Chicken Kathi Roll
Nehal has skating classes, 6 days a week in the evenings. I pack some snack for him so that he can eat after his class, on our way back home. I usually pack a sandwich but at times I prepare roti rolls with different fillings. I made Chicken Kathi Roll last evening.
Green chutney is required for this recipe. I prepare green chutney enough to last two-three weeks and refrigerate. If I cook chicken for lunch, I usually keep aside a portion of uncooked chicken, that is cooked with salt and pepper, de-bone, shred or cube and refrigerate. Evening snack or dinner or the next day’s breakfast will have shredded chicken as the main ingredient.
Very easy to put together provided you have done some preparation ahead. A favorite with my family and a regular at our home.
Chicken Kathi Rolls Recipe
Prep & Cooking: 30 mts
Makes 6-7 rolls
Cuisine: North Indian
1 cup whole wheat flour/atta
3/4 cup maida/all purpose flour
1/2 tsp salt
water to knead the dough
oil as required to roast rotis
2 cups cooked chicken cubes (boneless)
2 onions, paste
1/2 tbsp ginger-garlic paste
1-2 tomatoes, finely chopped
1 tsp red chilli pwd (adjust)
2 eggs, beaten
juice of one large lemon
2-3 onions, finely sliced
few tbsps green chutney
2 tbsps olive oil
salt to taste
1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Heat olive oil in a pan, add the onion paste and cook for 7-8 mts. Add ginger garlic paste and stir fry for another 3 mts. Add the tomato and cook for 2 mts. Add shredded chicken and cover and cook on low flame for 8-10 mts. Remove from heat.
3 Squeeze lemon juice to taste and add little salt and chilli pwd and combine.
4 In a separate plate, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside.
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
6 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
7 At the time of serving, drizzle some oil on a tawa, fry the roti on one side and on top pour 2 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
8 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Place some chicken filling on one end of the roti and sprinkle the onion-green chutney filling and roll the roti tightly to form a Kati roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!