May 12, 2012

Appetizer | Brunch | Chicken | IndianChicken

Chicken Kathi Roll – Indian 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 so 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 – 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:

Make the Dough:

In a medium bowl, add all the vegetables along with “marinade” and keep aside for 10-15 min.
In a food processor, combine all the “dough ingredients” and pulse for 2-3 minutes to form a dough.
Keep aside for 15 minutes (For dough to rise)
After keeping the dough aside for 15 minutes, pat it on a dry and cool surface and make 10 equal-sized balls out of it.
Roll each ball into a medium-sized disc/roti.

Making the Rolls:

In a Large Bowl, mix eggs and minced chicken till a smooth batter is formed.
Heat the large non-stick pan, dab it evenly with oil, and put 1 Roti on it.
Turn the Roti to another 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).
Once the side with the egg-chicken mixture is cooked, you can remove this roti and repeat the same
procedure for all roti dabbing the pan with each fresh roti.
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).
Serve Hot OR Cold as per taste

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Tried Our Recipe – AWESOME!!!

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May 12, 2012

Appetizer | Brunch | Chicken | IndianChicken

Chicken Kathi Roll – Indian Chicken Roll