouth-watering chicken recipe in which multigrain roti is stuffed with chicken, salad and coriander chutney.
A kati roll is a street-food dish originating from Kolkata, India. In it's original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of #kathiroll
We at JOOS Food have given a healthy twist to these popular kathi rolls by using wheat, ragi & bajra flour for the roti to make it a guilt-free indulgence for you
Make this quick #recipe for your friends & family and we are sure they are going to enjoy it t the fullest.
Open in Cookpad AppSteps
- 1
First to marinate the chicken, mix all the ingredients together and pour them over the chicken.
- 2
Give the chicken long little cuts for the marinade to penetrate and mix well.
- 3
Let it marinate for at-least an half hour and at most 24 hours.
Heat oil in a pan and grill the chicken on both the sides till it's cooked. - 4
Slice the chicken and keep aside.
- 5
For salad
- 6
In a bowl add onion, tomato, lemon juice, salt, chat masala, red chilli powder and cumin powder. mix and keep aside
- 7
For Roti
- 8
Combine the wheat flour, ragi flour, bajra flour and salt and knead into a soft dough using 3/4 cup lukewarm water.
- 9
Divide into 7 equal ball sized and roll into chapatis.
- 10
Heat a non-stick tava and cook both the sides of the chapati using 1/2 tsp of oil for each chapati.
Remove on a serving plate and smear a thin layer of green chutney and place chicken and salad. - 11
Make a tight wrap and cover with paper or aluminum wrap.
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