Kolkata Kathi Roll Recipe

Kolkata Kathi Rolls

Let’s get started with some Tasty Kolkata Kathi Roll Recipe!

Kolkata Kathi Roll is street food, it originated in Kolkata West Bengal. In its original form, it is just roasted kebabs wrapped in a paratha with some onions. Although over the years that has evolved into various variations and it’s popular all around India.

The problem is nowadays any filling folded in an Indian flatbread. That is roti or paratha is now being called Kathi roll.

I am from Kolkata and a Bengali too. And I have myself had many different varieties of Kolkata Kati roll in Kolkata itself. Although the only difference between Kathi rolls inside Kolkata and outside Kolkata is that, rolls that we get in Kolkata very close to the original form and are not manipulated too much.

But the Rolls that you get outside Kolkata that is basically outside West Bengal. There is a very high chance that the recipes are way more different than the original one. 

The name Kathi roll cam from the word Kathi, which means stick in Bengali. Referring to how they were originally made since the kebabs were skewered in a bamboo skewer and then roasted.

Kolkata Kathi roll is not only popular in India but nowadays they have become a very popular takeout food. Especially in Indian restaurants located in Canada and the United States. It mainly contains a filling with flatbread and eggs that are cooked on the flatbread. So that it sticks to the bread. Click here to read more Kolkata Kathi Rolls!

Although the question is where did it actually originate?

It is said that the Kolkata Kathi roll started its life in the Nizam restaurant in Kolkata a very popular eatery founded in 1932. You might have heard a lot of stories about how it started with the locals. But it’s difficult to believe which is the right one.

There was a time when the Britishers ruled India and Kolkata was the capital of India. So the British clerks also known as the British babus didn’t want to touch the kebab while eating them. And since they were clerks they need to hurry in the morning and had very less time for a meal. So the restaurants came with something where they don’t have to touch the kebabs and they can just take it quickly from the restaurant like a takeaway. So that is how Kolkata Kathi Roll Came into existence!

This is where the culture of rolling kebabs and bread started in India and then spread to all the other places.

The Kathi part in the Kolkata Kati roll came much later. That is mostly because initially the skewers were made up of iron. They were easy to maintain and last a lifetime. But as the popularity grew these long heavy iron skewers became a problem. So in 1960, the nizams moved to bamboo sticks. They were lightweight and available in large numbers. 

These bamboo skewers in Bengali are referred to as Kathi or stick and the name Kathi kebab and Kathi roll soon became more popular. 

How to make Kolkata Kathi Rolls?

Traditionally Kolkata Kathi Roll is wrapped in a layered paratha. This paratha is a dough that is kneaded into a rope then rolled into a round patty. It is then flattened and with a rolling pin and partially fried in the pan also known as a griddle. The paratha is partially cooked and then kept aside until needed.

egg paratha

If an egg has to be added it is usually cracked into the tawa and the paratha is put on top of the egg so that both are cooked together and the paratha gets coated on one side with the egg.

kathi roll chicken

This Kathi kebab was originally beef and now have variations with chicken or mutton chunks marinated in spices and cooked on skewers. They are normally cooked over sigree which is a kind of Indian grill runs on coal. When the roll is being prepared these are taken off the skewers and tossed with onions, chillies, and sauces in the pan before being laid in a thin strip on the centre of the paratha. 

kathi roll

Always remember that the egg side is up when the egg is added. At this stage most roll vendors will add various kinds of sauces, a dash of vinegar, a squeeze of lime sometimes, a Shake off chat masala, and maybe some juliennes of carrots, onions, cucumbers, and capsicum. the whole thing is then rolled up. Originally it used to be rolled in an old newspaper but nowadays parchment paper is preferred.  

Variants of Kolkata Kati Roll

Nowadays Kathi rolls come in a large number of varieties. The innovation tends to be only in two components of the recipe that is the filling and bread. The filling variations may include egg, potato, paneer, mix vegetables, and curry of chicken or mutton.

More exotic versions may also contain in a combination of Thai curries and Szechuan curries. Eventually, it gained so much popularity that in August 2012 taco Bell released a version of Kathi roll in India. The Mexican inspired burrito is a combination of Kathi roll and Kathitto.

Kolkata Kathi roll is gaining popularity in the United States!

Getting a huge amount of popularity in Indian restaurants located in the United States. The Kati roll company founded by Payal Saha and located in New York City is the first restaurant in the US to specialise in Kathi rolls. We can say that it’s working as the catalyst for the rise in the popularity of Indian food in the United States.

