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Chicken Roll Kolkata Style
🇮🇳 Indian

Chicken Roll Kolkata Style

🇮🇳 Indian

Kebab wrapped in flaky paratha with onion-lime squeeze, the Park Street midnight roll. Bold, loud, sweet-hot-sour-tangy all at once — India's street food playbook. Serve in paper plates for the full street experience.

Prep 16 min Cook 10 min Serves 2 Medium

Ingredients

  • Chicken500 g, bone-in pieces
  • Saltto taste
  • Onion2, finely sliced
  • Green Chili2
  • Lemon1
  • Chaat Masala1 tsp
  • Roasted Cumin1 tsp

Optional extras

  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Lay out your stations like a busy stall: one for chopping, one for cooking, one for building.

  2. 2

    Handle the cooked component with care; the contrast of textures is what makes street food sing.

  3. 3

    Layer on the wet elements — chutneys, yogurt, gravies — generously; restraint is for restaurants.

  4. 4

    Season aggressively — street vendors' hands are heavy with masala, and yours should be too.

  5. 5

    Finish with the onion, one last pinch of masala, and serve before the crunch softens.

Chef's tip

Assemble at the last possible second or the crunch dies.

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Watch how it's made

Video: Chicken Roll Recipe—Calcutta Kathi Roll with Kabab Filling & Paratha—Durga Pujo Special—ASMR Cooking · on YouTube