Thai-Indian Fusion Kathi Roll

Before I sit to type out my recipes for you, I like to do some research about the food. Mostly to be able to share with you interesting feeds about its origin and food stories, if any.

As always, Wikipedia is the first link to pop up with deep-rooted information on each food item. Today was no different. Here is what Wikipedia has to say since they aren’t quite sure about the origin of kathi rolls themselves, “There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat, some mention British babus who were too fastidious to touch the kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point.” – Wikipedia.

Haha that made me laugh. But that’s exactly how things are done in a kathi roll. You roll whatever you want in any type of Indian flat bread.

The best recipe is, however, your own family’s recipe isn’t it? My family’s version of a kathi roll is minced chicken cooked in curd and Indian spices, topped with spicy onion salsa and tangy mint chutney. This is my mother’s recipe –a fusion of the Thai mint minced chicken salad (laarb kai) with flavouring as that of a kebab. And the result is a scrumptious roll of Thai-Indian fusion delight!

For chidren, I skip the salsa and chutney and add fresh tomatoes and cheese instead. Recently, I even used some thick spinach soup (which happened to be in the fridge in that particular day) on the flat bread before adding the meat. Once rolled, I slip in some foil paper at the end so it’s easy to hold, making it an ideal on-the-go meal for my toddlers when we are in a rush.

Let’s get cooking…

Ingredients For Chicken filling (enough for 6)

• 250gms Chicken breast
• 3 coriander roots
• 2-3 tbsp plain curd
• ½ tsp salt
• 1 tsp coriander powder
• ¼ tsp black pepper
• 3 cloves crushed garlic

Ingredients for onion salsa

• 2 finely chopped red onions
• ½ lime
• 3 chopped red chilli
• 1 tbsp chopped coriander
• salt & pepper according to taste

Ingredients for maida roti

• 2 cups maida or all purpose flour
• 3 tbsp curd


1. In a spacious container knead the flour with curd until smooth and non-sticky. Add more flour as you go, if you find everything sticking to your hands. Knead until you have smooth dough (around 10minutes). Cover and set aside.
2. In a bowl, add all ingredients of the salsa and mix well. Cover and set aside.
3. In a food processor, grind the chicken breast along with a tablespoon of curd, coriander powder, coriander root, black pepper and salt. Set aside.
4. In a pan, add 2 tablespoons of curd and set to medium high.
5. Add in the garlic. Let the flavours settle into the curd for about 2 minutes or until the curd starts to bubble.
6. Add in the minced chicken from the food processor and mix well with the ingredients in the pan.
7. Allow the chicken to soak up all the curd from the pan and then cook it a bit longer until you see slight brown burns on the sides of your pan.
8. Turn off heat.
9. Right before serving, bring out your dough. Cut the large dough into small equal sizes.
10. Moisten your hand with a teaspoon of oil. Take one of those equal sized dough and flatten it on a flat surface (like a marble board). With a rolling pin, roll out the dough and make it larger and thinner. Now it will take shape and is called roti.
11. Now on a heated griddle or any flat pan, place the roti and cook one side for 2-3minutes, then flip to cook the other side for the same amount of time.
12. You can add oil and egg coarsely and give it one last flip (or you can skip this step).
13. Once you have the cooked roti, spoon a dollop of the minced chicken, top this with the onion salsa and splash some pudina chutney.
14. Serve hot.




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