Kolkata Chicken Kathi Roll

🔥 Prep

• Cut the 400 g boneless chicken breast into bite‑sized strips (~2 cm).
• In a bowl, combine 3 tbsp Greek yogurt, 1 tsp Kashmiri red chili powder, 0.5 tsp garam masala, 0.5 tsp coriander powder, 1 tsp salt, 0.5 tsp black pepper, 1 tbsp lemon juice, and 1 tbsp mustard oil; whisk to form a marinade.
• Add the chicken strips to the marinade, toss to coat, and let rest for 15 minutes at room temperature (or refrigerate up to 30 min).
• Peel and mince 4 cloves garlic; grate 1 inch fresh ginger.
• Thinly slice 150 g red onion into half‑moon slices; slit 2 green chilies lengthwise (or chop finely).
• Roughly chop 2 tbsp fresh cilantro.
• If using frozen parotta, thaw the 4 pcs parotta according to package instructions; keep them covered.
• Crack 4 pcs eggs into a shallow bowl, whisk lightly with a pinch of salt.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a large skillet over medium‑high heat until shimmering.
• 2. Sear the marinated chicken (discard excess marinade) for 4‑5 minutes, stirring occasionally, until browned and cooked through; transfer to a plate and keep warm.
• 3. Add another 1 tbsp vegetable oil to the skillet and reduce heat to medium; sauté the minced garlic, grated ginger, and sliced green chilies for 30 seconds until fragrant.
• 4. Add the sliced red onion and a pinch of salt; cook for 2‑3 minutes over medium heat, stirring, until the onions start to soften but retain crunch.
• 5. Return the cooked chicken to the skillet, sprinkle the remaining 1 tsp chaat masala, and toss everything together for 1 minute to combine flavors; remove from heat.
• 6. Heat a clean tawa or non‑stick griddle over medium heat; lightly brush with a few drops of vegetable oil.
• 7. Place one parotta on the hot tawa; cook for 20‑30 seconds per side until lightly warmed and pliable.
• 8. Push the parotta to one side, pour a whisked egg onto the empty area, and spread it into a thin layer covering the size of the parotta; cook for 20 seconds until the egg just sets.
• 9. Flip the egg‑covered parotta so the egg side faces down; press gently and cook for another 10‑15 seconds to lightly crisp the egg.
• 10. Transfer the egg‑layered parotta to a work surface; place a generous portion of the chicken‑onion mixture down the center, sprinkle with chopped cilantro and an extra squeeze of lemon juice if desired.
• 11. Fold the sides of the parotta over the filling, then roll tightly into a wrap; repeat for the remaining three parottas.

🔥 Serve

• Serve the Kathi rolls immediately, wrapped in parchment paper or foil for easy handling.
• Accompany with extra lemon wedges, sliced onions, and a side of mint‑coriander chutney or tamarind sauce.
• Enjoy hot as a street‑style snack or light meal.