Growing up in Kolkata, life was incomplete without Kathi Roll.
In case you're wondering, Kathi Roll is essentially a wrap. But this is no ordinary wrap.
Kathi roll is no ordinary wrap. It consists of a flaky, golden brown unleavened bread called paratha that is stuffed with an intensely flavorful grilled filling. The options for the filling are plentiful and range from chicken and paneer tikkas to ground meat preparations like seekh kebabs.
What takes it up a notch is contrast in flavors and textures. They don't shy away from adding a generous squeeze of lime and green chilies for a fresh and spicy kick.
Everyone has their favorite roll shop in Kolkata and they have passionate disagreements about why their favorite is the best.
My favorite is a chicken tikka roll. There are two versions of this roll, one with a thin layer of egg on the paratha called the egg chicken roll and one without.
The Filling
There are two key aspects to the chicken tikka filling. You could also make this filling with paneer, if you’re vegetarian.
The first one is to make sure you marinate the chicken for at least an hour. It makes a huge difference in the juiciness and the flavor of the chicken tikka.
The other aspect is the smoky flavor of this dish. On the streets of Kolkata, these are grilled in a tandoor which lends a lovely smoky flavor to the tikkas. We want to replicate that flavor and I use the Dhungar method which is a 5000 year old smoking technique that is said to have been introduced by the Mughals.
I’m trying to the create a similar environment to the tandoor I cook the chicken at 480°F for about 15 minutes.
The Bread
The bread in this dish is called a lachha paratha which roughly translates to layered, unleavened bread. The layers are the essence of this bread.
The flaky, slightly crisp layers against the soft and juicy chicken tikka filling is what makes a Kolkata Kathi Roll. I've had Kathi Rolls elsewhere and this is the step most get wrong.
In order to achieve the layers, I brush some ghee and flour onto the rolled out dough, create a spiral and then press down to form a layered dough ball. The flour and ghee help the layers separate when the paratha is rolled out and cooked.
Patience is essential while cooking these parathas. My temptation is to cook is at high heat but if i do, the interior layers are undercooked while the exterior is overcooked. So, medium heat is key.
The Accompaniments
Thin slivers of red onion and finely chopped green chilies are the classic accompaniments to the Kolkata Kathi Roll.
A sprinkling of Chaat Masala adds a tangy kick along with lime and Garam Masala brings a subtle, fragrant finish.
Some roll shops add a little bit of ketchup and green chili sauce. If you haven't tried this green chili sauce yet, I'd highly recommend acquiring it from your nearest Indian grocery store if you love tangy and spicy condiments.
Every time I make a street food dish at home, my admiration for the craft goes up by a few notches. I deeply understand the expertise, the passion and dedication and that's why I love to share it with all of you.
If you’d like the detailed recipe, you can find it here. If you try it, please send me a photo. Nothing makes me happier than seeing you recreate my recipes.