Chicken Kathi Roll (Eggless)

The chicken kathi roll or simply “chicken roll” as it’s known as in Kolkata (the birth place of this mouth watering treat) is my favourite street food snack. Ever. When you try it, you’ll know why. The classic chicken roll combo features a soft paratha layered with a fried egg, spicy chicken pieces traditionally cooked in a tandoor and red onion slices pickled in lime. Tastegasm much? (That is a word in the dictionary by the way. Well, The Urban Dictionary – but a dictionary nonetheless). On my first trip to Kolkata I ate loads of these and dragged my family to Nizam’s – the restaurant that “invented” the Kathi Roll. I can’t verify that fact, though what is certain is that their rolls were unbelievable.

When I returned home I was itching to recreate them. The kathi roll purists may note I have made a tweak to the classic (omitting the fried egg to make it slightly lighter) but my recipe still packs a punch and leaves you wanting more. Promise! 

Chicken Kathi Roll Recipe
Serves 4
Write a review
  1. 4 Lachha Parathas (Recipe:
To make the chicken
  1. 6 skinlesss boneless thighs, (approx. 750g) cut into 1” chunks
  2. 4 heaped tbsp yoghurt
  3. 2“ ginger, grated
  4. 3 garlic cloves, grated
  5. 2 tbsp oil
  6. 1 ½ tsp salt or according to taste
  7. 1 tsp garam masala
  8. ½ tsp haldi
  9. ½ tsp paprika
  10. ½ tsp coriander powder
  11. ½ tsp cumin powder
  12. ½ tsp chilli powder or according to taste
  13. 2 tsp tandoori powder (optional)
You will also need
  1. 2 tbsp mustard oil (you can use a normal cooking oil instead)
  2. 1 large onion, finely chopped
Red Onion Salad
  1. 2 red onions, very thinly sliced
  2. 1 birds eye chilli, finely chopped
  3. Juice of 1 ½ limes
  4. ¼ tsp sugar
  1. Turn on your grill at the highest temperature setting & line a baking tray. Place all of the “to make the chicken” ingredients in a bowl & mix well.
  2. Scatter the chicken pieces on the baking tray & place in the grill for 12-14 minutes or until fully cooked and remove from grill. (The chicken should be white all the way through).
  3. Heat mustard oil in a pan. Add the onions & cook until light golden. Then add the grilled chicken & mix. Sautee for 2-3 minutes. Remove from heat. Check for salt and adjust accordingly.
  4. To make the salad, combine all ingredients together in a bowl. Allow to rest for 5 minutes. Taste for sweetness/sourness and adjust accordingly.
  5. To assemble the kathi roll, place a paratha on a plate, top with chicken and onion salad (as pictured) and roll up in foil.
  1. You can use paneer, red onions and green peppers instead of chicken to prepare vegetarian kathi rolls!
Monica's Spice Diary - Indian Food Blog

Fish Pakoras

Fish pakoras are my absolute favourite, so I was really excited to see that you guys totally agree – you voted to see a recipe for these in last month’s Twitter poll. I apologise it has taken me a little longer than usual to get this out to you, but I’ve been super busy setting up the The Spice Club’s new cookery classes in Birmingham (Eeek… can’t wait!). 

I appreciate the last couple of posts have focused on “deep fried goodness” – clearly a sign that my body is going into hibernation mode, but I couldn’t resist. I really hope you enjoy these delightful morsels of deliciousness.  Let me know what you think! Tweet/facebook/insta me….heck linkedin me if you must. I love feedback. 

