Kathi Wraps Recipe

Marinate

In a bowl combine yogurt (1 cup), ginger-garlic paste (2 tbs), garam masala (1 tbs), ground coriander (1 tsp), ground cumin (1 tsp), red chili powder (1 tsp), turmeric (1 tsp) and salt (1.5 tsp). Add the chosen protein (chicken 1 lb OR paneer 12 oz OR lamb 1 lb) and toss to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated. If using paneer, marinate 15–30 minutes.

Cook

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add marinated protein in a single layer (work in batches if needed). For chicken: cook 4–6 minutes per side until browned and cooked through (internal 165°F / 74°C). For lamb: cook 6–8 minutes per side until browned and tender. For paneer: cook 2–3 minutes per side until golden brown. Remove cooked protein to a plate and keep warm.

In the same skillet, add 1 tbs oil or ghee and heat over medium. Add thinly sliced onion (1 cup) and sauté 4–5 minutes until soft and starting to brown. Add chopped tomato (1 cup) and green bell pepper strips (1/2 cup). Cook 4–6 minutes until tomatoes break down and mixture is saucy. Stir in crushed kasuri methi (1 tsp), chili flakes (0.5 tsp, if using) and salt (0.5 tsp). Cook 1 more minute. Return the cooked protein to the pan and toss with the masala for 1–2 minutes to combine and reheat.

If using store-bought chutneys, taste and adjust consistency with a little water if too thick. Warm mint-coriander chutney (1/2 cup) slightly if preferred. Mix plain yogurt (1/2 cup) with a pinch of salt and a squeeze of lemon to make light raita.

Warm the parathas or tortillas (4 units) in a dry skillet or microwave for 10–15 seconds until pliable. Lightly brush one side with butter or oil (about 1 tbs total) and toast in a skillet 30–45 seconds per side until lightly golden (optional for extra crispness).

Lay a warm paratha flat, spread 1–2 tbs mint-coriander chutney across the center, then a tablespoon of tamarind-date chutney if using. Place a handful (about 1/2 cup) of shredded lettuce, a few slices of red onion (about 2 tbs), and 1/4 cup chopped cilantro down the center.

Spoon 1/4 of the protein-masala mixture onto each paratha (roughly 1 cup cooked mixture). Drizzle 2 tbs of raita/yogurt over the filling. Squeeze a little lemon juice over top to brighten flavor.

Fold the bottom edge up over the filling, then fold sides in and roll tightly to form a wrap. If desired, secure with a toothpick and place seam-side down on a hot skillet for 30–60 seconds to seal and crisp.

Slice each kathi wrap in half on the bias. Serve immediately with extra chutneys, lemon wedges, and optional sides: fries (add $3) or a side salad (add $3).

Leftover cooked protein and masala keep refrigerated up to 3 days; reheat gently in a skillet or microwave before assembling.