Chicken Kati / Kathi Rolls

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Chicken Kati / Kathi Rolls
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Chicken Kati / Kathi Rolls

Added by: on Feb 26th, 2014
Rolls and wraps are very popular these days. These Kathi rolls are very easy to make and easy to serve. A Kathi roll /Kati roll is street-food originating from Kolkata, India. Kathi means bamboo skewers. During the colonial rule the kebabs were used to be served on these bamboo skewers and since .. more >
Prep Time:
20 min
Cook Time:
10 min
Ready In:
10 min



Original Recipe Yield: 4-5 servings


    For rotis: same chapathis recipe
  • -1 whole wheat flour/atta cups
  • Salt
  • Water to knead the dough
  • For filling:
  • Boneless Chicken - cooked and grated
  • 1 cup Julienne mixed vegetables – (carrot, capsicum, & beans)
  • -2 Green chili cut diagonally
  • 2 slice Onions - finely
  • 1/2 tsp Garam masala -
  • 1/4 tsp Red Chili powder -
  • * 1 tsp Green Chilli Sauce - 1/2 (optional)
  • 1 tsp Tomato Sauce -
  • For Assembling:
  • 4 Eggs – beaten with salt and pepper
  • 2-3 tbsp Olive oil / any refined oil
Nutrition Facts
Chicken Kati / Kathi Rolls

Servings Per Recipe: 4

Amount Per Serving

Calories: 341

  • Total Fat: 14 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 222.6 mg
  • Sodium: 214.8 mg
  • Total Carbs: 29.8 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 3.3 g
  • Protein: 25.3 g

how is this calculated?

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* Optional



To make rotis


Add salt to the wheat flour, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.


To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.Heat a iron tawa and once its hot, place a roti and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.


Preparing roti and omelet


Beat 4 eggs with pepper powder and pinch salt (to taste). Bear in mind that you will be making 4 omelets, respectively, for each kathi roll. Place a non-stick frying pan on medium heat. The diameter of the pan should be the same as your paratha or chapati. Add 1 tsp of oil per omelet, to the pan. Slowly pour in 1/4 of the egg mix and swirl, to cover the pan. As soon as you see that the bottom of the omelet is set and the top is still soft and custard-like, place the the roti on top, it will cling to the omelet.Gently insert a spatula underneath the omelet and flip it over. Let the roti bronzen a bit, then remove from flame. The omelet will be clinging to the roti now.




Heat a tbsp of olive oil in a vessel, add the onions and green chilies and saute for few secs. Add carrots, beans and capsicum and sauté for 7-8 mts. Add garam masala and redchilli powder and saute for a minute. Add the cooked grated chicken and salt, in this and combine well. Turn off heat and keep aside.


Assemble kati roll:


In a plate, place the roti with the omelet side up.


Add the fillings.


Roll it tightly and eat warm.

Cooks' note:
To serve, wrap the lower part of the rotis in a butter paper or foil paper.
If you are preparing these for a crowd, you can prepare the roti and omelette and serve this to your guests.


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