Kolkata Chicken roll - Street Food Recipe

Kolkata Chicken roll – Street Food Recipe

Chicken roll is one of the popular street-food originated from Kolkata. That’s why it is often called the “Calcutta Roll”. This is a roll where Juicy morsels of spicy chicken are wrapped in Paratha that has been coated with egg!

So it has two basic parts.  One is making paratha and another is inner chicken stuffing. Once they are ready, all you need to do is assemble the rolls and serve!

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For marination we need –

  • 500 gm boneless chicken, skinned & cut into cubes
  • 200 gm yogurt / curd
  • 3 tbsp tandoori chicken masala
  • 1/4 tsp turmeric powder
  • 2 tsp red chili powder
  • salt to taste
  • 1 tsp coriander leaves, finely chopped (optional)
  • 2 tsp mustard oil
  • 2 tsp ginger garlic paste
  • 1 tbsp ghee/ clarified butter
To cook chicken
  • Onion rings of 2 big onions
  • 1/2 capsicum chopped


  • 300 gm cup plain flour (maida)
  • 1 tsp oil
  • 1 tsp salt and sugar (to taste)
  • ½ cup water (as required, for kneading dough)
  • white oil, to fry the paranthas


  • 2 large onions, finely sliced (lengthwise)
  • 1 finely sliced cucumber
  • 2 green chillies, finely chopped
  • tomato sauce
  • chat masala
  • 1 lemon, halved
  • Marinade the chicken cubes. Add  salt, lime juice, whipped yogurt, turmeric powder, red chili powder, tandoori chicken masala, mustard oil, chopped green chilies and ginger garlic paste over the chicken pieces and rub altogether. I have added tandoori chicken masala because I want to keep the recipe as simple as that.  This tandoori  masala has  a unique combination of all aromatic spices which we need for this recipe. So you don’t need put eextra effort of adding cumin, coriander and other masala powders separately and this masala will really give a nice taste like kebab. Also add the chopped coriander leaves and mix well again. Marinate for at least 30 minutes.
  • While chicken is resting, let’s make the dough for paratha. You can go ahead with plain paratha but my first choice for this roll is lachcha paratha because it is more crispier and flaky paratha and tastes just awesome.
  • The dough needs very basic ingredients. plain flour, salt, sugar, oil and enough water. Knead to get a smooth dough. Divide into equal roundels or balls. The roundels will be slightly bigger than normal roti roundels. Roll into big circle. Then apply a tsp of oil evenly on the top. either use your hands or a brush to spread. Sprinkle a tsp of flour and again spread evenly.
  • Now  start making fleets. After fully done, twist and coil (roll) to make a flat round. Rest for 30 minutes in the refrigerator.
  • In the meantime, lets cook the chicken.
  • Take a pan and heat 2 tbsp oil. Once the oil is hot, add onions and saute. When they are golden brown in color, add marinated chicken. Give a good saute to incorporate altogether. Cover and cook. After 4-5 minutes of cooking on slow flame, the chicken will leave its own juices. So you don’t need to add water as They will cook with these juices.
  • At the end of cooking add onion rings and capsicum. Give a final saute and take out. I have added them at the end of cooking because I want them little bit cooked but still get a crunch.Chicken filling is done.
  • Now just roll the paratha  but be careful this time as too much pressure can remove the layers.
  • Place the paratha on the heated pan.
  • Beat the egg well with a little salt and keep aside.
  • Apply oil on the paratha. When one side is fully cooked and other side is halfway remove from the pan.
  • Add  oil again on the tawa and Pour beaten egg. Spread by tilting the pan from side to side. Now quickly put a Paratha onto the still ‘wet’ egg (the less cooked side should be up)and allow to cook. Press to cook inside. The egg will soon cook and ‘set’.
  • Flip the parantha over to the other side (egg side up) and cook till both sides are evenly fried. Vegetarian can skip this step and put the stuffing directly in paratha. Remove the fried parantha from tawa . Keep aside.
  • Assembling:
  • Place a tissue paper or foil on a serving plate and then place the parantha (egg side should be up) and  lay a portion of the cooked chicken pieces in a straight line in the middle of the parantha.
  • PUT sliced onions, cucumber, chopped green chillies on the chicken cubes. Add tomato sauce and sprinkle chat masala. Finally squeeze the lime juice.
  • Roll the parantha with the chicken stuffing firmly so that the chicken cubes do not fall.
  • Chicken roll is ready to give a bite 🙂
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One Response to Kolkata Chicken roll – Street Food Recipe

  1. JULIE February 22, 2015 at 11:06 am #

    Can not wait to try this, my chicken is brewing, wondering if I should make a cucumber riata ?

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