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These Kati Rolls are One of India… — Bon Appétit shadowing | TryShadowing
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Bon Appétit
These Kati Rolls are One of India's Best Street Foods | Street Eats | Bon Appétit
These Kati Rolls are One of India's Best Street Foods | Street Eats | Bon Appétit
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9:32 · Mar 25, 2026
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Lord.
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0:03
- Oh, my Lord.
0:05
We are in Delhi,
0:06
capital of India and one of the great food cities of the world.
0:09
And one of the street foods
0:11
that has become extremely popular is the kati roll.
0:13
Originally from Kolkata, but now just a fan favorite everywhere.
0:17
Absolutely delicious morsels of meat wrapped up in a flaky paratha.
0:21
And then the magic trick is a layer of egg inside the paratha.
0:24
Behind me is New Zaika Kathi Roll Company,
0:27
famous for their butter chicken kati roll.
0:29
Here's what I love about this operation.
0:31
Every good street cart vendor has got to advertise what they do in an
0:35
instant.
0:35
Here are your choices of what you want inside the kati roll.
0:38
It's the ultimate show and tell of the street cart business.
0:42
So come on in.
0:43
This is amazing.
0:44
I thought this was the whole operation.
0:46
Turns out there's a little kitchen back here.
0:48
It's like a little kati roll Narnia back here.
0:50
Let's go see what's going on.
0:51
You can see the chicken being skewered.
0:53
Dark meat because you know it's going to stay juicy even after being grilled
0:56
at high heat.
0:57
So chicken skewer goes in the tandoori oven and oh,.
1:02
This is a charcoal tandoori oven.
1:04
They're more and more rare because everybody's working usually with a gas tandoori oven.
1:07
They both retain the same amount of heat, but with the wood charcoal,
1:10
you get the aromatics.
1:12
Oh man, that is incredible.
1:13
And the inside is lined with clay.
1:15
Once it's seasoned, that clay retains an incredible amount of heat
1:18
and it uses a convection effect of air circulating inside
1:22
so that the meats are cooking.
1:23
Pulls it out every now and then and then puts it back in.
1:26
What he's doing is resting the chicken.
1:28
If you just leave it in there, that intense heat,
1:30
which is about 900 to 1,000 degrees,
1:33
you're going to have chicken that's burnt in the outside
1:34
and raw on the inside.
1:35
But when you pull it out and let it rest for a second,
1:38
it redistributes the heat.
1:39
This metal skewer gets hot also.
1:41
So obviously that's critical to cooking the whole thing from the inside out
1:45
and from the outside in.
1:48
Onto the flat top.
1:51
The jacquard here is evident, of course.
1:53
The MacGyvering, as I like to call it.
1:55
You got your LP tank sitting right over here.
1:57
The gas line cutting across in front of the cook.
1:59
The range is essentially four bricks
2:01
that this 50 pound slab of cast iron is sitting on.
2:05
So he just added some refined oil to help saute and sear the chicken,
2:10
sort of giving it a little bit of a fry first.
2:11
Green bell pepper about to go in.
2:14
Next up, some onions.
2:16
This is turning into a whole dish.
2:18
So what he's made here is in the base for the kati roll chicken.
2:21
This is the kati chicken.
2:22
This is his unique take on it to saute it with the onions.
2:26
One small piece, thank you.
2:27
It's about to go in my mouth.
2:35
That is a delicious bite.
2:36
Everything's customizable.
2:38
You can order the traditional kati roll filling
2:40
and have him make
2:41
that with butter sauce,
2:42
or you can order just plain chicken tikka.
2:44
No oil, and he's about to hit this with some butter chicken sauce.
2:52
That looks amazing.
2:54
Not only is the chicken obviously getting cooked in the sauce,
2:57
the sauce itself is also getting cooked and caramelized in the griddle,
3:00
so you're going to get a really nice thick,
3:02
gravy coated pieces of chicken so that it's not a sloppy mess.
3:06
Let's take a look and see how the paratha itself gets made.
3:08
The piece de resistance of the kati roll.
3:10
That's pure ghee that was just melted on the range.
3:13
Ghee is going to create flakiness,
3:15
putting a little bit of flour in the middle so that the protein,
3:17
the fats have a chance to create that separation.
3:20
The constant folding and rolling is going to create these layers.
3:23
By rolling it up this way, as they compress back down again,
3:26
the ghee ensures that they'll separate
3:28
and puff back up again
3:29
when they're put on the flat top.
3:31
Everybody's got their own particular folding technique, almost like you would for dumplings.
3:35
This is cool.
3:36
It's the first time I've seen them made into a cone like this.
3:38
He's tucked the edges in, obviously, so that way when he rolls it out,
3:42
the ragged edges don't display back out again.
3:45
Oh my Lord, look at that.
3:50
That is so cool.
3:53
He's already created the layers in the inset by creating the cone,
3:57
and now by pressing it down, he's creating these additional layers.
4:00
My God, it's like a potter with a pottery wheel.
4:02
I mean, they're beautiful to look at.
4:05
We're not in the fancy confines of a European patisserie,
4:09
because this technique is on par with pretty much anything you'd see in a
4:12
French bakery.
