Kolkata Kathi Roll Egg Paratha Street Classic

Method

1. 1

   Marinate the chicken: Combine chicken with yogurt, ginger paste, garlic paste, red chilli powder, turmeric, cumin powder, garam masala, oil and salt. Marinate for minimum 30 minutes.

2. 2

   Cook the chicken: Heat 2 tbsp oil in a wide pan on high heat. Add the marinated chicken. Cook on high heat, stirring frequently, for 8 to 10 minutes until the chicken is cooked through and slightly charred in places from the high heat. Remove and keep warm.

3. 3

   Make the paratha dough: Combine maida, oil and salt. Add water gradually to form a smooth, medium-soft dough. Knead 5 minutes. Divide into 4 balls. Rest 15 minutes.

4. 4

   Roll each paratha: Roll each ball into a thin round about 22 to 24 cm in diameter. The Kolkata kathi roll paratha is rolled thinner than normal paratha.

5. 5

   Cook the paratha on a tawa: Heat a flat griddle on medium-high. Add 1 tsp oil. Place the rolled paratha. Cook 1 minute on the first side.

6. 6

   Break and pour egg on the paratha: Beat one egg in a small bowl. Flip the paratha. Immediately pour the beaten egg over the top surface of the paratha on the griddle. Use the back of a spoon to spread the egg over the entire paratha surface. The egg will cook and stick to the paratha surface.

7. 7

   Flip the egg side down: After 30 seconds, flip the paratha so the egg side faces down. Cook 30 to 45 seconds until the egg is fully set and golden.

8. 8

   Remove and lay flat: Place the cooked egg-paratha flat, egg side up.

9. 9

   Assemble the roll: Along one edge of the paratha, place a line of cooked chicken. Add sliced onion rings, sliced green chilli, a line of green coriander chutney. Squeeze lime juice over the filling. Sprinkle chaat masala.

10. 10

    Roll and wrap: Roll the paratha tightly around the filling. Wrap the bottom half in paper or foil to hold its shape. Serve immediately.

11. 11

    Note: The Kathi Roll was invented at Nizam's restaurant in Kolkata's New Market area in the 1930s — originally as a way for British office workers to eat kebabs on the go without using their hands. The name kathi refers to the skewer (kathi) on which the meat was originally cooked. Today Nizam's still operates on Hogg Street and is considered the original source. The Kolkata kathi roll is distinct from the versions found elsewhere in India — the egg-coated paratha is the signature.