Chicken & Egg Kathi Roll

This Lockdown seems to be the time to retrospect and I am now realising that a lot of dishes have never reached the blog.

Another delicious meal is the Chicken & Egg Kathi roll, loved by the kids and quite a healthy meal so parents also would be happy making it.

Note – I hate night shots but I knew I couldn’t keep aside some for tomorrow, so clicked under artificial light


500 GM’s boneless chicken cubes

2 onions – purred

2 tomatoes – chopped

2 tsp ginger garlic paste

2 tsp red chilli powder

1/2 tsp turmeric



1/2 lime

2 sliced onions

1 cup green chutney

4-5 eggs

Whole-wheat dough

(Makes 8-9 rolls)

  1. Heat oil, fry the onion paste.
  2. Add the ginger garlic paste and sautee till raw smell goes off
  3. Add the tomatoes, add chilli, turmeric and salt.
  4. Sautee till tomatoes get tender and leaves oil.
  5. Add the chicken and cover and cook.
  6. Dry up all the liquid once the chicken is cooked.
  7. Sprinkle some lemon juice and mix. Adjust seasoning and shut the gas
  8. Make rotis and half fry them on tawa and keep aside.
  9. Beat the eggs, add little salt and leave aside.
  10. Add some lime to the sliced onions and keep aside.
  11. Now fry the roti on the tawa again. Flip and pour a big spoon of the egg mix on the top side of the roti.
  12. Drizzle some oil around the sides of the roti so that the underside gets crispy.
  13. Flip the roti and let the egg side cook. About a minute.
  14. Remove the roti, spread some green chutney all over the egg side.
  15. Line the onions on top of it, one side of the roti and follow it by a line of chicken masala.
  16. Roll the rotis and seal it with a toothpick.
  17. Make the other Kathi rolls similarly. Serve hot.