4:14
I love beauty in food, it just accentuates everything.
4:17
Every time an order comes in, this gentleman's going to grab one,
4:20
roll it out, and make a fresh kati roll.
4:23
So this is basically a tawa, a giant tawa.
4:25
When you look at the bottom of it, you can see the carbonizations.
4:28
This thing's been around for a while.
4:31
But the surface is absolutely glassy smooth.
4:35
Some refined oil in the middle.
4:36
You're not quite frying it, you're griddling it.
4:38
It's trying to puff up a little bit because remember,
4:40
you've got those layers in there
4:41
and they'll separate as the heat hits the layers
4:43
and the ghee inside starts to cook.
4:45
And this is going fast.
4:46
I mean, look at the temperature on this.
4:48
Now you can see the signature striations already starting to form, you know,
4:51
in the circle, and that's you can see where it was rolled the way
4:53
it was done.
4:54
And it's both obviously part of the texture of this paratha,
4:58
but also part of a signature look.
5:00
In order to be successful in this particular diverse neighborhood of people from all
5:03
backgrounds,
5:04
he's a customizable kati roll joint.
5:06
You can have it any way you want.
5:08
So if somebody wants an egg, he even has a double egg kati roll,
5:12
which is just basically pure egg with some vegetables in it.
5:15
Scrambled.
5:17
Look at that, look at that.
5:21
Just right on the paratha.
5:23
Right, that's his mixing bowl, right there.
5:29
That's so sexy looking.
5:31
You know that's going to taste amazing.
5:33
It's using the less cooks out of the paratha
5:35
so that the egg will stick to it
5:36
when he flips it,
5:37
whisk his eggs into essentially an omelet making operation here.
5:40
And then he's going to pour the eggs out of the paratha bowl onto
5:45
the griddle,
5:46
making an omelet.
5:47
And by putting it down on the raw side of the egg,
5:49
it's cooking from the bottom up,
5:51
but you know that the part where the paratha was still a little bit
5:53
uncooked in the inside is going to be absolutely soft
5:56
and fluffy and delicious.
5:58
So I'm going to order my first kati roll,
5:59
and given that this is the house of specialization, the house of customization,
6:03
I'm going to make it my way.
6:04
Single egg, double egg would be insane.
6:04
They probably think I'm insane for ordering single egg, but whatever.
6:04
The flip, the turn, the puff.
6:04
So I asked him to not overcook my egg
6:04
because I'm hoping the egg acts
6:04
as almost like that butter,
6:05
that mayonnaise.
6:05
Ooh, come, come, come, butter chicken going on.
6:05
Shaved onions in the top.
6:05
Little bit of mayonnaise.
6:05
Some tasty Indian ketchup.
6:05
Some of that lovely mint and yogurt green chutney.
6:05
And a little bit of chutney sala.
6:05
My own personal kati chicken roll guy.
6:10
Wrapped up, it's a very loose wrap.
6:10
Thank you.
6:10
I feel like I should hold this up to the skies.
6:10
You can see these layers of flakiness.
6:10
I mean, very much like the folds of a croissant.
6:10
And then inside, you can see that layer of egg.
6:14
It's perfectly all the way to the edges,
6:14
so you don't just have a little egg on the inside.
6:14
When he flipped it over, I saw it spread out,
6:14
and any egg that escaped the vortex,
6:14
he sort of tucked it back in to make sure
6:14
that none of that egg
6:14
that I'm paying for is lost.
6:14
I don't even have to take a bite to know
6:14
that this thing's going to be incredible.
6:15
Oh my Lord.
6:15
Oh my Lord.
6:15
God dang, somebody just slap me silly.
6:15
This is incredible.
6:15
It tastes exactly how I imagine it would be.
6:15
The butter chicken is moist, delicious, tangy with that sauce, and this flaky paratha,
6:15
I mean, as you peel each layer back, it's just absolutely magical.
6:15
It's well seasoned also.
6:15
When you bite through,
6:15
you can actually feel your teeth go through the outer layer of a little
6:15
bit of that crispiness
6:15
and that flakiness.
6:15
And then the inside is buttery
6:15
and warm and soft
6:15
and almost melds with a butter chicken.
6:15
Really a great bite.
6:15
There's just no way you can go back to eating a hot dog after
6:15
this and feel like something special happened.
6:15
Chicagoans, don't kill me.
6:15
Every one of these street food experiences is just eye-opening and humbling.
6:15
To watch this man for 16 years perfect, rolling out just a humble paratha,
6:15
but doing it with finesse and technique and pride.
6:15
As I always say, it's the people behind the food, their passion, their craftsmanship,
6:15
their dedication, their discipline.
6:15
It just lights me up on the inside.
6:15
Number eight, double chicken tikka roll, egg chicken tikka roll,
6:15
double egg chicken tikka roll, single egg double chicken tikka roll.
6:15
Double egg double chicken tikka roll, chicken malai tikka roll,
6:15
egg chicken malai chicken tikka roll, and then double egg chicken malai tikka roll.
6:15
You know what?
6:15
I'm a little disappointed they don't have double egg double chicken double malai tikka
6:16
roll.
6:16
It probably ran out of room.
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