Preparation Time: 15 minutes
Prepare the dough: In a bowl, mix all-purpose flour, whole wheat flour, salt, and oil. Gradually add water and knead to form a smooth dough. Let it rest for 20-30 minutes.
Marinate the chicken (optional for chicken filling): Marinate chicken cubes with yogurt, ginger-garlic paste, red chili powder, coriander powder, garam masala, salt, and lemon juice. Set aside for 30 minutes.
Cook the chicken (or any other filling): Heat 2 tbsp of oil in a pan. Add marinated chicken and cook for 8-10 minutes until the chicken is fully cooked and tender. Add sliced onions, green chilies, and capsicum, and sauté until softened. Sprinkle with chaat masala for extra flavor. Set aside.
Roll out the parathas: Divide the dough into equal portions and roll each into a ball. Roll each ball out into a thin circle, like a paratha or chapati. Cook the parathas: Heat a tawa (griddle) and cook each paratha with a little oil on both sides until golden brown. The paratha should be soft and slightly crispy on the edges.
Assemble the Kathi roll: Place a cooked paratha on a flat surface. Spread a layer of green chutney or ketchup. Add the cooked filling in the center, sprinkle with coriander leaves, and squeeze some lemon juice. Roll it up: Fold the paratha from one side, roll it up, and secure with a toothpick or wrap in foil or parchment paper for easier handling.
Serve: Serve hot with extra chutney, yogurt dip, or lemon wedges on the side.
