The Unda chicken kati roll is a delicious and popular street food originating from Kolkata, India. It is a fusion of flavors influenced by Indian, Mughlai, and British culinary traditions and consists of an Indian flatbread layered with freshly beaten egg and chicken. The term “unda” refers to the egg omelette that is a key component of this roll. The roll gained prominence in the bustling streets of Kolkata, where vendors skillfully assembled these wraps with a perfect balance of spices and textures.
The Unda chicken kati roll typically consists of a tender and flavorful chicken filling, wrapped in a soft paratha or roti, and topped with a luscious egg omelette. The filling is infused with aromatic spices, creating a tantalizing blend of flavors that make it a favorite among food enthusiasts. While onions are commonly used in the traditional recipe, they are optional to suit different dietary preferences, and spring onions can be a suitable low FODMAP alternative. This unda chicken kati roll recipe offers a savory and satisfying street food experience, perfect for any mealtime.
Unda chicken kati roll
Ingredients
- 250 g boneless chicken thinly sliced
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil garlic-infused oil for flavor
- Optional: Sliced onions or spring onions
- 4 parathas or rotis
- 4 eggs
- Fresh coriander leaves for garnish
- Green chutney or sauce of your choice
Instructions
- In a bowl, marinate the chicken slices with ginger paste, cumin powder, coriander powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
- Heat oil in a pan and sauté the marinated chicken until cooked through and golden brown. If using onions, add them and sauté until translucent.
- In another pan, prepare thin omelettes with beaten eggs. Keep them aside.
- Warm the parathas or rotis on a griddle.
- To assemble, place a portion of the cooked chicken (and onions if using) on a paratha or roti. Top it with a thin omelette and garnish with fresh coriander leaves.
- Roll the paratha tightly, enclosing the filling.
- Serve the Unda Chicken Kati Roll hot with green chutney or sauce.
