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Originating from the vibrant streets of Kolkata, this roll is a beloved culinary creation known for its simplicity and exquisite taste.
Wrapped in a soft and flaky paratha (Indian flatbread), the Kolkata Special Chicken Roll is further enhanced with a medley of ingredients. Freshly sliced onions complement the chicken, adding a burst of contrasting flavors. The roll is then skillfully folded, creating a convenient and satisfying street food meal.
Street food vendors in Kolkata expertly assemble the rolls, ensuring that each bite delivers the perfect balance of textures and tastes.
It embodies the essence of Kolkata's street food scene—quick, flavorful, and utterly satisfying.
Ingredients:
1. Maida/all purpose flour
2. Salt
3. Oil
4. Boneless chicken
5. Chilli powder
6. Garam masala
7. Ginger-garlic paste
8. Yoghurt
9. Mustard oil
Instructions:
Prepare the dough:
1. In a big bowl, mix salt, sugar and 2 tbsp. of oil with the all purpose flour.
2. Mix everything until the flour can be made to a
3. Slowly start adding warm water to flour and knead it
4. Knead the flour for around 5 minutes. Make sure the the flour is soft but not too sticky
5. Once a smooth dough is formed, coat it with 1 tsp of oil
6. Cover it and keep it aside for an hour
Preparing the chicken:
1.In a bowl, mix salt, yoghurt, ginger-garlic paste, garam masala and mustard oil with chicken. Keep it marinated for 45 minutes to 1 hour
2. If you have an oven, grill the chicken for 15-17 minutes in 250 degrees celsius
3. You can also prepare the chicken in a pan. Heat up a nonstick pan and brush some oil.
Speard the chicken pieces in the pan and make sure not to over crowd them. After cooking one side for 3-4 minutes, turn the side of every piece. Cook other side for 3-4 minutes again. Cook until both the sides develop a crispy texture and chicekn in properly cooked
4. Remove the chicken from the pan and and add some oil in the pan. If the pan is not clean, use a different one. Now add the sliced onions and capsicum and stir them. Sprinkle some chili powder and garam masala. Add the chicken pieces now and mix everything over high heat for 3- minutes. Once mixed, remove the it from the pan.
5. By now, the flour should be ready. Divide the dough into 100-120gms small balls
6. If the dough is not fully stretchable at this point, let the dough rest for some more time
7. Roll the small ball into a roti or chapathi. Spead some oil on the surface and aprinkle some flour on it
8. Make a long cut along the radius and roll it into the shape of a cone
9. Keep rolling it with your hand till the end
10. Now press it to flatten and sprinkle some flour on it
11. You will see some layers on it and let it rest for 15-20 mins again
12. Roll the dough again in a better size than a normal chapathi
13. In a heated pan, fry the paratha with oil on both the sides. While frying, flip the paratha time to time to cook it evenly. Both sides should develop brown crust
14. If you want a chicken roll, you can start assembling the roll. If you want to relish an egg-chicken roll, in a bowl, beat an egg with a pinch of salt. Pour the egg on the paratha and flip it after 30-40 seconds
15. Now the egg is touching the pan. Cook it until egg is fully cooked and remove it from the pan
16. Place the paratha with the egg side facing up. Place a handful of chicken that we prepared and add some freshly sliced onions, squish some lime juice , add some freshly crushed black pepper.
17. Wrap the roll and tuck in the extra paper at the bottom part.
