Name: Chicken Kathi Roll recipe by Sonia Shringarpure at BetterButter
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 6
Ingredients: 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

Ingredients Serving: 6

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

Instructions

To make stuffing -
Wash and drain chicken. Cut in very small bite size pieces.
Heat oil in skillet. Add cloves, cardamom, and cumin seeds. Saute.
Add green chili-coriander leaves paste and ginger-garlic paste. Add couple of tablespoons of water. Saut till raw flavors disappear.
Add onions and cook till they caramelize.
Add tomato and tomato paste and cook till oil separates.
Add all dry masalas and saut well till oil leaves pan.
Add chicken and stir fry well. Add salt to taste. Cover and cook till chicken is tender.
Switch off gas and add chopped coriander leaves.
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.
To make the roll- Beat eggs and season with salt and pepper.
Combine onions, capsicum, salt, chaat masala, and lemon juice to make salsa.
Make equal lemon sized balls of dough. Apply little oil to the balls. Roll out in big disc/round shape (like chapati).
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.
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.
Repeat procedure with other balls of dough.
Apply spoonful of mint paste and spread on the egg surface of chapati.
Place the stuffing on the center of the chapati (about 3/4 of the chapati).
Add some onion-capsicum salsa.
Fold the side up on the stuffing and fold the sides of the chapati overlapping one side over the other.
Wrap the closed end with foil/wax paper/parchment paper or simply pierce the roll with toothpick to hold the shape.

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