Kolkata-Style Kati Rolls with Egg and Chutney

Quick Recipe Version (TL;DR)

• Yield: 6 kati rolls (serves 4)
• Prep Time: 55 minutes (includes marinating)
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 6 frozen parathas (8-inch) or fresh
• 6 large eggs, lightly beaten with 1/2 tsp salt
• Chicken option: 500 g boneless chicken thighs + marinade (3 tbsp yogurt, 1 tbsp lemon juice, 2 tsp ginger-garlic paste, 2 tsp Kashmiri chili powder, 1 tsp garam masala, 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp turmeric, 3/4 tsp salt, 1 tbsp mustard oil)
• OR Paneer option: 400 g paneer batons + marinade (2 tbsp yogurt, 1 tsp lemon juice, same spices as above, 1/2 tsp salt, 1 tbsp oil)
• 2 tbsp oil, 1 large onion (thinly sliced), 2 bell peppers (sliced), 1–2 green chiles, 1/2 tsp cumin seeds, 1 tsp kasuri methi, 1/2 tsp salt, 1 tsp chaat masala
• Chutney: 1 cup cilantro, 1/2 cup mint, 1 green chili, 1 small garlic clove, 1/2-inch ginger, 2 tbsp lemon juice, 1/4 tsp sugar, 1/4 tsp salt, 2–3 tbsp water
• To finish: 1 small red onion (thinly sliced), 2 tbsp vinegar, extra chaat masala, lime wedges, optional kasundi mustard

Do This

• 1. Marinate chicken 30 minutes (or paneer 15 minutes).
• 2. Blend chutney until smooth; quick-pickle onions with vinegar, salt, and a pinch of sugar.
• 3. Cook chicken on medium-high until charred and 165°F/74°C (8–10 min); or sear paneer until golden (4–5 min).
• 4. Sauté onions, peppers, green chiles with cumin seeds; toss with protein, kasuri methi, and 1/2 tsp salt.
• 5. Cook parathas until crisp and blistered (1–2 min per side).
• 6. For each roll: pour 1 beaten egg into a lightly oiled pan, set 10–15 sec, press a hot paratha on top, flip 15–20 sec.
• 7. Assemble: spread chutney, add filling, pickled onions, sprinkle chaat masala; roll tight and serve.

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Why You’ll Love This Recipe

• Street-style Kolkata flavors at home: egg-wrapped paratha, tangy chutney, and a dash of chaat masala.
• Flexible protein: choose juicy spiced chicken or golden-seared paneer.
• Fast weeknight friendly with frozen parathas and a blender chutney.
• Great hand-held meal for parties, picnics, or lunch on-the-go.

Grocery List

• Produce: Cilantro, mint, lemon, ginger, garlic, green chilies, red onion, yellow or red onion, bell peppers, limes
• Dairy: Yogurt, eggs, paneer (if using)
• Pantry: Parathas (frozen or fresh), mustard oil or neutral oil, vinegar, kasuri methi, cumin seeds, Kashmiri chili powder, garam masala, ground cumin, ground coriander, turmeric, chaat masala, salt, sugar, optional kasundi mustard

Full Ingredients

Marinated Chicken (Option A)

• 500 g boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp plain yogurt
• 1 tbsp fresh lemon juice
• 2 tsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 3/4 tsp kosher salt
• 1 tbsp mustard oil (or vegetable oil)

Marinated Paneer (Option B)

• 400 g paneer, cut into 1/2-inch batons
• 2 tbsp plain yogurt
• 1 tsp fresh lemon juice
• 1.5 tsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/2 tsp kosher salt
• 1 tbsp oil (mustard or vegetable)

Peppers & Onions

• 2 tbsp neutral oil (divided)
• 1 large onion, thinly sliced
• 2 bell peppers (mixed colors), thinly sliced
• 1–2 green chilies, thinly sliced (to taste)
• 1/2 tsp cumin seeds
• 1 tsp kasuri methi (crushed between fingers)
• 1/2 tsp kosher salt, plus more to taste
• 1 tsp chaat masala (for finishing the filling)

Parathas and Egg Layer

• 6 parathas (8-inch; frozen Malabar or fresh)
• 6 large eggs
• 1/2 tsp kosher salt (to season the eggs)
• 2–3 tsp oil or ghee (for the egg-paratha step)

Cilantro–Mint Chutney

• 1 packed cup cilantro leaves and tender stems
• 1/2 packed cup mint leaves
• 1 green chili (Thai or serrano), seeded for mild
• 1 small garlic clove
• 1/2-inch piece fresh ginger, sliced
• 2 tbsp fresh lemon juice
• 1/4 tsp sugar
• 1/4 tsp kosher salt (or to taste)
• 2–3 tbsp cold water, as needed to blend

To Finish & Serve

• 1 small red onion, very thinly sliced
• 2 tbsp white vinegar
• Pinch of salt and sugar (for quick pickling)
• Extra chaat masala, to taste
• Lime wedges
• Optional: 2 tbsp kasundi mustard (or Dijon), for drizzle

Step-by-Step Instructions

Step 1: Marinate your protein

In a bowl, combine all the marinade ingredients for either the chicken or paneer. Add the protein and toss to coat thoroughly. For chicken, marinate 30 minutes at room temperature (or up to 12 hours refrigerated); for paneer, 15–30 minutes is enough. If refrigerating, bring back toward room temperature for 10–15 minutes before cooking.

