Kathi roll is an Indian street food dish hailing from Kolkata. It consists of skewered and roasted kebab meat that is wrapped in paratha flatbread. Some say that the dish was invented because the British didn't want to eat kebabs with their hands, so an ingenious person at Nizam's restaurant rolled the meat in a paratha.

Initially, kathi roll was prepared with eggs and chutney along with the meat. Typically, the cook will roll the dough on a tawa, crack an egg onto it, then add the fillings. Kathi roll is traditionally wrapped in paper and served piping hot. In the 1960s, the cooks at Nizam's replaced the metal skewers with bamboo skewers, giving the dish its name, kathi roll, as kathi means stick in Bengali. 

Chicken kathi roll is a variety of kathi roll prepared with chicken as the key ingredient. It's a typical street food originating from Kolkata, consisting of flatbreads such as roti or paratha that are filled with marinated and sautéed chicken pieces.

Each flatbread is first lined with an egg that's cracked on top of it before it's spread and cooked. The chicken is marinated in spices such as turmeric, chili powder, cumin, coriander, lemon juice, salt, and mustard oil. Once prepared, the stuffing is mixed with sliced onions, cucumbers, grated carrots, hot chili peppers, and coriander. 

Kathi roll is a popular Indian street food consisting of flatbreads filled with meat, vegetables, or both. This version of a kathi roll features paneer or Indian cottage cheese. The cheese is cut into cubes and it's then usually marinated in a combination of garam masala, dahi, ginger-garlic powder, red chili powder, and salt.

It is then fried until golden brown, and often mixed with onions and green peppers. The combination is placed on a flatbread such as roti or paratha, which is then folded and heated with a bit of oil or ghee. Paneer kathi roll is typically sered with a green chutney on the side.