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Kati Kabab Roll - Spicy Chicken Rolls

User Rating 4.5 Star Rating (3 Reviews)


This delicious dish is easily put together and really tasty. It originated in Kolkatta/ Calcutta and is often called the Calcutta Kati Roll. Juicy morsels of spicy chicken are wrapped in Paratha that has been coated with egg! It is best, to ensure smooth workflow, to make the parathas and chutney required for the rolls (see ingredient list), before you prepare the chicken. That way, when the chicken is ready, all you need to do is assemble the rolls!


  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp cumin seeds
  • 1 large onion sliced thinly
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder (see link below for recipe)
  • 300 gms boneless, skinless chicken cut into 2" cubes/ pieces
  • 3 tomatoes chopped fine
  • Salt to taste
  • 6 Parathas (see link below for recipe to make these pan fried flabreads)
  • 6 eggs
  • 1/2 cup vegetable/ canola/ sunflower cooking oil
  • 1/2 cup Mint-Coriander Chutney (see link below for recipe)


  • Heat the oil (3 tbsps) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute.
  • Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for 1 minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).
  • Add the chicken pieces and brown. Add the tomato and salt to taste. Stir well and add 1/2 cup of water. Cook till chicken is tender. There should be almost no gravy at this stage.
  • Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, break an egg in a bowl. Season with salt to taste and whisk the egg till fluffy. Pour onto the pan and spread by tilting the pan from side to side. Now quickly put a Paratha onto the still 'wet' egg and allow to cook. The egg will soon cook and 'set'. This is when you flip the egg-paratha over. Cook for 30 seconds and remove from the pan.
  • To assemble the rolls: Lay one egg-paratha on a plate and spread Mint-Coriander Chutney on it. How much is a matter of personal choice. Now add roughly 2 tbsps of the cooked chicken in a line down the center of the paratha. Roll tightly. You can wrap in foil at this stage, to help keep the lot together and tidy for eating - the filling can fall out otherwise. Serve hot.
User Reviews

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 5 out of 5
Kati Kebab Roll made even easier, Member rosiethecaterer

I made these for a New Year's Party that my company catered for an Indian woman, having lived in India for 2 years, I am quite familiar with spicing, dishes etc. She showed me how to make these really easy..scramble the egg (season it S&P), dip the whole wheat chapati in the egg and saute on both sides, fill with a highly seasoned dry chicken curry. We sliced them in quarters and made several different chutneys, one was the coriander mint, mango (fresh), then we added coconut milk to one of the coriander mint chutneys. Everyone loved these. Rosie The Caterer

17 out of 19 people found this helpful.

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