Chicken Kathi Roll | How to make Chicken Kathi Roll

By Sonia Shringarpure  |  29th Nov 2016  |  
5 from 1 review Rate It!
  • Chicken Kathi Roll, How to make Chicken Kathi Roll
Chicken Kathi Rollby Sonia Shringarpure
  • Prep Time

    50

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

213

1





About Chicken Kathi Roll Recipe

Kathi rolls are ever so popular with kids and adults especially in tiffins with a minimal mess on hands. With most preparation done a night before, this roll becomes an ideal tiffin item. My daughter enjoys this treat in her lunch box and I make it quite often.

Chicken Kathi Roll is delicious and authentic dish. Chicken Kathi Roll by Sonia Shringarpure is a great option when you want something interesting to eat at home. Restaurant style Chicken Kathi Roll is liked by most people . The preparation time of this recipe is 50 minutes and it takes 60 minutes to cook it properly. Chicken Kathi Roll is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chicken Kathi Roll. Chicken Kathi Roll is an amazing dish which is perfectly appropriate for any occasion. Chicken Kathi Roll is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chicken Kathi Roll at your home.

Chicken Kathi Roll

Ingredients to make Chicken Kathi Roll

  • For Stuffing -
  • 400g boneless chicken
  • 1 tsp cumin seeds
  • 3 cloves
  • 1 black cardamom
  • 2 thinly sliced onions
  • 1 tomato deseeded and sliced
  • 1 tsp green chili-coriander leaves paste
  • 1 tbsp ginger-garlic paste
  • 1 tbsp tomato Paste
  • 1/2 tsp turmeric powder
  • 1-1/2 tsp red chili powder
  • 1/2 tsp meat masala
  • 1 tsp garam masala powder
  • 1 tsp chaat powder
  • 1/4 cup chopped coriander leaves
  • salt to taste
  • For Dough -
  • 1-1/2 cups whole wheat flour
  • 1-1/2 cup plain flour
  • 3 tbsp oil
  • salt to taste
  • water as needed
  • For Roll -
  • Green chili-mint paste (store bought) as needed
  • 3 eggs (or more)
  • 2 small onions sliced thinly
  • 1 capsicum thinly sliced
  • 1 tsp chaat masala
  • Juice of half lemon
  • oil as needed

How to make Chicken Kathi Roll

  1. To make stuffing -
  2. Wash and drain chicken. Cut in very small bite size pieces.
  3. Heat oil in skillet. Add cloves, cardamom, and cumin seeds. Saute.
  4. Add green chili-coriander leaves paste and ginger-garlic paste. Add couple of tablespoons of water. Saut till raw flavors disappear.
  5. Add onions and cook till they caramelize.
  6. Add tomato and tomato paste and cook till oil separates.
  7. Add all dry masalas and saut well till oil leaves pan.
  8. Add chicken and stir fry well. Add salt to taste. Cover and cook till chicken is tender.
  9. Switch off gas and add chopped coriander leaves.
  10. To prepare dough- Combine flours and add salt and oil. Rub oil well with flours. Add water to form a soft dough. Cover and leave it aside to rest for 30 minutes.
  11. To make the roll- Beat eggs and season with salt and pepper.
  12. Combine onions, capsicum, salt, chaat masala, and lemon juice to make salsa.
  13. Make equal lemon sized balls of dough. Apply little oil to the balls. Roll out in big disc/round shape (like chapati).
  14. Heat a tawa/nonstick pan. Apply little oil with pastry brush. Place the chapati on the tawa for few seconds or till it bubbles and then flip it.
  15. Drop a ladle of egg mixture. Spread with spoon, let cook for few seconds more, and then flip again. Cook till egg sets. Remove to a plate.
  16. Repeat procedure with other balls of dough.
  17. Apply spoonful of mint paste and spread on the egg surface of chapati.
  18. Place the stuffing on the center of the chapati (about 3/4 of the chapati).
  19. Add some onion-capsicum salsa.
  20. Fold the side up on the stuffing and fold the sides of the chapati overlapping one side over the other.
  21. Wrap the closed end with foil/wax paper/parchment paper or simply pierce the roll with toothpick to hold the shape.

My Tip:

My suggestion would be to prepare the chicken and dough the night before so that the morning rush hour time can be used to prepare the rolls (rolling chapati, applying egg, cooking chapati, and assembling the roll). This yields approximately 12 rolls, 2 per person.

Reviews for Chicken Kathi Roll (1)

Taahira Laiqa year ago

my favourite!
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