Description

In this kathi roll recipe, succulent pieces of chicken have been marinated in spices, cooked over charcoal, and wrapped in mildly sweet, flaky porota (paratha) along with sliced onions, lime, and green chillies. It is really that simple! We show you the best way to make the dough for the wrap, and chicken kababs from scratch. As we are making kababs in the oven (as opposed to in a tandoor or charcoal oven), we have deployed the ‘dhungar’ method of infusing smokiness. We’re further pan-frying the kababs with onions and capsicum, the way Hot Kathi Roll on Park Street does—but you can serve the kababs with just sliced raw onions and chillies if you prefer.