Kati Roll (aloo Tikki / Chicken Anda / Paneer) Recipe

In a large bowl, combine flour and salt. Add 2 tbsp oil and mix until crumbly. Gradually add warm water and knead into a smooth, soft dough (about 6–8 minutes). Cover and rest 30 minutes.

Divide dough into 6 equal balls. On a lightly floured surface, roll each ball into a 7–8 inch circle. Heat a skillet over medium-high heat.

Cook each paratha: place on hot skillet, cook until bubbles form (about 30–45 seconds), flip and spread 1 tsp oil/ghee, press and cook until golden brown spots on both sides (about 1–1.5 minutes per side). Keep warm wrapped in a clean cloth.

Mash the boiled potatoes while still warm until smooth with minimal lumps.

To the mashed potatoes add chopped green chili, cilantro, garam masala, ground cumin, amchur (or lemon juice), salt, and cornstarch/breadcrumbs. Mix thoroughly. Adjust seasoning to taste. Divide into 6 equal portions and shape into flat round patties about 3.5–4 inches wide and 1/2 inch thick.

Heat 4 tbsp oil in a skillet over medium heat. Shallow-fry the patties 3–4 minutes per side, until crisp and golden. Drain on paper towels and keep warm.

In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground cumin, garam masala, salt and 1 tbsp oil. Add chicken pieces, mix to coat thoroughly, and marinate at least 30 minutes (up to 4 hours) in fridge.

Thread or lay chicken on a baking sheet. Cook under a hot broiler or in a 230°C (450°F) oven for 12–15 minutes, turning once, until charred at edges and cooked through. Or pan-fry over medium-high heat 8–10 minutes until cooked. Rest 5 minutes, then roughly chop into bite-size pieces.

Heat 1 tbsp oil in a skillet over medium heat. Add paneer cubes and lightly sauté until golden on most sides (3–5 minutes). Add ground cumin, red chili powder and salt, toss to coat for 1 minute. Remove from heat and stir in lemon juice and chopped cilantro. Keep warm.

Beat eggs with 1/2 tsp salt and black pepper in a bowl.

Heat 1–2 tsp oil or butter in a nonstick skillet over medium heat. Pour one egg or 1 beaten egg per wrap to make a thin omelet roughly the size of the paratha (if making all 6, cook sequentially). Tilt pan to spread evenly. Cook until set, flip briefly if needed (about 45–60 seconds). Keep warm and stack between parchment to prevent sticking.

In a small bowl combine sliced red onion, vinegar (or lemon juice), sugar and 1/4 tsp salt. Toss and let sit 10–15 minutes to soften and mellow. Drain excess liquid if desired.

Prepare cilantro and cucumber slices and set aside for assembly.

If making green chutney: blend cilantro, mint (optional), green chili, garlic, a little yogurt or water, lemon juice, salt and a pinch of sugar to a smooth paste. Adjust consistency with water. For tamarind-date chutney, thin to desired drizzle consistency with water.

Warm the sauces slightly if preferred; set out for assembly.

Lay a warm paratha on a flat surface. Spread about 1 tbsp green chutney and 1 tsp tamarind chutney down the center lengthwise.

Choose filling: place 1 aloo tikki (or 3–4 tbsp cooked chicken tikka, or 4–5 tbsp paneer) in the center. Top with one omelet (if using egg) or omit for eggless.

Add 1–2 tbsp marinated onions, a few cucumber slices, and sprinkle with chopped cilantro. Drizzle a little yogurt (optional) and extra chutneys or hot sauce to taste.

Fold the paratha over the filling: fold one long edge up and tuck the filling, then roll tightly like a wrap. Optionally brush outer surface with melted butter and toast on a skillet seam-side down for 30–45 seconds to seal and crisp.

Serve immediately with lime wedges and remaining chutneys. Repeat to assemble remaining rolls.