Fish Pakoras
Serves 2
Write a review
Fish marination
  1. 250g boneless fish fillets, cut into bitesize chunks (cod/hake/basa work well)
  2. 3/4 tsp salt or according to taste
  3. 1/4 tsp turmeric
  4. Juice of half lemon
  5. 2 birds eye green chillies, finely chopped
  6. 2 cloves garlic minced/grated
  7. 1 cm ginger, minced/grated (optional)
For the batter/coating
  1. 1 tsp chilli powder or according to taste
  2. 1/2 tsp ajwain/carom seeds (optional)
  3. 1 tbsp coriander seeds, coarsely crushed
  4. 2 tsp cumin seeds
  5. 3/4 tsp tandoori masala (optional)
  6. 4 tbsp gram flour
  7. 1 tbsp rice flour/cornflour
  8. 2 tbsp yoghurt (greek style preferable)
You will also need
  1. Oil for deep frying (sunflower/veg oil work well)
  1. Place all the "fish marination" ingredients into a bowl and mix well. Leave aside for 20 minutes.
  2. Heat oil in a pan (a small wok type pan works best) on a low heat setting.
  3. To this bowl, now add the "batter" ingredients and gently combine everything together (it is best to use your hand to do this). Every piece of fish should be well coated in a thick paste like batter. (You may need to adjust the amount of gram flour or yoghurt to achieve this thick paste consistency).
  4. Increase the heat of the oil pan and test the temperature of the oil by adding in a small piece of fish/batter. It should take about 5 seconds for it to rise from the bottom of the pan to the top.
  5. Now carefully add the fish pieces to the oil. Cook in batches and do not overcrowd the pan.
  6. Fry on medium heat for 4-5 minutes. Each piece should be crisp and golden all over.
  7. Remove from oil and drain on kitchen paper.
Monica's Spice Diary - Indian Food Blog


Since I got married I have been learning my husband’s mother tongue of Bengali. I grew up speaking Hindi (and “Hinglish”); although both languages stem from the ancient language of Sanskrit, they are very different. My high school French teacher once told me I had a natural “flair for languages” but as an adult, it’s safe to say I have lost said flair!

It’s okay though. I have accepted that mastering the language is more of a long-term goal. I can say “I’m hungry” and “What’s for dinner?” – so important key phrases are in the bank. In the short-term, learning how to recreate my mother in law’s amazing Bengali dishes are more of a pressing matter (er priorities…hello?). 

Today’s recipe is not from her cookbook, but rather one that Jan, one of my cookery class students, asked me how to teach her. It’s a curry house fav in the UK and I found it fun to recreate at home. A dry, spicy chicken dish cooked with peppers and onions – it has crunch, colour and flavour all packed into one! Fun fact – the “jal” comes from the Bengali word “jhal” which means spicy (see I am learning!). Enjoy the recipe below lovely people.


Chicken Jalfrezi
Serves 4
Write a review
For the chicken marinade
  1. 500g skinned chicken thighs, cut into small bite-size pieces
  2. 2 heaped tbsp yoghurt
  3. 1 tbsp oil
  4. 1 tsp salt
  5. 1 tsp garam masala
  6. ½ tsp kasuri methi/dried fenugreek (optional)
For the sauce
  1. 3 tbsp ghee or oil
  2. 2 green cardamoms crushed open (optional)
  3. 1 tsp cumin seeds
  4. 1 onion, thinly sliced
  5. 1 1/4tsp salt
  6. 3 garlic cloves peeled and grated
  7. 2” ginger, grated
  8. 2 green bird eye chillies, finely chopped
  9. 3 fresh tomatoes, finely diced
  10. 1 tbsp double concentrate tomato purée
  11. ½ tsp garam masala
  12. ½ tsp coriander powder
  13. ½ tsp paprika
  14. ½ tsp turmeric
  15. 1 green pepper, thinly sliced
  16. ½ red pepper thinly sliced
  17. Handful fresh coriander
  1. Pre-heat your grill at the maximum temperature setting. Place all "marinade" ingredients into a bowl and mix together. Now, place the marinated chicken on a foil lined oven tray.
  2. Grill chicken for 10-12 minutes until cooked (the chicken should be white all the way through once fully cooked).
  3. Remove from grill and keep aside.
  4. Heat the ghee or oil in pan on a medium heat setting. Once hot add the crushed green cardamoms and cumin seeds. When they begin to sizzle in the oil, add the onion along with ¾ tsp salt. Cook for 2-3 minutes until translucent.
  5. Now add the garlic, ginger and chilli and mix. Continue to cook for a further 2-3 minutes until golden brown.
  6. Add the chopped tomatoes and purée to the pan and stir. Cook for 2-3 minutes allowing them to completely soften.
  7. Reduce heat slightly and add the garam masala, coriander powder, paprika, turmeric and the remaining salt and mix well. When you see the oil begin to separate from the masala paste, add the grilled chicken and the sliced peppers.
  8. Mix well on a medium/high heat and cook for 3-4 minutes. Finish with a sprinkle of fresh coriander. Taste for salt and adjust accordingly. Remove from heat.
Monica's Spice Diary - Indian Food Blog