🌆 Calcutta Evenings, Paper Wraps & That First Big Bite
Some dishes come with silver cutlery.
This one comes in newspaper.
Hot oil marks, green chili peeking out the side, and a squeeze of lime you always forget till the last bite.
Chicken Roll is street food poetry.
It’s flaky paratha.
It’s smoky, tandoori-spiced chicken.
It’s onions that don’t care if you’re on a date.
It’s the thing you grab after tuition, during a break, or just because “mood nahi hai khana banane ka.”
🐓 What You’ll Need (Makes 2 Rolls):
For the Chicken Filling:
200g boneless chicken, cut into strips or small cubes
1 tbsp yogurt
1 tsp ginger-garlic paste
½ tsp turmeric
1 tsp red chili powder
½ tsp garam masala
½ tsp coriander powder
½ tsp cumin powder
1 tbsp lemon juice
Salt to taste
1 tbsp oil
For the Roll:
2 parathas or thin rotis (homemade or frozen)
1 egg per roll (optional but OG street-style!)
Sliced onions, chopped green chili, and lime juice
Green chutney or ketchup (your vibe)
Oil for frying
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🔥 How to Build the Street Bite
1. Marinate the Chicken
Mix all marinade ingredients with chicken. Let it rest for 30 mins or overnight if you’ve got time.
2. Cook It Loud
Sauté chicken in hot oil till smoky and cooked through. Slight char = big flavor.
3. Make the Paratha Street-Style
Fry your paratha in a pan with little oil. For authentic style:
Crack an egg on the pan, spread it, place paratha on top. Cook till egg is set and underside is crisp.
4. Assemble the Legend
Place paratha egg-side-up.
Add chicken. Top with onions, green chili, lemon juice, chutney/ketchup.
Roll it up. Wrap in foil or butter paper (or not – who cares?).
❤️ Why Chicken Roll Feels Like a Mood
It’s got crunch, spice, and softness — all in one bite
You can eat it walking, sitting, or sulking
It’s not fancy. But it hits.
Every city has a version, but Kolkata wins (don’t @ me!)
The Pinch of Masala 