What is a Kathi Roll?

A Kathi Roll is Kolkata's iconic street food wrap — a paratha (Indian layered flatbread) egg-washed on a tawa, then filled with grilled kebab or tikka, green chutney, onion, and lemon, and rolled tightly. Invented at Nizam's restaurant in Kolkata in the 1930s, it's India's original grab-and-go meal. The egg wash is the defining technique: a raw egg is cracked directly onto the paratha while it cooks, creating a protein-enriched, golden, crispy wrap layer. The most popular filling is Chicken Tikka, but Paneer Tikka, Seekh Kebab, and even plain egg versions are equally traditional.

How do you egg wash a paratha for a Kathi Roll?

Cook the paratha on a hot tawa until one side is golden (1 minute). Flip. Immediately crack a raw egg directly onto the hot paratha surface. Quickly spread the egg across the entire surface with the back of a spoon — work fast before it sets. Cook 1 minute. Flip one final time (egg-side down) for 30 seconds. The egg sets onto the paratha, creating a golden, slightly crispy, protein-enriched wrap that's stronger and more flavourful than any tortilla or plain roti.

What fillings work in a Kathi Roll?

Any grilled or fried protein works: Chicken Tikka (the most popular), Paneer Tikka (vegetarian), Seekh Kebab (lamb mince — the original), Chicken 65 (South Indian crispy), Chilli Chicken (Indo-Chinese sticky), Tandoori Fish Tikka (seafood), or a plain double-egg version (the cheapest). The technique is the same for all: egg-washed paratha + green chutney + protein + lemon-dressed onion + chaat masala. One wrap method, multiple fillings.

Can I make Kathi Rolls with store-bought paratha?

Yes — frozen Shana Paratha (available at Pick N Save in 5-pack and 15-pack) is ideal for Kathi Rolls. The pre-made layered paratha produces flakier, more authentic wraps than homemade dough and eliminates all preparation time. Cook directly from frozen on a hot tawa. The multiple layers in Shana Paratha create a texture superior to tortillas or single-layer roti.

Where can I buy Kathi Roll ingredients in the UK?

Pick N Save (picknsave.co.uk) stocks Shana Paratha (frozen, 5-pack and 15-pack), OS Eggs, Sagar Coriander Chutney (green chutney), Shan Chat Masala, Kashmiri chilli powder, garam masala, and all marinade spices. For a shortcut, Patak Tikka Paste or Tandoori Paste can replace the homemade marinade. Home delivery across London and the UK, plus click and collect from Harrow — established 1999.

How many calories are in a Chicken Tikka Roll?

One Chicken Tikka Kathi Roll contains approximately 420 calories with 32g of protein — 64% of the daily reference intake. The protein comes from three sources: the chicken tikka filling, the egg wash, and the paratha itself. It's a complete, balanced, portable meal in one roll. The Egg Roll (no chicken) is approximately 280 calories. The Paneer Tikka Roll is approximately 400 calories.

Chicken Tikka Roll Recipe - Indian Kathi Roll Wrap (20 Minutes)

Easy Indian Recipes

Chicken Tikka Roll Recipe - Indian Kathi Roll Wrap (20 Minutes)

20 mins 4 servings Easy

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 4

About This Recipe

Make Chicken Tikka Rolls in 20 minutes - spiced, charred chicken tikka pieces wrapped in a warm paratha with onion rings, green chutney, and a squeeze of lemon. Kolkata's most iconic street food wrap and the original Indian burrito. Uses leftover chicken tikka or freshly grilled pieces. Every ingredient at Pick N Save.

