Chicken Kathi Rolls Recipe | Chicken Frankie
Chicken Kathi Rolls Recipe, also known as chicken frankie or chicken wrap. Spicy chicken filling stuffed inside paratha, with onions, peppers, lemon and chaat masala is a favourite street foods from Lucknow & Mumbai. Flaky paratha cooked with a layer of egg is stuffed with a spicy chicken kebab mixture and rolled into a wrap. For vegetarian option check my veg kathi rolls and paneer frankie. Learn how to make simple chicken kathi rolls with step by step pictures. and video.
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Servings: 6 servings
Calories: 352kcal
Ingredients
- 300 grams Boneless Chicken cut into cubes
- ¼ cup Plain Yogurt | Curd
- 2 tbsp Ginger garlic paste
- 2 tbsp Coriander Leaves chopped finely
- 1 tbsp Kashmiri Chilli powder
- 1 tsp Turmeric Powder
- 2 tsp Cumin Powder
- 1 tsp Garam masala powder
- 1 tsp Black Pepper Powder
- 2 tsp Salt
- 1 tbsp Lemon Juice
- 3 tbsp Oil
- 3 tbsp Gram Flour | Chickpea Flour
For Chicken Kathi Rolls Filling
- 1 tsp Oil
- 1 large Onion sliced thinly
- 2 no Green Chillies chopped finely
- ½ no Capsicum | Bell Peppers Sliced thinly
- 3 tbsp Tomato Ketchup
- 1 tsp Kashmiri Red Chilli Powder
- ¼ cup Water
- 1 tsp Chaat masala
- Lemon juice to taste
For Assembling Chicken Kathi Rolls
- 6 large Flour Tortilla
- 4 no Eggs
- 4 tbsp Oil
- 1 medium Onions sliced thinly
- 2 cups Lettuce shredded
- ½ no Bell peppers | Capsicum sliced thinly
- 1 tsp Chaat Masala
- Lemon Juice to taste
Instructions
- Start by marinating chicken with the given ingredients. Massage the chicken really well with the masala and yogurt. Leave this to marinate for 2 hours.
- For cooking chicken in skillet, heat oil in a nonstick pan. Add in the chicken kebab one by one. Don't overcrowd the pan, cook on high for 2 to 3 minutes on each side. Flip over and cook the other side. Once the chicken is cooked, remove to a bowl and set aside.
- Now for making chicken filling. Heat some oil in a pan, add in onions, capsicum, green chillies and saute on high for 2 minutes. Now add in the ketchup, red chilli powder and toss well. Add some water and mix well. Add in chicken kebab along with some chaat masala and mix well. This is your chicken filling.
- Heat a tawa with some oil. Add in the tortilla and cook on each side for few seconds. Now lightly beat one egg and pour half of it over one side of tortilla, flip over and cook on other side till done. Cook both side till slightly golden. Remove to a plate.
- Now take the egg coated tortilla in a parchment lined work surface. Add the chicken filling inside the tortilla and top it with some chopped onions, capsicum, lettuce, chaat masala and some lemon juice. Roll it up and wrap with parchment paper. Serve.
Video
Notes
- Instead of using tortilla, you can use paratha, roti, chapati or rumali roti too.
- Using egg inside the tortilla is optional but it makes the kathi rolls authentic.
- Chicken kebab mixture can be marinated in fridge for 2 days.
- You can make the chicken filling a day in advance and reheat when serving.
- You can spread the wrap with some green chutney, red chilli chutney, sauce, mayo if needed.
Storage & Serving
This wrap taste best when consumed immediately. but you can put in lunch box as well. It cannot be meal prepped and stored in fridge, because it tends to get soggy. But you can store the marinated chicken kebab mixture in fridge for 2 days. You can also make the chicken filling a day in advance and reheat when serving.Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 24g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 1.164mg | Potassium: 418mg | Fiber: 3g | Sugar: 6g | Vitamin A: 705IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg
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