Kathi Kebabs or Kathi rolls is another Street Food item from India that is just loved by one and all. There is now a Kathi Roll stand at almost every corner of Delhi. It is also known as Frankie in a lot of different regions – similar with small variations but still finger-liking good! It can be stuffed or rolled with a lot of different meats or vegetables – mutton, beef, chicken, potatoes, mushrooms, paneer or simply just eggs and cheese. Enjoy this wonderful, aromatic, finger-licking, scrumptious, yummy, mouth-watering…(and yes, we can even write a poem on it) Kathi Rolls aka Frankies and Kathi Kebabs!
Please don’t be scared at the length of the recipe, we have tried to cover every little detail – go for it and enjoy 🙂
Prep Time: 20 min
Cook Time: 45 min
Makes: 8 Rolls
For the Filling:
Chicken – 1.5 lb (approx 700gms), boneless, skinless thighs
Oil – 1 tbsp
Onions – 1/2 cup, finely chopped
Ginger – 1 tsp
Garlic – 1 tsp
Salt – to taste
Tomatoes – 1/2 cup
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Chaat Masala – 1 tsp
Method for the Filling:
1. Cut boneless, skinless thighs to smaller bite size pieces, wash and drain excess water.
2. In a pan, heat Oil on medium heat.
3. Add in the Onions and right after that the Ginger and the Garlic.
4. Sprinkle a little Salt to help the Onions cook a little faster.
5. Cook for 2-3 minutes and add in the Tomatoes and cook till the mixture comes together to form a lump and releases a little Oil.
6. Add in the Spices: Turmeric Powder, Garam Masala, Red Chili Powder, Cumin Powder, Coriander Powder and Chaat Masala.
7. Mix quickly to avoid the Spices from burning.
8. Right after that add in the Chicken and mix to coat the Chicken with the masala.
9. Once the Chicken starts changing color, cover and allow the Chicken to cook.
10. Keep stirring frequently to prevent the Chicken from burning.
11. Once done, and the Chicken cuts easily, take the lid off the pan and cook and dry any excess liquid in the Chicken.
12. Once done, take the pan off the flame and keep aside till ready to use. check Salt and spices and adjust as needed.
For the Dough:
Chapati Atta – 1 cup
All Purpose Flour (Maida) – 1/2 cup
Salt – 3/4 tsp
Oil – 1 tbsp
Egg – 1
Warm Water – 7 or 8 tbsp (depends on the size of the Egg)
Oil for drizzling
Eggs – approx 4 eggs, well beaten (optional)
Method for Rotis:
1. Combine the 2 Flours – Atta and Maida and add Salt and mix.
2. Add in the 1 tbsp of Oil and rub it into the flours.
3. Break 1 egg and combine the same way as the Oil.
4. Add in little Water at a time to form a dough. Be careful not to use too much. The dough should be just a little softer than Chapati dough.
5. Knead for a couple of minutes.
6. Drizzle a little Oil over the dough, coat it with the Oil and cover and allow it to rest for 15 min.
7. After 15 min. remove the cover and knead for a minute.
8. Heat a Tawa for the Rotis.
9. Divide the Dough into approx 8 equal balls.
10. Like for Chapatis, take one ball and flatten between the palms.
11. Dust in some All Purpose Flour and roll to form Rotis.
12. The Rotis need to be thinner and bigger than Chapatis – keep dusting to help with rolling.
13. Place on the hot Tawa and allow it to cook till you see the dough color change and bubbles start to appear.
14. Flip the Roti and pour about 1/2 a beaten Egg on the Roti.
15. Smear the Egg and then flip the Roti once again very carefully.
16. Allow the Egg to cook for a couple of minutes.
17. Drizzle some Oil on the outside of the Roti on the Tawa to the Oil rolls into the center to help cook the Egg.
18. With a spatula, loosen the Egg from the Tawa.
19. Smear a little Oil on the top side of the Roti and flip once again.
20. Allow the bottom side to cook for just a minute and take the Roti off the Tawa and place it on a plate.
Onions – to taste, fine sliced
Green Chilies – to taste, fine chopped
Cilantro – lots, fine chopped
Lemon or Lime Juice – to taste
Chutney (mint or cilantro) – to taste
Assembly of the Rolls:
1. Heat the Chicken if it has cooled down and take off the pan off the heat.
2. Add in the fine sliced Onions, finely chopped Green Chillies, Cilantro, Squeeze of Lime and mix well.
3. Divide the Chicken into as many as the number of Rotis to be made.
4. Place some Chicken on the Roti to the side close to you for easy rolling.
5. Put some Chutney of your choice over the Chicken.
6. Roll the Roti with the chicken away from you to form a tight roll.
7. Wrap with foil to keep warm or put in a toothpick to keep it from unwrapping.
8. Serve hot.
1. Use tortillas or regular left-over Chapatis for a quick bite.
2. Use Chutney of your liking.
3. Add in some Pickled Onions for an extra crunch.
4. Roll some shredded cheese for kids (or any cheese lovers).
5. Make it vegetarian – roll up some Masala Musroom, Paneer Bhurji or any other left over dry vegetables.
6. Make it special- substitute the Chicken with Mushrooms in the same recipe.