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Saransh Oberoi

Kati Roll
S26E1 American · 2020
Where to find them
  • Curry & More Indian Bistro · Oceanside, CA
  • Curry & More · San Marcos, CA
  • Curry & More · Rancho Bernardo, CA

Kati Roll

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 1 lb chicken breast, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup water
  • 2 tbsp vegetable oil, divided
  • 1 large yellow onion, thinly sliced
  • 3 tbsp ginger-garlic paste
  • 2 green chilies, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp garam masala
  • 1 tbsp kasuri methi (dried fenugreek leaves), crushed
  • 1 tsp Kashmiri chili powder
  • 1 tbsp fresh lemon juice
  • Salt to taste
Instructions
  1. Make the dough: Combine all-purpose flour, whole wheat flour, and 1/2 tsp salt in a bowl. Create a well, add 1 tbsp oil and water gradually, kneading for 5 minutes until smooth and elastic. Cover and rest 15 minutes.
  2. Season the chicken: Toss chicken cubes with ginger-garlic paste, 1 tsp garam masala, Kashmiri chili powder, green chilies, cilantro, lemon juice, and 1/2 tsp salt. Let marinate 10 minutes.
  3. Sear the chicken: Heat 1 tbsp oil in a large skillet over high heat (400°F if using electric). Working in batches, sear chicken 3-4 minutes per side until golden and cooked through to 165°F internal temperature. Remove and set aside.
  4. Prepare the filling: In the same skillet, add remaining 1 tbsp oil, then add onions. Cook over medium-high heat for 4-5 minutes until golden and caramelized. Add kasuri methi and remaining 1 tbsp garam masala, cooking 1 minute. Return chicken to pan, toss to coat, remove from heat.
  5. Roll the wraps: Divide dough into 4 equal portions. On a lightly oiled surface, roll each into a 10-inch thin circle. Heat a cast-iron griddle or skillet over medium-high heat (375°F). Cook each wrap 90 seconds per side until light golden and pliable.
  6. Assemble the rolls: Lay warm wrap on a flat surface. Crack 1 egg into center, scramble lightly with a fork. Top with 1/4 of the chicken-onion mixture in a line down the center, leaving 2-inch borders. Fold sides in, then roll tightly from bottom to top, wrapping in foil to hold shape.
  7. Optional finish: Place assembled roll seam-side down on griddle for 30 seconds per side to seal and add char marks. Serve immediately in foil with lime wedges and green chutney on the side.
Inspired by Saransh Oberoi’s winning kati roll. This is a plausible recreation, not the chef’s original recipe.
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