Craving a delicious street-style kathi roll but want to avoid eating outside during the monsoon? Chef Ranveer Brar has a flavourful Kashmiri chicken kathi roll recipe that can be prepared at home in under 30 minutes.
The recipe combines soft homemade rotis with juicy, spice-marinated chicken and two refreshing chutneys made with onion and radish. The result is a filling meal with a mix of smoky, spicy and tangy flavours.
How to make the roti
For the dough, combine one cup of whole wheat flour with one cup of refined flour. Add salt, a teaspoon of sugar, half a teaspoon of vinegar and enough water to make a semi-soft dough.
Add a teaspoon of oil, a quarter teaspoon each of baking soda and baking powder, then knead until smooth. Divide the dough into small balls and roll them into semi-thick rotis. Cook each roti on a medium-hot tawa until done on both sides and keep aside.
Prepare the chicken
The chicken is the main attraction of this roll. Use one kilogram of chicken thighs and marinate them with salt, ginger-garlic paste, coriander powder, cumin powder, garam masala, degi red chilli powder and fennel powder.
Add gram flour, vinegar and two to three tablespoons of mustard oil to the mixture. Coat the chicken well with the marinade and let the flavours come together.
Heat one to two tablespoons of oil in a pan. Add the marinated chicken pieces and cook until they are tender and properly cooked. Once ready, keep them aside.
Make the two chutneys
For the onion chutney, slice two medium onions and mix them with salt, vinegar, degi red chilli powder and cumin powder. The simple combination gives the roll a tangy and spicy kick.
The radish chutney adds a distinctive Kashmiri touch. Combine sliced and grated radish with chopped radish leaves, crushed walnuts, green chilli and fresh coriander. Add salt, a little degi red chilli powder, oil, cumin seeds and beaten curd. Mix everything well.
Assemble the kathi roll
Place a prepared roti on a flat surface and spread the radish chutney over it. Add the cooked chicken generously, followed by the onion chutney.
Roll the roti tightly to create the kathi roll. Garnish with fresh coriander and serve hot with extra onion and radish chutney on the side.
The combination of tender chicken, mustard oil, Kashmiri spices, creamy curd and crunchy radish makes this roll a satisfying homemade alternative to restaurant-style street food.
Chef Ranveer Brar's recipe is also flexible enough to suit individual tastes. Those who prefer a milder roll can reduce the chilli, while spice lovers can increase it. Using chicken thighs also helps keep the filling juicy and tender.
With preparation taking around 10 to 15 minutes and cooking requiring another 15 to 20 minutes, this Kashmiri chicken kathi roll can make for a quick lunch, dinner or evening snack when you're looking for something more exciting than an ordinary sandwich or wrap.
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