Name: These Kati Rolls are One of India's Best Street Foods | Street Eats | Bon Appétit
Uploaded: 2026-03-26T21:32:35.000Z
Duration: 9 min 32 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

We are in Delhi, capital of India and one of the great food cities of the world.

Adverbs of degree

And one of the street foods that has become extremely popular is the Kati Roll, originally from Kolkata, but

Absolutely delicious morsels of meat wrapped up in a flaky paratha.

And then the magic trick is a layer of egg inside the paratha.

Behind me is New Zeica Kati Roll Company, famous for their butter chicken Kati Roll.

Every good street cart vendor has got to advertise what they do in an instant.

Here are your choices of what you want inside the Kati Roll.

It's the ultimate show and tell of the street cart business.

Turns out there's a little kitchen back here.

It's like a little Kati Roll Narnia back here.

Dark meat because you know it's going to stay juicy even after being grilled at high heat.

So chicken skewer goes in the tandoori oven.

Everybody's working usually with a gas tandoori oven.

They both retain the same amount of heat, but with the wood charcoal, you get the aromatics.

Once it's seasoned, that clay retains an incredible amount of heat, and

it uses the convection effect of air circulating inside so that the meats are cooking.

Pulls it out every now and then, and then puts it back in.

If you just leave it in there, that intense heat, which is about 900 to 1000 degrees, you're going to have chicken that's burnt on the outside and raw on the inside.

But when you pull it out and let it rest for a second, it redistributes the heat.

So obviously that's critical to cooking the whole thing from the inside out and from the outside in.

They're the MacGyvery, as I like to call it.

You got your LP tank sitting right over here, the gas line cutting across in front of the cook.

The range is essentially four bricks that this 50-pound slab of cast iron is sitting on.

So he just added some refined oil to help sauté and sear the chicken, sort of giving it a little bit of a fry first.

So what he's made here is the base for the Kati Roll chicken.

This is his unique take on it to sauté it with the onions.

You can order the traditional Kati Roll filling and have them make that with butter sauce, or you can order just plain chicken tikka, no oil.

And he's about to hit this with some butter chicken sauce.

Not only is the chicken obviously getting cooked in the sauce, the sauce itself is also getting cooked and caramelized in the griddle.

So you're going to get a really nice, thick, gravy-coated pieces of chicken so that it's not a sloppy mess.

Let's take a look and see how the paratha itself gets made.

The pièce de résistance of the Kati Roll.

That's pure ghee that was just melted on the range.

Putting a little bit of flour in the middle so that the protein, the fats, have a chance to create that separation.

The constant folding and rolling is going to create these layers.

By rolling it up this way, as they compress back down again, the ghee ensures that they'll separate and puff back up again when they're put on the flat top.

Everybody's got their own particular folding technique, almost like you would for dumplings.

It's the first time I've seen them made into a cone like this.

He's tucked the edges in, obviously, so that way when he rolls it out, the ragged edges don't just splay back out again.

He's already created the layers on the inside by creating the cone.

And now by pressing it down, he's creating these additional layers.

My God, it's like a potter with a pottery wheel.

We're not in the fancy confines of a European patisserie.

This technique is on par with pretty much anything you'd see in a French bakery.

Every time an order comes in, this gentleman's going to grab one, roll it out, and

So this is basically a tawa, a giant tawa.

When you look at the bottom of it, you can see the carbonization.

This thing's been around for a while, but the surface is absolutely glassy smooth.

It's starting to puff up a little bit because remember, you've got those layers in there and they'll separate as the heat hits the layers and the ghee inside starts to cook.

Now you can see the signature striations already starting to form in the circle.

And that's you can see where it was rolled, the way it was done.

And it's both obviously part of the texture of this paratha, but also part of his signature look.

In order to be successful in this particular diverse neighborhood of people from all backgrounds, he is a customizable Kati Roll joint.

So if somebody wants an egg, he even has a double egg Kati Roll, which is just basically pure egg with some vegetables in it scrambled.