Kati Roll (aloo Tikki / Chicken Anda) Recipe

Make dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Add 2 tbsp oil and mix until crumbly. Gradually add about 1 cup warm water and knead into a soft, smooth dough (6–8 minutes). Cover with a damp cloth and rest for 30 minutes.

Divide & roll

Divide rested dough into 6–8 equal balls. Flatten each ball, dust with flour and roll into a 7–8 inch circle about 2–3 mm thick. Optionally apply a thin smear of oil, fold and roll again for flaky layers.

Cook parathas

Heat a tawa or nonstick skillet over medium-high heat. Place a rolled paratha and cook until bubbles form, flip and apply 1/2 tsp oil/ghee, cook until golden brown spots appear on both sides (about 1–2 minutes per side). Repeat for remaining parathas, stacking them wrapped in a clean towel to keep warm.

Prepare potato mixture

Mash boiled potatoes in a bowl until smooth with some texture. Add 1 cup boiled green peas (if using), 1 tsp chopped green chili, 1 tsp grated ginger, 1/2 tsp garam masala, 1/2 tsp chaat masala, 2 tbsp chopped coriander, 1 tsp salt and 2 tbsp cornstarch or breadcrumbs. Mix thoroughly and taste for seasoning.

Shape & fry

Divide mixture into 6 portions and shape into flat round patties (tikkis) about 3-4 inches diameter and 1/2 inch thick. Heat 4 tbsp oil in a nonstick skillet over medium heat. Shallow-fry tikkis 3–4 minutes per side until golden and crisp. Drain on paper towels and keep warm.

Marinate chicken

In a bowl combine 500 g bite-sized chicken, 1/2 cup yogurt, 1 tbsp ginger-garlic paste, 1 tbsp tandoori/tikka masala, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1 tbsp lemon juice and 1 tsp salt. Mix thoroughly, coat chicken and marinate for at least 30 minutes (preferably 2 hours or overnight).

Cook chicken

Heat 1 tbsp oil in a heavy skillet or grill pan over medium-high heat. Add marinated chicken in a single layer and cook undisturbed 3–4 minutes until seared, flip and cook 3–4 more minutes until cooked through and slightly charred at edges. Alternatively broil or grill at high heat for 8–10 minutes, turning once. Keep warm.

Quick onion marinade

Thinly slice 1.5 cups onion and place in a bowl. Add 1 tbsp vinegar or lemon juice, 0.25 tsp sugar, a pinch of salt and 1 tsp sliced green chilies (if using). Toss and let sit for 10–15 minutes to soften and mellow. Stir in chopped cilantro just before assembling.

Make omelets

Crack 6 eggs into a bowl, add 1 tsp milk or water per egg (optional), 0.5 tsp salt and 0.25 tsp black pepper. Beat until blended. Heat 2 tbsp butter or oil in a nonstick pan over medium heat. Pour enough egg to make thin omelets roughly the width of your parathas (you can make 2–3 omelets at a time). Cook 1–2 minutes until set, gently flip if desired for light browning, then slide onto a plate. Repeat until eggs are used. Keep warm and pliable.

Prepare or warm sauces: have 1/2 cup green chutney, 1/2 cup tamarind-date chutney and 1/2 cup yogurt/raita ready. Taste and adjust salt, sugar or lemon as needed.

Assemble kati roll (Aloo Tikki version)

Place a warm paratha on a flat surface. Spread 1–2 tbsp green chutney and 1 tbsp tamarind chutney lengthwise. Place one aloo tikki in the center. Top with one folded omelet (or portion of omelet), a spoonful of marinated onions and a drizzle of yogurt or extra chutney if desired. Sprinkle a little chopped cilantro. Fold the paratha around the filling tightly from the long side to form a wrap. Optionally grill the wrapped roll on a hot tawa for 30–60 seconds per side to seal and crisp slightly.

Assemble kati roll (Chicken Anda version)

On a warm paratha spread 1–2 tbsp green chutney and 1 tbsp tamarind chutney. Place 3–4 tbsp cooked chicken tikka along the center. Top with a folded omelet, marinated onions and cilantro. Drizzle additional chutney or yogurt if desired. Fold tightly into a wrap and press on a hot tawa briefly to warm/ seal.

Serve

Cut each roll in half on a diagonal and wrap in parchment or foil if serving later. Serve immediately with extra chutneys and pickle on the side.