Kathi Roll

A Kolkata street classic of flaky paratha wrapped around marinated chicken or paneer with onion and chutney.

Ingredients

• 600g basmati rice
• 400g flattened rice (poha)
• 2 tbsp crushed green cardamom pods
• a pinch of dried fenugreek leaves
• 3 tbsp ghee
• 1 cup cauliflower florets, sliced
• a handful of fresh curry leaves, chopped
• a generous spoonful of tamarind paste
• 1 cup chicken stock
• 2 tsp ground turmeric

Instructions

1. 1

   Prepare the roti base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, potatoes, crushed green cardamom pods, and ground coriander, mixing well so everything is evenly seasoned.

3. 3

   Heat ghee in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the roti until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the roti with the filling, a spoonful of lemon wedges, and a scattering of mint.

7. 7

   Add a final touch of roasted cashews for extra flavor and texture.

💡 Tips