Chicken Roll Recipe—Calcutta Kathi Roll with Kabab Filling & Paratha—Durga Pujo Special—ASMR Cooking
Chicken Kathi Roll
Skewered chicken kababs wrapped in flaky porota—the ‘kathi roll’ was born in Calcutta
for the kabab (makes 6 rolls)
boneless chicken thigh 500g
trim excess fat
divide in 4cm chunks
marinate with salt 5g
black salt 3g; lime juice 5g
gorom moshla ½ tsp; kashmiri red chilli 3g
ginger 3g; garlic 2g
yoghurt 50g; mustard oil 15g
coat well
kathi kababs are cooked in a tandoor (clay oven fuelled by charcoal), so they acquire a smoky flavour
we’re going to use the regular home oven
small metal bowl: you can also fashion one from aluminium foil
burn a piece of charcoal directly over the flame until you see a layer of ash on the outside
¼ tsp ghee
this is called the ‘dhungar’ method: it is the technique of infusing burnt-charcoal flavour to a dish
cover and let the smoky flavour infuse the chicken (5 mins)
after 5 mins, remove charcoal the smell should be subtle, so don’t leave charcoal in too long
mix
cover again and allow chicken to marinate (1 hour)
soak bamboo skewers (‘kathi’) in water
this prevents them from charring in the oven
maida (all-purpose flour) 450g
salt 8g; sugar 20g
vegetable shortening 25g(e.g., Dalda, Crisco, etc.)
instead of frying the porota in dalda (like the shops do), we’re adding it to the dough for flavour and flakiness
rub dalda into the flour until it resembles breadcrumbs in texture
warm water 270–300g
knead continuously for 5 mins
dough should be soft, smooth, and pliable
coat with oil to prevent drying
cover and rest for 1 hour
dough needs to relax before it can be worked with
grease an oven tray/grill with oil
fold each piece in half when threading it through the skewer
this keeps the kababs compact (hence, juicy) and prevents them from spreading in the oven
preheat your oven to 250°C or the highest temperature possible in your oven
roast in a preheated oven at 250°C for 15 mins
if using a thermometer, internal temperature of the chicken thigh should be 75°C
to prepare the chicken filling...
slice 200g onions
40g capsicum
heat 10g oil
onions & capsicum
chicken kababs
kabab drippings collected from the bottom of the roasting tray
¼ tsp gorom moshla
¼ tsp kashmiri red chilli (optional; for colour)
stir-fry on high heat for 4 mins
set aside
time to make porotas
130g portions
tuck in from all sides to form a smooth ball
roll in laccha paratha style for extra-flaky porota
SPECIAL HACK FOR MAIDA BREADS: if dough keeps springing back, rest it for 10 mins and continue
apply oil
dust with flour
cut along a radius
roll
layers!
cover and rest again to allow dough to relax or it will spring back while rolling out (15 mins)
a well-relaxed dough stretches rather than springs back!
22cm diameter (it may shrink by a few centimetres by the time it reaches the pan)
heat 2 tbsp oil
rotate to fry evenly
turn every minute
don’t forget to fry the sides as well!
evenly golden!
for egg-chicken roll :)
beat an egg with a pinch of salt
pour over fried porota
spread
drip and turn over
let’s assemble!
chicken kababs stir-fried with onions & capsicum
thinly sliced raw onions
green chillies; squeeze of lime
chaat masala
roll bottom half tightly in paper
tuck away excess
ketchup & green-chilli sauce (optional)
The Chicken Kathi Roll was born in Calcutta. Succulent pieces of chicken marinated in spices are cooked over charcoal, and served with sliced onions, lime, and green chillies—all wrapped in a flaky, mildly sweet porota (paratha). It is really simple! So, every component has to be perfected for it to really stand out. In this recipe we show you the best way to make a dough for the "kathi" roll that yields a flaky yet soft paratha for the roll wrapper. We also make the chicken kababs from scratch. And because we make the kababs in the oven and not over charcoal, we have used the "dhungar" method to infuse smokiness. Once you get the kabab and the porota right, you can play around with the filling according to your taste. We are pan-frying the kababs with onions and capsicum the way Hot Kathi Roll on Park Street does—but you can also serve the kababs with just sliced raw onions and chillies. Some people like a squeeze of tomato ketchup and green chilli sauce (another speciality that came out of the Calcutta Chinatown) on their roll, while some find the idea abhorrent! __ 🥘 RECIPE WITH INGREDIENT LIST 📝 https://www.bongeats.com/recipe/chicken-roll/ __ 🎬 RELATED VIDEOS - Shahi gorom moshla: https://youtu.be/9O6cw2jE4Jw __ 🔪CURIOUS ABOUT OUR KITCHEN POTS & PANS? 🍳 https://bongeats.com/kitchen/tools __ 👕 GET THE BONG EATS PHUCHKA T-SHIRT! https://www.bongeats.com/store __ 🎶 MUSIC "Shonajhuri" composed by Bemanan ©Bong Eats, 🎧 GET THE ALBUM (© for listening only) https://kit.com/bongeats/music-album-... __ 👨🏽🍳 Cooking Bong Eats recipes? 👩🏽🍳 📸SHOW US YOUR PHOTOS! Instagram @bongeats Or follow us on Twitter @bongeats | Facebook @bongeats