Also, there are various food trucks like “Roll Ok Please” that sell Indian Kathi Rolls and people just love it in the United States.

Yield: 6

Kolkata Kathi Roll

Kolkata Kathi Rolls

Kathi roll is street food, it originated in Kolkata West Bengal. In its original form, it is just roasted kebabs wrapped in a paratha with some onions. Although over the years that has evolved into various variations and it's popular all around India.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


For Paratha

  • 200 g All-Purpose Flour
  • 20 ml of Vegetable Oil
  • 1 tspn Salt
  • Water as required
  • 4 Eggs

For Filling

  • 200 g Boneless Chicken (small cubes)
  • 10 ml Oil
  • 1 tspn Cumin Powder
  • 1 tspn Coriander Powder
  • Salt as required
  • Pepper as Required
  • 2 tbsp Hung Yoghurt
  • 1 tspn Chilli Powder
  • 1 tspn Garam Masala
  • 2 Large Onions
  • 1 Cucumber
  • 1 Capsicum
  • 1 Lemon
  • 3 tbsp Tomato Ketchup
  • 3 tbsp green Chilli Sauce


  1. So the first thing we will do is marinate the chicken. So for that, we will prepare a mixture with some oil cumin powder, coriander powder, salt, pepper, yoghurt, chilli powder, garam masala and mix everything together with the boneless chicken cubes.Kolkata Kathi roll marinade
  2. Let it marinate for about 30 minutes and during that time we will prepare the dough for paratha.
  3. For the dough, we will need some all-purpose flour and we will rub a good amount of vegetable oil before we add water. Give it a nice mix until it forms a sandy texture. Now it's time to add salt and water as required and then I knead it into a soft dough.
  4. Now let it rest for 30 minutes. 
  5. Cut all your vegetables like onions, capsicum, and cucumber into thin Juliennes. 
  6. When chicken is marinated take a few bamboo skewers and skewer them. Now if you have an oven, roast it in the oven for 15 minutes or you can also roast it in your normal non-stick Pan if you don't have an oven. kathi roll chicken
  7. Now it's time for you to start cooking all the vegetable except cucumber. Take a pan and cook your onions and capsicum for about 10-15 minutes on low flame with some spices like chilli, powder, garam masala, coriander powder, and cumin powder. Also, add a little ketchup and green chilli sauce.
  8. Until then your chicken skewers should be ready and take them off the skewers and add it to your pan where you’re sauteing your capsicum and onions. 
  9. Cook all of it together until the chicken and the onions are cooked properly.
  10. Your filling is ready now it's time to make the paratha for the roll.
  11. So the Kati roll paratha is a little different than regular parathas. Because first, we make the dough into a long strand and then we roll it into a patty. Then we flatten it and sheet it into a thickness of 3-4 mm.kerala paratha
  12. In a separate bowl take the eggs and beat them with some salt and pepper.
  13. Now in a cast-iron skillet cook the paratha and once it's half cooked now it's time to take the paratha off the pan. And add your eggs, make sure the eggs spread all over the pan and then as soon as you put the egg put the paratha on top of the eggs so that one side is completely covered with eggs.parathaegg paratha
  14. Now let it completely cook and your paratha is ready.
  15. So for rolling the Kati roll first you need your paratha egg side up and then lay the filling in a thin strip as shown in the picture and then add your other things like cucumber, raw onions, squeeze of lemon, tomato ketchup, and green chilli sauce.kathi roll
  16. Now it's time to roll it like any other normal roll and you are good to go.


  • As already mentioned above that Kathi roll paratha has to be made into a long strand first and then rolled into a patty and then you have to make it into a sheet-like a paratha. It’s just like Kerala paratha and makes sure that it comes out very flaky. Well, obviously not as flaky as Kerala paratha but somewhat close.
  • Secondly, make sure that you concentrate a lot on the filling. It has to be good no matter if your paratha comes out flaky or not. So just make sure that you add the right spices and cook it on slow flame. 
  • Also while rolling the Kathi roll you can add sauces according to your own taste and preference. You can also add sauces like Schezwan sauce or mayonnaise.
  • You can always ski[ the eggs in the paratha but I would highly recommend you to go for them because they make the paratha really soft.
  • Also, this is a non-vegetarian version but if you want to make it vegetarian just substitute paneer with the chicken and you're good to go.

Nutrition Information



Serving Size


Amount Per Serving Calories 432Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 171mgSodium 687mgCarbohydrates 46gFiber 3gSugar 11gProtein 25g

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