Friday, February 3, 2017



This recipe is known by different names like Chicken Wrap, Chicken Kathi roll, and also known as Chicken Frankie in Mumbai. It is an all-time favorite street food and also serves as an amazing snack for those midnight hunger pangs!

A Kathi Roll is basically a paratha/roti rolled out into a round flat shape and then various fillings can be added to it like egg, potato, paneer, mixed vegetables and curried chicken or mutton. More exotic versions can have combinations of ingredients, or fancy curries such as Thai or Schezwan.

In this recipe, I have made my son’s favorite – Chicken Wrap !

Ingredients :

For the Dough:
1 cup whole wheat flour / refined flour ( I have used whole wheat flour as it is a healthier option)
1 tsp oil
Salt to taste

For the filling:

Chicken Patty (I have used the ready to fry Chicken burger buns as this was an impromptu meal plan)
1 cucumber (sliced)
1 onion (sliced)
1 tomato (sliced)
Few Lettuce leaves
Cheese slices
3 eggs (well beaten)
1000 Island dressing
American Mustard
Salt and Pepper to taste


Start off by kneading the dough into a firm ball. Divide this dough into 3 portions.

Roll out each portion into a round thin chapathi . Cook the chapathis on both sides. Apply a few drops of ghee/oil on both sides while cooking it. Keep aside.

Fry the Chicken Patty’s and keep aside.

Now, lets start with making the Kathi Roll. In a frying pan, take 1 tsp of oil and pour in a ladleful of the beaten egg. Once the egg is slightly firm, put 1 of the chapathis on top of it and let the egg cook on low for around 2 minutes. This will make the egg stick to the chapathis and will not slide out while rolling the Kathi Roll.

Remove from tawa, keeping the egg-coated side up. Add a tsp of the 1000 Island dressing . spread evenly.

Now, add the American Mustard to taste and also spread evenly.

Slice the Chicken patty into long strips and arrange them in the centre of the chapathis.

Put few slices of cucumber and tomatoes on top of it, followed by the onions, the lettuce leaves and the cheese slice.

Sprinkle salt and pepper to taste.

Roll the chapathi tightly to form the kathi roll. To serve, wrap the lower part of the rolls in a paper napkin, butter paper or aluminum foil.

I served the Kathi Rolls with some Chicken Fingers and some tomato ketchup on the side.