Step 2: Blend the cilantro–mint chutney

Add cilantro, mint, green chili, garlic, ginger, lemon juice, sugar, salt, and 2 tbsp water to a blender. Blend until very smooth, adding up to 1 tbsp more water as needed to help it move. Taste and adjust salt and lemon. Refrigerate until serving (it brightens as it rests).

Step 3: Quick-pickle the onions

Toss the thin red onion slices with vinegar, a pinch of salt, and a pinch of sugar. Set aside for at least 10 minutes while you cook. These keep well and add the signature tangy crunch.

Step 4: Cook the chicken or paneer

Heat 1 tbsp oil in a large skillet over medium-high until shimmering. For chicken: add in a single layer and cook, undisturbed, 3–4 minutes to sear. Flip and cook 4–6 minutes more until nicely charred and cooked through to 165°F/74°C. For paneer: sear 2–3 minutes per side until golden. Transfer to a plate and tent loosely with foil.

Step 5: Sauté peppers and onions

In the same skillet, add remaining 1 tbsp oil. Add cumin seeds; let sizzle 10 seconds. Add sliced onion, bell peppers, and green chilies with 1/2 tsp salt. Stir-fry over medium-high heat until crisp-tender and lightly charred, 4–6 minutes. Return the cooked protein to the pan, sprinkle in kasuri methi and 1 tsp chaat masala, toss 30–60 seconds, then turn off heat. Keep warm.

Step 6: Cook the parathas

Heat a griddle or nonstick pan over medium to medium-high heat. Cook parathas one at a time until blistered and crisp, 1–2 minutes per side (brush with a few drops of oil if needed). Stack in a covered container or wrap in a clean towel to keep warm and pliable.

Step 7: Add the thin egg layer

Crack 6 eggs into a bowl, whisk with 1/2 tsp salt. For each roll, lightly oil the skillet. Pour in about 1 egg (roughly 3 tbsp) and swirl to form a thin round. After 10–15 seconds, when just set but still glossy, press a hot paratha directly onto the egg. Cook 20–30 seconds, flip, and cook 10–15 seconds to set. Transfer egg-side up and repeat with remaining parathas.

Step 8: Assemble the kati rolls

Spread 1–2 tsp chutney down the center of the egg side. Pile on about 3/4 cup of the chicken or paneer-pepper mixture. Add a few pickled onions. Sprinkle a pinch of chaat masala and a squeeze of lime. Drizzle kasundi mustard if using. Roll tightly from one side, tucking the bottom in if you like, and wrap the lower half in parchment for easier eating. Serve immediately while hot and crisp.

Pro Tips

• Kolkata street-cart style: the egg should be thin and just set—avoid overcooking so it stays tender and adheres to the paratha.
• Mustard oil adds authentic aroma. If new to it, warm it briefly first to mellow the pungency.
• Keep parathas crisp by stacking in a towel-lined container; moisture escapes while heat stays in.
• For juicier chicken, use thighs and avoid overcrowding the pan—sear in batches if needed.
• Chutney thickness matters: blend smooth but not watery; it should spreadable so the roll doesn’t get soggy.

Variations

• Double-egg roll: use 2 eggs per paratha for a richer “egg double” version.
• All-veg: swap protein for sautéed mushrooms and spiced potatoes; keep the peppers and onions.
• Kasundi-forward: skip chutney and brush rolls with Bengali kasundi mustard, then add onions and chaat masala.

Storage & Make-Ahead

Marinate chicken up to 12 hours or paneer up to 4 hours in the fridge. Chutney keeps 3 days refrigerated; pickled onions keep 1 week. Cooked filling can be cooled and refrigerated up to 3 days; reheat in a skillet over medium heat. Cook parathas and egg fresh for best texture. Assembled rolls are best eaten immediately; if needed, hold up to 30 minutes wrapped in parchment at room temp.

Nutrition (per serving)

Approximate for 1 roll with chicken: 520 calories; 24 g protein; 44 g carbohydrates; 26 g fat; 3 g fiber; 780 mg sodium. Values will vary with paneer vs. chicken and the brand of paratha.