Ingredients

For the Quick Chicken Tikka Filling

400g boneless chicken thighs, cut into thin 1cm strips
3 tbsp yogurt (Desi Natural Yogurt 1kg )
1 tbsp ginger garlic paste (Fudco Ginger Garlic Paste 300g )
1 tbsp Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 100g )
½ tsp garam masala (TFS Garam Masala 100g )
½ tsp cumin (TFS Jeera Powder 100g )
½ tsp coriander (TFS Dhana Coriander Powder 100g )
1 tbsp lemon juice
1 tbsp oil
½ tsp salt

For the Egg-Washed Paratha (Per Roll)

1 frozen paratha (Shana Paratha Plain Multi Pack 15 pack 1.2kg )
1 egg (OS Eggs UK White 18pk )

For Assembly (Per Roll)

1 tbsp green chutney (Sagar Coriander Chutney 200g )
Thinly sliced red onion rings (Red Onion Loose 500g )
Squeeze of lemon juice + pinch of chaat masala (Shan Chat Masala 100g) on the onion
1 slit green chilli, optional (Indian Chilli 400g )
Squeeze of fresh lemon (Lemon Loose Yellow Big 3 pcs )

Method

Why This Recipe Works

Chicken Tikka Rolls (Kathi Rolls) have been referenced as variations in your Paneer Tikka, Seekh Kebab, and Jalfrezi recipes - but never had a dedicated page. "Kathi roll recipe" and "chicken tikka wrap" are high-volume search terms capturing the Indian lunch/grab-and-go audience. The Kathi Roll was invented at Nizam's restaurant in Kolkata in the 1930s - a kebab rolled inside a paratha egg-washed on the tawa. It's India's original street-food wrap.

Step-by-Step

Step 1: Make or Reheat the Chicken Tikka

Use leftover chicken tikka (the non-veg variation), OR quick-make fresh: marinate 400g boneless chicken in 3 tablespoons yogurt (Desi Natural Yogurt 1kg), 1 tablespoon ginger garlic paste (Fudco Ginger Garlic Paste 300g), 1 teaspoon Kashmiri chilli (TFS Kashmiri Mild Chilli Powder 100g), ½ teaspoon garam masala (TFS Garam Masala 100g), ½ teaspoon cumin, salt, and lemon juice. Grill under oven grill at highest setting for 10 minutes, turning once - or air fry at 200°C for 12 minutes. Slice into strips.

Step 2: Egg-Wash the Paratha (The Kathi Roll Technique)

Heat a tawa. Place a frozen paratha (Shana Paratha Plain Multi Pack 15 pack 1.2kg) on the dry hot tawa. When one side is golden (1 minute), flip. Crack 1 egg (OS Eggs UK White 18pk) directly onto the paratha on the tawa - spread with a spoon to cover the surface. Cook 1 minute until the egg sets onto the paratha. Flip one more time (egg-side down) for 30 seconds. The paratha is now egg-washed - golden, crispy, and protein-enriched.

Step 3: Assemble the Roll

Lay the egg-washed paratha flat (egg side up). Spread 1 tablespoon green chutney (Sagar Coriander Chutney 200g) across the surface. Arrange chicken tikka strips down the centre. Top with: sliced red onion rings (Red Onion Loose 500g) dressed with lemon juice and chaat masala (Shan Chat Masala 100g), a slit green chilli, and a squeeze of lemon (Lemon Loose Yellow Big 3 pcs). Roll tightly. Wrap the bottom half in foil or parchment paper for a clean hold. Repeat for each roll.

Serve

Cut in half diagonally to show the cross-section - charred chicken, green chutney, purple onion, golden egg paratha. Serve immediately. Also works with: Seekh Kebab strips, Paneer Tikka strips, or Chicken 65 pieces.

Variations

Paneer Tikka Roll: Use grilled paneer tikka from our Paneer Tikka recipe.
Seekh Kebab Roll: Use seekh kebab from our recipe - the original Kathi Roll filling.
Egg Roll (Vegetarian): Skip the chicken. Double the egg wash. Add sliced onion, chutney, and chaat masala. The cheapest roll - pure egg and paratha.
Chilli Chicken Roll: Use Chilli Chicken as the filling - Indo-Chinese meets Kathi Roll.