Chicken Kathi Rolls

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 - beaten egg
  • For the Covering/Wraps:
  • 1 cup - wheat flour
  • 1/4 tsp - salt
  • Water as required
  • For the filling:
  • 250 g - boneless chicken, cut into very small pieces
  • 1 - chopped onion
  • 1 - chopped spring onion
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • 1 tsp - soy sauce
  • 1 tbsp - Szechwan sauce
  • Salt to taste
  • 1 tbsp - oil

How to Make Chicken Kathi Rolls

  • Knead the wheat flour with salt and water to a smooth dough.
  • Cover with a damp cloth and keep aside.
  • Heat oil in a pan.
  • Add the chopped onion and saute till they turn translucent.
  • Add the spring onion and saute for a minute.
  • Add the ginger garlic pastes and fry for a minute.
  • Tip in the chicken pieces and stir fry on high heat.
  • Add the soy sauce and Szechwan sauce and stir well.
  • Cook till the chicken is done and all the liquid has dried up.
  • Take a lemon sized portion of the dough and roll out into 5 inch - 6 inch diameter disc.
  • Heat the griddle or tawa.
  • When hot, place the roti on it and cook.
  • When one side is cooked, flip and cook the other side.
  • Take a spoonful of beaten egg and spread evenly on top of the roti.
  • Once it slowly starts to degree cook, flip it, and cook for a few seconds.
  • Take the roti off the heat and place it on a plate with the egg side upwards.
  • Take a spoonful of the filling and put on the roti.
  • Roll the roti and wrap it with an aluminium foil or paper. Serve hot.
  • Recipe Courtesy: Mareena's Recipe Collections