A chicken kathi roll is a very delicious Indian street food, which fills a wrapped tender spiced chicken in a warm paratha. A great meal to take on the go. Your roll will be a tastebud-friendly combo of mouth-watering, smoky marinated chicken, fresh vegetables, and zesty chutneys, all properly wrapped in soft and flaky flatbread. The filling is prepared by marinating boneless pieces of chicken in a mixture of yoghurt, ginger-garlic paste, and powders like cumin, coriander, turmeric, and garam masala. The marinated chicken is then cooked to make it juicy and perfectly tender. Meanwhile, parathas can be prepared from whole wheat flour, pan-fried or griddled until golden brown and slightly crispy. When the chicken is done, it is put on the paratha, and the topping is formed with thinly sliced onions, fresh coriander, and tangy mint chutney or ketchup. The other versions include adding green chilli and some chaat masala for a tangy flavour bite. The paratha is folded roll-style. A perfect blend of the flavours and textures of juicy chicken and crispy paratha with refreshing garnishes, this is a snack or a light meal at its best. This dish is adaptable and can be customized according to one's taste; add sauces, grilled vegetables, or cheese to give it a new twist. It's perfect for lunch, dinner, or as a quick street-style treat.

• 250 gms chicken
• 200 gms wheat atta
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp ginger garlic paste
• 2 tbsp curd
• 2 tbsp oil
• Salt
• 1 onion
• 2 green chilli
• 1/2 tsp chat masala
• Lemon

• First, marinate 250 gms of boneless chicken pieces to infuse flavour into them.
• In a bowl, add one teaspoon of red chilli powder, half a teaspoon of turmeric powder, one teaspoon of garam masala, one tablespoon of ginger-garlic paste, salt to taste, and two tablespoons of yoghurt.
• Now mix everything well so that the marinade coats the chicken piece well and evenly.
• The yoghurt will tenderize the chicken while spices add a rich and spicy flavour.
• Let it rest there, marinating for at least 30 minutes. That is one step in the process where flavours infuse fully into the meat; hence, the chicken is quite juicy and aromatic when cooked.
• When you have let the chicken marinate, get 2 tablespoons of oil heated in a pan over medium heat. Then, add the marinated chicken to the pan when it is hot.
• Let it cook for about 8 to 10 minutes so the chicken is well cooked and with edges that have a little char on them all around.
• The slight charring will enhance the smokiness of the flavour overall. Now, set that aside and prepare the parathas.
• Now, while the chicken is cooking, let's begin with the dough for making parathas. Take 200 gms of atta; add a pinch of salt and 1 tablespoon of oil to it.
• Now, add water to it gradually and knead until it becomes soft and smooth. The addition of oil makes parathas rich yet tender and crispy.
• After making the dough, it gets covered with a wet cloth and kept resting almost for 20 minutes. Resting time makes the dough soft and supple in such a way that it could easily be rolled.
• After that, divide the dough into portions as many rolls as you want to make. Take each portion of the dough and roll it into a thin circle of about a small plate. Heat a tawa on medium flame.
• Add a wee bit of oil, and cook both sides of each paratha till golden brown spots appear on both sides.
• That should take 2 minutes on each side. Parathas are to be cooked soft with a slight crispiness that will provide the best base for the chicken filling.
• Now you can prepare the filling for the Chicken Kathi Rolls while cooking the parathas in the above way. Heat a little oil in a pan. Saut sliced 1 onion, 2 chopped green chillies, and chaat masala 1/2 teaspoon.
• Fry until onions turn soft and pale. Chaat masala gives the taste, which is soury-chilly and spicy against the sweetness of the onions and the hotness of the chillies.
• Add the cooked chicken pieces to the pan and mix it well so that it imbues all the flavours of onions and chillies. Cook for another 2 to 3 minutes and then take off the heat.
• Now, when the parathas are ready, along with the filling, time to assemble the chicken kathi roll. Place one paratha on a clean surface and spread a portion of the chicken filling in the centre.
• Add some sliced onions and a few drops of lemon juice for added freshness and crunch. Lemon juice brightens the flavours that make the roll simply irresistible.
• Then roll that paratha tightly around the filling, folding the sides inward so that contents are ensconced. In this way, filling will stay in the roll, thus making it easy to consume. A toothpick can also be used to pin the roll together.
• Chicken Kathi Rolls must be served piping hot with mint chutney or ketchup on the side. There is nothing to beat the fiery-spicy and savoury flavour of chicken than a refreshing, herbaceous taste; ketchup contributes a tangy, sweet element.
• Recipe of Chicken Kathi Rolls needs to be served fresh when the paratha is still a little crisp and the filling is warm and flavourful.