Chicken Kathi Roll – Chicken Roll

Chicken Roll
Chicken Kathi Roll – Chicken Roll 

“New Delhi” has always been famous for its wide variety of street food (I would say thousands of it) ranging from spicy, sweet, savory, Indian or International (Customized to Desi Taste). Few of the famous places for such food that I remembered/frequented growing up were Connaught Place (CP), Khan Market, Defense Colony, M-Block, Lajpat Nagar, Sarojini Nagar, Old Delhi n many many more. And of all the street food one which was favored by many is Kathi Rolls“, they were initially sold at this very famous place called “Nizam’s” in Defense Colony and trust me, it always had a queue of 10-15 ppl waiting any given time for them. They were rich in taste, soft, meaty, spicy and sooooo appetizing that u couldn’t finish 1 but would always get an extra packed for home for a late night snack or next day meal 😉

Moral of the story 🙂 Was missing the rolls and ALAS we don’t get anything close to them here in California. So here’s my version of those tempting n spicy rolls trying to keep it as close to that rich taste !!!

Serves: 4

Serving Suggestion: Can be served as Bfast/Lunch/Dinner OR cut into small bite size pieces as appetizers 

Tools:
1 Large
nonstick pan
1
Large Bowl
1
Medium Bowl
Food
Processor with Dough attachment
Rolling
Pin

Ingredients:
½ Cup Minced Chicken – nicely minced and washed
3 Large Eggs – Whisked (You can use just egg whites also)  
½  Large Onion – Cut into thin long slices
1 Large Carrot – Grated
¼ Cup Cabbage – Cut into thin long slices
1 Large Tomato – Chopped
1 Large Capsicum – Cut into thin long slices
2 Large
Green Chilies – Julienne â€“ Add as per taste OR Optional
Salt – As per Taste
Black Pepper – As per Taste
4 Tbsp Oil – Any non-flavor oil
Dough
Ingredients(For the Roll)
1 Cup All Purpose Flour(Maida)
½ Cup Whole Wheat Flour (Atta)
¼ Cup Warm Water
1 Tsp Baking Powder
Pinch of Salt

Marinade
for Vegetables
1½  Tbsp Ketchup
1 Tsp Tobasco Sauce
1 Tsp Sweet n Sour Sauce
1 Tsp Vinegar
1 Tsp Lemon Juice
Method:
  1. In a medium bowl, add
    all the vegetables along with “marinade” and keep aside for 10-15 min.
  2. In a food
    processor, combine all the “dough ingredients” and pulse for 2-3
    min to form a dough. Keep aside for 15 min (For
    dough to rise)
  3. In a Large Bowl,
    mix eggs and minced chicken together till a smooth batter is formed.
  4. After keeping the dough
    aside for 15 min, pat it on a dry n cool surface and make 10 equal size balls
    out of it. Roll each ball into a medium size disc/roti.
  5. Heat the large
    non-stick pan, dab it evenly with oil and put 1 Roti on it.
  6. Turn the Roti to
    other side as soon as you see bubbles appearing on the side up. Once it’s
    turned, put a ladle of the egg-chicken mix on the side up and turn this side
    down for the mixture to cook and stick to the side down (Takes 2-3min).
  7. Once the side with
    egg-chicken mixture is cooked, you can remove this roti and repeat the same
    procedure for all roti’s dabbing the pan with each fresh roti.
  8. Now take 1 roti
    with the cooked egg-chicken mixture facing up, add some marinated vegetables on
    one side and roll it. (Follow for all cooked roti’s)
  9. Serve Hot OR Cold as per
    taste

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