Chicken Roll (Kolkata Street Style)

Chicken Roll is a popular street food of Kolkata. Crisp, flaky parathas wrapped with a spicy chicken filling inside this food has Bengalis heart in it. Unlike many other roll varieties e.g. Egg Roll, Mutton Roll, this Roll also can be found in any of the street side eateries in Kolkata. There is another variation of Chicken roll that is Egg Chicken Roll. But I like the chicken roll more. And from the last few days, I was craving for some good Kolkata style roll, which is pretty hard to find here in North India except Chittaranjan Park. So, I just decided to give it a chance by making them in my own kitchen, and here you can see how scrumptious the rolls turned out finally. Hope you’ll enjoy making them at home by following this easy, step-by-step recipe. And don’t forget to share your experience with me. 🙂

Chicken Roll
Chicken Roll

Chicken Roll (Kolkata Street Style)

Yields: 3-4 rolls

Ingredients

For the Chicken filling

  • Boneless Chicken- 400g (small cube sized)
  • Onion- 1 big sized (thinly sliced)
  • Tomato- 1 (chopped)
  • Green chillies- 4 (chopped)
  • Coriander powder- 1 tsp
  • Cumin powder- 1 tsp
  • Kashmiri mirch powder/red chili powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Garam masala powder– ¼ tsp
  • Salt
  • Vegetable oil- 3 tbsp

Marination for Chicken

  • Yogurt- 2 tbsp
  • Black pepper powder- ½ tsp
  • Ginger-garlic paste- 1 tbsp

For garnishing

  • Lemon- 1
  • Cucumber- 1 (peel, slice the cucumber into thin rounds, cut the rounds into thin stripes)
  • Onion- 1 (thinly sliced)
  • Tomato ketchup
  • Green chilli sauce
  • Fresh coriander leaves- 1 tbsp (chopped)

 For the paratha dough/roll dough

  • All-purpose flour/Maida- 1½ cups
  • Vegetable oil- 1 tbsp
  • Salt- ¼ tsp
  • Water for kneading the dough

Method

Making of the Chicken filling

Marinate the freshly washed chicken pieces with the all the ingredients mentioned under ‘Marination for Chicken’. Keep aside for minimum 1 hour or more.

Heat oil in a frying pan. Add sliced onions, sauté over medium heat until light brown in color. Add chopped tomatoes, green chillies and other ingredients except garam masala powder. Mix and cook for 2-3 minutes, now add the marinated chicken pieces. Mix well, cover and cook on low flame for 10 minutes. Keep stirring in between. Add ½ cup of water. Cover and cook until the chicken is done, stir in between. If the chicken is drying too much sprinkle some more water. Add garam masala powder at the end. Mix and remove from the heat, keep aside.

Making the dough and paratha

In a bowl add all the ingredients (except water) mentioned under ‘For the paratha dough’. Mix well using your fingers. Now add water slowly, and knead a very smooth dough. Make 3 or 4 equal sized balls out of it.

On a lightly floured surface roll out each ball into a round paratha (the thickness should be a little bit more than the regular chapatis or rotis).

Heat a tawa, now cook the paratha one at a time. Flip and cook both sides without oil first (cook for a minute in total), now add 1 tbsp oil for each side, flip and cook until light brown spot appears. Avoid too much flipping, the parathas might get chewy. Remove from the heat, keep aside.

Making of the rolls

Now on a hot paratha arrange some cooked chicken pieces in a row (make this line little apart from the centre). Drizzle some lemon juice all over the chicken pieces, garnish with some sliced onion, cucumber, and chopped coriander leaves. Add a few drops of tomato ketchup and chili sauce. Roll the paratha firmly, and wrap one half of the roll with tissue paper. Fold the bottom part of the tissue paper inside the roll.

Your street style Chicken Roll is ready to eat. Enjoy!

Chicken Roll

Chicken Roll is a popular street food of Kolkata. Crisp, flaky parathas wrapped with a spicy chicken filling inside this food has Bengalis heart in it.

Cuisine Indian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Chandrima

Ingredients

For the Chicken filling

  • 400 grams Boneless Chicken (small cube sized)
  • 1 Onion Big sized (thinly sliced)
  • 1 Tomato (chopped)
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • ½ tsp Kashmiri mirch powder/red chili powder
  • ¼ tsp Turmeric powder
  • Salt
  • 3 tbsp Vegetable oil

Marination for Chicken

  • 2 tbsp Yogurt
  • ½ tsp Black pepper powder
  • 1 tbsp Ginger-garlic paste

For garnishing

  • 1 Lemon
  • 1 Cucumber (peel, slice the cucumber into thin rounds, cut the rounds into thin stripes)
  • 1 Onion (thinly sliced)
  • Tomato ketchup (as required)
  • Green chilli sauce (as required)
  • 1 tbsp Fresh coriander leaves (chopped)

For the paratha dough/roll dough

  • cups All-purpose flour/Maida
  • 1 tbsp Vegetable oil
  • ¼ tsp Salt
  • Water for kneading the dough

Instructions

Making of the Chicken filling

  1. Marinate the freshly washed chicken pieces with the all the ingredients mentioned under ‘Marination for Chicken’. Keep aside for minimum 1 hour or more.

  2. Heat oil in a frying pan. Add sliced onions, sauté over medium heat until light brown in color. Add chopped tomatoes, green chillies and other ingredients except garam masala powder. Mix and cook for 2-3 minutes, now add the marinated chicken pieces. Mix well, cover and cook on low flame for 10 minutes. 

  3. Keep stirring in between. Add ½ cup of water. Cover and cook until the chicken is done, stir in between. If the chicken is drying too much sprinkle some more water. Add garam masala powder at the end. Mix and remove from the heat, keep aside.

Making the dough and paratha

  1. In a bowl add all the ingredients (except water) mentioned under ‘For the paratha dough’. Mix well using your fingers. Now add water slowly, and knead a very smooth dough. Make 3 or 4 equal sized balls out of it.

  2. On a lightly floured surface roll out each ball into a round paratha (the thickness should be a little bit more than the regular chapatis or rotis).

  3. Heat a tawa, now cook the paratha one at a time. Flip and cook both sides without oil first (cook for a minute in total), now add 1 tbsp oil for each side, flip and cook until light brown spot appears. Avoid too much flipping, the parathas might get chewy. Remove from the heat, keep aside.

Making of the rolls

  1. Now on a hot paratha arrange some cooked chicken pieces in a row (make this line little apart from the centre). 

  2. Drizzle some lemon juice all over the chicken pieces, garnish with some sliced onion, cucumber, and chopped coriander leaves. 

  3. Add a few drops of tomato ketchup and chili sauce. Roll the paratha firmly, and wrap one half of the roll with tissue paper. Fold the bottom part of the tissue paper inside the roll.

  4. Your street style Chicken Roll is ready to eat. Enjoy!

Chicken Roll
Chicken Roll
Chicken Roll
Chicken Roll
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4 Comments

  1. Growing up in Kolkata, have very fond memories of delicious chicken rolls. This one turned out great…thanks!

     
  2. Liked your recipe a lot. Looking forward for some more mouth watering recipes. Keep up the good work.

     

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