Chicken Kathi Roll
Ingredients:
For the cover-
1 cup wheat flour (atta),
2 cups maida (refined wheat flour),
1 potato; boiled and grated,
Salt to taste,
2 tbsp oil,
Water.
For the stuffing-
500gms boneless chicken breasts; cut into 1/2 inch pieces,
2 medium onions; ground to paste,
1 1/2 tbsp ginger-garlic paste,
3 tbsp tomato puree or 1 medium size tomato – chopped,
1 tsp red chilli powder,
1 tbsp lemon juice,
Salt to taste,
Oil.
For green chutney-
2 cups pudina or mint leaves,
1/2 cup coriander leaves,
1 green chilli,
Salt to taste,
Other-
2 eggs; beaten
2 onions; halved and sliced,
Lemon juice as per taste.
Method:
Knead a dough by mixing all the ingredients for the cover and set aside till the stuffing is prepared.
Heat 2 tbsp oil in a pan, add onion paste and let it fry on low-medium flame till it turns pink. Then add the ginger-garlic paste and tomato puree and let it fry for 3-4 minutes. Now add red chilli powder, and chicken pieces, mix well, add little water, cover and cook till chicken is tender and soft. Then add salt, mix and remove from flame. Sprinkle lemon juice and set it aside.
Prepare the green chutney by mixing all the ingredients together and grind to paste using little water.
Make small balls of dough and divide the stuffing into equal portions. Heat a tava/griddle. Roll each dough ball into chapati/roti and place it on the tava. Let it roast well from one side, then flip over and let the other side roast properly. Now spread little beaten egg on the top, sprinkle some oil and flip over. Press with a spatula and let the egg cook. Similarly prepare all the rotis.
To prepare the roll, place a egg-coated roti in a plate, spread the green chutney, place a portion of stuffing in the centre and spread properly. Top with onion, some lemon juice,
roll and serve.
