How to Make Kati Roll With Mango Chutney by Chef Michael || Hopping Chef

Heat a pan over medium heat and add oil.

Place the paratha or tortilla in the pan and warm it for about 1 minute on each side until soft.

Remove the paratha from the pan and spread a layer of mint chutney on it.

Add the shredded chicken or paneer in the center of the paratha.

Top with sliced onions, cucumbers, and chopped cilantro.

Sprinkle chaat masala, red chili powder, and salt over the filling.

Roll the paratha tightly around the filling, folding in the sides to secure it.

Return the rolled Kati roll to the pan and cook for another 1-2 minutes until golden brown.

Remove from heat and cut in half to serve.

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