Entree: India – Indian Street Food Classics – কাঠি রোল ➤ Kathi Roll (Spiced grilled meat and onions rolled inside a flaky paratha flatbread as a street-food wrap)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 15 min

Total 1 hr 30 min

Ingredients

- For the parathas:
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- 3/4 cup (180 ml) warm water, or as needed to form a dough
- 2 tbsp (30 g) melted butter or ghee for brushing
- For the chicken filling:
- 1 lb (454 g) boneless chicken thighs, cut into 1/2-inch (1 cm) strips
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1 g) turmeric
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) vegetable oil
- For the onion toss and chutneys:
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 1 tbsp (15 ml) oil for frying onions
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (60 g) plain yogurt (for quick raita-like drizzle) or use 1/4 cup (60 g) mint-coriander chutney
- 2 tbsp (30 ml) tamarind-date chutney or mango chutney (optional)
- Lemon wedges for serving
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the paratha dough by combining flour, salt, and 2 tbsp (30 ml) oil in a bowl. Gradually add warm water and knead until a smooth, pliable dough forms. Cover and rest 30 minutes.
2. Meanwhile, prepare the chicken marinade: mix yogurt, ginger-garlic paste, ground coriander, cumin, garam masala, chili powder, turmeric, salt, lemon juice, and 1 tbsp (15 ml) oil. Toss the chicken strips in the marinade and refrigerate at least 30 minutes (or up to 4 hours).
3. Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add the sliced onion and sauté until golden-brown and soft, 8–10 minutes. Set aside and keep warm.
4. Divide the rested dough into 4 equal portions, roll each into a ball, then roll out into a 7–8 inch (18–20 cm) circle. Cook each paratha in a hot skillet with a little oil or butter, flipping until golden brown and puffed, about 1–2 minutes per side. Brush with melted butter and keep warm stacked under a cloth.
5. Heat a grill pan or skillet over high heat. Add the marinated chicken in a single layer and cook, undisturbed, 3–4 minutes per side until charred at edges and cooked through (internal temp 165°F / 74°C). Alternatively, thread onto skewers and grill. Remove and roughly chop if strips are long.
6. To assemble, spread a thin layer of yogurt or mint-coriander chutney on a warm paratha, add a portion of the cooked chicken, top with sautéed onions, a drizzle of tamarind chutney if using, and sprinkle with chopped cilantro. Squeeze lemon over the filling.
7. Roll the paratha tightly around the filling, tucking in the edges to form a neat wrap. Serve immediately with extra chutney and lemon wedges.

1. Make the paratha dough by combining flour, salt, and 2 tbsp oil in a bowl. Gradually add warm water and knead until a smooth, pliable dough forms. Cover and rest 30 minutes.
2. Meanwhile, prepare the chicken marinade: mix yogurt, ginger-garlic paste, ground coriander, cumin, garam masala, chili powder, turmeric, salt, lemon juice, and 1 tbsp oil. Toss the chicken strips in the marinade and refrigerate at least 30 minutes (or up to 4 hours).
3. Heat 1 tbsp oil in a skillet over medium-high heat. Add the sliced onion and sauté until golden-brown and soft, 8–10 minutes. Set aside and keep warm.
4. Divide the rested dough into 4 equal portions, roll each into a ball, then roll out into a 7–8 inch (18–20 cm) circle. Cook each paratha in a hot skillet with a little oil or butter, flipping until golden brown and puffed, about 1–2 minutes per side. Brush with melted butter and keep warm stacked under a cloth.
5. Heat a grill pan or skillet over high heat. Add the marinated chicken in a single layer and cook, undisturbed, 3–4 minutes per side until charred at edges and cooked through (internal temp 165°F / 74°C). Alternatively, thread onto skewers and grill. Remove and roughly chop if strips are long.
6. To assemble, spread a thin layer of yogurt or mint-coriander chutney on a warm paratha, add a portion of the cooked chicken, top with sautéed onions, a drizzle of tamarind chutney if using, and sprinkle with chopped cilantro. Squeeze lemon over the filling.
7. Roll the paratha tightly around the filling, tucking in the edges to form a neat wrap. Serve immediately with extra chutney and lemon wedges.