Kolkata Kathi Roll

Ingredients

• •Wheat paratha
• •Egg
• •Chicken/paneer skewers
• •Onion
• •Chutney

Steps

1. 1Marinate cubes of chicken or paneer in yogurt, ginger-garlic paste, and a blend of spices for at least 30 minutes.
2. 2Thread the marinated pieces onto skewers, or simply pan-sear them in a hot skillet, cooking for six to eight minutes and turning occasionally until charred at the edges and cooked through.
3. 3Knead a soft wheat dough for the paratha, divide it into balls, and roll each one out into a thin round, brushing with a little oil and folding before rolling again to build flaky layers.
4. 4Heat a griddle and cook the paratha on both sides with a little oil until light golden spots appear.
5. 5While the paratha is still on the griddle and mostly cooked, crack a beaten egg over the top and spread it evenly, then flip the paratha so the egg cooks onto its surface and sets, about a minute.
6. 6Remove the egg-coated paratha from the griddle and lay it flat on a clean surface.
7. 7Place the grilled filling down the center, along with sliced onions, a squeeze of lime, and your choice of green or tamarind chutney.
8. 8Roll the paratha tightly around the filling, wrap the bottom half in paper to hold it together, and serve immediately while warm.