Kathi rolls are a popular, easy to eat dish. Whether you have tried them in an Indian household or off of a food truck in New York City, these are definitely a hit. They are also not that hard to make! If you are making these for a get together, you can make all the components ahead of time and just assemble when you are ready to serve them. Whether you eat these for lunch, dinner, heavy snack, or an appetizer, these are sure to be a favorite!


5 to 6 tortillas

1 egg, beaten

Pinch of salt

For the filling:

1 chicken breast cut into strips

1 teaspoon ginger, minced

1 teaspoon garlic, minced

4-5 curry leaves

1 green chili, finely chopped

1 cup onion, sliced

1 1/2 teaspoon ginger garlic paste (can be bought at an Indian Grocery store)

1/4 teaspoon turmeric powder

1/2 teaspoon chili powder

1/2 teaspoon coriander powder

1/2 teaspoon fennel powder

1/4 teaspoon pepper

1 small tomato, thinly sliced

1 green bell pepper, thinly sliced

1/4 cup red bell pepper, thinly sliced (optional)

2 tablespoons cilantro, chopped

Salt to taste

1 to 1 1/2 tablespoons vegetable oil

For the onion salad:

1 medium onion, thinly sliced

1 teaspoon vinegar

2 green chilies, cut into very thin rounds

Salt to taste

Heat 1 tbsp oil in a pan at medium heat. Add minced ginger, garlic, green chilies and curry leaves. Saute for a few seconds and add sliced onion. When onion turns transparent, add ginger-garlic paste. Saute everything until onion starts to brown. Now add turmeric powder, chilly powder, coriander powder and fennel powder. Saute for a few minutes. Now add the chicken pieces, salt and pepper powder. Mix everything well and cook for 1 – 2 minutes. Now add tomato pieces and mix well. Cook for a few minutes and add sliced bell peppers. Stir-fry for 1 – 2 minutes. Add 1/4 – 1/2 cup water, 2 tbsp chopped cilantro and mix well. Cook covered for 5 – 6 minutes. Open the lid and slightly shred the chicken pieces using your spatula and cook for a few minutes until the chicken gets well-coated with the gravy. Taste-check and add salt, fennel powder and pepper, if necessary. Switch off when some of the liquid starts to evaporate. Set aside.

For the onion salad: Combine all the ingredients in a bowl. Mix and squeeze everything well so that they are well combined. If you want, you can add 1/4 cup thinly sliced tomatoes. Set aside.

Beat egg with a pinch of salt. Cook the tortilla on a pan until heated through. Pour and spread 1 – 2 tbsp egg on one side of the tortilla and flip to cook the egg. It takes only a few seconds to cook the egg. Transfer to a plate keeping the egg-coated side up. Put the cooked chicken on one side of the roll and top with the onion salad. Roll the tortilla tightly to form the kathi roll. To serve, cut into two parts or wrap the lower part of the rolls in a paper napkin, butter paper or aluminium foil.


This recipe was taken from Yummy O Yummy.

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