Chicken Katti Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • Roti:
  • 2 cups - whole wheat flour
  • 1/2 tsp - salt
  • 1 tsp - dry/ fresh yeast
  • Luke warm water to mix
  • Filling:
  • 500 g - boneless chicken
  • 1/2 cup - curds
  • 1/2 cup - onion, chopped
  • 1/4 cup - tomato puree
  • 2 tsp - ginger garlic paste
  • 2 tsp - kasoori methi
  • 1 tsp - chili powder
  • 2 tsp - oil
  • salt

How to Make Chicken Katti Rolls

  • Roti:
  • Mix the flour with salt.
  • Mix yeast with 1/2 cup of warm water and keep aside till frothy.
  • Add the yeast liquid to flour.
  • Add more water as needed and make dough like you do for chappathi.
  • Knead very well and keep it covered for one hour.
  • Divide into 8 parts and roll out into thin discs.
  • Heat a thick griddle and place a roti on it.
  • When the underside is half cooked, turn it over and cook the other side till tiny black spots appear on that side. Turn it over again.
  • The roti will puff up.
  • Cook for a few seconds and remove.
  • Cook all the rotis and keep them in a hot case lined with kitchen paper.
  • When cooked with little oil, it takes a little longer for onions to turn brown.
  • Use medium heat and stir often.
  • Filling :
  • Cut the chicken into 1/2 cm wide strips.
  • Add ginger-garlic paste, chili powder, salt and curd.
  • Marinate it for one hour.
  • Heat the oil in a non-stick fry pan.
  • Add onion, fry till light brown.
  • Add kasoori methi.
  • Add the marinated chicken.
  • Cover and let it simmer till the chicken is cooked and the liquid gets absorbed.