Chicken Kati / Kathi Rolls
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Rolls and wraps are very popular these days. These Kathi rolls are very easy to make and easy to serve. A Kathi roll /Kati roll is street-food originating from Kolkata, India. Kathi means bamboo skewers. During the colonial rule the kebabs were used to be served on these bamboo skewers and since then the name kathi came into existence and slowly became synonymous with any kind of paratha which is rolled with stuffing. Hence the name kathi roll was coined. Traditionally a kathi roll is kebab wrapped in a layered paratha. However with many improvisations, kathi roll has become quite versatile. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kathi roll. The stuffing can always be experimented with. Vegetarians can use veggies while non vegetarians may add a few chicken pieces. After eating Kathi rolls in Azad Bread Factory,Trivandrum. I was inspired to make this typical Calcutta rolls at home. It was so tasty and I like the way the roll is made. But when I tried this chicken kathi roll , I really loved it. So simple, filling and tasty! So thought I should post it. It is very easy and simple, you can pack this in lunch box for yourself or your kids. You can also make as a snack.
ingredients
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serves: 4-5
For rotis: same chapathis recipe
-1 whole wheat flour/atta cups
Salt
Water to knead the dough
For filling:
Boneless Chicken - cooked and grated
1 cup Julienne mixed vegetables – (carrot, capsicum, & beans)
-2 Green chili cut diagonally
2 slice Onions - finely
1/2 tsp Garam masala -
1/4 tsp Red Chili powder -
1 tsp Green Chilli Sauce - 1/2 (optional)
1 tsp Tomato Sauce -
For Assembling:
4 Eggs – beaten with salt and pepper
2-3 tbsp Olive oil / any refined oil
Servings Per Recipe: 4
Amount per Serving
Calories: 342
- Total Fat: 14 g
- Saturated Fat: 3.1 g
- Trans Fat: 0 g
- Cholesterol: 222.6 mg
- Sodium: 215.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 5.2 g
- Sugars: 3.3 g
- Protein: 25.3 g
preparation
1. To make rotis
2. Add salt to the wheat flour, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
3. 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.Heat a iron tawa and once its hot, place a roti and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
4. Preparing roti and omelet
5. Beat 4 eggs with pepper powder and pinch salt (to taste). Bear in mind that you will be making 4 omelets, respectively, for each kathi roll. Place a non-stick frying pan on medium heat. The diameter of the pan should be the same as your paratha or chapati. Add 1 tsp of oil per omelet, to the pan. Slowly pour in 1/4 of the egg mix and swirl, to cover the pan. As soon as you see that the bottom of the omelet is set and the top is still soft and custard-like, place the the roti on top, it will cling to the omelet.Gently insert a spatula underneath the omelet and flip it over. Let the roti bronzen a bit, then remove from flame. The omelet will be clinging to the roti now.
6. Fillings
7. Heat a tbsp of olive oil in a vessel, add the onions and green chilies and saute for few secs. Add carrots, beans and capsicum and sauté for 7-8 mts. Add garam masala and redchilli powder and saute for a minute. Add the cooked grated chicken and salt, in this and combine well. Turn off heat and keep aside.
8. Assemble kati roll:
9. In a plate, place the roti with the omelet side up.
10. Add the fillings.
11. Roll it tightly and eat warm.
Cooks' note:
To serve, wrap the lower part of the rotis in a butter paper or foil paper.If you are preparing these for a crowd, you can prepare the roti and omelette and serve this to your guests.
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