The first time I tasted a Chicken Kathi Roll was three years ago when I came to Bangalore for the first time with my husband. We explored the city, and I had my first roll from Rolls on Wheels. The paratha was soft, the chicken was perfectly spiced, and the flavors just felt so comforting.

After that, I started trying more rolls from local places, and somehow, each one tasted better than the last. Every time I had one, I would think to myself, I want to try making this at home someday.

Once I began sharing my food journey online, this recipe was always on my mind. And finally, I recreated it in my kitchen. Honestly, it turned out even tastier than the ones I have had outside.

Here is my version of the Chicken Kathi Roll. It is smoky, spicy and super easy to make. Let’s get started.

Ingredients

For Chicken Marinade:

500 grams boneless chicken

thighs, cut into strips

1 tablespoon red chili powder

1 teaspoon garam masala

1 teaspoon black salt

Salt to taste

2 tablespoons curd

1 tablespoon lemon juice

1 tablespoon sesame oil

For Cooking:

• 1 tablespoon oil for shallow frying

• 1 onion, thinly sliced

• 1 capsicum, thinly sliced

• A small piece of coal for smoking

For the Wrap:

• Paratha or plain flour flatbread

• 1 egg for each roll

• A little oil for frying

For Assembling:

• Green chili sauce

• Tomato ketchup

• A pinch of black salt

Method

Step 1: Marinate the Chicken
In a bowl, add chicken strips along with red chili powder, garam masala, black salt, regular salt, curd, lemon juice, and sesame oil. Mix well until everything is nicely coated. Let it rest for at least 30 minutes so the flavours can soak in.

Step 2: Add Smokiness
Heat a small piece of coal until red hot. Place it in a small steel bowl and carefully set it in the center of the marinated chicken. Drizzle a few drops of oil on the hot coal to release smoke. Cover the bowl tightly with a lid and let it sit for 10 to 15 minutes. This step gives the chicken a deep, smoky aroma like the ones you get outside.

Step 3: Cook the Chicken and Veggies
Heat oil in a pan. Shallow fry the marinated chicken on medium heat until it is fully cooked and golden brown. In the same pan, sauté sliced onions and capsicum for about two minutes until slightly soft. Mix them with the cooked chicken to create the roll filling.

Step 4: Prepare the Egg Paratha
Take a cooked paratha and place it on a hot tawa with a little oil. Crack an egg directly over it and spread gently. Let it cook for a few seconds and then flip to cook the egg side. Once done, remove and keep aside.

Step 5: Assemble the Roll
Place the egg paratha on a plate. Add the chicken and vegetable filling in the center. Drizzle green chili sauce and tomato ketchup over it. Sprinkle a pinch of black salt. Roll it up tightly and wrap in foil or butter paper.